Cicciolina

Cicciolina has been around since 1993 with Chef Virginia Redmon in charge of the cuisines. The restaurant divided into three seperate areas; dining, bar and private dining for 10-20 people. They also have a sister restaurant in Balaclava called Ilona Staller.


Feastively (Sponsored)

Feastively is a brand new start up company who believes in bond over food with Melbourne's fastest and easiest cooking kit plus delivered. They focus on easy, healthy, well portioned meal with minimum effort and less clean up afterwards. All of their product only need less than 15 minutes to prepare and one pan.



Six Slice Pizza Bar (Invited)

Six Slice Pizza Bar is owned and created by the team at ZERO95, Ciccio, Anthony & World Champ Andrea want to take the art of Pizza-making to the next level. Their tag line stated in the website "What do you do after you have been awarded the title of making the World’s Best Pizza?" In April 2017, they finally opened Six Slice Pizza Bar ad a result of their respectful evolution of pizza. Why respectful? Cause traditional is extremely sacred to them. This new concept of pizza preparation, cooking processes leading to maximum flavours, textures and modern innovative presentations but still uses traditional, highest quality ingredient and premium produce.



Gold Moon (Invited)

Gold Moon is merely 3 months old, located in Brighton. Just a couple minutes walk from middle Brighton station with two entrance from Well St or Dendy Plaza. The interior of the restaurant is stunning. It has a sleek modern theme down to the smallest detail such as dim lighting, soft music, candles, open bar, row of bamboo, dark wooden panelling, gold accents on the cutlery and elephants statue. The first floor is mainly open to public for walk ins and small group reservations but the second floor divided into two area; private room for 10 people or the whole floor for functions.


The Butchers Bench (Invited)

The Butchers Bench is located in Novotel Glen Waverly lobby area. In the morning they served buffets breakfast mainly for the guest then lunch and dinner open to public serving special lunch menu and casual ala carte dining. Executive Chef Ross Chapman believes in maintaining the integrity of produce at all costs. ‘It’s all about taste, ensuring each dish delivers a punch of flavour, texture and colour to satisfy our customers,’ says Chapman. Executive Chef Ross Chapman, originally comes from UK, has worked at a number of Michelin Star restaurants under high profile chefs such as Gary Rhodes, Phil Vickery and Robert Clayton. He also has worked in Perth (1999) for the Duxton Hotel and Ascot Racecourse as Head Chef at the age of 25. Then he is up for his next adventure at Maldives, spent three years running a 5-star resort with multiple restaurants before returning to Australia as Executive Chef of Novotel Glen Waverley. 



Marci (Invited)

Marci is another brunch place with bright homy decoration and vibrant comfy ambience. The cafe has a unique ordering system, they don't have menu on paper like others. Whether it's salad, breads or dessert, all you need are all on their display cabinet. They have 20 or more salad variation but only 6 were displayed. All of the variation keep changing over time to maintain customer interest.