Estelle

Estelle Estelle is a venue designed to suit all occasions. Whether stopping by for a glass of wine and a sha
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Melbourne’s Northside has established a reputation as the go to destination for serious dining, and pioneer restaurant Estelle, five years since opening, is proving the staying power of the northern food movement. Commencing with a small budget and just six tables, owner chef, Scott Pickett has humbly grown his establishment that now includes an upstairs private dining room for up to 24 guests and

a newly renovated covered courtyard with additional seating. The courtyard provides a verdant, open space for lunches, dinners and private functions, while the private dining room is elegantly decorated, perfect for corporate dinners and intimate events. Estelle by Scott Pickett (ESP) is located at 245 High Street next door to Estelle Bistro. The concept of the venue is a high end dining experience delivered in a bespoke setting designed by Scott himself with international architects Hirsch Bedner Associates. Diners will be treated to a tasting menu that Scott has drawn influences from his entire career to create. The project has been almost a year in the making and was the obvious sibling to put next to the bistro. It achieves what Scott had always wanted; the complete offering. A destination venue on one side where the fit out, the menu and the service have all been designed to create a very indulgent experience. Alongside it, the local; a place that you can approach anytime, to relax or to catch up, where the offering is reliable and great value.

Our favourite way to start a dinner here. Goat's cheese churros, truffle honey.
03/09/2026

Our favourite way to start a dinner here. Goat's cheese churros, truffle honey.

The wine bar has gone full botanicals. Join us for a well-earned drink, Wednesday to Saturday from 4:30pm — $12 Negronis...
02/09/2026

The wine bar has gone full botanicals. Join us for a well-earned drink, Wednesday to Saturday from 4:30pm — $12 Negronis and Martinis, $10 Gin & Tonics, wine and beer until 6pm.

Pull up a stool. No reservation needed, just walk in.

NSW bluefin tuna, bergamot, radish, kumquat.Tuna from .melbourne. Dressed in Mount Zero olive oil, Victorian bergamot an...
01/09/2026

NSW bluefin tuna, bergamot, radish, kumquat.

Tuna from .melbourne. Dressed in Mount Zero olive oil, Victorian bergamot and yuzu, with a citrus kosho made from the fermented zest for some heat. Topped with a crunchy salad of purple daikon, a medley of radishes and mizuna leaves.

Roaring Forties lamb shoulder, cauliflower, golden raisins, za'atar.Rolled with orange zest and rosemary, pan-fried for ...
28/08/2026

Roaring Forties lamb shoulder, cauliflower, golden raisins, za'atar.

Rolled with orange zest and rosemary, pan-fried for a crust and glazed in its own jus. Cauliflower puree, roast fioretto. Pickled golden raisins and za'atar on top, to cut straight through the richness.

We're BYO every Monday. Bring in your favourite bottle, we'll bring the food to match.
27/08/2026

We're BYO every Monday. Bring in your favourite bottle, we'll bring the food to match.

Otway pork chop, burnt apple, miso, mustard, chou farci. A recent addition to the menu we're pretty into right now. Bone...
24/08/2026

Otway pork chop, burnt apple, miso, mustard, chou farci.

A recent addition to the menu we're pretty into right now. Bone-in Otway pork, burnt Crofton apple, house mustard, chou farci off the bbq. Come in and try it.

Your Tuesday ritual. Our steak of the week and chips with a glass of wine to match, all for $40. Book your table in now.
19/08/2026

Your Tuesday ritual.

Our steak of the week and chips with a glass of wine to match, all for $40. Book your table in now.

Our wagyu beef cheek with bone marrow crumb and red wine jus is the star of the show this Father's Day. Give dad is a lo...
17/08/2026

Our wagyu beef cheek with bone marrow crumb and red wine jus is the star of the show this Father's Day.

Give dad is a long lunch and someone else driving home. Book a table now via the link in comments.

Treacle tart, brown butter ice cream. On the menu for Dad this Father's Day. Book your table now via the link in bio.
17/08/2026

Treacle tart, brown butter ice cream.

On the menu for Dad this Father's Day. Book your table now via the link in bio.

Not every celebration works outdoors — until it does. Our courtyard is heated through winter and cooled in summer, so a ...
16/08/2026

Not every celebration works outdoors — until it does. Our courtyard is heated through winter and cooled in summer, so a fortieth birthday in July feels the same as one in January: natural light in, surrounded by greenery, the room doing its thing regardless of what's happening outside.

We've hosted birthdays out there, engagements, retirements, the odd lunch that started as one thing and turned into a true celebration. Up to 40 seated, 50 standing, and Georgina's kitchen sending out whatever's good that week.

If there's a birthday on the horizon, come and have a look at the space. We'd love to show you around. Enquire via the link in comments.

Cynotto. Made with Cynar, Cointreau, Coffee liqueur, and Luxardo.
12/08/2026

Cynotto. Made with Cynar, Cointreau, Coffee liqueur, and Luxardo.

Address

245 High Street Northcote
Melbourne, VIC
3070

Opening Hours

Monday 6pm - 10pm
Tuesday 5:30pm - 10pm
Wednesday 4:30pm - 10pm
Thursday 4:30pm - 11pm
Friday 4:30pm - 11pm
Saturday 12pm - 3pm
4:30pm - 11pm
Sunday 12pm - 4:30pm

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