No.7 Healesville

12/08/2026

We’ve worked with our friend Adrian Utter’s truffles and w**es since we opened so it’s a very sweet occasion to host him this Saturday. His family property in Buxton is a magical place looking out to the Cathedral Ranges with the Acheron River snaking right through it. Next to Adrian’s oak orchard where his truffles grow he farms Pinot, Syrah & Riesling with a deep knowledge of life below the surface. He’ll be pouring his great w**es and talking truffles for everyone booked this Saturday lunch. We can’t wait! Thanks 𝔈𝔩𝔩𝔦𝔬𝔱 𝔅𝔢𝔞𝔲𝔪𝔬𝔫𝔱 🎨

09/08/2026

The time has come to close No7. Over the last seven years we have given so much of ourselves to this restaurant and feel we are finishing at a point where our offering has never been better. From our ever-changing menu working with the best produce and producers, unorthodox w**e service and calendar of special events, we will wrap things up proud in what has been our take on hospitality.

Our heart and soul went into the space, converting a factory with all the charm and character we could, and it’s been a pleasure to host you all in it. The integrity of our menu thanks to all the amazing producers who’ve inspired us week in week out, is something we’ll always be proud of. To Joel who’s given 110% over the seven years, we’ve been so fortunate to have you steer the kitchen with dedication, talent and a special temperament so rare in chefs. You’ve worked really hard and we really appreciate you. We wish you all the best in your new chapter and that you can enjoy more time with your young family. Big thanks to our front of house star Al and all staff who’ve contributed along the way. Thank you to our guests who’ve supported and encouraged us, it’s been our pleasure to host you and get to know you. We hope to see you again in a new iteration sometime in the future.

Our last service will be Sunday Lunch August 16th. With love x

06/08/2026

30/07/2026

Lakes Entrance squid stuffed with puttanesca rice.

29/07/2026

Boeuf Bourguignon weather out here lately. Slow cooked chuck from Smith & Jackson plenty of organic local veg and our own red w**e. We’d love to cook for you this week. Sunday Lunch with Alessandro Stefani is full but we’ve room all other services so get in touch. Happy Winter x

27/07/2026

A delicious time had at yesterday’s Sunday Roast with our guests John, Clare & Amber from Macedon Ranges Lamb. Great tableside (farmer-to-table) chats learning about regenerative farming, all over beautiful roast lamb with all the trimmings. Seek out their beautiful lamb at a Farmers Market near you.

24/07/2026

We have a special lunch planned for the release of our good friend Alessandro Stefani’s new w**es and olive oil. Embracing his Tuscan heritage we’ll be cooking some traditional family recipes as well as from the wonderful regional cookbook by Mario da Monte translated by Alessandro. There’ll be pane fritto, tortellini in brodo, rabbit stew, bombolino (Nonna’s donuts) and more! All paired with Al’s great organic w**es and new season olive oil grown and made here in Healesville. Jump online to book or give us a call. Artwork taken from Mario da Monte’s cookbook A Tavola in Clazentino with customised type by our friend 𝔈𝔩𝔩𝔦𝔬𝔱 𝔅𝔢𝔞𝔲𝔪𝔬𝔫𝔱

23/07/2026

All our green waste from the kitchen goes to retired boars Archie & his brother. These gentle giants live at The Goodlife Farm a fantastic enterprise that run evidence-based, animal and nature-assisted life and social skills programs for youth. The facility is an active working farm set up to help young people gain confidence, build social skills, and engage in mental and emotional health therapies.

20/07/2026

Moules-frites was a pleasure to share over the weekend. A joyful, messy feast at table. Winter sees a l*l in organic local veg and sustainable Victorian seafood too, but you can always rely on organic Port Arlington mussels and Mark Ebbels potatoes from Kinglake.

15/07/2026

We’re back tomorrow for another week of regional cooking and there will be terrine of chicken breast, liver and pecans with pickled quince. Some fully booked services, some still with tables available. We’d love to have you.