Shelly is built around a single idea and executes it with confidence. Inspired by Vivaldi’s The Four Seasons, the evening unfolds as a guided journey rather than a standard degustation. The theme shapes everything. The pacing, the mood, the food and even the room itself shift as the night moves from one season to the next.

On arrival, you are handed popcorn and a cocktail before taking your seat. It immediately sets the tone and signals that this will be playful rather than precious. Pro tip: only eat half the popcorn. You will thank yourself later.

Once everyone is seated at the communal table, Chef Rony takes control of the room. He is very much the MC for the night, leading with warmth, humour and an unmistakable sense of Jewish joy. He speaks between courses, cues transitions and keeps the energy buoyant without ever tipping into self indulgence. Music throughout the night and gives the experience its some fun pop-cultural references.

Each course comes with its own bespoke cocktail, created specifically to match that dish. These are thoughtful pairings rather than novelty drinks. A standout early is a brilliant piña colada, balanced and restrained, setting the tone for what follows rather than overpowering it. The house made bread deserves its own mention too. It is excellent, one of those simple pleasures that quietly anchors the more theatrical moments of the meal.

The playful approach continues with the cutlery. Every course comes with its own unique and often whimsical set, encouraging diners to engage differently with each dish and reinforcing that this is meant to be interactive rather than passive dining.

What really sets Shelly apart are the transitions between the seasons. These are not subtle resets. They are full scene changes. My favourite moment transforms the bar into a Tel Aviv nightclub, complete with pulsing music and shots of arak. The room shifts instantly, the energy lifts, and suddenly you are not just moving into another course, you are stepping into another place entirely.

Spring leans heavily into play. Diners are handed Bunnings hats and toy remote controlled tractors are placed on the table, not to deliver food, but simply to be played with. It is silly, unexpected and completely disarming. The room loosens up, conversations spark, and everyone leans into the fun.

Winter closes the night at full throttle. This is not a gentle finale. Chefs swarm the table, performing a choreographed dance of plating, squeezing rich sauces and building intensity as the room takes on a fireplace like glow. Flames, warmth and movement dominate the space. Just when you think it is over, you are asked to become part of the final course. Diners are invited to paint on an edible canvas made of meringue, turning dessert into a hands on act of creativity.

Shelly is bold, joyful and deeply confident in what it is trying to do. It is not a restaurant you simply dine at, it is one you experience from start to finish. It has got fire. It has got flames. And most importantly, it has got FLAVOUR. If you are looking for something genuinely different in Melbourne’s dining scene, this is a must visit. I highly recommend making the trip to Caulfield South and seeing it for yourself.

We were invited to this restaurant and received complimentary meals. No payment was exchanged for this post, and all views expressed are my own.