Hugh Allen has today launched his first restaurant, Yiaga, in Melbourne’s Fitzroy Gardens.
“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,” says Allen, who is co-owner of the venue.
“While we have bigger long-term plans, right now we’re just thrilled to start welcoming locals and visitors to Yiaga.”
Yiaga is a wholeheartedly Australian affair, prioritising local produce, makers, growers, artists, and creators. Michael McAulay joins Allen as the restaurant’s head chef, alongside Hugo Simões Santos leading the service team, and Master Sommelier Dorian Guillon on the beverage program.
The opening menu, which is $295 per person and includes two boutique Australian beverage pairings, features a retired, pasture-fed David Blackmore Wagyu breeding cow; wild, dive-foraged Victorian wakame in a dessert; Gippsland dairy; and coral trout from Queensland.
Allen collaborated with iconic Australian architect John Wardle (the name behind projects like Sydney’s Phoenix Central Park and the award winning Burnt Earth Beach House) to refurbish the venue, which has been vacant for almost a decade, from almost entirely Australian materials.
“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,” says Wardle. “Yiaga will be a landmark restaurant for Melbourne and Australia, where the design completes the dining experience.”
The redesign preserved the existing strucutre and roof. The interior is defined by a single wall featuring over 13,000 individually handmade tiles designed by Wardle.
Hugh Allen established the type of illustrious career before 30 that many dream of achieving in a lifetime. The chef began working with Rockpool Group at 16, before taking a role at Vue De Monde in Melbourne. He then moved to Europe, where he spent three years at Noma. Soon, he returned to Vue De Monde where he climbed the ranks to executive chef at the age of 23. By 26, he became the youngest chef to receive three receive three hats in the Good Food Guide.
The chef says opening a restaurant in Melbourne, where he was born and raised, feels incredibly special.
“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,” says Allen. “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, including an 8-seat semi-private dining room. It is open for dinner Thursday to Saturday, and lunch Friday to Sunday.
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