The Happiest Hour

"We enjoy the parma with kangaroo on top and in fact this in our top 3 parmas."

The Urban List

"The chicken parma is one of the best parmas in Melbourne."

ParmaDaze

"The chicken was top quality breast, thick, big, well crumbed and generously covered in toppings."

Fred Siggins

"The best parmas in Melbourne: The Napier Hotel ― A perennial Fitzroy favourite, The Napier is known for its epic pub meals. Their parma is no dainty morsel and comes either with ham or with thick slices of smoked and peppered kangaroo loin. Get that up ya."

Michael Gall

"The roo-meat is a great touch and well worth trying."

Sweet And Sour Fork

"This was everything a parma should be – a thick, juicy chicken fillet, lightly crumbed and topped with fragrant Napoli sauce and melty, chewy cheese. The smoky kangaroo fillet added an extra flavour dimension you usually don’t get. Absolutely no complaints here."

Paul Kristoff

"They do a fantastic free range chicken parmigiana with ham or smoked kangaroo, shoestring fries and garden salad. Definitely go for the smoked kangaroo – it’s one of the best parmas in town."

Kaitlyn Mah

"Dish was pretty tasty. The portions here were quite large."

Five Of The Best

"The standard parma holds its own as one of the Melbourne’s best. Pure chicken breast, lashings of cheese, fresh napoli, flavourful ham – the whole nine yards. However those feeling a little adventurous can swap out the ham for smoked kangaroo fillet. The tender fillets of roo melt in your mouth and couple with the chicken just as well as shaved ham normally does – adding a new dimension of flavour to the time-honoured dish, and in a weird way making it seem even more of an Australian classic."

Parma United

"Chicken breast beautiful, sauce outstanding Napoli, cheese melted and delicious, crumbing spectacular and the kangaroo meat well cooked and intertwined into the chicken. With every mouthful came chicken and kangaroo so there was definitely enough kangaroo meat. Wins points for uniqueness."