From Here by Mike

From Here by Mike is a produce-led restaurant in Docklands, Melbourne, located on the lobby level of 1 Hotel Melbourne. Its cooking is framed as a connection to Victoria’s farms, wineries and landscapes, with the menu changing around place, season and the people who grow or make the ingredients. Rather than chasing elaborate presentation, the restaurant centres provenance, thoughtful sourcing and an ingredient-first style.

The restaurant offers several ways to dine throughout the day. Breakfast is à la carte and shaped by the seasons, with the website highlighting house-made ferments, fresh sourdough and market fruit. Lunch focuses on vibrant, produce-led plates that can suit either a longer meal or a quicker midday visit, while dinner moves towards bold seasonal dishes intended as a shared experience. On Saturdays and Sundays, the Weekend Brunch adds generous plates designed for sharing, build-your-own Bloody Marys and flowing mimosas.

Drinks are a significant part of the offering. The list includes more than 40 Victorian winemakers, alongside Australian and international producers associated with low-intervention practices. There are also hyper-local cocktails and small-batch spirits. For a more structured occasion, the Chef’s Table is an intimate experience led by Mike McEnearney, built around hyper-local ingredients, low-waste cooking and seasonal modern Australian food, with low-intervention wines and small-batch spirits alongside it.

The setting is relaxed and connected to its surroundings, with terrace dining available along the river when weather permits. The space can work for a casual breakfast, a long lunch, a weekend gathering or a shared dinner, while the venue also offers event hosting for celebrations and group meals. Those interested in the restaurant’s approach can expect a strong focus on local growers, ethically sourced produce and sustainability. From Here marks chef and restaurateur Mike McEnearney’s first hotel collaboration; he brings experience from Sydney’s Kitchen by Mike, along with an ingredient-first and low-waste philosophy. The restaurant has also received a Good Food Australia Hat and a score of 15/20.