Located along the serene banks of the Yarra River in Melbourne's revitalised Northbank precinct, From Here By Mike at the newly opened 1 Hotel Melbourne offers a dining experience that is as vibrant as it is sustainable. And we were invited along to experience this stunning restaurant.
Helmed by celebrated Australian chef Mike McEnearney, this restaurant embodies an ingredient-first, low-waste ethos, transforming Victorian produce into dishes that are bold, savvy, and unforgettable. Paired with the eco-luxe charm of 1 Hotel Melbourne, with its 7,000 plants and repurposed wharf materials, dining here is a celebration of flavour, place, and conscious hospitality.
The Setting
From the moment we stepped into From Here By Mike, the atmosphere felt alive yet grounded, with warm lighting and attentive staff creating a welcoming vibe. The restaurant's design, woven with elements like subaquatic wharf timbers and bluestone pavers, reflects the hotel's commitment to sustainability while exuding effortless sophistication.
With 220 metres of absolute riverfront, our table offered dreamy views of the Yarra, setting the stage for a meal that honoured Melbourne's culinary and cultural landscape.
Starters & Small Plates
The menu is a love letter to Victoria's bounty, with every dish telling a story of the land and its producers.
We began with freshly shucked Angasi oysters, their briny freshness elevated by pickled daikon and a zesty burst of finger lime mignonette. The Portarlington mussels, bathed in a cider butter sauce with wild garlic shoots, struck a masterful balance of richness and finesse.
The twice-baked Meredith Dairy goat's cheese souffle, served with rosemary cream and baked shallots, was a fluffy triumph, its creamy depth lingering on the palate.
Mains & Standout Dishes
Each course showcased McEnearney's ability to let ingredients shine without overcomplication. The grilled Skull Island prawns, paired with smoked carrot koji and chorizo rayu, delivered a smoky sophistication that felt both bold and refined.
The Walker Marlin crudo, adorned with sea herbs, capers, and Long Paddock fromage frais, sparkled with freshness, while the slow-fermented flatbread from the wood-fired oven, topped with almond ricotta and shiitake XO sauce, was a rustic yet elevated standout.
The vintage "Galiciana" rib eye, a 500-gram marvel aged for five years, melted in the mouth, achieving steak perfection. Equally impressive was the house spaghettini, laced with smoked wakame butter, Pilu bottarga, and white anchovy — an umami-packed gem that danced on the tongue.
Vegetable dishes were no less captivating. Fried Timbarra Farm Brussels sprouts, kissed with vincotto mustard and sesame, offered a crispy, tangy twist, while golden fries dusted with saltbush salt proved addictively crisp.
Drinks Pairing
To complement the meal, we sipped thoughtfully crafted cocktails. The Medjool Date Old Fashioned, made with Morris 36 South Whisky and rich date syrup, was boozy and spiced, perfectly matching the Yarra's tranquil backdrop. The Queens Negroni, blending Gindu Australian Dry Gin with local sweet vermouth and Davidson plum aperitivo, paired beautifully with our wood-fired flatbread, its herbal complexity enhancing every bite.
Dessert
Dessert was a nostalgic and decadent finale. The steamed marmalade suet pudding, served with vanilla custard, enveloped us in warm, comforting sweetness, while the dark chocolate mousse with Davidson plum and white chocolate cream was a silky revelation, balancing richness with a tart Australian flourish.
We paired these with a glass of 2022 A. Rodda Cuvee de Chais, a Beechworth "Bordeaux" blend of Cabernet Sauvignon, Merlot, Cabernet Franc, and Petit Verdot, its robust profile rounding out the meal.
Sustainability & The Hotel Itself
Beyond the food, From Here By Mike invites guests to slow down and connect, with every detail reflecting intention. The staff's eagerness to share the stories behind the dishes added warmth to the experience, making it feel personal and immersive.
A tour of the hotel revealed its eco-conscious heart: 2,000 potted plants and 5,000 in green infrastructure, alongside salvaged materials from the heritage-listed Goods Shed No. 5, built in 1941.
Spectacular pool area.
This nod to history, combined with modern luxuries like the Bamford Wellness Spa, gym, sauna, and stunning indoor pool, redefines sustainable hospitality — we didn't stay overnight on this visit, but after seeing the rooms and facilities up close, an overnight stay is firmly on our list for a future visit.
Outstanding rooms.
Well-appointed bathrooms.
Gym equipment for your workout needs.
Stunning views from the rooms.
The Details
From Here By Mike is open for lunch and dinner Monday to Saturday, with Mike's famous Sunday Roast available for Sunday lunch. Located in the heart of Melbourne's thriving cultural precinct, accessible via the CBD's free tram line, it's a destination that feels both connected to the city and rooted in the land. Our evening was a string of culinary hits, each dish a testament to McEnearney's reverence for produce and provenance — dining that excites, inspires, and lingers in memory, and one we're already eager to relive.