Longrain Melbourne

Longrain Melbourne Longrain is a Melbourne dining institution that brings together South East Asian influences with the best Victorian produce.
(2093)

Inspired by the communal eating philosophy of the Asian table, our menu is made up of dishes created for sharing. Longrain Melbourne is a contemporary restaurant and bar uniquely located within an expansive, 100-year-old converted warehouse-style building. The hip yet welcoming atmosphere, combined with warm and friendly service, original cocktails and an inspired wine list can also be found at Longrain Melbourne.

Blue eye flakes apart under the fork. Chilli paste clings dark and caramelised, sweetness and heat in the same breath. S...
10/07/2026

Blue eye flakes apart under the fork. Chilli paste clings dark and caramelised, sweetness and heat in the same breath. Sugar snaps for crunch, betel leaves fried until they shatter — every texture on the plate is there on purpose.

Pad prik khing is on the menu now.

Chilli Night is back.Last year’s sold out fast, guests chasing the heat through a Longrain menu turned up a notch — this...
09/07/2026

Chilli Night is back.

Last year’s sold out fast, guests chasing the heat through a Longrain menu turned up a notch — this year, on the 13th of August, it returns with a theme: Silk & Spice, where heat is balanced against something smooth and cooling at every turn.

At the centre of it all is , Sandra Seah’s chilli oil that’s earned a cult following since 2022. It opens the night in a spritz on arrival, works its way through scallop, calamari and chicken, and closes in a chilli pasilla liqueur paired with banana cake — heat with a beginning, middle and end.

Book your tickets now via the link in comments.

Khanom sai sai is a traditional Thai dessert, made the old way; steamed in banana leaf. Inside: coconut, palm sugar, swe...
08/07/2026

Khanom sai sai is a traditional Thai dessert, made the old way; steamed in banana leaf. Inside: coconut, palm sugar, sweetness that's rounded rather than sharp.

Available only during our Pinto Express Lunch on Fridays. Book your table now via the link in comments.

Made with Starward Two-Fold Whisky, wine syrup, cinnamon, Szechuan pepper, and smoked pineapple - our Tropic Like it’s ...
06/07/2026

Made with Starward Two-Fold Whisky, wine syrup, cinnamon, Szechuan pepper, and smoked pineapple - our Tropic Like it’s Hot brings sweetness, smoke and spice together in one sip.

Gin Sin. Made with gin, lychee, ginger, kaffir lime, lemon, and sparkling wine. Book a table via the comments in bio and...
02/07/2026

Gin Sin. Made with gin, lychee, ginger, kaffir lime, lemon, and sparkling wine.

Book a table via the comments in bio and join us for a glass.

Plating up one of our favourite desserts - baked mung bean custard, yoghurt cremeux, poached quince.
30/06/2026

Plating up one of our favourite desserts - baked mung bean custard, yoghurt cremeux, poached quince.

Our green curry doesn't sit still. This iteration is served with parsnip, yellow squash, heirloom Dutch carrots and basi...
28/06/2026

Our green curry doesn't sit still. This iteration is served with parsnip, yellow squash, heirloom Dutch carrots and basil oil.

The base is the constant. Everything else follows the season.

It starts here. Whole fish, straight from our suppliers — before the wok, before the sauce, before anything. The best di...
28/06/2026

It starts here. Whole fish, straight from our suppliers — before the wok, before the sauce, before anything. The best dishes don't hide their ingredients. They let them lead.

Make a reservation now and taste it for yourself.

New to our cocktail menu, the H-G-T. Made with Archie Rose white cane, ginger liqueur, hibiscus tea, and lemon. Book a t...
23/06/2026

New to our cocktail menu, the H-G-T. Made with Archie Rose white cane, ginger liqueur, hibiscus tea, and lemon.

Book a table now. Link in comments.

High heat, fast hands. Our Pad Prik Khing is made quickly in the wok with blue eye, caramelised chilli and sugar snap pe...
22/06/2026

High heat, fast hands. Our Pad Prik Khing is made quickly in the wok with blue eye, caramelised chilli and sugar snap peas before being topped with crispy betel leaves.

Reserve a table via the link in comments.

Address

40/44 Little Bourke Street
Melbourne, VIC
3000

Opening Hours

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

Telephone

+61 3 9653 1600

Website

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