Chancery Lane Bistro

Chancery Lane Bistro Scott Pickett's classic bistro with an edge
For friends, strangers, partners, lovers. https://linktr.ee/chancerylanebistro
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Free range chicken, olive oil mash, confit leeks, wild garlic.Built around the natural sweetness of leeks — charred firs...
10/07/2026

Free range chicken, olive oil mash, confit leeks, wild garlic.

Built around the natural sweetness of leeks — charred first in the Josper oven, before a slow confit. A wild garlic velouté, blanched fresh to hold its colour and flavour. Crispy fried leeks and dill oil to finish.

On Tuesday 14th July, we’re marking Bastille Day the only way we know how — with pastry, and plenty of it.From lunch thr...
09/07/2026

On Tuesday 14th July, we’re marking Bastille Day the only way we know how — with pastry, and plenty of it.

From lunch through to dinner, we're sending a choux trolley through the dining room — double chocolate choux, crémeux, warm chocolate sauce. Light, delicate pastry with a crisp shell and airy centre.

Join us on the 14th.

European elegance meets intimate celebration in our Archways room. Find out more about hosting your event in this sophis...
08/07/2026

European elegance meets intimate celebration in our Archways room. Find out more about hosting your event in this sophisticated setting via the link in comments.

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Qixi Festival is the oldest love story in the calendar, and the kitchen has marked it well – with rich, bold flavours fr...
06/07/2026

Qixi Festival is the oldest love story in the calendar, and the kitchen has marked it well – with rich, bold flavours from premium ingredients.

We’ll dim the lights and set the mood. All that’s left is to reserve a table.

See the menu and book your table for 19th August now. Link in comments.

Our agnolotti is filled with a rich shiitake mushroom purée and served with a crystal-clean celeriac consommé.
05/07/2026

Our agnolotti is filled with a rich shiitake mushroom purée and served with a crystal-clean celeriac consommé.

Crispy quail, smoked parsnip, grapes, verjus.Our quail is deboned and rolled onto potato string, then deep fried — crisp...
01/07/2026

Crispy quail, smoked parsnip, grapes, verjus.

Our quail is deboned and rolled onto potato string, then deep fried — crisp on the outside, soft through the middle. Served with a smoked parsnip purée underneath, pickled grapes for sweetness and a warm verjus vinaigrette to tie it all together.

We built the Whisky Inferno around the Glenfiddich 12 Year. Burnt paperbark for smoke, buckwheat honey for depth, a herb...
01/07/2026

We built the Whisky Inferno around the Glenfiddich 12 Year. Burnt paperbark for smoke, buckwheat honey for depth, a herbal lift from thyme to keep it from sitting too heavy. A touch of orange adds zest.

Our caviar is served with house-made seaweed madeleines and a whipped seaweed crème fraîche.
29/06/2026

Our caviar is served with house-made seaweed madeleines and a whipped seaweed crème fraîche.

A modern take on a classic.Our chicken liver tartlet: silky parfait enriched with Madeira and port, sweet pear chutney, ...
25/06/2026

A modern take on a classic.

Our chicken liver tartlet: silky parfait enriched with Madeira and port, sweet pear chutney, topped with crisp chicken skin for crunch. On the menu now.

Chocolate, coffee, bourbon. A rich coffee chocolate mousse, layered with light mascarpone, finished with coffee and bour...
24/06/2026

Chocolate, coffee, bourbon.

A rich coffee chocolate mousse, layered with light mascarpone, finished with coffee and bourbon syrup and a crisp sable biscuit.

Designed to share – dry-aged Loddon Farm duck, beetroot, bitter leaves, sumac.
23/06/2026

Designed to share – dry-aged Loddon Farm duck, beetroot, bitter leaves, sumac.

As winter settles in, join us by the Fireside in Le Jardin. In partnership with , we’ve built a winter menu available in...
22/06/2026

As winter settles in, join us by the Fireside in Le Jardin.

In partnership with , we’ve built a winter menu available in Le Jardin to match the season — single malts served by the fire, hot toddies for the colder nights, and snacks leaning into everything that winter has to offer. Take a seat by the fire or tuck into the atrium and stay a while.

Walk-ins welcome.

Bringing a balance of textures to every bite. Our Humpty Doo barramundi – crispy skin, soft flesh, with glazed fennel an...
19/06/2026

Bringing a balance of textures to every bite. Our Humpty Doo barramundi – crispy skin, soft flesh, with glazed fennel and a vermouth dressing.

Address

430 Little Collins Street
Melbourne, VIC
3000

Opening Hours

Monday 12pm - 11pm
Tuesday 12pm - 11pm
Wednesday 12pm - 11pm
Thursday 12pm - 11pm
Friday 12pm - 11pm
Saturday 6pm - 11pm

Telephone

+61 3 9089 7598

Website

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