The Mulberry Group

A Sunday lunch worth lingering over. This Mother’s Day, treat her to a seasonal menu of fire-crafted dishes in a warm corner on Flinders Lane. Reservations available via the link in bio. #hazelmelbourne #themulberrygroup #mothersday❤️

Finally got in to try @coupettemelbourne , the stylish new diner at Melbourne’s hottest new hotel - @hannahsthotel . It’s as you would expect from hospitality pros @themulberrygroup - a gorgeous space with tight service, and a brilliant euro-leaning bistro menu from proven operator @andrewbeddoes in the kitchen. The highlights: 🍸- Gotta say, we snuck into the classy lobby bar (also run by the Mulberry guys), and both here at in Coupette the cocktails were absolute crackers, beautifully balanced and quality ingredients. Top marks to the Finger Lime Gimlet at the lobby bar and the phenomenal Negroni Nuance at Coupette - the latter a stupendous combo of local spirits to make a very special white negroni. 🥩- It honestly gets tough from here to whittle down to three, but i have to call out one of the best steak tartares I’ve tasted for a very long time, this one fabulously rich with anchovy for a little extra bang. 🎣- And speaking of anchovies, while we had terrific mains, I’ve gotta give it to the TWO anchovy snacks on the menu - a simple but effective Cantabrian anchovy on spelt sourdough toast with with butter and pickled shallot; and an absolute knockout Nardin smoked anchovy served on a scorched jalapeno, this was just banging good. It feels cruel to leave the gorgeous, light Fraser Island crab salad (complete with rich, thin slices of pork lardo) off the list, but you can get in to discover that and the rest of this classic modern bistro menu yourself! You don’t need to be staying at swanky new Hannah St Hotel to enjoy the lux bistro experience that is Coupette (but I’m sure it wouldn’t hurt!) {invite} #coupettecornerbistroandbar #coupettemelbourne #hannahsthotel #melbourneeats #melbourne

He really does have has the midas touch. @themulberrygroup founder Nathan Toleman is the man who’s brough us Hazel, Dessous, Liminal and Lilac Wine among other cracking venues, and now, he’s kitting out a whole hotel. Mulberry Group are running five new hospitality spaces in the stunning @hannahsthotel in Southbank, and @coupettemelbourne certainly is the jewel in the crown. On Relish, Nathan explains how he came up with a classic concept that would entice hotels guests and locals alike, and how top chef @andrewbeddoes has brought it all together. You can have a listen to our chat in full on Relish wherever you find your favourite podcasts, or just follow the link in my bio. #coupettecornerbistroandbar #coupettemelbourne #themulberrygroup #hannahstreethotel #melbourneeats

There’s something in the air, and it’s not just the wood fire 🔥 After our Love on the Cards event for @melbfoodandwine sold out, we’ve added another night. Wednesday 25 March. Limited tickets. lilac x @we.met.at.a.bar Come flirt with fate.

Laab, loud and fleeting. For Melbourne Food & Wine Festival, we’re teaming up with Andy Ricker for three nights of bold flavours, and good fun. A party, not a tasting menu. Limited tickets across three nights.

Last night was one of those rare, soul‑filling nights. An intimate dinner at @coupettemelbourne — the brand‑new restaurant inside the sparkly @hannahsthotel — thanks to the extraordinary @nathantoleman from @themulberrygroup It was connection and joy in their purest form. Dining with old friends, and making new ones, enjoying food that absolutely floored me. For a sleek, laid‑back hotel restaurant, the flavours were next‑level. The beef tartare? Possibly the best I’ve ever had — perfectly balanced with those puffed tendons. The lamb stopped me mid‑conversation; one bite and I was snapped straight back into full sensory focus. Cocktails: stunning. Desserts: light, decadent, imaginative (no surprise with a Michelin‑trained chef behind the pass). It’s not stuffy, not trying too hard — just quietly brilliant. The kind of place locals will claim as their own… which might make it tricky for hotel guests to snag a table. And honestly, if you do over‑indulge, you can just float upstairs to one of the uber‑cool rooms. A special shoutout to Nathan for championing wines from producers affected by recent fires. Always supporting others. Always leading with heart. Coupette is something special. I’m already planning my next visit.♥️ #melbourne #southmelbourne #mulberrygroup #food #wine

Melbourne's hot new hotel, Hannah St, is bringing Euro-inspired dining to the CBD with its corner bistro, Coupette. The venue blends old-world sensibilities with contemporary architecture, creating an unmistakably Melbourne feel. Operated by The Mulberry Group (Hazel, Dessous, Lilac Wine) and designed by David Flack of Flack Studio, Coupette Corner Bistro & Bar is set up for success. Its opening forms part of Southbank's evolving hospitality offering, drawing locals and visitors alike to the often underutilised part of the city. Head to the link in the bio for the full story.

Designed by @flackstudio_ , Coupette Corner Bistro & Bar channels the classic charm of European dining rooms, reimagined through a tactile, modern lens.

[#진정으로잘먹는생태계로향하는푸드업사이클링] [#멜버른리포트] 멜버른의 식문화는 ‘잘 먹는 것’의 기준을 맛을 넘어 지속 가능성까지 확장해 나가고 있습니다. 팬데믹 이후 흔들린 식량 공급망을 계기로, 도시 곳곳에서는 제로 웨이스트와 푸드 업사이클링을 실천하는 움직임이 활발해졌는데요. 퀸 빅토리아 마켓의 ‘무빙 피스트 키친(Moving Feast Kitchen)’은 버려질 뻔한 잉여 농산물을 발효식품·소스·간편식으로 되살려 새로운 먹거리로 순환시키고, 도심 외곽의 ‘커먼 그라운드 프로젝트(Common Ground Project)’는 재생 농업을 기반으로 토양을 회복하며 사람과 식탁을 연결합니다. 먹거리의 시작점인 흙부터 주방, 커뮤니티까지, 멜버른이 만들어가는 지속 가능한 미식 생태계를 확인해보세요. @themulberrygroup @streatmelbourne #멜버른리포트 #멜버른미식

An exceptional day with the team @common_ground_project & team @heidekitchen on the farm we spent time together learning about regenerative farming practices, how the farm works, day to day and season to season. Successional plating of crops, harvesting, wins and losses of small farming. What a joy to work with the team we do! @themulberrygroup this series of images is from the greenhouse only.

When our city stores prepare to hibernate for the festive season, Heide gets all of the excess milk. This year we had about 60 litres we couldn’t use it all by best before, so we turn healthy bacteria and make it into yoghurt. Such a beautiful way to extend and celebrate the life of our local dairy product. We returned some of this to the city stores to use once open again. In true Heide style, we hang the yogurt for a creamier consistency then use the whey to make a very delicious strawberry (Heide grown) whey soda The life cycle of dairy should never end with a best before. Healthy bacteria is our flavourful friend. @heidekitchen @heidemoma @themulberrygroup

Heide summer harvest is really starting to crank! @cardoongardener ‘s hard work is paying its dues. This is a small sample of the wonderful produce we get daily. If the public doesn’t get to it first! The public assumed entitlement to the garden produce is astounding!!it’s a working garden producing food for the kitchen, we use absolutely everything available to the fullest possible extent. It’s a privilege and a joy to work with. @themulberrygroup @heidekitchen @heidemoma