Richmond, Melbourne

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A food lover's dream local

The Age Good Food Guide

You’d recognise the first blossoms in the spring of a very promising solo career

John Lethlean, The Australian

Mister Jennings is new, raw and fun, and infused with hope and energy. If this is Melbourne dining, then count me hungry

Dani Valent, The Age
Time Out Magazine


I am proud to announce on Friday September 4th 2015 we opened the kitchen table at Mister Jennings a 12-18 course adventure open only Friday and Saturday evening: showcasing dishes inspired from my past travels and my mentors along the way whilst also setting a path for a new food and dining experience. If you would like to enquire, please email [email protected]

Ryan Flaherty


oysters 6 /1219 / 35
5 course tasting menu 85
4 course tasting menu 70
sirloin steak , chips 250g/350g36 / 48
lamb, eggplant, kale32
duck, breast, kumquat, chard34
fish of the dayMP
gnocchi, cauliflower, dates28
harpuka, sesame, dashi32
cured ocean trout, horseradish19
rangers valley tartare, asian flavours21
veal sweetbreads, onion and egg yolk19
fennel soup, olive, orange19
roasted pumpkin, ricotta, herbs18
eton mess, kaffir lime, banana16
house made salami17
jamon joselito 40g/70g/100g34 / 58 / 74
house made bresaola16
pork scratchings, caramelised onion9
broccolini, lemon, smoked almonds10
sweetcorn bocadillo7
baby gem salad9
Dagwood dog, tomato ketchup6
brussel sprouts, bacon, mascarpone8
hand cut chips, paprika salt9
chocolate fondant, banana, caramel17
rhubarb“mille-fuille”, cream diplomat17
cheese single/double17 / 24
yoyo biscuits4

Mister Jennings Lunch

Friday, Saturday and Sundays

2 courses and a glass of wine $35

3 courses and a glass of wine $45


Get in touch

Mister Jennings

Ryan Flaherty

Ryan Flaherty completed his apprenticeship at the Windsor Hotel before moving to Stokehouse in its St. Kilda heydays, where he spent the first two years of his career. Flaherty then moved on to become part of the opening crew of George Calombaris’ first restaurant, Reserve, at Federation Square in 2003 which introduced him to the creative, cutting-edge techniques which are imprinted in his food today.
After numerous contact to Bray’s Fat Duck in the UK, Flaherty was accepted into a stage position in 2005. Impressed with his skill and diligence, Flaherty was offered a full-time role with the team, where he worked for 2.5 years as part of the laboratory and service team. In 2007 Flaherty packed up for San Sebastian, one of the world’s fiercely distinct and greatest gastronomical destinations, where he worked for the next two years. Flaherty’s Spanish journey began in a pinto bar, A Feugo Negro, where he also learned Spanish and spent his time off in in the laboratory of Arzak, one of the San Pellegrino top 50 restaurants of the world.
After fostering a great relationship with the Arzak team, Flaherty gained a position at the world famous El Bulli restaurant in Spain (now closed) with world renown chef Ferran Adria, where he remained for a full season. Flaherty returned to Australia in 2010 where he was chef and co-owner of The Estelle in Northcote for 3 years. In 2014, Flaherty took the exciting step of branching out on his own and opened Mister Jennings - a restaurant inspired by his personal food history and passion. Mister Jennings is situated at 142 Bridge Road, Richmond and named after his favourite childhood author, Paul Jennings, a throwback to the playful and fun insights you can see in Flaherty’s food today.