Melbourne Date Ideas You’ll Both Actually Enjoy

Whether you’re meeting someone for the first time, trying to shake things up, or just looking for something fun to do with your significant other, date ideas can be difficult. It’s so easy to just “meet up for a drink”, or “go out to that place we like for dinner”, but sometimes it’s really good to get outside your comfort zone and try something new. Living in Melbourne we’re lucky, as the options are endless. Here are some of our fave date ideas in Melbourne.

Tinas Bingo Academy

Tokyo Tina, Windsor
Tina’s Bingo Academy is hosted at Tokyo Tina every Sunday lunch at either 12pm or 2:15pm. It includes a set menu of Japanese delights, bottomless Aperol spritzes, sparkling and tap beer, and some outrageous banter. What better way to break the ice than bottomless bevs and competition?
How to book: Via their website

Courtesy of the Grau Projekt

Art With Matching Drinks at the GRAU PROJEKT

Clifton Hill
Conceptual drinks and art? Name a more Melbourne date, we’ll wait. The Grau Projekt is an exhibition space launched by Bar Americano’s Matt Bax. With its reopen on Feb 4, The Grau Projekt is back, this time delivering “A MESSAGE FOR THE NEW WORLD – LIFE AFTER COVID” by Melbourne artist Pimpisa Tinpalit. We know there are heaps of exhibition spaces in Melb, so why The Grau Projekt? Their POD is an ‘artist-curated drinking’ feature, providing drinks that underline the mood and philosophy of the exhibition. Tinpalit’s post-COVID world exhibition will incorporate couple tea meditations, assisting to balance our bodies and minds back to our new “reality”. 
How to book: For the exhibition, it’s walk-ins only and book the artist-curated drinking sesh here

Courtesy of Cork & Canvas

Cork & Canvas: Art Workshop With a Side of Wine

South Melbourne
Get tipsy at an art class. Need we say more? Cork and Canvas operate studios that are BYO drinks and nibbles, while they supply all the art materials, glassware, and good vibes. If you’re looking for a celebratory date, such as an anniversary or even just making it to the third date, we reckon you should explore their new offering: “Champainting”. Held at SEA LIFE Aquarium, they look after everything from champagne, to easels to turning you into an artist in front of your date. 
How to book: Book “Champainting” here, book other sessions here.

Courtesy of Craft & Co

Craft & Co Workshop

Craft & Co is a brewery, distillery, and winery that can also teach you how to make your own cheese, sausages, salami, and gin! Although having to stop their classes for a little while due to the pesky covid, they’ll be back up and running soon and are a perfect date idea for those who love to make. If you happen to be looking for a date idea between 10-14 of Feb, their Summer Gin Market is going to be more intimate this year. You’ll get the chance to sit down with each distiller, for a tasting and a chat. More info on that here. For all the upcoming info, keep your eye on their newsletter
How to book: Browse and book upcoming workshops here.

Courtesy of Noisy Ritual

Winemaking With Noisy Ritual

Brunswick East 
This one’s for the wine lovers. Noisy Ritual offers a winemaker membership each year with the desire to demystify the winemaking process, bringing good people together over great wine, food, and music to learn about, taste, and create in an urban environment. At $425 it’s an expensive date idea, but it covers 3 winemaking workshops, 3 barrel tasting sessions, half a dozen bottles of your vintage, and a 25% discount on Noisy Ritual wine and merch for a year. Not to mention some amazing memories, new knowledge, and your very own wine to cellar.
How to book: Sign up for the winemaking membership here.

Courtesy of Underground Cinema

Underground Cinema Extravaganza

The Underground Cinema is a big mystery to anyone who hasn’t experienced one of their shows and for your sake, we’re going to keep it that way. All we’ll say; is it’s a 4+ hour immersive experience at a secret location that feels like walking onto a film set with actors, sets, and costumes. We’ll also let you in on a little secret: they’re coming back with a new show very soon. If you and your boo want to get caught up in the mystery and drama of theatre together, this will not disappoint. 
How to book: Book the next show here.

Courtesy of Secret Foodies

Secret Foodies

It’s 2021 and we all need a little more spontaneity again. A little more spice. It’s all in the name with this one. Finally back post-COVID, Secret Foodies is a ticketed event that you purchase without knowing where you’re going until two hours before. The location is revealed via text to all guests, with events varying from long lunches to dinners, cocktail parties, and more with iconic sensory experiences being the common theme. Secret foodies also offer interactive classes, things like pasta making, a speakeasy cocktail-making class, and French cooking classes. 
How to book: Book a class here, book a mystery dining experience here

Courtesy of The NGV

Explore at the NGV

Arts Precinct, CBD
With constantly rotating exhibitions bringing modern and historic art to Melbourne’s CBD, the NGV is always a good idea. They have a beautiful garden space that always has pop-up bars and booze brands, along with live music, DJ, and performance events. Having recently reopened again for 2021, they’re kicking off a full calendar of fab February events, including  In February NGV will have an amazing program of events including the major NGV Triennial exhibition, Triennial EXTRA late-night festival, and exhibitions including DESTINY, TIWI, and Ivan Durrant: Barrier Draw all of which are FREE to attend. Book now, babes! 
How to book: Everything is available on their website

Vanessa Cook

Eat a Burger on Easey’s Train in the Sky

You want to sit on a train in the sky and eat burgers? We got you. Easey’s is like an art installation with a view, complete with burgers, dim sims, sandwiches, and potato cakes all to the soundtrack of new and classic hip hop. The trains are the canvas to graffiti art which changes on the daily. From the trains, you can see the skyline of Melbourne’s inner north and drink a Melbourne Bitter. It really doesn’t get much more Melbourne.
How to book: Order online here, make a booking here

Rejuvenate and Rekindle at the Peninsula Hot Springs

Mornington Peninsula
The Peninsula Hot Springs is the perfect date place for those who are looking for relaxation and reconnecting. They’re located in the Mornington Peninsula, about an hour out of Melbourne. They operate as hot springs, a day spa, and a wellness centre. You can walk around the beautifully constructed paths to discover different types of pools, Turkish baths, saunas, and private areas. They have a pine forest full of hammocks, a beautiful dining area (with really yum coffee), they offer massages and treatments and accommodation. You really can’t go wrong with this one. 
How to book: Browse options and book via their website

Courtesy of Lui Bar

Sunset at Lui Bar

55th floor, Rialto Building
Lui Bar is the cocktail bar of Vue de Monde. Located on the 55th floor of the Rialto building, with a panorama view of the city. We’re pretty certain that a glass of champagne by the window at the perfect time (sunset), is your golden ticket—literally.  
How to book: Book via OpenTable or contact them directly here

Courtesy of Night Cat

Salsa the Night (Cat) Away

Ever wanted to teach your bae to salsa? Now’s your chance! Every Sunday, The Night Cat is taken over by Melbourne Salsa Foundation, with bachata and salsa classes. Starting at 7pm, you can choose your level and style and learn a routine with the amazing instructors. Once the classes are done it’s all butts to the dancefloor, with live South American music and no judgment. 
How to book: Just show up with $20 in cash for the door cost, all info via Facebook

Courtesy of URBNSRF


URBNSRF is bringing the waves, no matter the environment. Opening Melbourne’s very first surf park, URBNSRF is an amazing idea if you want to learn to surf, or if you want to practice your already finessed skills. Utilised by athletes, kids, and pretty much anyone who likes to step outside their comfort zone and be adventurous, URBNSRF is located in Tullamarine. It also has a beautiful seafood and pizza restaurant, Three Blue Ducks, making it the perfect place for a date for all the senses.
How to book: Book via website


Alejandro Saravia’s New Restaurant Will Put Victoria’s Produce Right On The Plate In Front Of You

farmer's daughters

What really kicked off this adventure for me, was fatherhood. Lucas, my first son, was born three years ago and I realised that I wanted to give him the same sense of place that I’ve always had. I’m Peruvian. I consider Australia home and I love living here, but I am still Peruvian. I’ve traveled and worked all around the world, but the one thing that always gives me a sense of purpose is that I know where I come from and what I’m representing. Where I’m from gives me an identity that keeps me together, always. My wife is from Spain and she has that same sense of identity with her country. Now, we have two sons; Lucas and Gonzalo and they’re not Peruvian, they’re not Spanish, they were born in Australia. They’re Australian, they’re Victorians. 

Before they were born, I felt this inherent responsibility to give them an identity, and provide them with a connection to where they’re from. I wanted them to feel that same sense of place and identity that my wife and I do from our respective countries. I think it’s really important for a person’s growth and individuality for their “place”, the place they live and they feel they belong in, to be part of their identity development. 

To do this, I knew that I needed to deeply explore my own connection with Victoria. I needed to understand where I was living and where my sons were going to be born so that they could grow up with that assurance. This moment for me was a huge push to discover more about Victorian produce, local produce, the produce I’d always worked with but didn’t know enough about.

Obviously, as a chef, there is already a huge amount of respect for the ingredients you use. They’re our tools; they help us to create. We’d be nothing without our ingredients. But when you’re first starting out, when you’re young and hungry and in a hurry to work harder, produce more, and constantly create—you don’t think about where everything comes from so much. I didn’t have as much knowledge about waste, or the breathing space to learn about the full-circle from farm, to kitchen, to table.

My journey to discover Gippsland started around 4 years ago. 

Paul Crock, a Gippsland beef farmer introduced me to Gippsland by inviting me to stay for a weekend at his farm. He had been insisting for a while. “You have to come to the farm!” he’d say, every time we spoke. At the time I was very busy with Pastuso and life but I had a hunger to explore and get out of the city, so I accepted his invitation. 

I still remember the day he came to pick me up. I’d been filming since 5:30am, I’d done a massive shift the day before and so by midday when he came to pick me up from the restaurant, I was exhausted. As soon as we were on the road I fell asleep. When I woke up, we were in Gippsland, on a road lined with Eucalyptus gum trees. It immediately reminded me of trips I went on as a boy with my family in Peru. From the coast to the Andes and Sierras we have roads like that that are surrounded by Eucalyptus, and that triggered memories in me. I felt immediately connected with Gippsland. I knew this would be a place that I could learn a lot from.

I was blown away by the diversity of geography, micro-climates and the variety of ingredients Gippsland produces. Gippsland has got coast, mountains, and lakes, and its sheer vastness is pretty breathtaking. 

I met the most incredible people. 

Phillip Jones, the owner of Bass Phillip wines, invited me into his shed, bottle of wine in hand, and told me about his 10-year plan. I was so impressed—who has a 10-year plan!? He told me he wanted to sell his first bottle of Burgundy in his 10th year. He sold it on his 11th. That moment, although I didn’t know it at the time, represented the passion, dedication, specialisation, and breadth of research that all the farmers in Gippsland have. The same story links into every farmer I met, and continue to meet.

David Jones was another farmer I met in Gippsland and is now one of my partners at Farmer’s Daughters. He’s believed in the concept from the start, and we’ve been developing it for 4 years. David runs The Garlic Festival in Meeniyan. He put Meeniyan on the map, now bringing 10,000 to the town of 600 every year. I’ve been to every garlic festival with a pop-up campfire kitchen, roasting whole pigs and lambs. Each time I was there, I fell more and more in love with the place and wanted to share it with as many people as possible. I also wanted to share the beautiful produce with city people, business people, and tourists. 

In saying that, Farmer’s Daughters was never supposed to be a restaurant. First and foremost, it was to promote the region of Gippsland. Originally, I thought it would be an ongoing concept that would create and organise events in Gippsland. Then, once we’d done a few events, we wanted something more permanent and thought, let’s find a farm and create an actual farm to table space. But as I was meeting more and more people I realised, I’m not a farmer; I don’t know anything about farming. Business-wise, it would have to be destination and seasonal. As much as it’s still a dream of mine, I didn’t have the resources and I’d met a whole lot of farmer’s that I could count on. So, I left the farming to the farmers and took what I know; hospitality. And so the concept grew. We wanted to create a space that brings Gippsland to Melbourne, in every way, triggering a sense of place through food, stories, colours, wine, take away produce and fresh knowledge. 

Courtesy of Farmer’s Daughters

Creating a true farm to table concept is difficult, because the produce has to come from so far away. We worked on finding produce and farmers for the past two years, chatting to them about how to create a supply chain from Gippsland into the city. Luckily, farmer’s are very community driven people. They fix each other’s fences, they come over when there’s a water leak, they swap produce… they’re a family. So, we applied that community to our system, working out a way that farmers can carpool each other’s produce to us, taking turns on different weeks and working geographically. 

We also don’t demand stuff. We don’t have a list of ingredients that we need without question each week. We’re in constant communication with the farmers so we can prepare our menu; they tell us what they’re bringing and we adjust our menu accordingly.  

Today, we got a delivery of hand-dived Konbu. We asked Andrew from Snowy River Station if his urchin divers could get some for us, and sure enough; we have enough for the whole week, picked a couple of days ago and beautifully dried out ready to be used. You have to be imaginative, you have to be willing to take risks and be spontaneous and that isn’t easy. Instead of the farmers being flexible for us, we’re being flexible for them. They have a farm, an entire operation that works 24/7; there are no days off and they know their produce best. The best way to buy their produce, is to be guided by them. Once you earn their trust and they see the justice we’re giving to the products, that’s when we can inspire each other and start to work together.

It’s also about finding space for the whole ingredient, which sometimes means parts of the product that people aren’t familiar with seeing on a menu. It’s exciting, but it encourages open-mindedness. It’s also about charging what the product is worth. Mostly, it’s cheaper to buy imported food than to buy local, because of the volume and economy of scale. Thankfully, people are starting to understand the cost of things and how important it is to value the product by paying for what it’s worth. I think the reset that was 2020 has helped in some way. During lockdown, so many people were consuming more locally. They were learning to eat different things, and get comfortable with the unfamiliar; but it’s a slow process, you just have to be willing to learn. 

I would love to see more farm to table restaurants in cities. It’s difficult, because to be doing it on the scale we are, you really need to start from scratch. It has to be a part of the concept, the kitchen, the communication, the staff… everything. You have to be passionate about it, because it’s a lot of work and only if you’re willing to invest, will it start to pay off. 

We have some amazing people on board. Matt Jensen our Sommelier, who spent two months in Gippsland going to every winery and making relationships with winemakers. Scott Pointon, our VM, shares my passion and vision. David Boyle our Head Chef, continues to develop the concept more and more and put a bit of himself on the menu. Nele, our Bar Manager, foraged for all of her cocktail ingredients in Gippsland. Giulia, who is managing our deli with her amazing charisma and passion. I could go on. We’re a family, this is our little house (in the middle of two monstrous towers) and we want to invite everyone that walks in to be a part of it and take a little bit of Gippsland with them forever. 

Courtesy of Farmer’s Daughters