At Yiaga, Melbourne, Victoria, warm light illuminates a moody dining space lined with fluted timber panels. In the background, a staff member meticulously sets a long wooden table beneath soft, atmospheric lighting. © Yiaga

Yiaga, Melbourne, Victoria © Yiaga

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Savour tailored menus curated from hyper-seasonal regional produce and sustainable seafood fresh from the ocean, prepared by Australia’s inspirational chefs.

The floor to ceiling windows of Yaiga looking out to the Fitzroy Gardens © Yiaga

Baquettes and tables nestled in moulded timbers © Yiaga

The kitchen and servery at Yiaga © Yiaga

Yiaga, Melbourne, Victoria © Yiaga

Yiaga

Melbourne / Narrm

Found under century-old elms in Melbourne’s Fitzroy Gardens, Yiaga will impress with its thoughtfully re-envisaged heritage building, seamless outlook and interiors crafted from carefully selected timbers. Tasmanian blackwood tables are matched with bespoke leather chairs, while the long table is traditionally crafted from a cypress branch from the garden. Recognised by Condé Nast Traveller’s 2026 Hot List, this 44-seat restaurant is the creation of renowned chef Hugh Allen (Vue de Monde), and takes its name from the local Wurundjeri language meaning to seek and to find. Celebrating Australian produce and its producers, diners experience an Australian degustation on an ever-changing 9-11 dish menu curated from seasonal produce and native ingredients. The three to four hour dining experience could include fresh coral trout, native meats, seafood with fermented botanicals and sculpted desserts inspired by Australian flora paired with Australian and international wines.

The interior view of Lua by Luke Nguyen © Lua by Luke Nguyen

Lua by Luke Nguyen, Sydney, New South Wales © Lua by Luke Nguyen

Lua by Luke Nguyen

Sydney / Warrane

Lua by Luke Nguyen offers vibrant Southeast Asian seafood dining. Its ever-changing menu is shaped by exclusive dishes created with the freshest daily produce at the Sydney Fish Market, where it is located. Taking its name from the Vietnamese word for fire, Vietnamese cuisine is elevated from its homestyle and street food heritage to delectable dishes prepared on the open hearth, which brings theatre to the open-plan restaurant. Savour fresh market seafood grilled and prepared with vibrant Southeast Asian herbs, spices, and infused with smoky flavours. The sophisticated, 290-seat restaurant overlooks the waterfront and offers a unique dining experience curated by Australia’s most celebrated Vietnamese chef who showcases sustainable Australian seafood.

Floor to ceiling curtains and bespoke lighting adorn the neutral tones of Esmay © Esmay

Delectable dining - pipis and cabbage in broth in a bowl © Esmay

The bar area overlooking the restaurant at Esmay © Esmay

Esmay, Adelaide, South Australia © Esmay

Esmay

Adelaide / Tarntanya

Esmay offers a celebration of seasonal and regional produce to Adelaide’s dining scene. Chef Alanna Sapwell is known for supporting farmers with ethical and sustainable practices while her seasonal menus embody comfort dishes with an elevated execution. Located in the newly renovated heritage Hackney Hotel, downstairs the restaurant offers seating for 40 guests while the upstairs events space can seat 30 more. Savour a tailored menu that showcases dishes such as the signature Emu Pastrami Donut, freshly caught Calamari and Wild Venison. The wine list features a variety of Australian wines to complement each dish. Soft neutral tones and floor to ceiling windows create a welcoming ambience that is matched by a team ethos that values warmth, precision and genuine hospitality.