On Little Collins Street in Melbourne, Bar Lourinha has hit 20 years – a rare stretch in a city that usually moves on fast.
Opened in 2006 by chef Matt McConnell and front-of-house lead Jo Gamvros, the venue hasn’t chased trends or reinvention. It’s stayed focused with Iberian-leaning food, a strong drinks program, and a room people keep coming back to.
Long before the small bar wave took hold, Bar Lourinhã was already working in that space – looser, more European, less formal. That approach stuck, and so did the crowd. Two decades in, it’s less about discovery and more about habit.
“Reaching 20 years feels incredibly special and quite emotional. The restaurant industry can be challenging, so to still be here twenty years later, doing what we love, is something we feel very proud of. It represents resilience, passion, and the strong relationships we have built with our team, our suppliers, and our guests,” McConnell said.
For McConnell, the longevity comes down to consistency. The menu hasn’t drifted far from its core – ingredient-led, built on Spanish and Portuguese influence, and designed to share. Dishes like kingfish tostada, chicken ‘la Riojana’ and house-made chorizo haven’t disappeared because they don’t need to.
The bar has followed the same line. The wine list leans heavily Iberian, backed by a long-running focus on sherry, while the cocktails carry that influence without overcomplicating it. The Mr Monaco has been a mainstay for years – the kind of drink that quietly becomes part of a venue’s identity.
That steady approach hasn’t meant smooth sailing. Like most venues, the pandemic reset things.
“Seeing our dining room full again, hearing the energy of the room and reconnecting with our regular guests reminded us why we started. It was a powerful reminder of the role hospitality plays in bringing people together,” McConnell said.
Beyond the floor, the venue has also built a reputation as a training ground. Staff come through, learn the system, then go on to open their own places or take on bigger roles. It’s a quieter legacy, but one that carries weight in the industry.
To mark 20 years, Bar Lourinha is running a series of events across the year – long-table dinners revisiting old dishes, producer collaborations, throwback menus, and a cookbook release. It’s less a reinvention, more a look back at what’s worked.