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Michael McAulay

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Incredible lunch at Yiaga a few weeks back….Still thinking about this one

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YIAGA.
Six years in the making & no detail overlooked. ❤️

The warmth of the room.
The genuine relaxed hospitality.
The total commitment to craftsmanship. The respect for Australian producers.
The fact you have to walk through the Fitzroy gardens to find your way there.

From the Blunnies on the staff,
to the 1600 handmade tiles,
to the most beautiful crockery I’ve seen on a table,
the hand etched glassware,
the perfect chair to sit in,
the shark nose tables,
the beautiful wildflowers on the table, to all kitchen staff having their own equipment drawer - just like having your own tub in kindy - love this.
Everything about Yiaga made me smile.

So Australian.
So Yiaga.

Massive thanks @hughsallen @michael____mcaulay and team Yiaga.
Absolutely world class. XX

#melbourne #melbournerestaurant #worlds50best #caviar

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WOW. Just WOW.

Today, I experienced what I can only describe as one of the most extraordinary dining experiences of my life!

And trust me, I've been fortunate enough to dine at some incredible establishments over the years, particularly since launching The CEO Table. But today? This one absolutely took the cake!

After many, MANY months of waiting, Kelly and I finally experienced @yiaga.au in Fitzroy Gardens, and I honestly don't know where to begin.

The food? OUT OF THIS WORLD.
The drinks? Exceptional.
The service? Impeccable.
The entire experience? Unforgettable.

We were fortunate enough to tour the entire restaurant, hearing about its fascinating history, the vision and incredible detail behind its creation. From front of house to back of house, and even into the kitchen, every element was extraordinary.

But what impressed me just as much as the food was the people.

The chefs, waitstaff and entire team worked like a perfectly orchestrated symphony. No chaos, no frantic energy. Just calm, precision and professionalism. Honestly mesmerising to watch.

And the dishes! Some of the most unusual, creative and downright crazy combinations I've ever tasted. Every course was an experience in itself.

I can completely understand why this restaurant has received so many awards and accolades.

In my opinion, undoubtedly one of the best restaurants to ever grace Melbourne, and I'd confidently put it amongst the best in the world.

A genuine bucket-list experience, worth every single month of waiting. If you haven't been, PLEASE put it on your list!

I'm already counting down until I return and cannot wait to create some extraordinary events and experiences for our clients in this magnificent establishment.

A huge thank you to Kelly for such a wonderful day and an experience we'll be talking about for a long time.

And a special mention to Head Chef Michael who was phenomenal to watch running the pass and leading his team. What an incredible operation!

Some places serve you a meal. Others create a memory. Today was most definitely the latter.

I cannot WAIT to go back!

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BREAKING: Yiaga in Melbourne wins the Visa One to Watch Award 2026, as part of The 50 Best Restaurants.

Set within Melbourne’s Fitzroy Gardens, Hugh Allen’s restaurant Yiaga has given new energy and excitement to the Australian fine-dining scene. “I didn’t want to do a restaurant that felt just like another restaurant,” says Allen. “Everything from the architecture to the design to the tiles, furniture and hand-blown glassware had to be Australian.”

If you can define the menu at all, it would be classic European and Asian techniques, resolutely Australian ingredients and frequent Asian flavours – a hallmark of Australian cooking thanks to the nation’s serendipitous Australasian geography. “[We had to use] amazing fishermen, farmers, divers and foragers. And although I wanted a tasting menu, I wanted it to be ever evolving.”

With Yiaga claiming the coveted Visa One to Watch Award 2026, Allen hopes it encourages the world – both diners and those in hospitality – to take the time to discover exactly what modern Australian cuisine is today. He says: “We want the world to taste it all, and for young hospitality professionals to travel here to learn. I think we really know how to deliver high-end, creative and above all fun dining experiences.”

Learn more via the link in bio.

@yiaga.au @hughsallen @visa @visaperu

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A little dish of Blackmore Wagyu, gently warmed through with green ants, served on a steamed bun with mustard greens and wild garlic capers preserved earlier in the year. @yiaga.au @blackmorewagyu

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Head Chef @yiaga.au @michael____mcaulay and team during service.

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Coral trout, poached in butter and finished on the BBQ. Served with mango, blood lime and guajillo chilli @yiaga.au @hughsallen @michael____mcaulay

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Yiaga 'First Bites' 🌿

🎥 Ricoh GR III Street Edition • 28mm

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📍 Yiaga 🌿

▪︎ Wakame, strawberry, & rosella
▪︎ Banksia pop
▪︎ Gumnut

📸 Ricoh GR III Street Edition • 28mm

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📍 Yiaga 🌿

▪︎ Retired wagyu, steamed bread, & green ants
▪︎ Sea parsley, olive oil, & finger lime
▪︎ Crispy leaves
▪︎ Squid, thai basil, & desert lime
▪︎ Coconut, macadamia, & N25 caviar
▪︎ Prawn, torch ginger
▪︎ Granny smith, Geraldton wax, & river mint
▪︎ Coral trout, mango, & blood lime
▪︎ Kangaroo, maitake, & native peppers

📸 Ricoh GR III Street Edition • 28mm

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@yiaga.au Set coconut tofu with a jelly of reduced coconut water, finished with roasted macadamia oil, caviar, and the zest of Makrut lime.
Served in this black ceramic vessel by Paul + Jacquie of @togei.studio.

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The beautiful @yiaga.au by @hughsallen in Melbourne’s Fitzroy Gardens. Designed by @wardle.studio.

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