Launch of Calia at Emporium Melbourne
Calia, Melbourne's new restaurant-retail concept has opened within the luxury retail precinct, Emporium. This is an ode to Japanese fusion and modern dining and an exciting addition to the Melbourne foodie scene.
Located in the heart of the CBD, Calia unveils a new standard in produce and dining, with a sustainably-minded menu created by internationally acclaimed Michelin Star chef, Francisco Araya. The best of local produce is sourced. You may find Robbins Island Wagyu paired with Japanese rice, onsen egg, shiso and caviar; rewarding and at times unexpected flavours.
Caviar, dashi gelee, avocado paired with sake at the launch degustation dinner.
The stellar line up of suppliers includes Mark Eather Seafood, Robbins Island Wagyu Beef, Yarra Valley Truffles, and Red Hill Truffles, Coffee by Seven Seeds, as well as pastries by Chez Dre and sweet treats by Bibelot.
Otoro Tuna with Japanese rice and pickle is delicate and exquisite.
You can also purchase from a retail store, and access recipe cards and classes.
Awabi and Somen noodles with delicate dashi broth.
A series of launch events with Francisco and the Calia team raised a glass to the unique venue, while exploring an array of culinary delights and bespoke beverage offering. What is amazing is the affordability of the dishes - this is a restaurant and food store for the people. It's unique in Melbourne to be able to eat in the restaurant and then move next door to the food store and buy the produce.
Stunning Matcha Lava Cake!
Why the name Calia? Francisco met an old lady in San Sebastian in Spain. She used to run a kitchen in her house and her name was Calia.