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'New Nordic' Diner Freyja Just Kicked Off a New Lunch Service

Lunch is finally on the menu at this modern Scandinavian diner — and yes, there's smørrebrød.
By Libby Curran
November 23, 2022
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By Libby Curran
November 23, 2022
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Since it opened its doors in June, modern Scandi diner Freyja has been impressing locals with its sophisticated looks, Michelin Star cred and standout offering of 'new Nordic' cuisine. But alas, the experience was only on the menu for nighttime diners, as the restaurant opted to stick to just dinner service while its team perfected its rhythm.

Now, much to the delight of lunch-breakers stuck down the western edge of the CBD, Freya has expanded its offering to include a new daytime menu, running every Tuesday to Friday. And yes, it's a primo spot to keep in mind for this season's long festive lunches.

As at dinner, the new lunch menu deftly fuses traditional Scandinavian sensibilities with contemporary techniques, across a range of small plates and mains, at once crafty and approachable.

You'll find plates like a beef tartare featuring tarragon, quince and Tasmanian mountain pepper; rainbow trout matched with broccoli leaf and a sherry sauce; and a kingfish dish elevated with fermented tomato water, blackcurrant wood oil and yoghurt.

The Scandi classic and Freyja favourite, smørrebrød — a traditional open-faced sandwich — also gets a look-in here at lunch, with toppings set to change seasonally. Right now, you can try combinations like school prawns atop egg salad with mustard greens and cayenne; duck paired with olive and rosemary; and brassica veggies with mushroom, buckwheat and a hit of biquinho chilli.

Plus, down the spiral staircase in the subterranean dining space, you'll now also find two semi-private dining zones available to book for those end-of-year food gatherings.

Freyja's Downstairs Space

Find Freya and its new lunch menu at 477 Collins Street, Melbourne. It's now open 12–3pm Tuesday to Friday, and from 5.30pm–late Tuesday to Saturday.

Images: Parker Blain and Jason Boucas

Published on November 23, 2022 by Libby Curran
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