Reine & La Rue

Name: Reine & La Rue
Address: 380 Collins Street, Melbourne, VIC, 3000, AU
Telephone: +61292803395
Price range: $$$

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Reine & La Rue

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02/09/2026

Wood-Fired Toulouse Sausage, White Bean Cassoulet, Mustard Selection.

A Father's Day special, available for one day only. Book your table now.

01/09/2026

Flathead, steamed in fig leaves.

Steamed flathead, smoked mussels, coconut, preserved fig, saffron.

25/08/2026

This Father's Day, treat your special person to elevated French fare at Reine & La Rue.

For the occasion, our kitchen team has created two specials, available for one day only: a hearty wood-fired Scotts Dale pork Toulouse sausage with white bean cassoulet and served with a selection of mustard, followed by an elegant mousse au chocolat with roasted almond meringue, burnt vanilla crème fraîche and Cognac caramel.

For younger diners, a special $65 kids menu is available to pre-order at the time of booking, featuring:
Main: Chicken & ham hock pithivier with pommes frites & mixed leaf salad
Dessert: Jersey milk soft serve, milk chocolate & berries

Book your table now via the link in bio.

23/08/2026

The Dining Room at Privé is Reine & La Rue’s private dining room, offering an intimate extension of the restaurant in an exclusive setting.

Accessible via its own private entrance, the Dining Room occupies the former Melbourne Safe Deposit building, one of the city’s most distinctive nineteenth-century landmarks.

The Dining Room can accommodate up to 36 guests. Designed for flexibility, it can be seamlessly divided into two smaller rooms, the Wardell Room and the Verdon Room, for smaller groups of 7 to 18 guests.

Experience Reine & La Rue’s signature service, hospitality and culinary style into a completely private setting.

The Verdon Room
Seats up to 18.

The Wardell Room
Seats up to 14.

The Dining Room at Privé
90 Queen Street, Melbourne

Book a private dining room via the link in bio.

20/08/2026

Wood-Fired Bruny Island 1792, Baguette, Winter Radish

A warming treat for those settling in on the terrace.

Tasmanian Bruny Island 1792 cheese is baked over the fire until soft and smoky, then roasted until bubbling and golden. Served with toasted baguette, winter radishes and red endive for dipping.

Matured on aromatic native Huon Pine boards, the cheese takes its name from 1792—the year French explorers first set foot on Tasmanian soil.

12/08/2026

Paris-Brest, Hazelnuts, Miso Caramel, Cocoa Nib Ice Cream

A classic choux pastry filled with rich hazelnut mousseline, made with house-made hazelnut praline, pastry cream and butter, then lightened with Italian meringue.

Layered with crunchy chocolate crumble and caramelised hazelnuts, and served alongside cocoa nib and rum ice cream with a drizzle of miso caramel.

Paris-Brest via Melbourne.

10/08/2026

Our wholegrain and rye sourdough, crafted in collaboration with our friends at bakery in Highett, is now served with a butter inspired by the flavours of French onion soup. It is made using butter — produced according to traditional French methods and renowned for its rich creaminess and balanced acidity.

The perfect accompaniment from start to finish: enjoy it on its own, or use it to mop up every last bite, in true French style.

05/08/2026

Cep Risotto, Mushroom Duxelles, Black Garlic, Pickled Walnut.

Warm and comforting, an ode to the season available on our Reine du Jour lunch menu.

03/08/2026

Banana Highball

Briottet Crème de Banane, Cocchi Americano, gentian, elderflower, absinthe, soda.

Cheerful and accessible, the Banana Highball offers a subtly elevated take on the tropical, with earthy gentian and anise working their magic in the background.

Also available on our La Rue Hour menu, Tuesday-Saturday 4pm-6pm.

29/07/2026

Nestled between Burgundy and Switzerland, Jura is one of France's most distinctive wine regions, producing wines that range from fresh and mineral to deeply savoury and beautifully oxidative.

For a limited time, we're pouring a selection of the region's most compelling producers by the glass, including icons Jean-François Ganevat, whose wines have helped redefine Jura for a new generation, and Julien Labet, whose precision continues to shape the region's modern identity.

Explore this small but remarkable region through its signature grape varieties—Chardonnay, Trousseau, Poulsard and the king of Jura cépages, Savagnin—one glass at a time.

Available until sold out.

28/07/2026

Cured Bonito, Local Kelp, Kohlrabi, Finger Lime, Apple.

A lavosh-style tartlet, seasoned with dried kombu, is filled with kelp mayonnaise, pickled kohlrabi, and cured local bonito from Corner Inlet. We then meticulously garnish it with fried kelp, fresh apple, finger lime, and chives.

A crispy, zingy, umami-rich snack, full of texture, celebrating both bonito and kelp harvested in Flinders, a coastal town near Port Phillip Bay.

Address

380 Collins Street
Melbourne, VIC
3000

Telephone

+61292803395

Website

https://reineandlarue.melbourne/

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