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Gills Diner
Ph: (03) 9670 7214; Gills Aly, MELBOURNE 3000
Modern Australian, $$ -
Open Lunch Mon-Fri Dinner Tue-Sat; Licensed; AE BC DC MC V EFT
Chef Kyle Doody & Chris Kerr (11-12-07) Owner
Other published opinions
Herald Sun 17-06-08 Score: **** "As the coolest product of the latest CBD restaurant revolution, this retro haunt delivers food to make the heart sing"
Herald Sun Dining Out, Simon Plant, 11-12-07 Score: 15/20 "Gills is a world unto itself and you either get it or you don't. The no-frills cooking is sophisticated and fashioned from mostly organic ingredients. The service is welcoming and efficient. And the wine list holds a few surprises: whites and reds from lesserknown Australian vineyards and some seriously good French sparklers."
The Age John Lethlean, 10-12-2007 Score: 15/20 "Yes, this is another restaurant from the House of Christopoulos, the man (Con) whose rare touch for nostalgic, tactile environments and an aesthetic suggesting simpler values knows few bounds. And here, at Gills, he teams again with his partner in crime from the Benito's days (before they sold), Chris Kerr. Together, they create a kind of magic. Gills is a dining room like no other. Down a dead-end alley past outdoor stools at the window-bar to the cafe section, it's part warehouse, part schoolroom, part candlelit grotto, and shares DNA with siblings Journal Canteen, City Wine Shop and the European, but revels in its own lost-in-the-bowels-of-the-city once-commercial chic."
Herald Sun Eat, Bob Hart, 17-11-07 "My mate-who-lunches and I found it effortlessly last week. But then, we're professionals: up Little Collins from Elizabeth, right at the first gap between buildings, in through a bakery/coffee house door on your left and... there it is. With its handmade (by the chef) tables, classroom chairs and retro sounds originating from vinyl LPs played on a turntable, channelled through a valve amp and exhaled from boxed speakers, this place would qualify as supercool even if the food were not outstanding and reasonable. Which it is ..."
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