CoburG's new local.

A focus on locally sourced and seasonal ingredients ensures our selection is always fresh and aligned with the season. Our team draw inspiration from diverse backgrounds to create unique and flavourful dishes to surprise and delight. Each season expect new and exciting selections alongside classical favourites year-round. Our emphasis on quality and providence provides an entirely new dining experience in the heart of Coburg in Melbourne’s North.

With an exceptionally varied and deep wine selection available, our team are here to help you find just the right beverage to celebrate any occasion (or day of the week). We are honoured to have been awarded a hat in the official The Age Good Food Guide 2024.

The team

Image of chef
Image of chef

Mark Glenn

EXECUTIVE CHEF

A renowned chef with a wealth of experience in the culinary world. Mark returns home to Melbourne after three years as the Executive Chef at Pialligo Estate, where he led a team to build a reputation as a paddock-to-plate expert. Prior to that, he held the position of Head Chef at Cumulus Inc/Cumulus UP, and before that, he spent three years at Dinner by Heston.

Mark's impressive achievements in the industry include receiving one hat in the Good Food Guide since 2018, as well as being named Restaurant & Catering's Chef of the Year in 2022. He has also received numerous other accolades, including being awarded Best Restaurant in a Winery in both 2021 and 2022, and Best Tourism Restaurant in 2022. In 2016, he was even honored with the Gault Millau Potentialist Award.

Image of chef

Mark Glenn

EXECUTIVE CHEF

A renowned chef with a wealth of experience in the culinary world. Mark returns home to Melbourne after three years as the Executive Chef at Pialligo Estate, where he led a team to build a reputation as a paddock-to-plate expert. Prior to that, he held the position of Head Chef at Cumulus Inc/Cumulus UP, and before that, he spent three years at Dinner by Heston.

Mark's impressive achievements in the industry include receiving one hat in the Good Food Guide since 2018, as well as being named Restaurant & Catering's Chef of the Year in 2022. He has also received numerous other accolades, including being awarded Best Restaurant in a Winery in both 2021 and 2022, and Best Tourism Restaurant in 2022. In 2016, he was even honored with the Gault Millau Potentialist Award.

Liinaa Berry

Wine Curator 

Liinaa's journey in the world of wine began in 2013 upon her return to her home country, Mauritius, after an eight-year stint in Melbourne's bustling hospitality industry. Her love for wine soon took her to the prestigious Constance Hotels & Resorts, where she was mentored by Maître Sommelier Jerome Faure.

Her passion and dedication to wine led her to South Australia, where she quickly gained recognition as one of Adelaide's most celebrated sommeliers. Her accomplishments include winning the highly coveted Best Winelist of South Australia and Best Listing of SA Wines Awards for several years in a row, as well as Best of 3 in Australia in 2018. Her success in Adelaide's busy wine scene was further cemented with the launch of luxury lodge Sequoia.

Now, Liinaa has returned to Melbourne to take the helm of the Beverage Program for North & COMMON Restaurant. Her extensive experience and expertise make her a valuable addition to the team, and her innovative approach promises to elevate the wine experience for patrons.

Liinaa Berry

Wine Curator 

Liinaa's journey in the world of wine began in 2013 upon her return to her home country, Mauritius, after an eight-year stint in Melbourne's bustling hospitality industry. Her love for wine soon took her to the prestigious Constance Hotels & Resorts, where she was mentored by Maître Sommelier Jerome Faure.

Her passion and dedication to wine led her to South Australia, where she quickly gained recognition as one of Adelaide's most celebrated sommeliers. Her accomplishments include winning the highly coveted Best Winelist of South Australia and Best Listing of SA Wines Awards for several years in a row, as well as Best of 3 in Australia in 2018. Her success in Adelaide's busy wine scene was further cemented with the launch of luxury lodge Sequoia.

Now, Liinaa has returned to Melbourne to take the helm of the Beverage Program for North & COMMON Restaurant. Her extensive experience and expertise make her a valuable addition to the team, and her innovative approach promises to elevate the wine experience for patrons.

Our heritage

The historic building that houses North & Common has a past that saw it previously used as the cafeteria for those detained inside. The former Pentridge Prison, was established in the mid-1800s and served as a prison for more than 160 years.

By repurposing the building as a restaurant, North & Common has breathed new life into this iconic landmark. We’ve taken great care to preserve the building's unique architecture and heritage, including 10-meter-high ceilings, complete with the restored cross timbers. This innovative approach to space highlights the restaurant's commitment to showcasing the building's rich history as part of its unique character. North & Common's adaptive reuse of this site will see its history preserved for generations to come and is a testament to the enduring appeal of repurposing historic sites for contemporary use.