OUR STORY
Known as the foodies capital, Melbourne’s dining scene is forever evolving. It takes inspiration from both global and local influences to create something unique.
Modern Melbourne dining isn’t a cuisine. It’s a cultural blend shaped by diversity, produce, and attitude. It combines international flavours with fresh local ingredients, favouring personality, flavour, and experimentation over tradition.
At Fern Bar & Dining, we celebrate the best of Modern Melbourne cuisine through expressive dishes paired with a thoughtfully elevated experience.
Escaping the CBD buzz without leaving the city, step in off Little Collins Street to find hand-crafted siu mai dumplings, then move to Aylesbury duck breast croquette paired with a Victorian biodynamic chardonnay.
Come for an after-work glass of chilled Yarra Valley Rosé or a cocktail featuring neighbourhood gin and some charcuterie at the bar, then stay on for dinner that becomes a memorable night.
Fern Bar & Dining. A place where the atmosphere is warm, the food expressive, and the experience thoughtfully elevated.
It’s seasonal, confident, and distinctly Melbourne.
A TEAM INSPIRED TO DELIVER AN ELEVATED EXPERIENCE
At Fern Bar & Dining our team is centred around one concept, delivering an elevated experience. From our seasonal menus to greeting you on arrival, we want your experience to feel a little special.
Darryl Hand, Executive Chef,
Darryl Hand leads the kitchen at Fern Bar & Dining with a flair for Modern Melbourne dining — inventive, expressive, and rooted in quality produce. Having shaped menus at Mercure Doncaster, Novotel Preston, and the Sebel, and managed culinary operations at the Victorian Arts Centre and Collins Square Hospitality Group, he blends technical skill with creativity. His dishes are approachable yet considered, celebrating seasonality, global inspiration, and the kind of bold flavour combinations that make guests come back for more.
Tei Um, Executive Sous Chef
Executive Sous Chef Tei Um blends European technique with the energy of Melbourne’s dining scene. With experience at the Movida Group, Beach House Geelong, and as Executive Culinary Director for the Dimibang Korean Food Research Group, his cooking balances creativity with honesty — refined yet comforting. He draws inspiration from Melbourne’s diversity and local produce, crafting dishes that excite the senses while leaving guests with flavours and stories to remember. His philosophy is simple: food should be thoughtful, expressive, and always evolving.
Dinesh Pai, Food & Beverage Manager
Dinesh Pai brings a seasoned touch to Fern Bar & Dining, shaping moments that feel effortless, welcoming, and memorable. With experience across Marriott, Accor, the Windsor Hotel Melbourne, and Hilton Hotels & Resorts, he balances precision with personality. At Fern, his philosophy is simple: celebrate community, showcase local flavours, and deliver genuine hospitality that makes every guest feel at home. From signature cocktails and thoughtful pairings to the small details that linger, Dinesh ensures each visit feels relaxed, personal, and distinctly Fern.