Julie, the hatted bistro located in the historic Abbotsford Convent, is excited to share the June menu from Diana Desensi, the next chef of their winter residency series.
Known for her intuitive, produce-driven cooking and deep love for pasta, Desensi (pictured) has worked alongside top Melbourne chefs such as Karen Martini and Matt Wilkinson, leaving her mark on some of the city’s best restaurants. After honing her craft in the Mornington Peninsula and Northern Rivers, she played a key role in the opening of Saint George, helping it earn a Hat from the Good Food Guide.
Diana’s menu at Julie will celebrate the joy of shared meals, with a focus on seasonal ingredients over five courses. Offering a mix of flavours and colours, Diana’s menu will leave a lasting impact on those who dine.
Fresh focaccia, condiments
House made ricotta, agrodulce
Zio’s salumi, persimmon relish
Baccalao croquette
Cacio tortelli, radicchio, milk sauce
Lamb abbacchio, Reggiano
Roman beans, olive and lemon
Garden leaves, lemon and anchovy dressing
Amarena cherry, chocolate torte
Julie’s final guest chef for the July-August residency is Harriet Tomlinson. A self-taught chef who celebrates the beauty of simplicity, Tomlinson blends the sun-kissed flavours of Victoria’s coast with the warm charm of your grandmother’s kitchen. Her food is bold, comforting, and unexpected, crafted from fresh, seasonal ingredients to create moments of joy without the fuss. Tomlinson’s meals invite you to relax and savour the experience, with no pretence—just delicious, heartfelt food full of personality. During her winter residency at Julie, Tomlinson hopes to share the more relaxed view on food that she’s developed over the last year or so; prioritising time to create flavour and complexity.
Winter guest chef residencies included three talented chefs each crafting seasonal menus that reflect their expertise. Emmanuelle Leftick kicked off in May. Following Diana’s stint in June, Harriet Tomlinson will conclude the series in July.
About Julie
Julie is a haven for food lovers, offering a produce-driven menu and a warm, dinner party-like atmosphere. Led by chef Julieanne Blum (Jules), who spent eight years as Head Chef at Cam’s Kiosk, the bistro focuses on seasonal, beautifully crafted dishes. The wine list, thoughtfully curated by Sophie O’Kane, features a mix of local and international producers, catering to everyone from the curious to the connoisseur. Julie also maintains a dedicated vegetable garden at the Convent, honouring both the precinct’s history of self-sufficiency and the bistro’s commitment to seasonality.