Check out Australia’s first dine-in cinema

Taylah Darnell Taylah Darnell
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Australia’s first-ever dine-in cinema has opened in Melbourne.

What do you get when you combine good movies and great food? The answer is FoMo Cinemas, the latest venture from Barry Peak (Valhalla/Cinema Nova) and Natalie Miller AO (Longford Cinema/Cinema Nova).

Located within the recently opened East Brunswick Village precinct in Melbourne, FoMo is a film lover and foodie’s dream come true. And it’s the first of its kind to open on Australian shores.

MoFo Cinemas in Melbourne
Each theatre features state-of-the-art sound design technology. (Image: Tony Lee)

Already being compared to New York’s famous Nitehawk Cinema, FoMo invites guests to enjoy the latest blockbusters from around the world, with food from a comprehensive dining menu delivered mid-film. Did someone say the perfect date night?

Made up of six theatres with a total capacity of 392 seats, FoMo is set to serve up some of summer’s biggest films with a side of fresh flavour.

Each cinema is fitted with state-of-the-art sound design technology and high-quality projection for an immersive and exciting experience. Two of the cinemas even feature 3D capabilities, while the largest, a 114-seat auditorium, offers 4K laser resolution on a screen measuring more than 10 metres wide.

FoMo Cinemas in Melbourne
FoMo is Australia’s first dine-in cinema. (Image: Tony Lee)

FoMo opened its doors on 18 January and has screened new releases including The Holdovers, Ferrari, The Beekeeper, The Iron Claw, Priscilla and Mean Girls.

Barry Peak, co-founder with Natalie Miller AO, describes the project as “cinemas run for movie lovers by movie lovers. Like us." Adding, that “there’s no obligation to eat anything, but you’d be crazy to miss out."

MoFo Cinemas in Melbourne
Order local beers or a tasty cocktail at the bar. (Image: Tony Lee)

So, what’s on the menu you ask? Well, head chef Darren Collier is hoping to spoil guests with his carefully curated menu. Think antipasto, cheese boards, New York-inspired sandwiches, burgers, pizza and a delectable dessert platter.

Classic cinema snacks will be on offer too, such as popcorn, choc tops, ethically sourced chocolate and chips from bespoke local companies. FoMo’s bar is also set to excite, with local beers on tap and specialty cocktails available.

MoFo Cinemas in Melbourne
Choose your meal from a carefully curated menu. (Image: Tony Lee)

Food can either be pre-ordered or bought during the film, with a cash-free interface located within each theatre chair, avoiding any distractions for other movie-goers. Orders are sent straight to the kitchen and delivered promptly and discreetly.

Guests can also say goodbye to those dreaded pre-movie ads. Rather, interactive quizzes and trivia will entertain, plus movie history and classic cinema moments.

FoMo Cinemas in Melbourne
The foyer’s design is inspired by the movie Blade Runner. (Image: Tony Lee)

East Brunswick Village was completed in October 2023 and opened in early 2024. Designed to be self-sustaining, the precinct features a number of apartment buildings surrounded by an apiary, kids cubbyhouse, veggie gardens and a private rooftop with CBD views.

An expansive pedestrian laneway acts as a community hub of retail and entertainment, which FoMo Cinemas now calls home. Other businesses popping up include Bridge Road Brewery, Rumi Restaurant, Taycoya Japanese Restaurant and Siconi Gelato, making for the perfect evening out.

Brunswick is also one of Melbourne’s most vibrant suburbs, with plenty of restaurants, pubs, bars and cafes dotted along its streets.

FoMo Cinemas in Melbourne
Get delicious food delivered directly to your seat. (Image: Tony Lee)

Need tips, more detail or itinerary ideas tailored to you? Ask AT.

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Taylah Darnell
Taylah Darnell is Australian Traveller's Writer & Producer. She has been passionate about writing since she learnt to read, spending many hours either lost in the pages of books or attempting to write her own. This life-long love of words inspired her to study a Bachelor of Communication majoring in Creative Writing at the University of Technology Sydney, where she completed two editorial internships. She began her full-time career in publishing at Ocean Media before scoring her dream job with Australian Traveller. Now as Writer & Producer, Taylah passionately works across both digital platforms and print titles. When she's not wielding a red pen over magazine proofs, you can find Taylah among the aisles of a second-hand bookshop, following a good nature trail or cheering on her EPL team at 3am. While she's keen to visit places like Norway and New Zealand, her favourite place to explore will forever be her homeland.
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This luxe trawler tour is redefining Victoria’s seafood experience

    Chloe Cann Chloe Cann
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    Victoria’s ‘mussel capital’ is the source of exceptional shellfish used by top chefs far and wide. Step aboard a beautifully refurbished trawler to see how these plump and juicy bivalves are sustainably cultivated.

    A curtain is slowly winched from the placid, teal waters just off Portarlington, like a floating garland beside our boat. The ropes heave with blue mussels, the star attraction of our tour. But as we reach to pluck our own, it’s quickly clear they’re not alone; a mass of weird and wonderful creatures has colonised the ropes, turning them into a living tapestry. ‘Fairy’ oysters, jelly-like sea squirts, and tiny, wriggling skeleton shrimp all inhabit this underwater ecosystem.

    We prize our bivalve bounty from the ropes, and minutes later the mussels arrive split on a platter. The plump orange morsels are served raw, ready to be spritzed with wedges of lemon and a lick of chilli as we gaze out over the bay. They’re briny, tender and faintly sweet. “This wasn’t originally part of the tour,” explains Connie Trathen, who doubles as the boat’s cook, deckhand and guide. “But a chef [who came onboard] wanted to taste the mussels raw first, and it’s now become one of the key features.”

    A humble trawler turned Hamptons-style dreamboat

    inspecting bivalve bounty from the ropes
    Inspecting the bounty. (Image: Visit Victoria/Hannyn Shiggins)

    It’s a crisp, calm winter’s day, and the sun is pouring down upon Valerie, a restored Huon pine workhorse that was first launched in January 1980. In a previous life she trawled the turbulent Bass Strait. These days she takes jaunts into Port Phillip Bay under the helm of Lance Wiffen, a fourth-generation Bellarine farmer, and the owner of Portarlington Mussel Tours. While Lance has been involved in the fishing industry for 30-plus years, the company’s tour boat only debuted in 2023.

    holding Portarlington mussels
    See how these plump and juicy bivalves are sustainably cultivated.

    It took more than three years to transform the former shark trawler into a dreamy, Hamptons-esque vessel, with little expense spared. Think muted green suede banquettes, white-washed walls, Breton-striped bench cushions, hardwood tables, bouquets of homegrown dahlias, and woollen blankets sourced from Waverley Mills, Australia’s oldest working textile mill. It’s intimate, too, welcoming 12 guests at most. And yet there’s nothing pretentious about the experience – just warm, down-to-earth Aussie hospitality.

    As we cruise out, we crack open a bottle of local bubbles and nibble on the most beautifully curated cheese platter, adorned with seashells and grey saltbush picked from the water’s edge that very morning. Australasian gannets soar overhead, and I’m told it’s not uncommon for guests to spot the odd seal, pod of dolphins, or even the occasional little penguin.

    The sustainable secret behind Victoria’s best mussels

    blue mussels off Portarlington
    Blue mussels sourced just off Portarlington.

    Connie and Lance both extol the virtues of mussels. They’re delicious. A lean source of protein and packed with omega-3 fatty acids, vitamin B12, iron, selenium, and zinc. They’re cooked in a flash (Connie steams our fresh harvest with cider and onion jam). And they’re also widely regarded as one of the most sustainable foods in the world.

    Portarlington mussels with lemon and chilli
    Mussels served with lemon and chilli.

    “Aquaculture is [often] seen as destructive, so a lot of our guests are really surprised about how environmentally friendly and sustainable our industry is,” Lance says. “[Our mussels] would filter 1.4 billion litres of water a day,” he adds, explaining how mussels remove excess nitrogen and phosphorus from the water. “And through biomineralisation, we lock carbon into mussel shells.”

    a hand holding a Portarlington mussel
    Mussels are a sustainable food.

    Despite their glowing list of accolades, these molluscs have long been seen as the oysters’ poorer cousins. “It was a really slow start,” explains Lance, who says that in the early days of his career, “you could not sell mussels in Victoria”.

    But word has slowly caught on. Chefs as globally acclaimed as Attica’s Ben Shewry and even René Redzepi of Noma, Denmark, have travelled to these very waters just to try the shellfish at the source, sharing only the highest praise, and using Lance’s mussels in their restaurants.

    guests sampling Portarlington mussels onboard
    Sampling the goods onboard. (Image: Visit Victoria/Hannyn Shiggins)

    According to Lance there’s one obvious reason why the cool depths of Portarlington outshine other locations for mussel farming. “The water quality is second to none,” he says, noting how other regions are frequently rocked by harvest closures due to poor water quality. “We grow, without a doubt, some of the best shellfish in the world.” And with Lance’s bold claims backed up by some of the industry’s greatest names, perhaps it won’t be much longer until more Aussies uncover the appeal of Portarlington’s mussels.