We’ve hunted down Melbourne’s top five charcuterie boards for your gastronomical convenience. Check them out here!
A mix of the classically Italian and the sleekly modern, Ombra is a true champion of charcuterie. The Wagyu Salami and Duroc Prosciutto are particular standouts, but entire menu will leave you floating on a happy flavour cloud. The wine list is as long as Gandalf’s beard, but we’re particular fans of the Jasmine cocktail. It’s a perfect accompaniment to all the cheesy, meaty goodness. Find out more
“Ombra Bar is a Salumeria- specialising in cured meats. If that doesn’t appeal, think again because the delicious selection of dishes is brilliant. All the snacks are delicious and beautifully-presented. Service is great, even at busy times. Melburnians are always interested to see what Guy Grossi comes up with next and most of his restaurants are winners!” – starwoman8
When a restaurant puts “Charcuterie” in its name, you’d better believe they’re serious about it. Well, Two Little Pigs is no exception! The charcuterie board here includes the chef’s choice of cold meats, pickled veggies and bread, with house-made sauces and relishes for an extra flavour kick. It’s made with fresh produce and prepared to perfection so you get the most delicious meat experience ever. Find out more
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The meatballs might get all the attention here, but the charcuterie board is always nipping at their heels in a bid for top billing. It’s a sumptuous mix of the restaurant’s very best meats, including mortadella, fennel salami, truffle salami, Prosciutto di San Daniele and wagyu bresaola (“the ultimate air-dried salted beef”). Wash it down with a rich glass of Sangiovese, and you’re good to go! Find out more
“Meatball & Wine is a great little eat out in the ever so popular Flinders lane on the Paris end of Collins. The sliders are extremely moreish and the staff are fun and friendly. The decor is warm and inviting and this place can get very busy in the evenings. I don’t believe they take bookings. It’s quite unpretentious, and good for one on one catch-ups and date nights.” – svchu1
Although its often perceived as a European thing, charcuterie takes many forms throughout the world. Enter San Telmo, Melbourne’s very own fun-loving Argentinian restaurant, and its splendid ‘Plato de Picada’. This big ol’ plate of cured meats, chapa and pickled veg adds South American spice to the classic charcuterie concept, and the zesty Paloma cocktail complements it wonderfully. Find out more
If you give San Telmo a try, let us know what you thought with a True Local review!
This bar is well known as a steely haven of malt whiskey and craft beer, but the food is often overlooked. The delightful charcuterie includes a small plate of three cured meats, a large plate of five meats, and even a huge plate of mixed ham legs (presumably for giants). There’s too much choice for us to even attempt to recommend a drink, but the staff are more than happy to advise! Find out more