“We’ve had a pretty consistent food and wine offering for a long time, so people generally know what they’re in for when they come into our place. It’s quite a unique spot in Melbourne.”

The European in Melbourne is both well-known and well-regarded by those who want a little bit of European magic in their lives, without the long flights and immigration queues.

This iconic eatery has been a go-to destination for Melbournians and visitors alike since 1998, when current owners Josh Brisbane and Con Christopoulos joined forces to shine a continental spotlight on Melbourne’s food and drink scene. That focus on European flavours was quite unique at the time and now, boasting an all-electric commercial kitchen equipment. The European is once again bringing something new to the city.

The restaurant is situated next door to The City Wine Shop, a combined wine bar, bottle shop and bistro which Con and Josh took over in 2003. The two venues happily co-existed next door to each other until recently, when a kitchen overhaul created space – literally – for a more unified offering.

“We had two kitchens running” Josh explains. “The kitchen that serviced the wine shop was quite large, but all the equipment was well and truly past its use by date. It wasn’t a big stretch to just replace all the equipment in there for brand new.

“The other part of this renovation was to consolidate the kitchens into one big one and to give The European more floor space for tables.”

Moffat had a long-standing relationship with The European group of restaurants (which includes The Melbourne Supper Club), paving the way to suggest something entirely new – electric commercial food equipment.

Dating back to the 1800s, the historic building presented some layout challenges. These included being a narrow space and needing to upgrade utilities without damaging the building’s integrity, which is integral to its charm and ambiance. Vincent Inzitari from the Trent Group helped with the redesign, and Perry Peters, who manages Moffat’s Victorian and Tasmanian business, had a hospitality background that definitely helped. “Perry was a hatted chef back in the day and he actually worked in the space where The Wine Shop kitchen was, so he knew it pretty well,” Josh explains.

Along with The European’s Head Chef, Josh, Vincent and Perry redesigned the kitchen to service both venues. The refit began mid-2023, and it remained business as usual with The European’s kitchen taking up full service while the wine shop’s kitchen underwent renovation.

The biggest challenge has been for the chef team, switching from gas to induction hob. “The guys have been in there since April and I think they’re all quite impressed with what they’ve got now,” says Josh. “It’s been a big change and it’s still going to take a while for them to really get used to, but so far, it’s been really amazing. They’re all working in one area rather than splitting between two, so it’s a lot more efficient too.”

At the end of May, the old kitchen of The European – now repurposed for additional restaurant seating – opened. The European can now seat 80, supplemented by a large outdoor area that serves both venues.

The wine bar is open seven days, whilst The European offers lunch and dinner, six days a week, with intentions to return to daily operation. The two venues share a menu and a team of staff. A cross-section of people come through the doors, including corporates, foodies, and Parliamentarians alike (they’re just across the road from Parliament House), and the restaurant is always popular.

“We’ve had a pretty consistent food and wine offering for a long time, so people generally know what they’re in for when they come into our place. It’s quite a unique spot in Melbourne.”

A Melbourne institution, the City Wine Shop now houses the brand new fully electric commercial kitchen equipment which services both venues. Sitting opposite the Victorian grandeur of Parliament House, the European has gained iconic status amongst Melbournians and visitors alike.

It’s like three or four times faster to cook things with the power these commercial ovens put out.

IN THE KITCHEN

Perry Peters from Moffat suggested the move to a full range of induction kitchen equipment, and design and installation were undertaken by Trent Group.

The European kitchen now includes the latest Waldorf electric equipment – an induction convection range, as well as deep fryers, griddles, pasta cooker, solid top oven range, Wexiodisk dishwasher and Convotherm’s combi steamers.

All-electric offers many benefits, says Perry. “It creates a cooler, safer work environment because there’s less residual heat from equipment. With commercial induction cooktops and sealed hobs, health and safety is enhanced and, of course, there’s greatly improved cooking efficiency.”

And the verdict from The European? Owner Josh Brisbane agrees – “it’s like three or four times faster to cook things with the power these ovens put out. The kitchen team are really loving it.”