Hugh Davison

The culinary talent behind Yagiz restaurant has launched a new eatery in Melbourne’s Southbank.

Chessell & Clarke marks a new chapter for Murat Ovaz, former co-owner and head chef of Yagiz, and Serge Thomann (i Carusi ii), who have brought on Frank Berardi (The Melbourne Club) as head chef of the 50-seater.

Ovaz says the menu skews towards both Italian and Turkish flavours, which is available from breakfast to lunch.

“Our dishes are an interpretation of the food from my homeland and its surroundings; combined with Frank’s Italian training, we have created a menu that celebrates a myriad of cultures,” says the chef.

“We have a heavy focus on herbs, spices and fresh ingredients which are cooked simply and served generously.”

Launch plates include Turkish eggs with brown butter and semi-dried tomatoes; Prosecco-battered zucchini flowers; swordfish piedini and potato gnocchi with honey-roasted parsnip.

A display cabinet is also stocked with a selection of dips, preserves, treats and salads that diners can add on to dishes from the main menu.

Along with coffee from Piazza D’Oro, juices and other hot beverages, Chessell & Clarke is pouring wines sourced from local wineries as well as drops from Italy, Turkey and France.

The venue is currently open Monday to Friday from 7:30am until 3pm, with dinner service to commence in May.