The Melbourne Food & Wine Festival returns in 2026 with an ambitious Global Dining Series that brings together some of the world’s most compelling culinary talent with Melbourne’s restaurant scene, offering a rare glimpse into international dining trends while celebrating regional Australian cuisine.
Running from 20-29 March, the festival’s lineup showcases the breadth of contemporary dining, from fine-dining collaborations to casual street food pop-ups, with chefs travelling from Paris, New York, Manila, Singapore, and beyond.
French fine dining meets Aussie terroir
Leading the Global Dining Series is a collaboration between Le Doyenné and Brae. Australian-born chef James Henry, who cut his teeth working for Andrew McConnell in Melbourne before opening influential Paris bistros Au Passage and Bones, will bring his farm-to-table approach from Château de Saint-Vrain to Brae’s Birregurra location. Le Doyenné earned praise from Good Food as “…the one restaurant we would travel across the world just to eat at again.”
In another notable French connection, New York’s Bridges will take over Cutler in Fitzroy for two nights. Chef Sam Lawrence, who worked at both Bones in Paris and Manhattan’s Estela, brings a cuisine described by The New York Times as “piercingly intelligent and original”, blending Parisian and Basque influences.
First Nations and Pacific voices
The festival places significant emphasis on First Nations and Pasifika culinary innovation. Bundjalung chef Mindy Woods will bring her native-inspired cuisine from Karkalla on the Northern Rivers to Residence at The Potter for four intimate dinners and one long lunch, showcasing indigenous ingredients woven into modern dining formats.
Henry Onesemo brings the Tala experience to Stokehouse, while Monique Fiso appears at Farmer’s Daughters, and Daniel Motlop from Something Wild collaborates with Yiaga, described as Australia’s hottest new restaurant.
Casual dining collaborations
Beyond fine dining, the festival offers a range of other culinary experiences. Portland’s Pok Pok chef Andy Ricker debuts a Laab Shaak residency at Dessous, while Italian social media sensation Daniela Maiorano serves street fare at Sunhands. Filipina New York baker Abi Balingit leads afternoon tea at Musings & Merienda and collaborates with Bayswater’s Dröm bakery at the Baker’s Dozen event.
Other casual collaborations include Agnes chef Ben Williamson joining Steve Harry at wine bar Suze; Mexico City’s Cariñito Tacos at The Lincoln in Carlton; and the chef behind the viral Dubai chocolate appearing at Fable.
“They’re cooking in fine-dining restaurants and in pubs, serving food on china plates on damask cloths, and straight out of restaurant windows,” says MFWF creative director Pat Nourse. “If you’re looking for flavour, it’s right here in Victoria this March.”
Greek Melbourne takes centre stage
The festival kicks off with a Greek-themed World’s Longest Lunch on 20 March, celebrating Melbourne’s Greek diaspora. The teams from CBD restaurant Kafeneion and Yarraville’s Tzaki, along with author Ella Mittas, will serve 1,600 guests across more than 600 meters of table at Kings Domain.
The menu features traditional dishes with modern touches: Mittas presents meze including zucchini fritters and sour cherry dolmades, Tzaki’s Alex Xinis serves slow-roasted lamb shoulder inspired by Athens’ famed Diporto taverna, and Con Christopoulos delivers classic portokalopita orange filo cake.
Regional Victoria programming
The Regional Roadtrip program brings 26 events to towns across Victoria. Highlights include two-hatted chef Zoe Birch of Greasy Zoes throwing a countryside pizza party at Trapeze Wines’ new cellar door, and ethnobotanist Jess Moulynox leading a foraging tour culminating in a fire-cooked feast by chef Shanara Hemi at Phillip Island Winery.
The festival also revives culinary history with Clichy, Iain Hewitson’s seminal Collingwood restaurant from 1977-1982, which returns for three nights at Bistra with a four-course menu of the restaurant’s signature dishes.
