The following is what has been written about Matteo's, now we would like you to be the reviewer.

Age Good Food Guide 2012 Score: 16/20, Two Hats

Matteo's is the dapper, slightly eccentric aristocrat of Melbourne fine dining. A deluxe interior with purple chairs, chandeliers and gilt mirrors promises indulgence and refinement, but the menu shirks the safe European fare one might expect in such an elegant environment, opting for more flamboyant Asian fusion. That prosaic Australian-Chinese dish, lemon chicken is given a different take at Matteo's, the breast meat fried Japanese Karaage style and served on a bed of coconut rice coated in lemongrass sauce. The interpretation may not be for everybody, but it's inspired. Equally memorable are Balmain bug tails, king prawns and scallops sautéed in yakitori sauce, coated with toasted sesame seeds, beneath knockout ‘coleslaw' of shredded radicchio, Chinese broccoli, wong bok, daikon, crispy rice noddles, jellyfish and taro chips. Dessert is more conventional, perhaps a decadent oozy-centred chocolate fondant with a scoop of luscious pistachio ice-cream. Service is warm and polished.

Gourmet Traveller 2012 Australian Restaurant Guide

Reports of death of fine dining are greatly exaggerated. It's alive and well at this history-soaked site, a large Victorian terrace divided into intimate spaces. Velvet drapes, lush wallpapers and crisp damask add luxe appeal, and there's clear commitment to service: polished and knowledgeable, not starchy and ceremonious. Chef Brendan McQueen (ex-Ezard) plucks ideas from Asia, overlays them with classical technique and plates them with contemporary Australian style. Tempura-battered zucchini flowers stuffed with creamy feta come on a square of watermelon, while oysters are teamed with panko crumbs, dashi jelly or yuzu citrus vinaigrette. Elegant main courses include tender, well-rendered duck breast scented with five-spice and wagyu sirloin with okonomiyaki pancake and wasabi peas. Don't miss cheeky desserts such as the Splice reimagined as fruit and coconut milk gelati.

Eating and Drinking Melbourne Guide 2012

Matteo's is a rare breed. Unobtrusively housed in a Victorian terrace at the quiet part of Brunswick Street, it has been open for 15 years, it never advertises, and you won't read about it in Epicure. Yet this restaurant enjoys the enviable status of patronage both by foodies and by locals. Low-key elegance works the room here. From the dressed-up diners to artful interiors that mix heritage features (ceiling roses, chandeliers, flocked wallpaper) with modern glamour (dimmed down lights, venetian blinds and a striped monochrome feature wall), the restaurant is stylish but approachable. The seasonally changing menu offers modern twists on regional cuisines, including a fair vegetarian selection. Oysters are present in six ways, the most exhilarant in a shot glass with mirin and sake. Battered whiting sheathed in nori melts in the mouth with tropical salad. Desserts are decadent and wines are extensively listed, with strong local showing, and attentive staff are happy to wine match your meal. Matteo's is a faultless destination for that special date, family gathering or business lunch.