Napier Quarter
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Get the recipe for Napier Quarter's focaccia and chocolate and sea salt brownie, in our fifth cookbook, The New Classics. Published by Plum, it’s available now for $54.99 at shop.broadsheet.com.au. Inside, get 80 all-new recipes from Melbourne’s best cafes, restaurants and bars, including Gimlet, Embla, France-Soir, Florian, Soi 38 and more.
Napier Quarter brings a distinctively European, day-to-night experience to a neighbourhood already spoilt for choice. This cafe and wine bar ignores what’s trending and keeps things classic with rustic cooking, a sophisticated wine list and casual Parisian ambience.
Owners Daniel Lewis and Simon Benjamin have been at the helm since 2016. As ever, the offering is seasonal, and the menu by head chef Steve Harry includes familiar European fare such as anchovy and pickle gildas and an ever-changing house pasta. Napier Quarter’s iconic anchovy toast embodies the kitchen’s greatest strengths – treating good produce simply, and serving dishes you could happily eat at any time of the day.
If you’re passing in the morning, you can sip an espresso standing at the bar. At night, choose from considered wine list that spotlights small producers. Warm lighting, polished steelwork and wine bottles decorating the walls lend a romantic air to the petite space.
Contact Details
Phone: (03) 9416 0666
Website: napierquarter.com.au
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