Manchester House Competitors

Vue de monde is a testament to the belief that dining can be a wondrous and an unforgettable experience. The ever-changing chef’s menu pays homage to fine dining in a modern context by exploring the beauty of native Australian ingredients. While in the past the menu looked to Europe for inspiration, Executive Chef Hugh Allen continues to celebrate the unparalleled quality of home-grown produce with thoughtfully considered dishes committed to seasonality and locality. Vue de monde has been synonymous with Melbourne dining for almost 20 years, continuing to present an exciting and dynamic experience with a progression of flavours and a sense of curiosity. The whimsical spirit at the heart of the Vue de monde menu has not been lost throughout the years, with the lighter-handed and more natural approach to cooking being no less infused with theatre.

Our family of businesses are: Cumulus Inc., Cumulus Up., Cutler & Co., Marion, Supernormal, Supernormal Canteen, Builders Arms Hotel and Meatsmith Specialty Butcher. We are genuinely different in the way that we think and work. Our restaurants range in cuisine and dining style - from an iconic all day eatery and bar, to a fine dining flagship in Fitzroy, and a lively public bar and bistro in one of Melbourne’s oldest pubs. Just to name a few. Our venues are lauded as amongst Melbourne’s best - we know that talented individuals and great teams are at the heart of every buzzing restaurant. Executive chef and owner Andrew McConnell‘s restaurants challenge industry norms through exciting culinary vision and best practice in all aspects of business. We are driven by meaningful hospitality. We are determinedly progressive, creative and professional. We are generous with our hospitality and knowledge. We see other restaurants as our counterparts, not our competitors, and we nurture talent in the way it deserves to be nurtured. We recognise the role of restaurants today - they have become spaces to connect with one another and enjoy life’s simple pleasures. Our menus honour the great produce of Victoria, and we work directly with local farmers and growers who are the bricks and mortar of what we do. We source ethically, we tread lightly and we always respect the provenance of our ingredients. We are worldly and always looking outwards for inspiration. Our industry is spirited, fun and challenging, and we couldn’t love what we do more.

NOTE: The Bar is available on a walk-in basis only. Bar menu not available in the restaurant. NOTE: We are temporarily closed in line with NSW Government restrictions. Looking to book your next event? Rockpool Bar & Grill Sydney is Australias most beautiful dining room. Situated in the sensational City Mutual Building, a 1936 Emil Sodersteen-designed American style art deco skyscraper, the dining style is simple and uncomplicated perfectly wood fire-grilled meats and seafood from Australias very best producers a perfect match to what is Australias greatest wine list. With an emphasis on excellent produce and a precise and attentive service style, the adjoining bar is the perfect spot for pre or post-lunch and dinner drinks, or more relaxed dining experience. Our beef is sourced directly from the producers and dry aged on our premises. The dry ageing process is important as it brings a better flavour to the beef than that of the more common wet aging in cryovac, which in essence is really preserving the beef. This however takes a big commitment as we have many tonnes of beef ageing at any one time. We believe that the types of beef we have are representative of the best of their type in Australia. Blackmores Wagyu and Cape Grim Grass Fed Beef fit into the strict Rockpool philosophy of humane treatment to the cattle. There are no growth hormones used and no antibiotic feed supplements. This is a rare thing in Australia today, particularly with the standard lot fed cattle.