Hugh Allen, the acclaimed executive chef of Vue de Monde, is set to open his first independent restaurant, Yiaga, in Melbourne. Located in a derelict pavilion beside the Fitzroy Gardens, the new venture promises to be a unique addition to Melbourne’s dining landscape. Yiaga, an Indigenous word meaning “to seek and find,” reflects Allen’s vision of crafting a space that is entirely original, free from preconceptions, and a true representation of his culinary journey.
From Vue de Monde to Yiaga
Allen, known for his tenure at Vue de Monde and experience working at prestigious establishments like Noma, Le Pré Catelan, and Le Cinq, has dreamed of opening his own restaurant since he was 12. After taking the helm at Vue de Monde in 2019, Allen began to feel the weight of the legacy he inherited. While he enjoyed freedom in his role, he acknowledged the constraints of maintaining a well-established restaurant that catered to long-time guests.
For Allen, Yiaga represents a break from these constraints, offering him the chance to create something entirely new. “There are no rules,” he says, emphasizing the excitement of starting fresh with no preconceived notions about what the restaurant should be.
The Location and Design
Yiaga will occupy a pavilion originally built in 1908 and rebuilt after a fire in the 1960s. The venue, located within the picturesque Fitzroy Gardens, will undergo a major transformation with Allen’s vision. Architect John Wardle is working alongside Allen to design the space using almost entirely Victorian materials, creating a restaurant that connects deeply with its surroundings.
Diners will enter through a doorway made from handmade, hand-pressed Victorian bricks, arranged vertically to resemble the bark of an old elm tree. Inside, the 38-seat restaurant will feature an open kitchen, and the dining area will be surrounded by glass panels, allowing guests to take in the views of the 100-year-old trees in the garden.
A Unique Dining Experience
Allen has big plans for every detail of Yiaga. From the knives and uniforms to the tableware and furniture, everything will be custom-made, ensuring that no item used at Yiaga can be found in any other restaurant. “I didn’t want to use anything that any other restaurant’s using,” Allen says, reflecting his commitment to creating a truly unique experience for diners.
The restaurant will be more than just a place to eat; it will be a destination in itself, where the architecture, location, and food all come together to create an immersive experience.
A Bright Future
While Yiaga won’t open its doors until later in the year, Allen already has big plans for the future. He envisions Yiaga evolving into a “vibrant campus of gastronomy” that will outlast him, with the restaurant and its name continuing to thrive for generations. Allen is determined that Yiaga will not only be his legacy but a lasting symbol of his vision for modern, boundary-pushing dining.
Despite his dedication to Yiaga, Allen has no intention of leaving Vue de Monde behind. “I’m not stepping away from Vue de Monde. The day-to-day operations will stay the same,” he says. However, it’s clear that Yiaga is where his heart lies, and he hopes the restaurant will become his defining work.
As the restaurant nears its opening, the anticipation continues to build, and Allen’s ambition and vision for Yiaga are poised to make it a key player in Melbourne’s gastronomic future.
Related topics: