Big Esso (Mabu Mabu)

The moment Mark Wiens steps into Big Esso (Mabu Mabu) he’s greeted by a warm, earthy ambience that feels like stepping onto an Aboriginal outback camp, yet in the heart of Melbourne. The décor is simple but evocative—hand‑crafted wooden panels, woven baskets and subtle tribal patterns that hint at the cultural roots of the menu. Wiens’ eyes light up as he takes his seat beside a bustling counter where chefs are already preparing today’s specials, the air thick with aromas of sizzling meats and tropical spices.

What makes Big Esso truly unforgettable is its daring showcase of native Australian flavors: deep‑fried crocodile that crackles with a golden crust, grilled emu that melts in your mouth, and mussels bathed in creamy coconut milk infused with local herbs. Even the tiny green ants add a surprising crunch and earthy zing—an adventurous bite that turns every dish into a story of land and tradition. The service is friendly yet respectful, as if each plate is a cultural lesson served with pride.