What are the opening hours?

Tuesday 12pm - 2:30pm 5:30pm - 10pm Wednesday 12pm - 2:30pm 5:30pm - 10pm Thursday 12pm - 2:30pm 5:30pm - 9:30pm Friday 12pm - 2:30pm 5:30pm - 10pm Saturday 5:30pm - 11pm

Philippe

Philippe is an award winning restaurant by French chef Philippe Mouchel

19/08/2026

World beef bourguignon day is tomorrow, Thursday 10 August. Come celebrate this dish with us.
worldbeefbourguignonday

07/08/2026

Repost Good Food “Canard a la presse is a uniquely visceral dish, and something I’ve wanted to order for a long time,” says reviewer Frank Sweet. ⁠
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“Thankfully, it’s the subject of a signature ceremony at legendary chef Philippe Mouchel’s eponymous restaurant.”⁠
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Conceived in the late 19th century, it’s considered one of the great theatrical dishes of France, and the most significant in the Norman capital of Rouen – chef Mouchel’s hometown.⁠
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Given its reliance on one very niche apparatus, these days canard a la presse is also exceptionally rare. Philippe Restaurant, which celebrates 10 years of exemplary French cooking this year, is one of very few restaurants outside France that serves it.⁠
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📸 Bonnie Savage - Photographer 🎥 Frank Sweet

03/08/2026

Hope to see you for lunch very soon.
Our lunch menu is $65 for two courses or $75 for three.
A full à la carte menu is also available

01/08/2026

‘Bloody. Delicious.’ - We agree!
Philippe celebrates 10 years of exemplary French cooking, including the ceremonial canard a la presse, and yet, it feels like it’s been there in this city basement for many more. Thank you for your review by Frank Sweet photos Bonnie Savage - Photographer

15/07/2026

Truffle season means we have our rotisserie chicken with truffles available. Please preorder at least 24 hours before your reservation.

10/07/2026

The very special truffle soup created by Paul Bocuse is on the menu. Chef Philippe Mouchel recreates the Soup V.G.E (Soupe aux truffes). Paul Bocuse served this dish for a presidential dinner in 1975 where he was presented the Chevalier de la Légion d’Honneur by Valéry Giscard d’Estaing.

“This dish was created for the Élysée Palace when Paul Bocuse was awarded the Chevalier de la Légion d’Honneur by President Valéry Giscard d’Estaing on 25 February 1975.

“Paul Bocuse explained that he was inspired by two recipes, a vegetable soup with grated truffles that he had enjoyed when eating with Jean-Claude Dumas, his truffle hunter, and a truffle with foie gras, covered in pastry and similar to a chicken pie, which Paul Haeberlin served him in Alsace.”

This soup became a signature dish at Bocuse’s restaurant, Auberge du Pont de Collonges, and remains a symbol of French gastronomy.

📸 Sydney Low Paul Bocuse Le Restaurant

01/07/2026

Our annual dinner celebrating the Cassoulet.

Thanks to for bring there’s MC and to André Pachon from .restaurant

Address

115-117 Collins Street
Melbourne, VIC
3000

Opening Hours

Tuesday	12pm - 2:30pm
	5:30pm - 10pm
Wednesday	12pm - 2:30pm
	5:30pm - 10pm
Thursday	12pm - 2:30pm
	5:30pm - 9:30pm
Friday	12pm - 2:30pm
	5:30pm - 10pm
Saturday	5:30pm - 11pm

Website

http://philipperestaurant.com.au/

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