Renowned French chef and restaurateur Philippe Mouchel returns to the Melbourne culinary scene with his new restaurant Philippe, just off the Paris end of Collins Street.

With a passionate clientele of local and international diners, Mouchel’s followers will be excited by the French born chef’s new venue that will offer classic cuisine, with his signature rotisserie. Mouchel has a clear vision for the restaurant and menu’s direction, noting, “As a French- trained chef, my cuisine is served with sauces and jus. I want the dishes to be gourmand, generous and affordable”.

Philippe_Pate en croute

The menu will include dishes such as quail and foie gras parfait, fruit compote with toasted brioche; chestnut veloute, mushroom emulsion and king mushroom crisp; chicken breast rotisserie and thigh cooked two ways, natural jus, potatoes and aubergine and citrus, almond blac manger, speculos.

To transform the well-known restaurant space, Mouchel engaged Crosier Scott Architects to create an industrial chic look with European twist. Restricted by heritage overlay, the team worked to develop a verdant wall and transform the entrance bar to zinc, with black steel framed shelving softened by backlit slate panels. A stenciled concrete floor completes the look with pavement glass-block skylights allowing for rays of natural light.

Philippe is the ideal location for Melbourne professionals and city visitors and in true nouveau bistrot style the zinc bar doubles as a charcuterie and oysters station. Diners can also choose to eat at the kitchen, stools peeking in on the action.

Rated as one of Australia’s finest chefs, with a significant contribution to the national and international culinary scene, Philippe’s name has become synonymous with fine French cuisine.

Philippe Mouchel

Pulling in a stellar team, Philippe’s chef is Michelin star trained chef, Aurelien Gransagne from Marc Meneau, at L’esperance and Serge Viera. Front of house includes Tim Sawyer, whose experience spans more than 25 years, including at Paul Bocuse where he first met Mouchel, and Pierre Coffin who at just 28 has worked internationally at Terroir Parisien, a chef bistrot in Paris, and New York’s upper east side establishment, LeBilboquet.

Featuring a complete range of new- and old-world with an emphasis on all things French, the wine list showcases premium wines by the glass such as NV Krug ‘Grande cuvee’ Reims champagne, bottles of red wine including the Domaine Seguin-Manuel savigny les beaune godeaux Burgundy and popular white wine Marc Bredif “classic” Vouvray Loire valley are just few from the carefully selected wines from their extensive museum.

With a long list of culinary accolades and a strong focus on ethically sourced and organic local ingredients, Philippe is a reflection of high quality dining experience where patrons are able to enjoy ‘comfort’ food based upon time-honoured recipes from France.

Opening hours:

Monday – Wednesday: 12pm-3pm, 5pm-10pm Thursday: 12pm-3pm, 5pm-11pm
Friday: 12pm-3pm, 5pm-midnight
Saturday: 5pm-midnight

Sunday: Closed
Philippe, 115/117 Collins St, Melbourne VIC 3000


About The Author

Katherine Ng

Katherine is not your typical Beauty Editor. Finance consultant by day and beauty and fashion addict at all other times, Katherine spends her hard-earned money helping the Australian and international economy with her never ending pursuit of everything pretty. A keen traveller, Katherine still holds dear her Melbourne roots with an overflowing wardrobe filled with black clothes, shoes and handbags. Katherine also has a deep love of food and wine, and you can find those adventures on instagram at @thegreedykat Email: Twitter: @kath_couturing Instagram: @kath_ng

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