Reed House, nestled in Melbourne's historic Manse Building, offers a contemporary Australian dining experience with a British brasserie influence. Helmed by chef Mark Hannell and front-of-house expert Rebecca Baker, the restaurant showcases bold, produce-driven dishes like Welsh rarebit crumpets and ramen-style Scotch eggs. The inviting space features two intimate dining rooms, a heated outdoor area, and a private upstairs room, accommodating various events. Open Tuesday to Saturday, Reed House provides a refined yet welcoming atmosphere, blending modern cuisine with the building's rich heritage.
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