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122 Johnston Street, Fitzroy   |  03 9415 6876   |
The Commoner

The Commoner : restaurant, Fitzroy


The Commoner Ethos

Offering a menu and ambiance inspired by the honesty, seasonality, and skill found in modern British cooking, The Commoner is firmly  and proudly embedded within its local setting – one that happily mirrors both the produce and seasons found in Europe. The Commoner provides a uniquely local approach to traditional British cooking.

All our produce is sourced (or foraged) as locally as possible and the team takes particular delight in creating everything on site; from the potato sourdough or gluten free breads that welcomes you, to the clotted cream poured lovingly over your dessert… The Commoner has created a space where people can enjoy truly beautiful food and wine, served with genuine warmth and hospitality.

The Commoner first opened her doors in 2009, presenting a uniquely British addition to the existing restaurant scene in Melbourne. Five years later, we are very proud of the reputation we have built within this city’s vibrant and progressive food scene for our distinctive blend of honest seasonal cooking and progressive kitchen skills.

From humble beginnings The Commoner has grown to incorporate the courtyard garden and versatile upper floor spaces. These beautiful rooms are now available to accommodate all kinds of events and group dining.We look forward to providing a perfectly tailored, intimate and unique dining experience for you.

Jo Corrigan – Co-owner
When Jo moved back to Australia after 12 years of living and working in London as a chef she went about making her dream - of opening a restaurant that celebrated honest and seasonal food, humbly shared among friends - a reality. Having originally grown up as one of nine children on a busy sheep farm in rural NSW food was a topic that both fascinated and captivated Jo all her life. Sharing food and stories among a close knit group of friends and family in a small country community provided much inspiration. Helping care for chickens and animals, cultivating a vegetable garden and being around her mother’s constant cooking, baking, pickling, and preserving,  it is no wonder that Jo’s career veered directly into the food and hospitality industry.

Matt Donnelly – Co-owner/Chef
Matt Donnelly is a passionate advocate of Modern British cooking, he uses only the freshest, seasonal, locally sourced, and foraged ingredients to create honest dishes that are designed to highlight each element. You will most likely, currently, find him up to his neck in a bounty of foraged produce. Matt’s year-round land and sea foraging business (Mushrooms Anonymous) provides both raw and finished foraged ingredients for the ever changing menu at the Commoner, as well as most of the best restaurants around Melbourne. His passion for foraged food weaves it’s influence throughout the menu, as does his shared belief in authentic local ingredients served with integrity.