Napier Quarter

"For a crash course in Melburnian dining, head to this cafe-slash-wine bar on a residential backstreet, where the kitchen applies a light but thoughtful touch to top-notch produce. That might mean yellow peaches dressed with honey, or ricotta and persimmon lifted with native pepperberry. The anchovy toast here kicked off a city-wide obsession, and nails the fat-salt-acid equilibrium: anchovies over thick house mayo and salsa verde with a sliced boiled egg on rye. It’s not always on the menu, but ask nicely and one can often be whipped up. Wines are from small-batch producers, best sipped outside in the sunshine, and a die-hard approach to coffee means there’s no alt milk and no takeaway (though espresso is a wallet-friendly $2 if you take it standing at the bar). Lingering is welcome—the venue is open all day, and you can even stay the night at the on-site guesthouse." - Ellen Fraser

"For an introduction to what eating in this city is all about, head to Napier Quarter, a cafe-slash-wine-bar in a Fitzroy backstreet. Produce is prepared with a light but thoughtful touch, which by day might mean a plate of yellow peaches dressed with honey, or heirloom tomatoes with wild sorrel (by night there are natural wines and more substantial dishes). The Anchovy Toast is a cult favorite: Olasagasti anchovies, thick house mayo, salsa verde, and a sliced boiled egg served on rye. Lingering is encouraged—there’s no coffee to go, and there’s even an on-site guesthouse." - ellen fraser

"Napier Quarter is the kind of place that will have you considering a move to the buzzy Fitzroy area. The tiny neighborhood gem transforms from an espresso bar in the morning to a wine bar in the afternoon. To match the European and Australian wine list, chef Eileen Horsnell creates inspired dishes with carefully selected local ingredients like pine mushrooms and Great Ocean Road duck. The rye toast with Spanish anchovies, boiled egg, mayo, and salsa verde has a legion of fans." - Audrey Bourget, Sharlee Gibb