Tomm.

Tomm. Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Tomm., Restaurant, William Street, Melbourne.

“Just a [slightly] older guy that talks funny who understands the gentle art of cold smoking” signing off - Tom Cooper (...
15/12/2025

“Just a [slightly] older guy that talks funny who understands the gentle art of cold smoking” signing off - Tom Cooper (& Co.)

Yet again, another belated happy birthday Tom Cooper. 78 is looking good on you! Much love & 🐟x
28/10/2025

Yet again, another belated happy birthday Tom Cooper. 78 is looking good on you! Much love & 🐟x

The weather hasn’t changed, why should the most popular items?! Soup…This week 📷 Cold smoked squash, crispy prosciutto &...
27/10/2025

The weather hasn’t changed, why should the most popular items?! Soup…

This week 📷 Cold smoked squash, crispy prosciutto & feta. On the side crusty sour ciabatta & butter 🤌🏻

Tom Cooper slicing daily (Tuesday-Friday) 🐟💨
02/10/2025

Tom Cooper slicing daily (Tuesday-Friday) 🐟💨

As the rain stops and the sun finally appears in Melbourne…“Smokin’ cold [is still] the new cool”🌞🍷🐟💨
05/09/2025

As the rain stops and the sun finally appears in Melbourne…

“Smokin’ cold [is still] the new cool”

🌞🍷🐟💨

Weddings, parties, cowboys! 📷 Tomm. grazing table feat.
27/08/2025

Weddings, parties, cowboys!

📷 Tomm. grazing table feat.

And this is where it all began (some 78 years ago)…📸 Tom Cooper’s house and farm (circa 1957) in the foothills of the Ro...
06/08/2025

And this is where it all began (some 78 years ago)…

📸 Tom Cooper’s house and farm (circa 1957) in the foothills of the Rockies, 40 miles south of Calgary 🇨🇦

Gravlachs (Swedish: [ˈgrɑ̂ːvlakːs]), gravlax, gravlaks or graved salmon is a Nordic dish consisting of salmon that is cu...
30/07/2025

Gravlachs (Swedish: [ˈgrɑ̂ːvlakːs]), gravlax, gravlaks or graved salmon is a Nordic dish consisting of salmon that is cured using a mix of salt, sugar and dill. It is garnished with fresh dill or sprucetwigs and may occasionally be cold-smoked afterwards.

And here’s our little secret: Rub with Melbourne Dry Gin by 👌🏻

📷 &

Tune in to August 24th to hear Tom talk all things Tomm. with the lovely . Thanks for stopping by team! 🥂
16/07/2025

Tune in to August 24th to hear Tom talk all things Tomm. with the lovely . Thanks for stopping by team! 🥂

Tom Cooper has been at the forefront of curing for the Melbourne restaurant scene for more than 30 years, supplying the ...
09/07/2025

Tom Cooper has been at the forefront of curing for the Melbourne restaurant scene for more than 30 years, supplying the likes of , and with his smoked and cured salmon and ocean trout, as well as other smoked sundries. “I gave Frank Camorra his first smoked tomato around 13 years ago before he opened MoVida,” says Cooper. The smoked tomato sorbet with anchovy and capers is now his signature dish. - Gourmet Traveller

📷 Tomm. signature cold smoked salmon, salmon gravlachs + tea poached, cold smoked chicken, avo & cheese sando (plus a cheeky resiling)

That’ll warm you up!📷 Leek, fennel, apple & maple with crusty ciabatta 12pm onwards Tuesday-Friday
08/07/2025

That’ll warm you up!

📷 Leek, fennel, apple & maple with crusty ciabatta

12pm onwards Tuesday-Friday

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William Street
Melbourne, VIC
3000

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