Plate of cooked ravioli pasta topped with green peas and fresh parsley leaves, garnished with black pepper, in a light broth or sauce.
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Marinated eggplant, spicy green sauce, citrus and fresh herbs.
A white bowl containing cut cherry tomatoes with oil, placed on a wooden surface with shadows.
Potato and pecorino cappelletti with lemon butter and thyme.
Black radish, chorizo, smoked garlic yoghurt and plum vinegar.
Heirloom Yarra Valley tomatoes, shiso and tapenade, dressed with a nicely vibrant strawberry vinegar.

DINING

  • A busy restaurant interior with people dining and socializing, shelves of wine bottles and glasses on the walls, and a woman arranging items on the shelves near the ceiling, with large front windows letting in natural light.

    Wine Bar + Dining

    Our philosophy at Public Wine Bar is to have spaces that are adaptable to your needs. From our large shared table main space, to our spacious upstairs dining room, to the casual high tables outside the front. You can enjoy each no matter the occasion. Make a booking or just walk in and see us!

    Bookings are highly recommended for dining, although there is always space available for walk-ins. We take bookings for groups of up to 6 online. For groups of 7 or more we offer our two course set menu, please email us at info@publicwineshop.com.au if you'd like more information.

    Make a Booking
  • A plate of grilled asparagus spears topped with fresh herbs and yellow flower petals, served with a sauce or puree underneath.

    Menu

    The menu at Public changes with the seasons and is comprised of produce from small, dedicated local farms, almost exclusively organic. Similarly, our selection of wine is made up entirely of wines that have been farmed organically and are all additive free.

    View Menu