Everything we do, we do for the love of food. But a few kind words never go astray. 

EZARD is unapologetically fine-dining. The tablecloths are white, the cutlery’s silver and the service is totally pro. Opened in 1999, it’s the flagship venue for chef Teage Ezard [and] there's a reason the original it's still around: great food is never faddish.
- Broadsheet

You can see and taste where your money goes. Service is polished and genuinely hospitable, produce is excellent and every dish is considered (and reconsidered). Word is getting out that the menu is on the march and EZARD regulars may now find themselves sitting next to millennial first-timers Instagramming every morsel. Good.

A full restaurant means chefs like Jarrod Di Blasi can spend months working on a sauce or a new way to steam fish or exactly the right seaweed to amp up a broth. Think of your meal as a donation to a fine-dining research and development fund and you'll see that it's money well spent.

- Good Food

Sure cooking and accomplished, well choreographed service come with the territory in this laneway basement. It's a place for romance, for celebration and well, fun. Spruced up, ready for action, EZARD invites fine dining memories while moving with the times.
-Good Food Guide '18

The soy, sesame and finger lime sauce dotted over cured kingfish was apparently two years in development. It's meaty, elegant and used with admirable restraint: it's two years well spent...The flavour matches are inspired, but what really impresses is the subtlety in their application. A renovation has modernised the dining room; service is unfailingly crisp and attentive.
- Gourmet Traveller

They are, simply, the stuff of dreams. Three silken pillowslips made of the most tantalisingly ethereal pastry come plumped to bursting with sweet scallop meat. Steamed soft, they are anointed with a broth of soy and mirin with dancing depth, a drizzle of oil with the double act of Sichuan pepper and chilli adding tingling, lingering heat. In a city obsessed with dumplings, these could rightfully claim the crown of the best in town.

Eighteen years on, one of the CBD’s trailblazing fine diners is still forging a new path. This old dog has a few new tricks, thanks to young gun head chef Jarrod di Blasi, who over the past three years has been quietly adding a refined Japanese focus to the bold Southeast Asian flavours that saw Teage Ezard’s eponymous basement restaurant hailed as one of the city’s best through the “naughties” and beyond.

-The Herald Sun