Elevated Freyja Nordic Dining Experience in Collins St
Freyja is Melbourne's latest hot dining destination, a new two-level restaurant housed in Melbourne’s heritage-listed Olderfleet building, offering a sophisticated ‘New Nordic’ approach to Australian dining with Michelin-cred Chef Jae Bang (Norway’s Re-naa, New York’s Daniel, Spain’s El Bulli and Arzak) at the helm. We were invited to experience this elevated and approachable dining experience. In brief, we were impressed at every level, by the flavours, celebration of produce, technique, style and the unique Nordic offering of Freyja.
Inside the magnificent 1880s Venetian landmark, Freyja delivers an innovative menu aligning classic Northern European techniques with new culinary philosophies, and interiors that reflect raw Scandinavian simplicity. We indulged in a six course dinner with matching wines.
Freyja features design with flair, led by interior designer Clark Bardsley and creative direction overseen by Soren Trampedach, CEO of professional workspace, Work Club. This is one of the most engaging fine dining vibes and spaces in Melbourne.
Creating bold and contemporary combinations using traditional methods such as pickling, curing, smoking, preserving, and skills honed during his Michelin training; Bang delivers a line-up of a la carte dishes focusing on simplicity in presentation, layering flavour profiles and showcasing native ingredients and local producers. It was a thrill to meet him personally and take in his culinary philosophy.
The kitchen team includes Daniel Gordon (Lee Ho Fook) as Senior Sous Chef and Aaron Caccia as Chef de Cuisine, who has joined Jae from Michelin starred Re-naa in Stavanger, Norway.
Highlights on the a la carte menu include:
- Yarra Valley Caviar Trout Roe, Waffle, Smoked Sour Cream, Mix Herbs (a must order - with 3 layers of texture and flavour including the roe to spread across your waffle)
- Hawkesbury River School Prawn, Egg, Mustard Green, Cayenne Smørrebrød
- Smoked Oyster, Buttermilk, Juniper, Geraldton Waxflower (a crowd pleaser for taste and aesthetic)
- Squid Dashi and Oat Custard, Baby Corn, Bacon Consommé, Tasmanian Truffle
- Murray Cod, Turnip, Cime Di Rapa, Sherry (elevating the Cod to heady heights)
- Savoy Cabbage, Barley, Chive, Plum, Sour Beer
- Great Ocean Duck, Mostarda, Parsnip, Finger Lime (dry aged and flavour packed, cooked to perfection)
- Chestnut, Rum and Raisin Jam, Kelp
For those wanting to explore the cuisine in more depth, the ‘Taste of Freyja degustation’ offers a combination of small plates and main courses for dinner, or you can sample the range of traditional Smørrebrød; an open-faced dark rye sandwich topped with a juicy selection of meat or seafood and seasonal accompaniments for lunch.
Behind the bar, an impressive and ever-evolving list of seasonal drinks with local sensibility are made and delivered with flair and theatre, along with a blend of local and international spirits, non-alcoholic beverages and craft beers (including Northern European lines Lerving, Amager, Omnipollo). Sommelier Ugo Pasetti (Rockpool Group, Grossi Florentino, Print Hall Perth) has joined the team to curate a list of local and international varietals to suit every taste and occasion, with a focus on organic and biodynamic wine.
Across two levels, Freyja seats 130 guests. Upstairs, two light-filled sections welcome you on entry with vast cathedral windows hemmed by a sculptural slatted timber ceiling, making a nod to Nordic maritime history.
The Chef's Kitchen, allows guests to casually perch at the bar to catch the vibrant culinary action, while adjacent, the main dining room is quietly more refined. Creating a sense of ‘Hygge’ (meaning warm, cosy and content in Danish), dusty blue leather banquettes line the back wall with striking blue marble-topped tables, contrasting with the restored heritage brick, American oak communal tables and a mix of Scandi hand-crafted timber chairs in woven cord and raw tanned leather.
A steep spiral staircase offers a seamless transition to a darker and more intimate underground dining space below, where deep ocean walls, timber ceiling detailing, light timber flooring and raw concrete all exude a more earthy atmosphere.
Seating up to 65 guests, the space also features two semi-private dining areas for larger feasts and gatherings.
Throughout the venue, artworks by Mathew Gillett hang prominently interplaying a subtle, gothic vibe, which is delicately balanced with metallic finishes, light coastal sand tones, and earthy organic ceramics and textiles.
During the warmer months, guests can also dine ‘alfresco’ like a true Scandinavian, sitting under the canopy of Plane trees while they take in the CBD street action.
Freyja is open for lunch and dinner Monday to Friday, reflecting the Scandinavian work culture and providing a work/life balance for its team.
Website: freyjarestaurant.com
Instagram: @freyjamelbourne
Facebook: https://www.facebook.com/FreyjaMelbourne
Address: 477 Collins St Melbourne 3000
Inside the magnificent 1880s Venetian landmark, Freyja delivers an elevated and approachable dining experience, emphasising an innovative menu aligning classic Northern European techniques with new culinary philosophies, and interiors that reflect raw Scandinavian simplicity.
The name, inspired by Norse mythology, celebrates the golden-teared ‘goddess of contrast’ providing scope for the design direction, led by interior designer Clark Bardsley and creative direction overseen by Soren Trampedach, CEO of professional workspace, Work Club.
Creating bold and contemporary combinations using traditional methods such as pickling, curing, smoking, preserving, and skills honed during his Michelin training; Bang delivers a line-up of a la carte dishes focusing on simplicity in presentation, layering flavour profiles and showcasing native ingredients and local producers. The kitchen team includes Daniel Gordon (Lee Ho Fook) as Senior Sous Chef and Aaron Caccia as Chef de Cuisine, who has joined Jae from Michelin starred Re-naa in Stavanger, Norway.
Highlights on the a la carte menu include:
- Yarra Valley Caviar Trout Roe, Waffle, Smoked Sour Cream, Mix Herbs
- Hawkesbury River School Prawn, Egg, Mustard Green, Cayenne Smørrebrød
- Smoked Oyster, Buttermilk, Juniper, Geraldton Waxflower
- Squid Dashi and Oat Custard, Baby Corn, Bacon Consommé, Tasmanian Truffle
- Murry Cod, Turnip, Cime Di Rapa, Sherry
- Savoy Cabbage, Barley, Chive, Plum, Sour Beer
- Great Ocean Duck, Mostarda, Parsnip, Finger Lime
- Chestnut, Rum and Raisin Jam, Kelp
For those wanting to explore the cuisine in more depth, the ‘Taste of Freyja degustation’ offers a combination of small plates and main courses for dinner, or you can sample the range of traditional Smørrebrød; an open-faced dark rye sandwich topped with a juicy selection of meat or seafood and seasonal accompaniments for lunch.
Behind the bar, an impressive and ever-evolving list of seasonal drinks with local sensibility will be made and delivered with flair and theatre, along with a blend of local and international spirits, non-alcoholic beverages and craft beers (including Northern European lines Lerving, Amager, Omnipollo). Sommelier Ugo Pasetti (Rockpool Group, Grossi Florentino, Print Hall Perth) has joined the team to curate a list of local and international varietals to suit every taste and occasion, with a focus on organic and biodynamic wine.
Across two levels, Freyja seats 130 guests. Upstairs, two light-filled sections welcome you on entry with vast cathedral windows hemmed by a sculptural slatted timber ceiling, making a nod to Nordic maritime history. The Chef's Kitchen, allows guests to casually perch at the bar to catch the vibrant culinary action, while adjacent, the main dining room is quietly more refined. Creating a sense of ‘Hygge’ (meaning warm, cosy and content in Danish), dusty blue leather banquettes line the back wall with striking blue marble-topped tables, contrasting with the restored heritage brick, American oak communal tables and a mix of Scandi hand-crafted timber chairs in woven cord and raw tanned leather.
A steep spiral staircase offers a seamless transition to a darker and more intimate underground dining space below, where deep ocean walls, timber ceiling detailing, light timber flooring and raw concrete all exude a more earthy atmosphere. Seating up to 65 guests, the space also features two semi-private dining areas for larger feasts and gatherings.
Throughout the venue, artworks by Mathew Gillett hang prominently interplaying a subtle, gothic vibe, which is delicately balanced with metallic finishes, light coastal sand tones, and earthy organic ceramics and textiles.
During the warmer months, guests can also dine ‘alfresco’ like a true Scandinavian, sitting under the canopy of Plane trees while they take in the CBD street action.
Freyja is open for lunch and dinner Monday to Friday, reflecting the Scandinavian work culture and providing a work/life balance for its team.
Notes to editors
About Freyja
Freyja is a two-level restaurant housed in Melbourne’s heritage-listed Olderfleet on Collins Street, offering a sophisticated, ‘New Nordic’ approach to Australian dining and produce. Fusing classic techniques with new culinary philosophies, the continually evolving menu led by Michelin star Chef Jae Bang, together with the contrasting heritage and minimalist interiors bring a contemporary and elevated take on Scandinavian hospitality traditions.
Website: freyjarestaurant.com
Instagram: @freyjamelbourne
Facebook: https://www.facebook.com/FreyjaMelbourne
Address: 477 Collins Street Melbourne 3000