Don's — Restaurant in Melbourne

As a hospitality professional (chef) , I feel it’s important to raise serious concerns about the front-of-house management at this venue. What should have been a smooth, enjoyable dining experience was instead overshadowed by poor organization, apathy, and a noticeable lack of basic service standards. This feedback isn’t based on a single visit to Don’s, but rather two separate occasions—both of which were mishandled by the staff. During our first visit, we were told there would be a short wait for a table, which we accepted without complaint. However, it quickly became apparent that multiple groups who arrived after us were seated ahead of us with no explanation. This demonstrated a clear breakdown in guest management and immediately soured the experience. The staff member managing the door—a tall man who appeared to be the venue manager—lacked even the most fundamental customer service skills. He seemed disengaged, unprofessional, and unable to manage the crowd efficiently. His communication was minimal, his demeanor dismissive, and the handling of the waitlist was chaotic and unfair. This is not someone who should be the first point of contact for any hospitality business. First impressions are critical, and in this case, the message was loud and clear: guests' time and experience are not a priority here. In what seemed like a last-minute attempt to smooth things over, we were offered complimentary takeaway focaccia—likely a recognition that the situation had been poorly handled. But by that point, the experience had already been ruined. On our second visit, we encountered a similar lack of professionalism. Once again, we were told there would be a short wait, which extended to about 30–35 minutes. While waiting outside the wine bar, a different staff member—a shorter man with a mullet, mustache, and tattoos—handed us the full menu, including the wine list. I had informed him immediately that we are here only for food and not for drinks. However, once we were finally seated, he presented a limited set menu consisting only of focaccia, pasta, and sticky date pudding, and said that only the set menu is available on Mondays. This was both confusing and frustrating, as I had made it clear earlier that we were only there for food (the full menu), not drinks. I questioned why we were given the full menu in the first place if none of those items were actually available. The staff had no reasonable explanation. By then, it was clear that the service standard was consistently poor. We declined to stay, told the staff we’d had enough, and left. Hospitality is about more than just serving food and drinks—it’s about creating a welcoming, consistent, and respectful experience for every guest. Sadly, this venue failed on all fronts.We’ve visited this venue multiple times in the past, specifically for their excellent chicken sandwich and chippies with jalapeño mayo—dishes we’ve genuinely enjoyed and often returned for. On this occasion, we came with the clear intention of ordering exactly that. Unfortunately, that wasn’t possible—once again due to the incompetence and lack of communication from the front-of-house team. The staff member in charge, whose attitude and handling of the situation were highly unprofessional, failed to inform us of any menu limitations upfront. After making us wait over 30 minutes, we were only then told that the regular menu wasn’t available and that only a restricted set menu was being served. This completely undermined the purpose of our visit. It was already late, we were very hungry, and anyone familiar with the area knows how difficult it is to find restaurants still open at that hour in Prahran. Our time was wasted, and so was our effort in choosing to dine there. It’s incredibly disappointing to see a venue with such a strong kitchen be let down time and time again by poorly trained and indifferent front-of-house staff. Hospitality is about more than food—it’s about care, communication, and respect for your guests' time and expectations. Sadly, none of that was present during...

As someone with a professional background in hospitality, I feel compelled to express serious concerns regarding the front-of-house management at this venue. What should have been a straightforward experience was instead marred by disorganization, indifference, and a complete lack of basic service etiquette.

Upon arrival, we were informed there would be a short wait for a table. We agreed without issue. However, we soon observed several groups—who arrived well after us—being seated promptly at free tables, while we were left standing without explanation. This is a clear failure in guest management, and it set the tone for an increasingly frustrating experience.

The staff member responsible, a shorter man with a short mullet, moustache, glasses, and visible tattoos on his arms, demonstrated poor service skills and an evident disinterest in his duties. He lacked any of the professionalism or courtesy expected of front-facing staff and appeared overwhelmed by even the most basic elements of crowd management. His communication was minimal, his body language dismissive, and his handling of the waitlist both disorganized and unfair.

This is not someone who should be trusted to represent any hospitality venue at the door. First impressions matter, and in this case, the impression was of a venue that neither values order nor respects its patrons’ time.

In a last-ditch attempt to salvage the situation, he offered us free drinks—perhaps realizing, too late, how poorly the situation had been handled. By then, the damage was done. We declined the offer, informed him we couldn’t be bothered, and left.

Hospitality is not simply about food or drink—it’s about experience, consistency, and respect for every guest. Unfortunately, none of that was...

I’m not usually a much of a Google reviewer (more a Letterbox’d kind of gal) but after my thousand-and-somethingth visit to Don’s and a Morton bay bug pappardelle that has changed my life I figured it was worth the yarn.

I walked in, devastated to discover that Don to the stars and living legend, Jimbo, always behind the counter on a Thursday, was not behind the counter on a Thursday. But my friend and I were warmly embraced by Josh, Fergus, Riley and the most kind, wonderful girl whose name I devastatingly didn’t catch.

I’m not one to enjoy change but the focaccia I’ve surely consumed my bodyweight in had a new honeyed twist that was terribly, finger-lickingly delightful.

Back to the pasta. From what I understood it was the masterful creation of Josh, executed by Riley. It put the Italians to shame. The pope would literally die if he found out his own people had been so incredibly out-dentéd. Thick ribbons of perfectly cooked pappardelle! A sauce that was fresh, fragrant, spicy and creamy all at the same time! A generous smattering of bug! It was one of those rare food experiences one might confuse with an act of divine religion.

Don’s seasonal, rotating menu means dishes like these are fleeting. I feel sick at the thought of my tastebuds never being tickled by this culinary masterpiece again. I begged for the recipe. Hell, I’d pay for the recipe. In fact, I’d write the cookbook pro-bono for one more taste.

All this to say, love...