Stepping into Melbourne’s burgeoning dining scene, From Here by Mike arrives with considerable anticipation, marking the first hotel collaboration for acclaimed Australian chef Mike McEnearney. Known for his ingredient-first ethos, low-waste approach, and the beloved Sydney eatery Kitchen by Mike, McEnearney brings his signature style to this new venture nestled within the recently opened 1 Hotel Melbourne. With a philosophy deeply rooted in sustainability, seasonality, and a soulful homage to Victoria’s land and produce, From Here by Mike promises a dining experience that aims to be both grounded and generously nourishing.
The lunch menu offered a delicious deal of one main course and two sides for $59.00, with additional extras available.
Starting off with the ‘Freshly Shucked Oysters’ with pickled daikon and finger lime mignonette, they were delicious. While oysters can be a divisive food, these were sublime, with the extra touches proved to be a great start to the meal.
Next up was the ‘Walker Marlin Crudo’. The marlin was presented on a bed of fresh, milky cheese – which, while feeling like too much at times, was delicious and worked well. Alongside the sea herbs, the mix of flavours was divine. The fresh fish felt vibrant but struggled to cut through to the optimal level due to the overpowering amount of cheese. Still, it was one of the best dishes on offer.
Onto the mains, the first was the ‘Poached Port Phillip Bay Snapper’. Cooked in Maidenii vermouth rather than wine, it offered a different, richer sauce. The fish was quite nice, but not something to return for.
On the other hand, the second main was the ‘Roasted Valenca Free-Range Porchetta’ – this was heavenly. While not the largest portion (which is fine given the included sides), the meat and crispy skin were amazing. With the golden raisin and hazelnut agrodolce, the combination of flavours gave you a warm, satisfying feeling inside. This was certainly a highlight of the entire meal and a must-try.
Sides included in the meal were the ‘Five Tales Farm Lettuce and Herbs’ – a dressing-heavy salad filled with fresh produce. While a bitey, refreshing side, it’s understandably not a highlight in the meal. Another side, and a standout, was the ‘Fried Timbarra Brussel Sprouts’. Brussel sprouts can be horrible or delicious, and these were certainly the latter. With Vincotto mustard, sesame and the perfect topping of Ricotta salata, the sprouts were a pleasant surprise and another dish that is a must-order. Alongside these, there was also ‘Wood-Roasted Five Tales Farm Pumpkin’ – Perfectly cooked, the basic yet tasty dish was nice, with the pomegranate molasses being that perfect addition. Finishing the savoury section was the classic ‘Golden Fries’ – as with the pumpkin, a basic dish that was still so delectable.
Following the mains and sides, the treats continued with the ‘Dark Chocolate Mousse’, a simple yet effective dish. The mousse was delectable and taken to the next level with the white chocolate cream. But it did not compare with ‘Mike’s Grandmother’s Vanilla Rice Cream’, a recipe from his grandma – the warm family touch was felt in this dish. From the poached quince inside to the crunchy toffee top, à la crème brûlée, the dish was divine and made for a perfect conclusion to a standout meal.
Overall, From Here by Mike successfully delivers on its ambitious vision. The service was impeccable, but the location may prove a little troublesome, being slightly away from Melbourne’s CBD. But if anything can attract potential customers, it’s the amazing food.
While a few dishes played it safe, the absolute triumphs – from the excellent crudo to the porchetta and sublime vanilla rice cream – make for a truly standout meal. It’s a worthy addition to Melbourne’s dining scene that confidently showcases its philosophy of generous, soulful cooking.
