Syracuse Wine bar Restaurant is located at 23 Bank Place and conveniently located in between Collins St and Little Collins St. Bank Place is one of Melbourne's famous laneways and is a tree lined pedestrian thoroughfare. Our open dining room seats 70 people and our alfresco option is a lush outdoor seating area for up to 16 people.
Our dining room evokes a wholly other time and place. The ornate archways, soaring ceilings and curving chandeliers of a 19th century hotel lobby create a stunning impression of grandeur, though soft lighting and an assortment of antique tables and chairs keep the mood romantic and welcoming. Wine bottles displayed in various nooks and crannies hint at Syracuse’s vast and varied wine selection, which the food menu is designed to match.

Syracuse Restaurant and Wine bar has become a haven of escape for visitors and locals alike.

Only quality ingredients are used and treated simply, letting them speak for themselves. Every couple of weeks we will adjust or change one or two dishes according to what the season brings.

We aim for all our produce to be locally grown, sustainable and organic wherever possible. Vegetarian dishes are on the menu and dietary requirements are looked after or made to suit whatever the guest needs.

We have a wine menu that contains over 500 wines. Australian wines feature prominently and there is also a large variety of International wines from France, Italy and the U.S to name a few.
The name SYRACUSE

Syracuse is a historic city in Sicily, the capital of the province of Syracuse. The city is notable for its rich Greek history, culture, amphitheatres, architecture, and as the birthplace of the preeminent mathematician and engineer Archimedes. This 2,700-year-old city played a key role in ancient times, when it was one of the major powers of the Mediterranean world. Syracuse is located in the southeast corner of the island of Sicily, right by the Gulf of Syracuse next to the Ionian Sea.

Sicilian cuisine shows traces of all the cultures which established themselves on the island of Sicily over the last two thousand years. Although its cuisine has a lot in common with Italian cuisine, Sicilian food also has Greek, Spanish and French influences.

The Sicilian cook Mithaecus, born during 5th century BC, is credited with having brought knowledge of Sicilian gastronomy to Greece. His cookbook was the first in Greek, therefore he was the earliest cookbook author in any language whose name is known.

For deserts Sicilians have Granita which is particularly famous and well known. It is a semi-frozen dessert of sugar, water, and flavouring, originally from the island, and is commonly associated from Catania, even though there is no evident proof that it hails from the particular Sicilian city. Related to sorbet and Italian ice, in most of Sicily it has a coarser, more crystalline texture

For the main meal Sicilians drink mostly wine. The soil and the climate in Sicily are ideal for growing grapes, mainly due to Mount Etna, and a wine-making tradition on the island has operated since the Greeks set up their first colonies on the island. Today, all provinces of the island produce wine using modern methods. Sicily has firmly established itself on the European wine market.
About our chef:
Philippa Sibley is one of Australia’s leading chefs. Best known as a pastry and dessert specialist, Philippa’s solid old-school training and respect for timeless, classic cooking techniques has steered her reputation as “Savoury Queen” status equal to the sweet. Her focus is on seasonal, sustainable ingredients from local producers and “marriages of flavours: tomato and basil; mushroom and game; peach, raspberry and vanilla. Strawberries and cream. I’m a sucker when it comes to the old school, I just like to put a new spin on it.
Philippa’s cooking career commenced in Melbourne in the late 1980‘s with acclaimed chefs Stephanie Alexander and Tansy Good. Her fate as a pastry chef was sealed by work in London at Le Gavroche, Est, Quaglino’s and Harvey’s (with Marco Pierre White) followed by her appointment as Chef de Partie at three Michelin star La Côte Saint Jacques in France. Back in Australia in 1996, Philippa opened Est Est Est, followed by Luxe in 1998, and then Ondine in 2001. All three restaurants collected three hats in The Age Good Food Guide, and est est est and Ondine the coveted Best New Restaurant award. Her work at Ondine earnt Philippa The Age Good Food Guide Chef of the Year Award 2004. Philippa’s has cooked in some of Australia’s finest restaurants.
Philippa was Time Out Melbourne’s Chef of the Year in 2014.

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