Introducing Reed House: one of Melbourne’s most anticipated openings of 2024 

Melbourne’s latest culinary offering comes direct from two Ottolenghi alumni, who are excited to finally open their own venue after years of extensive experience in the hospitality scene. 

Named after the building’s architect, Joseph Reed, Reed House marks the first joint venture for seasoned front-of-house professional Rebecca Baker (Capitano, Anchovy, Bar Americano, The Everleigh) and chef Mark Hannell (Three Blue Ducks, Vue de Monde, McConnell Group, Bar Liberty). 

Inspired by British brasseries, Reed House describes itself as “modern Australian with a British twist”, and is housed in the iconic bluestone of The Manse Building, across the courtyard from award-winning local favourite, Caretakers Cottage. 

“We’d been looking at venues for about a year, then our business partner Michael Bascetta told us he’d come across this place,” Rebecca said.

“Mark and I had always said that we’d do something a little bit smaller to start. But we saw it and thought, ‘we can’t really say no’.”

Reed House seats around 80 guests across two intimate dining rooms and two outdoor spaces, creating an atmosphere that invites you to “feel as if you were coming into our house”.

“I’ve worked at a lot of places that focused on really warm service, and that’s something we want to have here. Where you can come in and feel like we know what we’re talking about, but we’re not talking down to you,” Rebecca said. 

First meeting when they worked together at Yotam Ottolenghi’s Nopi in London, the couple share a passion for creating bold flavours both in food and drink, reflected in Reed House’s produce-driven opening menu. 

From ramen scotch eggs with mushroom ketchup, to roast chicken with saltbush za’atar and bread sauce; Mark presents a contemporary spin on old-school British favourites “that I grew up with”. 

“There’s a lot of different influences,” Rebecca said. “Mark is is obviously English but there’s a lot of Ottolenghi in there. If you’ve eaten at an Ottolenghi, people go, ‘oh, I get it’.”

Rebecca’s approach to the drinks for the debut menu is equally impressive. 

Among the selection is the Builders Tea Punch, a playful reinterpretation on the classic cup of tea, alongside a few personal favourites that the pair couldn’t resist including. 

“There’s a restaurant that we really like in London called Black Axe Mangal, and on their menu there’s always a pickleback. Essentially, it’s just a shot of whatever your choice is, and pickle brine,” Rebecca told CBD News.

“I was writing the menu one day and went to go do something, and Mark had snuck in and wrote picklebacks on the menu and then ran away. He has a cumquat pickle that goes on our capocolla dish, so we take that and use it as our pickle brine. It goes really well with whiskey and has been really popular.”

Rebecca and Mark also have plans to host rolling Sunday lunches starring Mark’s signature sourdough Yorkshire pudding, along with collaborations featuring guest chefs and winemakers. 

“We just wanted to find a way to fit seamlessly with what they’ve created here, Caretakers in particular have done such a good job and really pushed this part of the city,” Rebecca said.

“They’ve been a great support to us, they’re such lovely boys and it feels really nice to be a part of that city vibe.”

After years of hard work, Rebecca and Mark’s shared dream has finally come to fruition in Reed House – a beautiful culmination of the places they’ve worked and the things they love.

And don’t forget to ask them what’s in the duck … you might find a delightful surprise waiting for you! •