Abacus bar and kitchen photos

By Katya Wachtel.

It has embraced the 'all day dining' model with a breakfast menu that transforms into snacks and evening dining making it an option for any mood or customer. It also has a fully licensed drinks list and al fresco seating to suit the late afternoon Aperol spritz while people watching as one of Melbourne's busiest strips passes you by. All of this inside one of Melbourne's best interior spaces, Abacus provides a casual dining experience to remember. The food is good and honest, it has broken out of the traditional mould for opening hours, the customer service is elevated, sustainability is deeply rooted in their ethos and it's a design-driven space that you want to be in. These business characteristics harmoniously work together and the success of them shows in the lines of people waiting for tables to enjoy a meal here. With room for guests, Abacus is the perfect venue to host your private event - sit down dinners, cocktail parties, product launches, bar mitzvahs or more. From 4pm - 6pm Wednesday to Sunday.

Abacus bar and kitchen photos

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Features good for groups.

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By Katya Wachtel. By Matheus. Dylan Whitmore grew up around hospitality — his parents ran a cafe in Valla Beach, NSW and he opened his own bar at the age of Not only that, it was a bar in northern China. Abacus is the first time he has tried breakfast, lunch and dinner under one roof. And some roof it is — 7. The room centres around a strikingly tall fig tree. The bar is high in Melbourne, but with chef Gabriella Piccoli at the helm, diners are in good hands.

Abacus bar and kitchen photos

Beautifully presented food and interesting indoor atmosphere. Portion sizes could be a bit more generous as well. If only there were salt and pepper shakers on the table! Disappointing experience, I've come here a few times and have always known the service is sub par, the food has always been average needs seasoning but coffee is lovely. I went a few days ago and had an issue with my order, granted I had them fix it on the spot, but by the second time I received it the waitress just dropped it on my table without saying anything and sped away unfortunately the issue wasn't fixed and during my dining there no-one came to food check, there wasn't even a server around to ask for salt and pepper to season the bland food. On my out no one asked how my food or experience was. It's a bit of an anticlimactic experience in a beautiful venue and great location but sadly falls short on everything else. Loved it! The avocado pumpkin croquettes were delicious and very crisp.

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Contact Details Phone: 03 Website: abacusbar. These business characteristics harmoniously work together and the success of them shows in the lines of people waiting for tables to enjoy a meal here. Report a Closure. Every Thursday night is Steak Night. From 4pm - 6pm Wednesday to Sunday. Venue profiles are written by independent freelancers paid by Broadsheet. We do not seek or accept payment from the cafes, restaurants, bars and shops listed in the Directory — inclusion is at our discretion. Abacus is the first time he has tried breakfast, lunch and dinner under one roof. Independent Editorial Policy We do not seek or accept payment from the cafes, restaurants, bars and shops listed in the Directory — inclusion is at our discretion. Features good for groups.

Very good location and great design of the venue. Staff are friendly and helpful.

It has embraced the 'all day dining' model with a breakfast menu that transforms into snacks and evening dining making it an option for any mood or customer. Venue profiles are written by independent freelancers paid by Broadsheet. It also has a fully licensed drinks list and al fresco seating to suit the late afternoon Aperol spritz while people watching as one of Melbourne's busiest strips passes you by. Contact Details. Report a Closure. The food is good and honest, it has broken out of the traditional mould for opening hours, the customer service is elevated, sustainability is deeply rooted in their ethos and it's a design-driven space that you want to be in. Ingredients are almost all sourced from the Prahran Market around the corner, and meat comes from a butcher outside Ballarat who does cuts and sausages exclusively for Connelly. Photography: Arianna Leggiero. Make it an occasion and book a Happy Hour package. Phone: 03