Basement Restaurant and Wine Bar
164 Flinders Lane, Melbourne
Tuesday – Saturday, 5pm – late
Events and Functions
03 9070 4939
Located in the heart of the city at 164 Flinders Lane, Dessous is a wine bar and restaurant in the basement of the historic Richard Allen & Son building.
An underground bar like no other with an intimate character and old-world atmosphere. The interior is a warm and moody assembly of low lights, marble, plush velvet and deep greys and greens — a beautiful, subterranean escape you’ll be in no rush to leave.
The food is familiar but unique, focused on snacking and sharing. Inspired by Chinese-influenced Thai flavours, we offer a range of options for any taste or budget. Our small plates are the perfect accompaniment for after work drinks, a full dinner or late night cravings. Larger dishes hero fresh, flavourful produce while maintaining elegant and attentive details.
The drinks lineup is an extensive one, with a wine selection that focuses on sustainability, biodynamic practices and exposing unfamiliar regions and varietals. Our cocktails build on classic recipes with subtle twists to create flavours that are familiar but not instantly recognisable. Backed by a lineup of local brews
and craft beers.
Dan Sawansak leads the kitchen at Dessous and draws on years of experience in restaurants in Melbourne and abroad. He spent five years at MoVida before travelling overseas and working in kitchens in Norway and Hong Kong. Upon returning to Melbourne, he took the position of head chef at Higher Ground and moved across to open Dessous in October 2019. Dan’s cooking style is best described as eclectic. Inspired by his Thai upbringing and international travels,
you’ll find him combining French cooking techniques with Asian and Spanish flavours. Experience Dan’s unique approach at Dessous with delicate dishes and rich flavours.
If you require any disabled access please get in touch with us at firstname.lastname@example.org
The interior is both minimal and attentive, featuring a warm assembly of low lights, marble, plush velvet and deep greys and greens – the perfect atmosphere for your next function.
The space can be set in multiple arrangements to create a unique event, with the ability to accommodate groups ranging from intimate gatherings to a corporate lunch or dinner.
We have a number of different set menu and canape options available or can tailor a menu to suit your needs. Dessous allows guests to explore and enjoy the beauty of the entire space.
GAZANDER PACIFIC OYSTER, MERLOT MIGNONETTE – 6 EA
RED CURRY CORN FRITTER, SWEET CHILLI, CUCUMBER – 5 EA
STEAMED SOY CUSTARD, DEEP FRIED SCHOOL PRAWNS,
GINGER DRESSING – 9 EA
PORK KATSU SANDO, BULLDOG SAUCE – 9 EA
PICKLED SPRING BAY MUSSELS, COD ROE, CRISPS – 10
SPANNER CRAB DOUGHNUT, SALMON CAVIAR – 19 EA
ABROLHOS ISLAND SCALLOP AND TREVALLY CRUDO, TROUT CAVIAR, HORSERADISH – 18
CHAR-GRILLED SQUID, SAMBAL, SALTED EGG AIOLI, POTATO BREAD – 27
ROASTED BONE MARROW, STICKY RICE, THAI HERB SALAD – 22
DOUBLE BAKED SOUFFLE, GRUYERE CREAM, WARRIGAL GREENS – 20
DASHI BAKED RICE, HEN OF THE WOODS MUSHROOMS, WAKAME, CURED EGG YOLK – 35
GOOLWAH PIPPIES IN BLACK PEPPER SAUCE, BROAD BEANS, POTATO BREAD – 32
BAKED VERMICELLI NOODLES, KING PRAWNS, PORK BELLY – 45
CONFIT DUCK LEG, MORCILLA, MUSTARD FIGS, WATERCRESS – 38
BUTCHERS CUT, TEMPURA CGP ONIONS, CARAMELISED ONION JUS – MP
ROASTED TOKYO TURNIPS, MISO SOUR CREAM, BEURRE NOISETTE – 16
ASPARAGUS, SHAVED FENNEL AND WOOD EAR MUSHROOM SALAD, SICHUAN DRESSING – 16
PANDAN CAKE, COCONUT SORBET, SORREL – 13
CHOCOLATE CREMEUX, STOUT, BLUEBERRIES, MALT BISCUIT – 15
CHEESE OF THE DAY- 18/32
LEAVE IT TO US!
CHEFS MENU- $85 PP
Thank you for choosing Dessous Wine Bar.
There are a few things to note before you book.
Reservations are for dining guests only. Bookings before 6:30pm will have a dining time of 2 hours, after which we’ll require the table back for the next sitting. Groups of 6 or more will be required to dine on our chef’s shared menu ($85 per head).
If you were looking for just a drink, we always keep the bar and a few tables aside so feel free to pop in.