Hugh Allen, renowned Australian chef, opens Yiaga, a bold new dining destination in the heart of Melbourne’s Fitzroy Gardens.
Allen, Yiaga chef and co-owner, said: “It has been a lifelong dream of mine to open a restaurant from scratch, a place that truly reflects me, my team, and our journeys. There’s no better feeling than being able to do it right here in my hometown, surrounded by one of Melbourne’s greatest landscapes. We’re both nervous and excited to get underway! While we have bigger long-term plans, right now we’re just thrilled to start welcoming locals and visitors to Yiaga.”
Yiaga offers an innovative, ever-evolving menu and beverage program that celebrates Australia through its farmers, fishers, growers, makers, artists, and creatives. The restaurant sits gently within the heritage park, crafted almost entirely from Australian materials and local craft traditions.
Ingredients featured on the opening menu include: a retired David Blackmore Wagyu breeding cow that has been pasture-fed and is celebrated for its depth of flavour; wild, dive-foraged wakame from the Victorian coast, featured in an innovative dessert; dairy from Gippsland in Victoria; and coral trout from the warm waters of Queensland.
Allen, head chef Michael McAulay, and the Yiaga culinary team will be in constant menu research and development, collaborating with incredible craftspeople, producers, and makers.
The site, originally built in 1908 as tearooms and expanded with a dining room in the 1920s, was irreparably damaged by fire in the 1960s. The second building, constructed shortly after, has housed various hospitality businesses until being left vacant for nearly a decade. For over 100 years, this site has been a place of hospitality in various forms.
Allen has collaborated with renowned Australian architect John Wardle and his team to bring the vision of Yiaga to life. Allen has been involved in the design direction and found common ground with Wardle, sharing a joint appreciation for detail, setting, and experience. Working with mutual respect and a shared admiration for local craftsmanship, the design developed swiftly and organically. Wardle shared Allen’s commitment to creating a space that harmonises with the natural surroundings of Fitzroy Gardens while showcasing exceptional Australian design across all disciplines.
John Wardle, founding partner of Wardle Studio, said: “It’s been an immense pleasure designing this small but hardworking space. I’ve enjoyed the concentrated purpose of realising so many elements of this project. Working alongside Hugh and understanding his intent for the project has been illuminating. Yiaga will be a landmark restaurant for Melbourne and Australia, where the design completes the dining experience.”
The refurbishment of the pavilion has preserved the existing structure and roof. The revamped space houses an open dining and kitchen area immersed in nature, offering views of new landscaping and the surrounding gardens. The garden views were key drivers of the design, as was imparting a true pavilion experience. The external terracotta tiles and grout are deeply textural, echoing the bark of the nearby elm trees. The interior is defined by a single continuous wall featuring over 13,000 individually handmade tiles designed by John Wardle.
Much consideration has been devoted to the selection of materials, fixtures, fittings, and furniture, with a focus on domestic craft and makers. A few of the many makers involved in Yiaga include: custom dining chairs by Jon Goulder; bespoke lighting system by Edward Linacre; Tasmanian blackwood timber cellar by Ross Thompson; pendant by Adam Markowitz and Ruth Allen; and a custom private dining room table made from a cypress branch from Melbourne’s Royal Botanic Gardens, designed and made by Vivienne Wong.
Studio Ongarato collaborated with Allen and Wardle to develop the Yiaga branding. The logo and letterforms were composed from local specimens of Australian flora, collaged together as a curated collection of garden elements designed to transform with the seasons, anchoring the visual language in the character of place.
The Yiaga service team is led by Hugo Simões Santos, with the beverage program designed by Master Sommelier Dorian Guillon. Yiaga offers two alcoholic beverage pairings, an all-Australian pairing that heroes small, boutique producers and special collaborations available only at Yiaga, such as a beer made in partnership with La Sirène: a mandarin barrel-aged saison that the Yiaga team bottled and hand-painted. Yiaga also offers a more classical wine pairing that explores both Old and New World wines. The non-alcoholic pairing is made daily by the chefs, designed for certain dishes on the menu, and will continue to evolve alongside the food offerings.
Yiaga aspires to be more than just a dining establishment. The long-term vision includes hosting monthly talks called ‘Yiaga Sessions’ with local and international experts, as well as various workshops.
Allen concluded: “Being born and raised in Melbourne, it’s incredibly special to open Yiaga here, a place I feel deeply connected to. This project has been an incredible journey, one that couldn’t have happened without the support of so many talented individuals. And after many years, I’m excited to finally welcome our first diners. We still have work to do. John and I are still discussing art, tweaks, and further improvements to the space which, in the spirit of collaboration, will continue for many years to come.”
Yiaga seats 44 diners, inclusive of an 8-seat semi-private dining space, and is open for dinner Thursday to Saturday, and lunch Friday to Sunday. The multi-course menu is $295 per person.
Reservations are currently available for the remainder of 2025. Reservations for January and February will open on 1 November.
