commismelbourne

commismelbourne a place to share food, wine and stories

Mushroom TortelliniBrandy Veloute, Walnut OilCooking Tues til Sat5 til late x
08/06/2026

Mushroom Tortellini
Brandy Veloute, Walnut Oil

Cooking Tues til Sat
5 til late
x

Our stained glass address 56 Johnston St, Collingwood ꨄ︎
27/05/2026

Our stained glass address
56 Johnston St, Collingwood
ꨄ︎

Torta de Santiago: A warm almond cake with sherry thyme caramel topped with crème fraîche & nutmeggluten free & easily m...
25/05/2026

Torta de Santiago: A warm almond cake with sherry thyme caramel topped with crème fraîche & nutmeg

gluten free & easily made dairy-free 🤍

Martini with a Twist 🍋 from 5pm tonight
19/05/2026

Martini with a Twist 🍋
from 5pm tonight

Forever finding great joy in collecting vintage pieces to serve you with 𐂐[ ◉¯]
12/05/2026

Forever finding great joy in collecting vintage pieces to serve you with 𐂐

[ ◉¯]

✈︎ Aviation ✈︎ Gin, Maraschino, Crème de Violette, Lemon Pretty & Delicious [ ◉¯]
08/05/2026

✈︎ Aviation ✈︎
Gin, Maraschino, Crème de Violette, Lemon

Pretty & Delicious



[ ◉¯]

Steak 🥩 NightEvery Wednesday — All this — ❤️ $28 ❤️ [Bookings encouraged to make sure we don’t run out]
06/05/2026

Steak 🥩 Night
Every Wednesday

— All this —
❤️ $28 ❤️


[Bookings encouraged to make sure we don’t run out]

It’s this darling man’s birthday today ✨He’s technically the boss but cringes anytime we call him that which tells you a...
02/05/2026

It’s this darling man’s birthday today ✨

He’s technically the boss but cringes anytime we call him that which tells you a lot about the kind of person he is.

Commis is a special place because Daniel created it, curates it, and tends to it daily with warmth and unparalleled care.

We love him lots and know a lot of you do too!

Come swing past this eve to join us in celebrating him 🥂

Pumpkin AgnolottiSage Butter, PangrattatoTastes even better than it looks.
30/04/2026

Pumpkin Agnolotti
Sage Butter, Pangrattato

Tastes even better than it looks.

House made focacciaSeasonal sexy butter Six bucks, cause we love ya
28/04/2026

House made focaccia
Seasonal sexy butter

Six bucks, cause we love ya

— Clams —Kohlrabi, Nuoc Cham, Bisque Oil
23/04/2026

— Clams —
Kohlrabi, Nuoc Cham, Bisque Oil

Voilà! [ ◉¯]
21/04/2026

Voilà!


[ ◉¯]

Chef Evan’s tenure as the head of the Commis kitchen has come to a close 🤎Evan has been with the venue since opening and...
17/04/2026

Chef Evan’s tenure as the head of the Commis kitchen has come to a close 🤎

Evan has been with the venue since opening and we are deeply appreciate of all the love, time, and creativity he has given each and every dish. We are so lucky to have had such a talent in our kitchen and are very excited for all the culinary adventures that await him.

Tonight will be his last at the helm.

Swing by and blow him a kiss or better yet,
shout him a beer!🍻

Thanks for everything !!!!
We will fondly miss you.

Kitchen doors swinging from 5 tonight x
14/04/2026

Kitchen doors swinging from 5 tonight x

Little DelightsPanisse Chips, Leek Top SaltBeef Skewer, Green Walnut[ ◉¯]
11/04/2026

Little Delights

Panisse Chips, Leek Top Salt
Beef Skewer, Green Walnut

[ ◉¯]

Doors back open from 5 this eve x
07/04/2026

Doors back open from 5 this eve x

Baby Leeks, Comte, Commis-mite BBQ Prawn, Carrot RoullieVieux CarréMurray Cod, Yoghurt Butter, Bambinella Pear
01/04/2026

Baby Leeks, Comte, Commis-mite
BBQ Prawn, Carrot Roullie
Vieux Carré

Murray Cod, Yoghurt Butter, Bambinella Pear

House-Made Vermouth 🫒🍊📷
01/04/2026

House-Made Vermouth
🫒🍊

📷

EASTER HOURSOpen this Tuesday - ThursdayClosed Friday, April 4th - Tuesday, April 7th Reopening Wednesday, April 8th 🍸 📷...
28/03/2026

EASTER HOURS
Open this Tuesday - Thursday

Closed Friday, April 4th - Tuesday, April 7th
Reopening Wednesday, April 8th

🍸

📷

a drink while you wait 🍸 followed by three for the full table
26/03/2026

a drink while you wait 🍸
followed by three for the full table

From March 24th - 28th we are honoured to be hosting guest chef Oscar Yanez. His culinary style is influenced by a Peru...
23/03/2026

From March 24th - 28th we are honoured to be hosting guest chef Oscar Yanez.

His culinary style is influenced by a Peruvian Latin American heritage and upbringing in Western Sydney, resulting in an offering of cultural density and his uniqueness of sight.

Oscar is a dear friend of the venue and a talented protean of sensory avenues. Chef, visual artist, musician; a list of skills that continues in breadth and equal measures of depth.

Having worked within some of Melbourne’s beloved kitchens (Mamasita, Geralds Bar, Neapoli, and beyond), he is a welcomed guest in the space.

Catch his menu -this week only- at Commis.
Reservations recommended,
link is you know where x

HEAD CHEF POSITIONWe are still on the lookout for a chef to run the kitchen of our special little venue. The Role:suits ...
06/03/2026

HEAD CHEF POSITION

We are still on the lookout for a chef to run the kitchen of our special little venue.

The Role:
suits someone who is seeking creative control, has high standards of organisation, and has the experience needed to lead a petite kitchen.

Our menu has a focus seasonal ingredients and sustainable practice but otherwise fits inside no culinary borders making the role one that suits a chef who is excited by the flexibility and freedom of this approach.

The Venue:
is a neighbourhood bistro and cocktail bar, a place where casual meets high calibre. It’s a tight-knit team of ranging personas that share a deep passion for our guests, all working together to tend to each facet of their sensory experience.

If your interest is piqued,
Email: [email protected]

🍸 Hospo Friends 🍸
if you know someone you think would suit the role, feel free to send them our way (or share this post)!

Wine, Vinyl, & Candlelight ⊹
04/03/2026

Wine, Vinyl, & Candlelight ⊹

🦪 Aperitivo Hour in the Commis Courtyard 🦪 Our little outdoor pocket, shaded from both sun and rain.You can request outs...
02/03/2026

🦪 Aperitivo Hour in the Commis Courtyard 🦪

Our little outdoor pocket, shaded from both sun and rain.
You can request outside when booking online if fresh air is more your vibe.

Slow roasted venison backstrap, roasted corn and blueberry gastrique& our special for the weekend:House-made fromage Bla...
26/02/2026

Slow roasted venison backstrap, roasted corn and blueberry gastrique

& our special for the weekend:
House-made fromage Blanc, new season fresh pistachio with summer savoury and preserved lemon

Address

56/58 Johnston Street
Collingwood, VIC
3066

Opening Hours

Tuesday 5pm - 11pm
Wednesday 5pm - 11pm
Thursday 5pm - 11pm
Friday 5pm - 11pm
Saturday 5pm - 11pm

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