Matilda159

Matilda159 Fire is the oldest form of cooking known to mankind. Scott Pickett's Matilda honours local, seasona
(734)

Basque Cheesecake. A brûléed top means heat pushed right to the edge — scorched sugar, a shell that gives way to somethi...
16/06/2026

Basque Cheesecake. A brûléed top means heat pushed right to the edge — scorched sugar, a shell that gives way to something dense and perfectly smooth beneath. Strawberry cuts through and eucalyptus adds a note you don't expect but won't forget.

On the dessert menu now.

Hot coals, the right cut, enough time over the fire to build a char worth cutting through. Reserve your table and see fo...
16/06/2026

Hot coals, the right cut, enough time over the fire to build a char worth cutting through.

Reserve your table and see for yourself.

The bullhorn pepper goes over the coals until the skin blisters and sweetness turns to char. The kingfish stays raw, cle...
15/06/2026

The bullhorn pepper goes over the coals until the skin blisters and sweetness turns to char. The kingfish stays raw, clean, cold. It's a dish built on opposites — and it works.

The crust is the point. Our roasted potatoes come with a shell that shatters, giving way to something soft and yielding ...
13/06/2026

The crust is the point. Our roasted potatoes come with a shell that shatters, giving way to something soft and yielding inside.

Three things worth coming in for right now. A bone marrow oyster – finished with smoked beef fat. Beef tartare – tucked ...
12/06/2026

Three things worth coming in for right now. A bone marrow oyster – finished with smoked beef fat. Beef tartare – tucked into a tartlet with anchovy and onion cream. Kingfish crudo – cut through with grilled shish*to, cucumber and buttermilk.

Seasonal – and on the menu tonight.

Our events spaces are made for your intimate moments. 📷: Liz Barnes
11/06/2026

Our events spaces are made for your intimate moments.

📷: Liz Barnes

Every plate that leaves our kitchen has been tested, tasted, adjusted, tasted again. Join us tonight. Reserve your table...
10/06/2026

Every plate that leaves our kitchen has been tested, tasted, adjusted, tasted again. Join us tonight. Reserve your table now.

Dark, bitter, and barely sweet. Añejo tequila meeting coffee, chocolate and a thread of orange — Mercury is the kind of ...
02/06/2026

Dark, bitter, and barely sweet. Añejo tequila meeting coffee, chocolate and a thread of orange — Mercury is the kind of drink that makes you slow down.

Our brunch menu is now available til 2.30pm. Reserve your table via the link in comments
29/05/2026

Our brunch menu is now available til 2.30pm.

Reserve your table via the link in comments

This is what we do for private events. Drinks built at our bar, canapés coming out of a live fire kitchen, a seated dinn...
28/05/2026

This is what we do for private events. Drinks built at our bar, canapés coming out of a live fire kitchen, a seated dinner that moves at its own pace.

Enquire with us today and let our team take care of the rest.

Exec Chef, Stu McVeigh, in the kitchen. He brings a wealth of experience and high creativity, and upholds a passion for ...
24/05/2026

Exec Chef, Stu McVeigh, in the kitchen. He brings a wealth of experience and high creativity, and upholds a passion for quality produce and seasonality. The new dishes hitting our menu are deeply Autumnal, featuring a beautiful marriage of flavours and distinct pairings.

The chicken skewer starts the same way everything in our kitchen does — over live fire. Available only as part of our pr...
22/05/2026

The chicken skewer starts the same way everything in our kitchen does — over live fire. Available only as part of our private dining offering, it's made with the same focus we bring to every dish on the menu.

Find out about booking your next private celebration with us now.

Bone marrow. Smoked beef fat. Fresh oyster. Three things that have no business being this good together but blend perfec...
19/05/2026

Bone marrow. Smoked beef fat. Fresh oyster.

Three things that have no business being this good together but blend perfectly with buttery, saline depth for your first bite.

We smoke the aioli before anything else gets built. By the time it reaches the sardine and toast, it's doing more than y...
18/05/2026

We smoke the aioli before anything else gets built. By the time it reaches the sardine and toast, it's doing more than you'd expect — rounding out the fish, pulling the whole thing together.

It's a small dish with a whole lot going on underneath.

Good focaccia takes time. The dough needs it — to relax, to proof, to develop into bread that stays pillowy whilst the c...
16/05/2026

Good focaccia takes time. The dough needs it — to relax, to proof, to develop into bread that stays pillowy whilst the crust holds firm.

We finish ours with extra virgin olive oil and kecap manis.

Bring your team to the fire this EOFY.Our private spaces are available for exclusive hire across June and July — intimat...
13/05/2026

Bring your team to the fire this EOFY.

Our private spaces are available for exclusive hire across June and July — intimate dinners or full-floor celebrations, all built around live-fire cooking and the best of the season.

Book before 31 May and every guest walks in to two canapés from our kitchen: a BBQ corn croquette and focaccia with smoked cheddar custard and caramelised onion. Both off the coals.

Enquire now via the link in comments.

Start your evening with the Osaka Orchard. Made with Umeshu, poire william, vanilla, juniper, cinnamon and lemon, this o...
13/05/2026

Start your evening with the Osaka Orchard. Made with Umeshu, poire william, vanilla, juniper, cinnamon and lemon, this one is built on orchard instincts: ripe, considered, a little spiced.

The tartlet shell cracks first. Inside; beef tartare, anchovy and onion cream worked through together. Salt and fat of e...
11/05/2026

The tartlet shell cracks first. Inside; beef tartare, anchovy and onion cream worked through together. Salt and fat of each pulling the other into line.

Before the fire, there's this. Cuts chosen for their marbling — fat that tells you everything about what's coming. Over ...
07/05/2026

Before the fire, there's this. Cuts chosen for their marbling — fat that tells you everything about what's coming. Over our wood-fired grill, that marbling does its work: rendering, caramelising, building a crust.

We're proud to be among the World's 100 Best Steak Restaurants, and this is why.

Let us set the table for your next private event. 📸
05/05/2026

Let us set the table for your next private event.

📸

The Ember Fig Sour is smoky, citrusy, and whisky forward. Made with Amaretto, woodsmoked figs, whisky, black tea, lemon.
04/05/2026

The Ember Fig Sour is smoky, citrusy, and whisky forward. Made with Amaretto, woodsmoked figs, whisky, black tea, lemon.

Our Humpty Doo barramundi arrives at your table with smoked mussels, coconut, corn, and curry leaf.
01/05/2026

Our Humpty Doo barramundi arrives at your table with smoked mussels, coconut, corn, and curry leaf.

Our snack spread – not to be skipped. Briny oysters, sweet scallops, sardines with a little heat, and a cheddar custard ...
30/04/2026

Our snack spread – not to be skipped. Briny oysters, sweet scallops, sardines with a little heat, and a cheddar custard toast you'll be thinking about long after.

Fuelled by fire, finished with care.
28/04/2026

Fuelled by fire, finished with care.

Start your meal at Matilda with our deeply savoury cheddar custard on toast, draped with wafer-thin culatello.
24/04/2026

Start your meal at Matilda with our deeply savoury cheddar custard on toast, draped with wafer-thin culatello.

Address

159 Domain Road
South Yarra, VIC
3141

Opening Hours

Monday 6pm - 10pm
Tuesday 6pm - 10pm
Wednesday 6pm - 10pm
Thursday 12pm - 2:30pm
6pm - 10pm
Friday 12pm - 2:30pm
6pm - 11pm
Saturday 8:30am - 2:30pm
6pm - 11pm
Sunday 8:30am - 2:30pm
6pm - 10pm

Telephone

+61 3 9089 6668

Website

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