Chancery Lane Bistro

Chancery Lane Bistro Scott Pickett's classic bistro with an edge
For friends, strangers, partners, lovers. https://linktr.ee/chancerylanebistro
(2)

Market fish, charred purple broccolini, grapefruit & wild garlic. Only on our lunch menu. Join us Monday - Friday, and e...
17/09/2026

Market fish, charred purple broccolini, grapefruit & wild garlic.

Only on our lunch menu. Join us Monday - Friday, and enjoy two-courses for $50pp, or three-courses for $65pp. Bookings via the link in comments.

Floridia burrata, pickled fennel, port, tapenade. Join us for lunch. Bookings via the link in comments.
16/09/2026

Floridia burrata, pickled fennel, port, tapenade.

Join us for lunch. Bookings via the link in comments.

A weekday lunch with us is sharp, seasonal and considered. Enjoy two courses for $50pp, or three for $65ppAvailable ever...
14/09/2026

A weekday lunch with us is sharp, seasonal and considered. Enjoy two courses for $50pp, or three for $65pp

Available every Monday to Friday. Book your seat via the link in comments.

Rigatoni alla vodka, nduja, parsley. Now on our lunch menu and available Monday to Friday from midday.
13/09/2026

Rigatoni alla vodka, nduja, parsley.

Now on our lunch menu and available Monday to Friday from midday.

Underneath the Avruga caviar lies Bluefin tuna, bergamot, and chives. Served with buckwheat crisps.
11/09/2026

Underneath the Avruga caviar lies Bluefin tuna, bergamot, and chives. Served with buckwheat crisps.

Flat iron steak, mushroom ragout, sauce au poivre. Now on our lunch menu. Come in Monday to Friday from midday and order...
09/09/2026

Flat iron steak, mushroom ragout, sauce au poivre. Now on our lunch menu.

Come in Monday to Friday from midday and order yours.

Bookings recommended, walk-ins welcome.

The Chandelier Room seats up to 12 beneath a 19th-century French centrepiece, stunning artwork and a dedicated service t...
04/09/2026

The Chandelier Room seats up to 12 beneath a 19th-century French centrepiece, stunning artwork and a dedicated service throughout — a natural choice for bespoke celebrations.

Event Design & Styling
Styling Photography

The working day ends, the bar fills. $4 oysters and $15 Ch*****ne, every Monday to Friday from 5pm.
02/09/2026

The working day ends, the bar fills.

$4 oysters and $15 Ch*****ne, every Monday to Friday from 5pm.

Ocean trout is cured with dill, fennel and lemon, then cold smoked for an hour. Set on a house-made crumpet with rose-in...
31/08/2026

Ocean trout is cured with dill, fennel and lemon, then cold smoked for an hour. Set on a house-made crumpet with rose-infused yoghurt for a soft, floral finish. Now on the menu.

Chicken Ballotine, Jerusalem artichoke purée, black cabbage & chicken jus. Now on the lunch menu, available Monday - Fri...
31/08/2026

Chicken Ballotine, Jerusalem artichoke purée, black cabbage & chicken jus.

Now on the lunch menu, available Monday - Friday.

The tables are set, and the room is filling. Join us for dinner tonight. Reserve your table via the link in comments.
27/08/2026

The tables are set, and the room is filling. Join us for dinner tonight.

Reserve your table via the link in comments.

Dry aged Loddon Estate duck, served two ways and made for two. Roasted breast, confit leg. Bring someone worth sharing i...
26/08/2026

Dry aged Loddon Estate duck, served two ways and made for two. Roasted breast, confit leg.

Bring someone worth sharing it with.

Mercury is spirit-forward, aromatic and complex. Made with Espolon Anejo Tequila, Amaro Montenegro, coffee liqueur and c...
24/08/2026

Mercury is spirit-forward, aromatic and complex. Made with Espolon Anejo Tequila, Amaro Montenegro, coffee liqueur and chocolate bitters.

Spicy rigatoni alla vodka, whipped ricotta. Now on the lunch menu, available Monday - Friday.
23/08/2026

Spicy rigatoni alla vodka, whipped ricotta.

Now on the lunch menu, available Monday - Friday.

Free range chicken, resting on an olive oil mash — silky, dairy-free, all potato. Alongside it, leeks charred in the Jos...
21/08/2026

Free range chicken, resting on an olive oil mash — silky, dairy-free, all potato. Alongside it, leeks charred in the Josper then confit until sweet, a wild garlic velouté blanched to keep its colour, and topped with crispy leeks and dill oil.

Two drinks. One story.Ember and Flame — our Qixi Festival mocktail and cocktail, available this Wednesday 19th August on...
17/08/2026

Two drinks. One story.

Ember and Flame — our Qixi Festival mocktail and cocktail, available this Wednesday 19th August only. One with a little theatre, one without the alcohol. Both worth the occasion.

Reserve your table. Link in comments.

Silky chicken liver parfait, enriched with Madeira and port. Sweet pear chutney to cut the richness, crisp chicken skin ...
16/08/2026

Silky chicken liver parfait, enriched with Madeira and port. Sweet pear chutney to cut the richness, crisp chicken skin for the crunch on top. All set into a tartlet and gone in a single bite.

Earthy shiitake, wrapped in agnolotti. Around it, a celeriac consommé clarified overnight until it runs clear. Pickled o...
14/08/2026

Earthy shiitake, wrapped in agnolotti. Around it, a celeriac consommé clarified overnight until it runs clear. Pickled onions and a touch of verjus cut through the richness.

On the menu now.

Address

430 Little Collins Street
Melbourne, VIC
3000

Opening Hours

Monday 12pm - 11pm
Tuesday 12pm - 11pm
Wednesday 12pm - 11pm
Thursday 12pm - 11pm
Friday 12pm - 11pm
Saturday 6pm - 11pm

Telephone

+61 3 9089 7598

Website

Alerts

Be the first to know and let us send you an email when Chancery Lane Bistro posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Chancery Lane Bistro:

Shortcuts

Featured

Share

Category