Not available on OpenTable
Unfortunately, this restaurant is not on the OpenTable booking network. To check availability, please contact them directly.
Unfortunately, this restaurant is not on the OpenTable booking network. To check availability, please contact them directly.
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Open appserved chilled
Choya classic umeshu, lemon, Prosecco
Tanqueray gin, Maidenii SN#5 vermouth, Select Aperitivo
Tequila, oolong tea, agave
Bulleit rye, Marionette dry cassis, bitters
Ketel One vodka, yuzu, lemon
jasmine, yuzu, shiso
agave, lime, grapefruit soda
Miellerie honey, pineapple, lemon
almond, pineapple, bitters
100% Pinot Noir with no dosage! This Champagne leaves an impression. Lemon zest, red apple, refreshing acid and a chalky finish
German Riesling, what more can we say? Citrus on the nose paired with ripe peaches and lively acidity leave a long lasting and distinct impression!
From a vineyard in between Yarra Valley and Mornington Peninsula regions, this is a classic style of Chardonnay, perfect for those looking for creamy texture and toasty oak
Feeling adventurous? Vin Jaune, or 'yellow wine' is the vinous pride of the Jura, and certainly a wine to enhance any meal. Richly nutty, saline, and complex
Not for us insipid white wine with a touch of pink - this is real rosé! Slippery texture, peaches-and-cream and coastal herbs; wine of sunshine
Served chilled. This chilled red is zero fuss, made in a 'vin de soif' style, so you can smash it. So great with dumplings
A powerful and balanced example of the sun-drenched vineyards coming from Tuerong which lies to the north. Another exceptional expression of this vineyard from Dave Chapman
The first ever 'Ovens Crossing' was inspired by the high quality of the 2015 vintage, and admirably reflects the pristine Alpine Valley
Named for the long-nosed goblin that haunts the forest. Fragrant green herbs and melon; lively and fresh
Delicate aromas of steamed rice and banana precede an umami-rich palate, brewed from Akita Sake Komachi rice
Water-light and dry, this is a delicate and saline style that blossoms into savoury umami and rice bran notes on the palate
Rumiko Moriki proves it's not all about high polishing rates! With just 10% of the rice grain removed, challenge 90 embodies personality and strength
Unique sake made from red rice. Deliciously smoky and meaty, with the sweet/sour dynamic of morello cherry
Based on high quality ginjo sake, this is delicate, sweet and refreshing, with the lifted aromas of Kochi yuzu
The Ota brewery uses the traditional technique of steeping the Japanese apricot in sweet junmai sake. Thrilling balance of sweetness and acidity
Rich and raisined, 'Kokuto' is a blend of plum wine with Japanese brown sugar and dark rum
Daichi is a traditional style that pairs well with lighter dishes. mandarin, white pepper and malt with a soft silky finish
Almond, apricot and fantastic acid line. Umami and complexity in spades
Fragrant yet full-bodied, this is an incredibly dry and powerful sake
Made from a variety of regional ingredients, shochu is lower in alcohol than European spirits and can be served neat, on the rocks or diluted with hot or cold water
Crisp shochu with a distinct vegetal and cereal flavour. Made from organic barley, this is great on the rocks
Weighty and textured, this retains the richness of sweet potato. Wonderful cut with hot water
Some wines are all about fruit and some, like these, are the complete opposite. These lively, salty and earth-driven styles have an expressive non-fruitiness that makes them distinct, despite their varied grape varieties and origins
We're constantly looking for new regions to explore, and perhaps our heart lies in the mountains. From the gentle slope of the Jura to the steep landslide of Savoie - these are an interesting diversity of wines, both abroad and local expressions
served chilled
served chilled
Noise • Energetic
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Supernormal City - Group bookings offers takeout which you can order by calling the restaurant at (03) 9650 8688.
Supernormal City - Group bookings is rated 4.6 stars by 34 OpenTable diners.
Yes, you can generally book this restaurant by choosing the date, time and party size on OpenTable.
Unfortunately, this restaurant is not on the OpenTable booking network. To check availability, please contact them directly.
180 Flinders Lane, Melbourne, AU-VIC 3000