I have to say our Valentine’s Day was ruined at Ryne tonight. We are the table sitting next to Richard, and I totally agree with him the service was so slow, we have to wait long time between courses, there are couple waiting staffs obviously on their first day here, even the manager was running around… Let’s talk about the food… butter was store brought, no salt no garnish, fine… bread ordered from Noisette about $1 each, come on!! First course, the clams didn’t clean probably I had sand in it. Second and third course both cold dishes, they won’t take that long to plated… fourth course, the duck, I just had bad luck, the duck breast was fatty you could see the thick fat layer just not nice to eat at all, plus it had no seasoning(before I booked Ryne was advertised as authentic French cooking, that’s NOT!) you would expect a hatted restaurant rendered their duck better than this, right? So I called the manager to show the chef Donovan, they said that’s a mistake, we said we didn’t enjoy the food and we won’t want the dessert anymore, both the manager and chef Donovan came said “other 90 guests don’t have any problem with it, why will you question it?” And left without us finished our sentences. So we didn’t have the dessert, paid in full $180pp. Come on guys, please respect the food, respect your customers! Average food, terrible service. Very bad dining experience, First and last time.

The dishes certainly don't worth the cost. It takes them more than 30 minutes to prepare each dish, to give you an idea how long we have waited, we arrived at 7:10 and left at 10:45. Most of the time we were there starving waiting for food. A couple sit on next table even got so angry and left without having the dessert. Apart from that, the dishes looks good, but taste bad. The salmon is slow cooked but doesn't even have a taste, and the feel in mouth is also bad. None of their dishes are good. Worst place I've been to in Melbourne for fine dining. And now the owner replied it is normal to have such a long wait, we obviously have requested the dishes to come faster, we even asked them twice to serve our dessert. I have been to some other fine dining in Melbourne, they have waiters to adjust the time the meal comes up based on the speed we eat it (obviously they don't want to keep you hungry, if they notice you consume it fast they will speed it up). I don't know why they are short staffed but still take that much of bookings at Valentine's Day, and refused to take my comments, probably it means they will not improve in future.

If there is a negative star, this restaurant definitely deserve negative 5 stars! First, The first course New Zealand Storm Clams service with sand. Second,last course Milla’s farm Muscovy Duck, duck fat not render properly, taste so greasy. And the worst thing is the customer service from the manager and Donovan Cooke, full of attitude ‘apologies’, that’s really really really disappointing us. As an hatted restaurant owner, I don’t think so Donovan Cooke knows what call Good Food+Nice Service.

As there were three of us, we ordered each of everything from the four course menu for $90pp. Must admit it werequite average for the food and the presentation. The mocktail was disappointing, tasted just like fruit juice and looked like one too, at least make it more exciting visually (I didn't even bother with a photo). The bread included in the starter which I thought were toasties were quite burnt, could taste the burnt taste, it was just plain toast.

Expensive. Exceptional. Chef who is passionate about what goes into the kitchen. And what comes out. Floor staff are top notch. Good wine list. You can usually BYO here (expecting corkage to reflect their very good glassware and attention to detail) - so you can bring those special bottles knowing that they will be well treated. First visit. Impressed. Several visits now - still good. Deserves patronage.

We were excited to dine here but EVERYTHING was sub par - main course inedible, staff were overly snobby. We were with beautiful friends and made the most of the situation but our experience was off putting and we won’t be back.

We had the Christmas Eve dinner last night and felt the overall experience was pretty average. The service was fine, the dining room was quite large and lacked intimacy. The 3 courses we all ok, nothing spectacular and the vegetarian option was a bit of a cop out in it bing an additional single spear of asparagus. I just felt like we should have gotten more for the amount of money we spent.

Came here recently for Xmas Eve $150 set menu dinner. Service was very slow and food was ok. there was inconsistency in their Beef Wellington. When looking back at the photos we took I realised there’s a big difference between our dishes. My beef seemed like it wasn’t cooked properly hence it tasted very off and artficial. I thought it was meant to be like that since it was my first time having beef Wellington. Also, my partner’s dish did not have the bacon wrapped around. we think it was overpriced for the quality and service we got. quite disappointed

The food was delicious and the atmosphere was great. We weren’t rushed through (like many places seem to be doing in Melbourne at the moment) and the tables were spaced out really well.

As a seasoned fine dinner, I expected more from a venue with a chef hat. Service wise, male manager seemed awkward, no smiles, cold, lacked eye contact and engagement, and if I paid a couple of hundred for dinner I’d expect to be told where my food came from or a friendly chat which is the least amount of customer service expected. Food wise, all I can think of is bland. Like uncle Roger would say “noooo flavour”. 2 star for the slightly below average experience.

We came to Ryne restaurant for Sunday lunch and the food and drinks were simply excellent. The fish just melts in your mouth and the duck was very tender. Couldn’t fault any of the the desserts and the staff were really friendly and attentive. Thank you Donovan and Ryne team for the great experience, will be planning to come back again!

We visited Ryne for the Sunday 4 course lunch. The dishes are well presented in a "modern" style, the service was attentive and, most importantly, the food was great. While not cheap, you get a lot of bang for your buck and will come out full and satisfied. We would love to visit again. (Visit date: June 2019)

In a word, excellent. A tremendous meal with great service. We ate new takes on old classics, with the highlight being the sweetbreads. Perfectly conceived, prepared, and executed, this is the best version of sweetbreads I've ever had and they are an instant favorite. Pro tip: use the contact form on the website to request ahead of time, as it's not always on the menu. BYO and a great wine list are to be had, but I need to save room for dessert next time.

Sunday lunch was lovely. Delicate starters, delicious main and refreshing dessert. Service was unbelievably slow, lunch took over 2 hours.

Terrible restaurant food if you are a vegetarian. The restaurant had been informed prior to attending that I was vegetarian and so they came out with salmon on asparagus and then when I reiterated I was vegetarian they took it away, scrapped off the salmon reheated and returned for me to eat two sprigs of asparagus. Then the arrogance from the manager was appalling. Telling us that this was a French dish. And no apology. Would never return.