To describe a desert: A vast, dry and barren wilderness.

That to us, seems like a description which could be used to describe the relatively barren food and drink wasteland that is St Kilda Road. Despite it being Melbourne’s connective tissue between the CBD and much of Melbourne’s South East, it’s no secret that the hospitality kings of Melbourne have forever shunned it!

No more. We’re enamoured with the fine dining addition that is Bakini.

A ‘hatted’ chef and Michelin star duo are at the helm. Richard Wills hails from The Point and Sous Chef Simone Righetto comes from Tuscany’s Gambero Rosso.

They’re delivering modern Australian cuisine with classic Italian flavours and, with a refined service team, everything seems oh so right. Of course, it’s even better when your starter is a few premium ‘bubbles’ -there’s a slick, 5pm alarm, bar for that!

Oh, and you won’t see a more open view of the kitchen than here. It’s all there on show. The Bakini team say it’s intended to mirror a modern Italian apartment – it reflects a core tenet of Italian cooking: a largesse of heart is the soul of many an Italian kitchen.

Best Bets: It’s a menu that encourages sharing and all pasta is made in-house, including potato ravioli and spaghetti. For us though, it was the Beetroot Cured Ocean Trout with radish, avocado & orange vinaigrette that made us that little bit giddy. Then from ‘The Land’, Bakini dished up a wholesome Wagyu Beef striploin with sautéed pine mushrooms, pine nut and mustard fruits, expertly cooked and completely moreish.

Bakini is a gift to St Kilda Road and it seems that reflects Head Chef Richard Wills’ dedication to cooking: “Cooking is like giving someone a gift – you have the potential to make someone very happy with really good food”.

Where: 568 St Kilda Road, Melbourne
When: Mon 6.30am – 3pm | Tues-Fri 6.30am – late | Saturday 7.30am – late | Sunday 7.30am – 3pm
Phone: 9521 7774
Details: BakiniRestaurant.com.au