https://reineandlarue.melbourne/

Reine & La Rue, 380 Collins Street, Melbourne (2026)

07/06/2026

Scallop ‘Choucroute’, Smoked Sausage, Fermented Radish

Inspired by one of the snacks from our Tour de France event, Shark Bay scallops are grilled in the shell with burnt butter and smoked sausage fat, then garnished with finely diced fermented daikon and a fresh curl of spring onion.

04/06/2026

Reine will be open from 5pm on Monday 8 June for the King's Birthday public holiday.

01/06/2026

This winter, La Rue Bar and its adjoining courtyard are serving a selection of seasonal specials designed to bring a little warmth to Melbourne’s colder evenings.

Indulge in our new Wood-Fired Bruny Island 1792 Cheese, served with grilled baguette, winter radishes and red endive, or settle in with a glass of La Rue’s Mulled Wine. Inspired by the traditions of European après-ski gatherings and winter markets, these seasonal offerings sit alongside La Rue favourites, including our Wagyu Cheeseburger and loaded hash browns with jalapeños, truffle honey and Comté.

From 4–6pm, enjoy La Rue Hour, featuring a selection of cocktails for just $15, including our Yuzu Paloma, Coffee Negroni and Salty Martini.

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Tuesday – Saturday,
Drinks from 4pm
Food from 5pm
Happy Hour 4pm-6pm

Walk-ins only.

31/05/2026

Gnocchi Parisienne, Cep, Black Garlic, Mushroom Duxelles, Comté

Unlike traditional potato gnocchi, Gnocchi Parisienne is crafted from pâte à choux, giving it a lighter, more delicate texture. Ours are folded through a rich cep mushroom purée and paired with a smoky, tangy duxelles of barbecued king brown and shiitake mushrooms. Pickled walnuts add brightness and crunch, alongside crisp fried enoki and wood-roasted chestnut mushrooms. The dish is finished with a velvety black garlic sauce for depth and complexity.

29/05/2026

70% Dark Chocolate Torte, Crème Épaisse Ice Cream

A rich, intensely flavoured dark chocolate torte set in a delicate cacao and almond pastry shell. Served with a cacao crumble and a smooth crème épaisse ice cream for good measure.

Available exclusively on our Reine du Jour lunch menu, Monday-Friday.

28/05/2026

This winter, Reine & La Rue invites you to a seasonal celebration of truffle, through a series of refined lunches dedicated to the season's most coveted ingredient.

Conceived by Head Chef Andy Roche, the $185pp optional set menu explores the earthy elegance and nuanced complexity of truffle in its many expressions, each dish composed with balance and indulgence, using the finest local seasonal produce.

This year, we’re thrilled to be sourcing our truffles from on the Mornington Peninsula. Carefully harvested at peak maturity, these truffles bring exceptional depth, aroma and a true sense of place to every dish.

Guests can also pre-order an exclusive Black Truffle Cultured Butter, created in collaboration with and hand crafted in the Yarra Valley using traditional French techniques.

More than a lunch, this is an invitation to savour the best of the season. Book now via the link in bio.

24/05/2026

Our famously precise House Martini – prepared with Four Pillars Gin Olive Leaf and very little else – is available year round, in full or half measure. From now until June 21st, it’s graced by a masterful accompanying bite of panisse, anchovy, pickles and aioli.

Precursor to a fine meal, or a perfect moment in and of itself.

20/05/2026

Market Fish, Sauce Amandine, Burnt Lemon

Currently serving flounder – finished with a classic French sauce amandine, built on brown butter, toasted almonds, capers, pickled onions, plenty of fresh herbs, and, in our case, lifted with wood-fired burnt lemon juice.

The whole fish is filleted, plated, and sauced tableside.

18/05/2026

The Dalmore 30 Year

Available in a half or full measure, this phenomenal whisky comes paired with an exclusive housemade macaron featuring dark chocolate whisky ganache, malted barley, and almond praline. Available for a limited time at La Rue.

14/05/2026

Blistered Shish*to, Sauce Gribiche, Aged La Dame

Shish*to peppers from Ramarro Farm, grilled over the fire and simply dressed with olive oil and lemon.

The peppers sit on a bed of classic sauce gribiche and are finished with generous shavings of aged La Dame — a goat’s cheese from the Barossa Valley — which gently melts on contact with the warm peppers. Simple cooking, elevated by beautiful produce.

06/05/2026

Now pouring by the glass!

We’re proud to introduce this rare opportunity in partnership with : the full Rayas range, available by the glass. From Châteauneuf-du-Pape to Pignan, Parisy, Fonsalette and Pialade — experience one of the Rhône’s most revered estates in a way few ever can. For seasoned enthusiasts and the simply curious looking to try something memorable they may never otherwise encounter.

Limited pours, unforgettable wines — available from today, until sold out.

30/04/2026

Smoked Carrot, Toasted Pumpkin, Pistou, Bitter Leaf, Honey

This is an autumnal celebration of local producers.

Atop a pumpkin seed “cream,” 's baby carrots — roasted and smoked over ironbark — are plated alongside bitter leaves from and dressed in a burnt and carrot vinaigrette. The dish is then beautifully arranged with pickled pumpkin, pumpkin seed pistou, carrot flowers, and fried coastal saltbush.

Available a la carte, and on our Reine du Jour menu.

29/04/2026

A fleeting opportunity to experience something exceptional.

From next Wednesday 6 May, an extremely limited allocation of wines from Château Rayas will be available by the glass, with the support of .

Among the most sought-after producers of Châteauneuf-du-Pape, Rayas is rarely seen in Australia, and almost never poured by the glass.

Don’t miss out—book a table and be among the few to experience it.

23/04/2026

Choux, Ossau-Iraty Custard, Summer Truffle

A classic chou bun filled with a custard made from Ossau-Iraty cheese, a traditional firm-to-semi-hard sheep’s milk cheese from the French Basque Country and neighbouring Béarn region in the Pyrenées of southwest France.

The chou is topped with pickled chestnut mushroom and freshly shaved Red Hill summer truffle.

21/04/2026

Reine & La Rue is open as usual this Anzac Day.
Book your table via the link in bio.

14/04/2026

Sea Bream, Nectarine, Smoked Roe, Salted Cucumber

Lightly cured sea bream is dressed tableside with a bright, refreshing nectarine aguachile-style sauce, split with roasted kombu oil. A smoked cod roe emulsion adds depth, while the last of the season’s fresh nectarines bring a delicate sweetness. Finished with salted cucumber and a garnish of agretti, this elegant starter celebrates the transition between seasons. Enjoy it while it lasts!

07/04/2026

This Mother's Day, elevate your celebration with a remarkable dining experience at Reine & La Rue.

Our exclusive Mother’s Day set lunch menu is designed to honour the incredible person in your life, offering a refined ambiance, exquisite flavours, and exceptional service that will make this special day unforgettable.

Little diners are welcome to join the celebration, with an exclusive $65pp children's menu (under 12 year old) comprising of cordon bleu with pommes frites and our signature Jersey milk soft serve with milk chocolate and berries for dessert.

To make the occasion even more memorable, our macaron box and celebration cake are available to pre-order up to four days prior to your booking.

Read more and book your table via the link in bio.

06/04/2026

Thank you to everyone who joined us for our Tour de France event!

We loved curating a special beverage pairing with help from , alongside our take on iconic French regional dishes—including a stand out Coq au Vin elevated with ’s ethically raised, high-quality heritage Sommerlad chickens.

We look forward to welcoming you back again soon!

31/03/2026

As the seasons shift, so does our ‘Reine du Jour’ menu — a timely invitation to plan your next lunch at Reine & La Rue.

$68 for 2 courses
$84 for 3 courses
Menu items may vary at the time of your visit based on availability and seasonal changes.

Available Monday to Friday for lunch. Book now via the link in bio.

27/03/2026

Reine & La Rue will be open as usual over the Easter long weekend.

Book your table via the link in bio.

24/03/2026

‘Quiche Lorraine’, Vegemite, caviar.

One of the amuse-bouches for tomorrow night’s Tour de France. A limited number of additional last-minute seats have just been released—secure yours now via the link in bio!

19/03/2026

Our wagyu cheeseburger with smoked beef fat mayo.

Available at La Rue, our adjacent walk-in-only wine bar — open Tuesday to Saturday.

11/03/2026

Cypress Martini.

Grey Goose vodka and Dolin vermouth come together with 'Farigoule de Forcalquier' — the iconic wild thyme liqueur from Distilleries de Provence — finished with Japanese cypress bitters, and a touch of lemon-scented olive oil.

Herbaceous, elegant and quietly transportive, this martini evokes the Provençal landscape and Mediterranean wild scents, with depth and nuance unfolding sip by sip.

02/03/2026

La Rue Terrasse, Monday - Saturday from 4pm til late.

Drinks from 4pm,
Food from 5pm.
Walk-ins only.

26/02/2026

From our dessert menu - Gianduja and dark chocolate mille-feuille, passionfruit.

Reine & La Rue