Hugh Allen has confirmed he will debut Yiaga in Melbourne’s Fitzroy Gardens in spring this year. Allen is the long-time executive chef of three-hatted Vue de monde, and says he has always wanted to open a restaurant that “celebrates Australia’s beauty and bounty”.
The chef first came across the site during lockdown in 2019. “It reminded me of my childhood visits, and I knew this was the place for the restaurant I had always dreamed of,” he says. A tea room was built on the site 1908, before it was expanded into a dining room that was damaged by fire in the 60s. A second structure was built on the site not long after, however it’s remained vacant for close to 10 years.
Allen has been working alongside architect John Wardle to design the restaurant, which is being built with materials nearly all sourced from Victoria. At its completion, the dining room will be lined with burnt earth clay tiles inspired by three bark, and ceramics made from the same clay that comprises the MCG’s cricket pitch. While the menu is still being ironed out, future guests can expect a multi-course format covering local seafood, wild game, and native ingredients.
As well as a dining destination, the chef plans to host monthly talks, workshops, and educational sessions at the restaurant. “Once we’re fully operational, we aim for Yiaga to become more than just a dining experience,” he says. “We want as many people as possible to feel connected to Yiaga, whether visiting for dinner, attending a talk, or participating in a workshop. Ultimately, we would love and envision Yiaga evolving over the years into a vibrant campus of gastronomy.”
Official opening date to come.
