Michelin Star chef Francisco Javier Araya is cooking up something special for Mebourne's major shopping destination Emporium. The Chile-born chef is set to launch Calia, a new restaurant-to-retail space which will focus on sustainable and ethically sourced produce. Opening this month, the one-of-a-kind outlet will dish up restaurant-quality cuisine that's also available to buy instore.
The menu has a distinct Modern Japanese bent, so you can expect to find delicacies like red snapper ceviche; Wagyu MB7 on rice with an onsen egg, shiso and daigon orashi; rock lobster criossant, mayo-miso, green apple, fennel and radish; and a buildable Kaisen don that has options of langoustine, scallop, abalone, toro, salmon, Alaskan king crab legs, caviar, salmon roe, uni and wasabi.
Utilising the very best and most environmentally responsible local suppliers, you can shop things like Manuka Honey, Milked Osetra Caviar, Flinders Island Wagyu beef, Yarra Valley truffles, Seven Seeds coffee and Chez Dre bread. And, not to content just to be an eat-and-shop stop, Calia also plans to host workshops, interactive masterclasses and other foodie events like wine tastings, sake appreciation classes and private dining nights. We have no doubt Calia is set to make its mark not just at Emporium, but in Melbourne, too.
Calia opens in January and will be open from 10am-7pm Monday-Wednesday and on weekends, and until 9pm on Thursdays and Fridays.