Anthony Eats: Must-try restaurants

Anthony Mathews
02:00pm November 18 2025

As a proud Greek Australian, there's one language that connects us all: food. It's central to celebrations, it's a bowl of comfort when you're not feeling great, and it's nostalgic, stirring memories of family, friendship, fun and laughter.

So, when the opportunity arose to combine my passion for food with my role in supporting hospitality customers grow their businesses, it felt like a dream come true. That's why I’m launching Anthony Eats, a new series showcasing some of Westpac's incredible customers, sampling their tasty creations and sharing their success stories.

I love supporting our customers by demonstrating that behind every great dish is an even greater story of entrepreneurship, community and the Australian dream in action. Australia's hospitality sector generates billions of dollars in retail turnover annually and employs millions of people across the nation.

As I always tell my customers: When you are setting up a business, you want to focus on your products and services, not the finance. That’s why it’s important to have a business banker who is going to understand what it takes and help you.

Season 2: Melbourne

Cha Ching: Where Asian Fusion Meets Social Media Fame

What's the secret to perfect fried rice? Ken Leung, owner and head chef at Cha Ching says there are two things: "First, you have to use day old rice. The second thing is you have to heat your wok screaming hot to create that char, smoky flavor."

Cha Ching's truffle fried rice is hands down one of the best dishes I've tasted. Other top sellers include the king salmon chimichurri with green lamb, coconut, and dill, and the Wagyu torched beef tartare.

But what's really put Cha Ching on the map is their viral "Weekend at Tiffany" cocktail, which has racked up millions of views on social media. Ken describes the experience as "theatre."

Cha Ching is located at Flinders Lane, Melbourne. You can watch their story HERE.

Cerberus Beach House: The Holy Grail of Fish and Chips

Named after the ship that was scuttled here in 1926, Cerberus Beach House has become a local landmark at Half Moon Bay in Black Rock, Melbourne.

They have a takeaway kiosk downstairs, seafood restaurant upstairs and their commitment to local sourcing sets them apart. Their seafood is sustainable, and all the wines are from the peninsula.

While the menu changes every 12 weeks to keep things fresh, some items can never come off: the fish and chips, seafood linguine, and the seafood tower are permanent fixtures.

Cerberus Beach House is located at Half Moon Bay in Black Rock, Melbourne.

You can watch their story HERE.

Via Porta: Where Four Siblings and Nonna's Recipes Create Magic

Our first stop in Melbourne is Via Porta in Mont Albert. This Italian eatery has become a Melbourne icon thanks to four siblings who each bring unique talents to the table.

The journey starts with their grandparents, whose Italian heritage laid the foundations. The love of food, the veggie garden, the outdoor shed that served as a kitchen, neighbours bringing baked goods and swapping homemade wine, that connection with family and friends around the dinner table is what Via Porta recreates for their customers today.

Their bestsellers include crispy eggs, eggs in arrabbiata, French toast, and the crab spaghetti. I tried them all, and they are incredible.

Via Porta is located in Mont Albert and their Bakehouse is a must visit in Hawthorn. You can watch their story HERE

Season 1: Sydney 

South Dowling Sandwiches: Where Awards Meet Heart

My first stop took me to South Dowling Sandwiches, Australia's two-time winner of 'Best Sandwich.' Owner Avi Labi served me their award-winning Hugo – a towering combination of house-made bread, chicken schnitzel, lettuce, tasty cheese, roma tomatoes, cucumber, rocket, mayo and their signature caramelised carrots.

Avi had some great advice for first time business owners. “Don’t focus on making the money, focus on making the best sandwich that you will eat. The money will come.”

What struck me most about visiting South Dowling Sandwiches was how they've maintained that family feel across their Alexandria, Darlinghurst, and Sydney CBD locations. "We're not just feeding…we're putting a lot of love in and we're talking to everyone. We know every client that's coming in," said Avi. And yes, that famous caramelised carrot recipe remains a closely guarded family secret.

South Dowling Sandwiches operates locations in Alexandria, Darlinghurst, and Sydney CBD. 

Watch Avi’s story HERE

Bourke Street Bakery: An Australian Institution


Celebrity chef Nigella Lawson declared that "only a fool would turn down a Bourke Street Bakery sausage roll," and she wasn't just praising a pastry, she was acknowledging an Australian institution. 

Behind the legendary pork and fennel sausage rolls is co-owner David McGuinness whose approach to expansion has been methodical and sustainable. "As you grow, you've got to make sure the figures are right, that you're continuing to be able to pay all the bills," he explains. "Our growth was really organic growth."

This measured approach has allowed the bakery to maintain its reputation for handmade quality while expanding operations. Even at their state-of-the-art production facility in Banksmeadow, "we still handmake every loaf," David emphasizes. From their famous sausage rolls and pies to sweet treats like ginger crème brûlée tarts, every product reflects their commitment to quality across multiple locations in Australia and New York.

Bourke St Bakery is in 12 locations across Australia and one store in New York.

Watch David’s story HERE

DOPA: Fine Dining Meets Comfort Food

When Australia's top fine-dining chefs decided to create the perfect comfort food experience, they knew they needed more than just culinary expertise. They needed a banking partner who could support their ambitious vision to revolutionise Japanese donburi dining across Australia.

DOPA, short for “dopamine”, was born from an obsession with quality. The restaurant chain's founders travelled to Tokyo to perfect their Japanese menu, bringing back authentic techniques combined with premium Australian ingredients. What sets DOPA apart is their uncompromising approach to sourcing: Wagyu or Angus beef only, free-range chicken, and every ingredient carefully sourced from the best producers to create over 20 donburi variations.

Founder, Derek Puah’s personal go-to dish is the King Salmon Don, but in my opinion, everything is good, even the edamame! 

DOPA operates 10 locations across Sydney with Melbourne expansion planned for 2025. 

Watch Derek’s story HERE

Lime Espresso: 22 Years of CBD Excellence

Nestled between the Queen Victoria Building and Darling Harbour, Lime Espresso and Sandwich Bar feels like stepping into a European farmers market. For 22 years, owners Kosta and Helen have created something special – a place where CBD workers can still make their own sandwiches while enjoying fresh, homemade food.

Working closely together as husband and wife, Kosta and Helen have built their business on mutual support. "It's been amazing because I think we've constantly got each other's back," Kosta explains. Their philosophy centres on keeping things classic, with Kosta's personal favourite remaining "the number seven, the chicken schnitzel – so fresh, tomato, lettuce, nicely toasted."

During COVID, Lime Espresso proved their adaptability by launching The Fermentalist, an award-winning condiments range featuring their famous chilli jam and chilli relish. What started as "a great excuse for a couple of mates to get together at the pub on the weekend and pretend that they were working" has grown into a serious business venture, now moving to a custom-built facility in Alexandria.

Lime Espresso is located in the Sydney CBD.

Watch Kosta and Helen’s story HERE

Sweet Lu: From Home Kitchen to Viral Sensation

Next stop - Sweet Lu, where Lucy Lu's went from making traditional Chinese desserts in her home kitchen in 2017 to now, drawing queues around the block.

Their viral "mochi-lato", soft and stretchy mochi with delicious gelato – alongside iconic egg tarts, mini cakes, and fresh seasonal fruit desserts have become Sydney sensations. Their Dubai Chocolate tart now has customers traveling from across the city.

Sweet Lu and Dragon Pastry operates six locations across Sydney and is preparing to franchise – a remarkable journey made possible through the partnership between fashion designer Lucy and her partner, aerospace engineer Steve Hou.

Lucy and Steve's complementary skills have been the secret to their success. Lucy is the "creative force" behind their innovative desserts, while Steve handles business execution.

You can find Sweet Lu Cakes in Newtown, Chatswood, Chatswood Chase and Chinatown.

Watch Lucy and Steve’s story HERE

Anthony Mathews

Anthony Mathews is the National GM, SME & Small Business at Westpac Group, with over 20 years of experience in business banking and customer relationship management.

Don't miss

Related articles

Female founders mean business

By Marina Gainulina
Content Producer

How a teacher from Yeppoon became an accidental entrepreneur (with 16 businesses!)

By Hannah Stenning
Corporate Affairs Lead

Fashion, finance and a family legacy: Zampatti opens Australian Fashion Week

By Marina Gainulina
Content Producer

Browse topics