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Restaurant

Yiaga

Fitzroy Gardens, East Melbourne VIC 3002, Australia

Recommended by 13 people

Updated

Find Yiaga

Fitzroy Gardens, East Melbourne VIC 3002, Australia

Directions ↗
+61 3 9691 3800
HoursMonday: Closed Tuesday: Closed Wednesday: 6:00 – 11:00 PM Thursday: 6:00 – 11:00 PM Friday: 12:00 – 4:00 PM, 6:00 – 11:00 PM Saturday: 12:00 – 4:00 PM, 6:00 – 11:00 PM Sunday: Closed

*Opening hours may differ during holidays.

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About Yiaga

Set within Fitzroy Gardens, Yiaga turns native Australian produce into a theatrical, three-hatted tasting journey. The dining pavilion blends Tasmanian blackwood interiors with park foliage visible through the glass. Tableware sets the scene early—custom cutlery and glassware etched with native flora. Between courses, diners step into the kitchen and cellar for a mid-service tour led by the brigade. On the plates, chef Hugh Allen focuses on indigenous elements: retired wagyu with steamed bread and green ants, coral trout paired with blood lime, and coconut with macadamia caviar. Dessert arrives disguised as a banksia cone.

  • Native-Led Degustation: A multi-course degustation centered on native ingredients, featuring dishes like coral trout with blood lime and steamed bread with green ants.
  • Mid-Meal Kitchen Tour: A mid-service tour walks guests directly into the kitchen and cellar to observe the brigade at work.
  • Fitzroy Gardens Setting: Pavilion architecture inside the greenery of Fitzroy Gardens, finished with Tasmanian blackwood and bespoke tableware.
RestaurantAustralianRestaurant

What's On at Yiaga

Upcoming events, special menus and other reasons to plan a visit.

No events or specials listed right now.

The Yiaga Experience

Why discerning diners choose Yiaga for world-class, place-led dining

  • Guided Behind-the-Scenes Kitchen Access

    Guests are guided mid-service through the working kitchen and behind-the-scenes craft spaces, witnessing kitchen operations and interacting directly with the culinary team.

    During service you are escorted to the garden, kitchen and cellar to review operations adding a little theatre to the night.

    Anthony Hansen

  • Indigenous and Local Native Flavors

    The multi-course degustation centers around native Australian ingredients, bringing indigenous botanical elements and creative pairings to the forefront.

    The restaurant uses mostly of locally sourced ingredients and native herbs for their degustation menu.

    Barry

  • A Choreographed Theatrical Progression

    The multi-hour dining progression unfolds as a deeply immersive, choreographed showcase of modern Australian identity, architecture, and culinary artistry.

    Each dish is presented with elegance and poise, as if you are witnessing a carefully choreographed performance.

    Nestor Fuertes

  • Personal Direct Table Engagement by Chefs

    Interactions with the brigade and service staff provide intimate insight into the provenance of each dish, building design, and culinary philosophy.

    Having a chef bring each dish to your table and explain in details its origin and production.

    Stuart Bailey

  • Immersed in Fitzroy Gardens Greenery

    Set inside a pavilion within Fitzroy Gardens, the dining room is sheltered by park greenery and tranquil tree canopy views away from city commotion.

    dining inside this beautiful building set right in the middle of Fitzroy Gardens, surrounded by greenery, made it all unforgettable.

    Hisa Takahashi

  • An Occasion-Defining Celebration Venue

    Attentive pacing and warm, bespoke touches create a world-class environment designed to commemorate birthdays, anniversaries, and personal milestones.

    Dining at Yiaga is not reserved for special occasions — it creates the occasion.

    Nestor Fuertes

Highlighted courses from Hugh Allen's native Australian degustation

  • Coconut Caviar

    My favorite dish was the coconut caviar. the mix of flavors was mind blowing.

    Paola Ariza

  • Coral Trout

    My favourite was the coral trout with a hint of vanilla, the celeriac and lemon thyme dish and the playful dessert on a banksia branch.

    Theo Fit

  • Retired Wagyu with Steamed Bread and Green Ants

    Retired Wagyu, Steam Bread with Green Ants was a game of flavours and textures

    Lydia Eng

  • Kangaroo, Maitake and Native Peppers

    the kangaroo dish was the main one, and it was the best kangaroo that I ever had.

    Tatiana Barraza Arellano

Beyond the menu

Distinctive hospitality touches and thoughtful gestures that elevate your dining experience

  • Guided Kitchen & Behind-the-Scenes Tour

    Guests are guided mid-service through the working kitchen and behind-the-scenes spaces, offering direct visibility into culinary operations and architecture.

  • Direct Chef Table Presentations

    Chefs regularly step into the dining room to present courses personally, explain sourcing, and converse directly with dining guests.

  • Personalized Keepsakes & Memento Menus

    Individual menus are customized around dietary needs and guests are sent home with personal keepsakes, prints, or handwritten celebratory greetings.

  • Anticipatory & Observant Table Care

    Attentive staff note subtle personal details, including table-side seat resets and recognizing left-handed diners to adjust service accordingly.

Before you head over

Practical timing, dietary, and arrival tips for dining in Fitzroy Gardens

  • Target Dusk Bookings & Garden Walks

    Book an arrival around dusk to experience the dining room across both daylight and illuminated night views, and consider parking across Fitzroy Gardens for a scenic walk to the pavilion.

  • Plan for an Extended Service Rhythm

    Allow ample time for the complete multi-hour tasting sequence, which features mid-service guided visits through the kitchen, cellar, and pavilion architecture between courses.

  • Confirm Dietary Needs & Native Pairings

    Inform staff in advance about complex allergies or preferences; kitchen teams tailor individual menus while spotlighting native botanicals, green ants, and game.

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