Beneath a nutty granola-like topping of nuts and seeds is a silky artichoke custard.
Good Food hat15/20

‘I’m still marvelling’:The Geelong restaurant dish our critic can’t stop thinking about

Eleven-year-old Tulip looks casual,even unremarkable. But passionate new owners are helping it blossom.

  • Besha Rodell
Igni co-owner Aaron Turner is turning his fine diner into a Thai barbecue restaurant.

Two-hatted Geelong fine diner will formally close at Christmas (but the fire will still burn at its replacement)

It will be goodbye Igni,hello Thai barbecue restaurant Songbird when the restaurant reopens in January.

  • Dani Valent
Pork belly with pipis and XO broth.

Pork belly,pipis,parma:Ambergris’ menu straddles new and old Geelong (and pub and restaurant)

There’s safety in the elevated chicken parma,meanwhile other plates showcase modern Asian flavours from the chef’s time at Coda and Tonka.

  • Dani Valent
Roast chicken with parsley puree and whey mashed potato.
Good Food hat15/20

Geelong's charming La Cachette is the French bistro you'll wish was your local

If I lived closer to this small,charming room,I would dine here once a week,reviews Besha Rodell.

  • Besha Rodell
Nashville-style hot chicken at The Hot Chicken Project.

The Hot Chicken Project

#chickenforthepeople

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The oyster oyster at Igni.
Good Food hatGood Food hat16/20

Igni

Award winning chef Aaron Turner is back on the tweezers,spinning potato into gold.

  • Gemima Cody

There There

Chickpea chips are a deliciously nutty way to watch morning tick to afternoon in

There There

Chickpea chips are a deliciously nutty way to watch morning tick to afternoon in

There There

Chickpea chips are a deliciously nutty way to watch morning tick to afternoon in

Scampi ngiri sushi.
14/20

Oishii Japan

This Geelong restaurant is a sterling example of why you shouldn't judge a restaurant by its cover.

  • Larissa Dubecki