Michelin Star chef Francisco Javier Araya has opened Calia within Emporium Melbourne, a new restaurant-to-retail concept. Calia offers diners a try-before-they-buy experience, sampling restaurant-quality produce that is also available to take home.
Araya’s Japanese menu at Calia is inspired by the most ethical produce available, including dishes such red snapper ceviche; Wagyu MB7 on rice with an onsen egg, shiso and daigon orashi and a rock lobster criossant, mayo-miso, green apple, fennel and radish.
The Kaisen Don (sashimi rice-bowl) selection will offer tiered options leading up to the ‘Ultimate’: langoustine, scallop, abalone, toro, salmon, Alaskan king crab legs, caviar, salmon roe, uni, wasabi.
The choice of suppliers has been carefully considered, with seafood and fish supplier Mark Eather venturing into his first-ever retail partnership with Calia, alongside a number of other environmentally friendly products such as Manuka Honey and Milked Osetra Caviar.
The line-up of suppliers also includes Robbins Island Wagyu beef, Flinders Island Wagyu beef and meat, Yarra Valley Truffles and Red Hill Truffles, Coffee by Seven Seeds, as well as pastries and bread by Chez Dre and sweets by Bibelot.
Interactive masterclasses, workshops and educational events will also be held at the Emporium site. Offerings include wine tasting, sake appreciation and private dining experiences, with more events and opportunities on the horizon.
In line with Emporium’s business hours, Calia is open daily 10am–7pm Monday through to Wednesday and on weekends, and until 9pm on Thursdays and Fridays.
