Julian Hills flexes his cooking and crafting skills in the Inner West of Melbourne
Yarraville is home to Julian Hills' first solo venture Navi, a small and intimate 25-seat restaurant. Inside the low-fi, modern space you'll be served eight-course tasting menu, which changes weekly and showcases very specific Australian ingredients, from flowers picked from beachside succulents to the by-product left over in the production of sake. The menu will navigate the likes of smoked bonito aged in beeswax with sea vegetables and honey dashi; Salt-baked Lakes Entrance bug with lemon and chicken reduction; and cured Kangaroo with preserved flowers and karkalla (those succulent flowers). Snacks here are served up on seriously beautifully hand crafted ceramic plates, thrown and glazed by Hills himself – along with being a chef Hills also is a fine arts graduate and has infused his skills in all aspects of the restaurant.
83B Gamon St
|Opening hours:||Wed-Sat 6pm-late|