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SŌMA & VINE

Est. 2017 · Melbourne · Two Chef Hats

An Extraordinary Culinary Journey.

Every plate tells a story — of fire, ferment and the long way home.

Reserve Your TableTonight’s Menu
Chef Rahul Sen plating a dish at the pass.

Our Philosophy

Food Is Our Language. The Table Is Our Stage.

Chef Rahul Sen grew up between his grandmother’s kitchen in Kolkata and the fish markets of Footscray. Sōma & Vine is what happens when those two places are asked to cook together — Bengali spice logic, Japanese restraint, and produce grown within four hours of the dining room.

We ferment in-house, butcher whole animals, and let the coals do most of the talking. The seven-course Ember menu is rewritten every six weeks, following what the growers can actually give us.

Rahul Sen

Chef & Proprietor

Signature Dishes

Three Plates That Explain Us.

See the full menu
Charred Hokkaido scallop in burnt butter dashi with finger lime.

Charred Hokkaido Scallop

Burnt butter dashi, pickled green mango, finger lime. Thirty seconds over binchōtan, no more.

$42

Twelve-hour pork jowl glazed in palm sugar caramel with charred shallot.

Twelve-Hour Pork Jowl

Palm sugar caramel, black vinegar, charred shallot. Berkshire pork from Gippsland, cooked overnight.

$54

The Experience

Forty-six seats around an open hearth. Copper light, low conversation, and a team that reads the room before it reads the order.

Dinner runs about three hours. Come hungry, stay late, let us pour something you haven’t heard of.

Private Dining

The Ash Room.

A separate room behind the hearth wall, with its own service team and a table built from a single spotted gum. Sixteen seated, twenty-four standing, and a menu written for your night.

16 seated

24 standing

$210 pp

Set menu, from

Private Dining Details
The Ash Room, set for sixteen around a single spotted gum table.

Press & Awards

“The most quietly confident cooking in Melbourne right now.”
Good Food Guide
“Sen cooks memory without a trace of nostalgia.”
Broadsheet Melbourne
“Two Hats, two years running — worth the wait for a table.”
Gourmet Traveller
Award · Two Chef Hats 2025Listed · Top 50 Australia 2025Wine List of the Year, Finalist

Reserve

Join Us at the Table.

Bookings open sixty days ahead. Tables of five or more are seated on the Ember menu. For same-night seats, call us — we hold a few at the hearth counter.

Tue – Thu · 18:00 – 22:30Fri – Sat · 17:30 – 23:30Sunday lunch · 12:00 – 15:00

+61 3 9000 4412Message us on WhatsApp →

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Reservation enquiry

Enquiries reach the maître d’ and are answered within two hours during service. Cancellations are free up to 24 hours before.

Ashwood Lane at night, wet bluestone under warm light.
The restaurant's unmarked timber door, lit from above.
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Location & Hours

Find Us Down the Lane.

Address

14 Ashwood Lane
Melbourne VIC 3000
Australia

Hours

Tue – Thu 18:00 – 22:30
Fri – Sat 17:30 – 23:30
Sun 12:00 – 15:00
Closed Monday

Getting here

Secure parking, 22 Ashwood Lane
Tram 12 & 109, Casino East
Step-free entry via the lane

Tonight

Tonight, Dine Differently.

Forty-six seats, one hearth, three hours that belong to you.

Reserve a Table