Yiaga

I was so excited to visit Yiaga and I had high expectations as Chef Hugh Allen is the owner. All my expectations were fully satisfied as we had a very lovely lunch. All plates, and I am not overstating were well prepared, in terms of flavours and presentation. I would like to say that this tasting menu has been the most enjoyable that I have tried in Australia by far, all dishes were perfectly balanced, in terms of softness or richness. I was amazed by them in every single bite. The set menu included twelve dishes, all of them mouth-watering where our favourite ones where the coconut, macadamia and caviar, the retired wagyu, steam bread and green ants and the kangaroo, maitake and native peppers. Let me tell you that the kangaroo dish was the main one, and it was the best kangaroo that I ever had. Big congrats to the team, we enjoyed everything. The restaurant is a very beautiful venue as well.

Dined here with a reservation for lunch and was seated near the entrance with a full view of the kitchen which was nice. The restaurant uses mostly of locally sourced ingredients and native herbs for their degustation menu. The course started with a number of snacks/small dishes which were well executed in terms of both flavour profiles and textures; combining and highlighting the natural flavours of the ingredients in a creative way. One of the chef then gave a few minute restaurant tour including the kitchen area before the main fish and meat dish, introducing the concept, design and how they operate which was interesting. Both mains were cooked on the grill. The coral trout was perfectly cooked with a crispy skin and was paired with mango which was pretty good. The kangaroo cutlet was not gamey, quite tough to cut but was tender enough to chew with small bites; best part of the dish was the maitake mushroom which had a nice smoky aroma. Bread service was great; requested another serving of sourdough and they also provided more of the rich meat sauce which paired well with the butter. The course ended with two desserts and a petit four. The banksia pop was impressively shaped but was a bit too sweet and heavy towards the end; preferred the first dessert which had a more complex but well balanced flavour and sweetness. Overall it was a tasty degustation menu and the dining experience was great with friendly and hospitable service from the chefs and staffs.

Where to begin with reviewing this world class fabulous new Melbourne restaurant set in the Fitzroy Gardens. My husband and I had lunch there Nov1st for my birthday. It was faultless,and a dining experience we won’t forget. Everything was perfect starting with our walk down the garden path on a sunny day to this beautifully built space. We were greeted by friendly staff as we stepped into what seemed like walking into a beautiful gum tree. This restaurant showcases everything Australian. The outlook is into the gardens and the space is beautiful and almost peaceful ( unusual in most restaurants now). The staff were so friendly and professional and didn’t miss a beat. I can’t do justice to describing the food other than to say it was superb. This restaurant showcases Melbourne and everything great about our beautiful country. Definitely a restaurant to take interstate and international visitors. We highly recommend Yiagi for that special dining experience.

A great addition to Melbourne fine dining scene. Featuring Australian ingredients but with great infusion of international flavours. A cold gelato to start off is a great approach to palette cleansing. The warm snacks combined a great mix of textures, flavours, and traditional ingredients (including green ants of course!). The squid noodle have great Thai and Viet flavours. The coconut caviar was silky smooth with a touch of salt from the caviar, topped with a layer of macadamia oil, reminding us of the macadamia dish at Vue. Five spice raw prawn was good. The apple foam as a cleanser demonstrated superb cooking techniques. Fish had great chilli oil addition. The kangaroo rib main dish was an interesting cut of meat not usually offered elsewhere. Blanched wakame added exciting texture to strawberry and cream dessert. The highlight was the banksia moulded chocolate pop was a deceptive blend with Aus flora, and a chocolate gum nut to cap things off. The non alcoholic pairing was a great addition with creative blends of tea and koji. The venue tour what's a great addition to the overall experience. The restaurant has great stories on its architecture. Overall, it was exceptionally well done! Highly recommended all around. We can't wait to be back as the seasonal menu changes!

A new fine-dining just opened in Fitzroy Gardens, and it’s genuinely impressive. The ambiance is beautiful, the service is good, the highlight is the food — incredibly fresh, flavourful ingredients with stunning presentation. Wouldn’t be surprised if it becomes Melbourne’s next hat-winning restaurant in 2026.

Do yourself a favour and try and get a table. Beautiful food, creatively and thoughtfully presented in exquisite surroundings. A set menu without being pretentious or stuffy. We had a booth which was really lovely and felt very private. The tables are well spaced so that the noise level is very low despite the full house.

Dinner at Yiaga last night was everything I expected and more. The food and service were spectacular. I'd give the food 100 out of 5 if I could. It was that good. Hugh's ability to turn simple flavours into something truly magical is beyond words. Beyond the food though, watching Hugh Allen helping out in the kitchen, greeting guests and everything else in between was truly humbling. Nothing was too petty for him. At a time when so many leaders believe certain petty things are indeed to petty for them, watching a true leader leads his team in Hugh Allen is truly refreshing.

It was a wonderful experience at the soft opening of Yiaga, situated at the heart of Fitzroy Gardens, led by Hugh Allen and his team. The restaurant was beautifully designed by John Wardle and every piece of material and utensil was designed and tailored made to create a unique feel. Hugh's menu was full of his character and creativity and the wine pairing was excellent bringing the food experience to another level!