No35

No35 Modern French flavours shaped by the best Australian ingredients.
35 floors above Melbourne. Contemporary dining | High Tea | Events
(2023)

Located on level 35 of Sofitel Melbourne On Collins is the hotel’s signature restaurant, No35. This sophisticated dining destination is elegantly designed with rich timbers, vibrant tones, contemporary artworks and features breathtaking views of Melbourne. Open 7 days for breakfast and dinner, with lunch service on select days, the restaurant serves contemporary cuisine with innovative flair. It s

pecialises in using fresh, regional produce to create unique dishes with clean and pure flavours. These dishes are matched with an outstanding wine selection and attentive service that greets you upon arrival.

Every great dish begins with exceptional ingredients.At No35, our menus are shaped by the finest seasonal Australian pro...
23/07/2026

Every great dish begins with exceptional ingredients.

At No35, our menus are shaped by the finest seasonal Australian produce, thoughtfully sourced from local growers and producers who share our commitment to quality, sustainability, and innovation. These partnerships create a genuine connection between the kitchen, the people who grow our ingredients and every guest who joins us at the table.

Inspired by Melbourne's vibrant culinary landscape and guided by contemporary French technique, each dish celebrates the best of Australia's seasonal bounty.

Set the stage for an unforgettable evening.Begin your night at No35 with our signature pre-theatre dining experience, wh...
21/07/2026

Set the stage for an unforgettable evening.

Begin your night at No35 with our signature pre-theatre dining experience, where contemporary French flavours, exceptional Australian produce, and sweeping Melbourne skyline views come together before the curtain rises.

Enjoy two thoughtfully curated courses paired with a glass of sparkling, red or white wine, perfectly timed to ensure you arrive at the theatre relaxed and ready for the performance ahead.

Available Tuesday to Saturday, 5:30PM-7:00PM.

Join us for an exclusive evening celebrating one of winter's most coveted ingredients, in collaboration with Flinders Tr...
20/07/2026

Join us for an exclusive evening celebrating one of winter's most coveted ingredients, in collaboration with Flinders Truffles | Black Perigord Truffles | VIC and Giant Steps Winery.

Enjoy a five-course menu showcasing premium Australian black truffle in every dish, thoughtfully paired with exceptional Giant Steps wines. Throughout the evening, you'll also have the opportunity to Meet the Makers, with insights from the founders of Flinders Truffles, Giant Steps Senior Winemaker Michael Latham and No35's culinary team, who will share the stories behind each ingredient, wine and pairing.

From delicate scallops with fermented truffle butter and Black Opal Wagyu tartare to Loddon Farms poached chicken with truffled mash, before concluding with a refined vanilla and black truffle dessert, each course has been crafted to celebrate the depth, aroma and elegance of the season.

Set 35 floors above Melbourne's breathtaking skyline, this is a truly unforgettable winter dining experience.

Join us on Wednesday 29 July from 6:30pm. View the menu and reserve your table via the link in bio.

18/07/2026

Behind every truffle is a season of dedication, expertise and discovery.

In the latest From the Maker Series conversation, Jane Groves from Flinders Truffles | Black Perigord Truffles | VIC shares the story behind the farm, the magic of truffle hunting and what guests can expect at A Truffle Affair.

Join us on Wednesday 29 July for an evening celebrating the makers, producers and flavours of the season.

Épaule d’Agneau - Loddon Valley slow-cooked boneless lamb shoulder with pea à la française, Gippsland yoghurt, and mint ...
16/07/2026

Épaule d’Agneau - Loddon Valley slow-cooked boneless lamb shoulder with pea à la française, Gippsland yoghurt, and mint oil.

Prepared over 12 hours to achieve exceptional tenderness, this dish celebrates the richness of regional Victorian produce through the lens of classical French technique. Designed to share, it's an invitation to gather around the table and enjoy generous, seasonal dining at its finest.

Drawing from Australia's exceptional local ingredients and refined French precision, our menu reimagines fine dining through an Australasian lens - with boldness and finesse.

14/07/2026

For a limited time, elevate your dining experience with freshly shaved Flinders Truffles | Black Perigord Truffles | VIC, available to add to a selection of signature dishes throughout the menu.

Each truffle is shaved to order, bringing an extra layer of richness to contemporary French dishes shaped by the finest Australian produce.

Available throughout truffle season. Ask our team about adding fresh Flinders Truffle to your meal when you dine at No35.

From responsibly sourced seasonal produce and a commitment to sustainable practices to menus shaped by experienced culin...
13/07/2026

From responsibly sourced seasonal produce and a commitment to sustainable practices to menus shaped by experienced culinary talent, at No35 every detail is designed to create meaningful dining experiences.

09/07/2026

A classic reimagined.

Our Bombe Alaska layers vanilla parfait and raspberry sorbet on a light sponge cake, encased in Italian meringue and torched to order. Finished tableside with a vibrant passionfruit sauce, it's a dessert that balances theatre with refined flavour.

Drawing on timeless French technique while embracing contemporary presentation, it's a fitting finale to an evening at No35.

Meet No35 Executive Chef John Savage - an internationally trained chef whose approach blends premium local produce with ...
08/07/2026

Meet No35 Executive Chef John Savage - an internationally trained chef whose approach blends premium local produce with global influences and classical Cordon Bleu techniques, resulting in a menu that is distinctly French in inspiration and confidently Australian in character.

Driven by seasonality and provenance, Chef John is dedicated to sourcing the finest ingredients from sustainable regional producers, crafting dishes that reflect Melbourne’s energy, culture and people.

Confit de Canard - Victorian Aylesbury cross duck leg with textures of corn and backyard citrus raw honey.A classic Fren...
04/07/2026

Confit de Canard - Victorian Aylesbury cross duck leg with textures of corn and backyard citrus raw honey.

A classic French dish reimagined through an Australian lens, our duck is cured in salt brine before being slowly cooked for 12 hours to achieve its signature tenderness. Paired with sweet corn in multiple forms and local citrus honey brushed onto the crisp duck skin, the result is a balance of richness, brightness, and refined flavour.

Inspired by Melbourne’s vibrant culinary landscape, at No35 we thoughtfully select the finest seasonal ingredients from ...
30/06/2026

Inspired by Melbourne’s vibrant culinary landscape, at No35 we thoughtfully select the finest seasonal ingredients from local producers, ensuring each dish showcases Australia’s exceptional bounty and warm hospitality.

We partner with producers who share our values and vision, fostering a genuine connection between kitchen, growers and guests - built on trust, transparency and innovation.

From the Maker Series at No35 presents A Truffle Affair, an evening dedicated to the depth, aroma and versatility of Aus...
29/06/2026

From the Maker Series at No35 presents A Truffle Affair, an evening dedicated to the depth, aroma and versatility of Australian truffles. In collaboration with Flinders Truffles | Black Perigord Truffles | VIC and Giant Steps Winery, the five-course menu by Executive Chef John Savage celebrates the season's harvest through thoughtful pairings and exceptional produce.

This is a dining experience that celebrates craftsmanship, conversation and the best of the season.

Join us on Wednesday 29 July from 6:30pm. View the menu and reserve your table via the link in bio.

Discover No35's signature High Tea, where established favourites meet elegant new creations. Indulge in new highlights i...
25/06/2026

Discover No35's signature High Tea, where established favourites meet elegant new creations.

Indulge in new highlights including the Honey Hive, featuring vanilla ganache, caramelised pineapple chutney and locally sourced Backyard Honey, alongside a Citrus Choux filled with yuzu crémeux, finger lime and fresh berries, complemented by a curated selection of sweet and savoury offerings.

Set against sweeping views across Melbourne's skyline, this sophisticated afternoon experience is best savoured with friends and family.

Available Saturdays and Sundays from 12:30pm.

23/06/2026

Modern French flavours shaped by the best Australian produce.

At No35, seasonal ingredients, global flavour influences, and classical French precision come together to create a dining experience that is inspiringly French and boldly Australian.

For more than three decades, No35 has evolved alongside Melbourne’s vibrant dining culture. Today, a refreshed expressio...
22/06/2026

For more than three decades, No35 has evolved alongside Melbourne’s vibrant dining culture.

Today, a refreshed expression brings new energy to the restaurant, pairing contemporary French-inspired cuisine with a renewed sense of place.

Rediscover No35 for yourself.

No35's Chef John Savage welcomes acclaimed French chef Philippe Mouchel for an exclusive collaborative dinner as part of...
18/06/2026

No35's Chef John Savage welcomes acclaimed French chef Philippe Mouchel for an exclusive collaborative dinner as part of the inaugural chapter of our From the Maker Series.

A celebration of their shared passion for French gastronomy, the evening will feature a thoughtfully curated multi-course menu showcasing refined French technique, exceptional Australian produce and wines from Mosaique Wines, carefully paired throughout the experience.

Join us on Tuesday 30 June from 6pm. Link in bio for menu and reservations.

Sofitel Melbourne On Collins
Philippe Restaurant
Thomas Gisbert

Celeri braisé à la truffe - slow braised celeriac with toasted buckwheat, caramelised celeriac purée, and fermented truf...
16/06/2026

Celeri braisé à la truffe - slow braised celeriac with toasted buckwheat, caramelised celeriac purée, and fermented truffle vinaigrette.

Drawing from Australia’s vibrant seasonal produce and French precision, our menu reimagines fine dining through an Australasian lens.

For more than three decades, No35 has evolved alongside Melbourne’s vibrant dining culture. Today, a refreshed expressio...
15/06/2026

For more than three decades, No35 has evolved alongside Melbourne’s vibrant dining culture. Today, a refreshed expression brings new energy to the restaurant, pairing contemporary French-inspired cuisine with a renewed sense of place.

From responsibly sourced seasonal produce and a commitment to sustainable practices to menus shaped by experienced culinary talent, every detail is designed to create meaningful dining experiences, whether for an intimate dinner, corporate gathering or a special celebration.

Address

Level 35, 25 Collins Street
Melbourne, VIC
3000

Opening Hours

Monday 6:30am - 10:30am
Tuesday 6:30am - 10:30am
5:30pm - 10:30pm
Wednesday 6:30am - 10:30am
5:30pm - 10:30pm
Thursday 6:30am - 10:30am
5:30pm - 10:30pm
Friday 6:30am - 10:30am
5:30pm - 10:30pm
Saturday 7am - 10:30am
12:30pm - 3pm
Sunday 7am - 10:30am
12:30pm - 3pm

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