Omnia Bistro & Bar
The menu is stacked with contemporary takes on European classics — but you could simply drop by for the dry-aged roasted duck and a bottle of wine and be very happy.
Overview
Melburnians got their first taste of South Yarra's $800 million Capitol Grand development (and its star-studded food precinct) when Omnia opened its doors in mid-2019.
And the crew here — led by award-winning chef Stephen Nairn — has been knocking it out of the park ever since.
From the kitchen comes a lineup of European-inspired favourites reimagined with a focus on top local ingredients — from a steak tartare made at the table and plenty of individual snacks to a luxe steak frites and absolutely next-level dry-aged honey roasted duck.
This fat and juicy duck (sourced from the Macedon Ranges) is made for two, coming with plenty of succulent an crispy breast meat, as well as a generous side of confit duck leg. Pair it with a potato rosti topped with chives, sour cream and shallots as well as a few seasonal greens for a truly decadent feed.
A matching 100-plus-strong wine list shines a spotlight on producers from all corners of the world, while the signature cocktails are worth visiting Omnia for alone. Perch up at the bar, sipping your way through several unique takes on the classic martini, a saffron-infused negroni and a lemon myrtle gimlet.
Omnia is split into a few distinct sections: you've got the light- and plant-filled dining room overlooking Chapel Street, the bar surrounded by stools and the back room consisting of several banquettes and booths located by the large open kitchen.
The back room has more of a romantic and secluded feel to it, decked out in timber finishes and exposed brickwork, while the front is brighter and gives brilliant daytime bistro vibes.
As a Euro-inspired fine-diner, Omnia is ticking all the right boxes, from incredible food and wine to top-notch service and sleek interiors. And if you stop by for anything, make sure it's the duck.
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