Melbourne’s Freyja has launched a new dining concept that provides a curated alternative to typical set or a la carte menus. The new option will allow guests to share their preferences with the culinary team, who will in turn create a bespoke chef’s selection for the table.
The idea reflects the innovative nature of Freyja, both in culinary aspects and team culture. Executive Chef Jae Bang is at the helm of the kitchen, and has an impressive resume, having worked at fine-dining restaurants including San Sebastian’s Arzak, New York’s Daniel, and one of Norway’s only three Michelin star restaurants, Re-naa.
Bang has been a long-time champion of preservation techniques including fermentation, pickling, and curing, which create unique, unpredictable flavours, and using seasonal ingredients.
New dishes include cauliflower with hazelnut and cauliflower paste, comte, rase l hanout spice mix, sourdough miso, and Makrut lime oil. The market fish is served with unripened salted Tasmanian blueberries that the chef likens to capers, brown butter, and mushroom garum.
“Sustainability isn’t a trend for us, it’s woven into the very DNA of Freyja,” he says. “It’s a fundamental principle guiding every aspect of our operation, from sourcing to kitchen practices. Beyond finding the best seasonal produce that Victoria has to offer, we stay deeply connected to the ingredients that shape the dishes on the menu, honouring every part of it.”
The kitchen prides itself on its progressive team culture and has a four-day work week as well as a program that enables staff to get hands-on experience foraging.
The restaurant opened in Melbourne’s 19th century heritage Olderfleet Building in mid 2022. Danish-born Soren Trampedach is responsible for the restaurant’s creative direction, while Aaron Caccia is head chef.
The new dining option is available for dinner Monday to Saturday.
