Omnia Bar and Bistro in South Yarra is one of Melbourne’s premier dining experiences whether for cocktails, snacks or a memorable dining experience.
South Yarra is home to many of Melbourne’s most glamorous dining addresses, but Omnia Bistro & Bar stands apart for its ability to combine food, art, a modern, fresh setting and service into a single, unforgettable evening.
I have been quietly obsessed with Melbourne’s restaurants for years – think old school, often wood panelled, tiled floors, and sometimes basements. But Omnia somehow manages to combine the feeling of old style Melbourne dining with global modern dining, and it works.
Helmed by Scottish Executive Chef Stephen Nairn, the restaurant has quickly become a destination for epicureans who crave not just fine food but a full experience – from the art-filled dining room to the sophisticated wine and cocktail list, live jazz some nights and service that feels as polished as it is personal.
At the heart of Omnia’s appeal lies its culinary signature dish, a whole roast duck for two that has cemented its reputation as one of Melbourne’s most remarkable dishes, and significantly better than the same dish served in Sydney at Merivale’s Centennial Hotel, and it is cheaper.
Add to that a vibrant selection of designer elevated snacks that look and taste like works of art, a global wine list and original interiors showcasing sculptured butterflies works by celebrated artist David Bromley, and towering mirrored ceilings with low lighting and you have a restaurant that delivers on every level.
This is not merely a place to dine out, but a place to savour, indulge and remember – a South Yarra icon that engages every sense.
The Duck for Two: A Masterpiece in Motion
Few dishes manage to inspire conversation across the entire dining room. At Omnia, the whole roast duck has become that unmissable moment – and my neighbours on the table next to me started asking about it the moment it came out, now we are friends.
The bird is first paraded to the table intact, its golden skin glistening under warm lighting, prompting anticipation even before the first bite. Guests watch as the duck is taken away for carving, heightening the sense of ceremony and theatre.
When it returns, the presentation is nothing short of spectacular. It is a tale of two textures. The breast, roasted on the bone, is delicately sliced and elegantly fanned across the plate, each piece juicy and tender with a delicate crisp to the skin.
The leg meat, on the other hand, is transformed: slow-braised until meltingly soft, pressed into compact blocks and sprinkled with a vibrant herb dust that adds both colour and fragrance.
The dish is completed by a glossy sauce layered with complexity, the result of multiple stocks reduced with care. At once silky, savoury and slightly sweet, the sauce bonds the different elements together and speaks to the uncompromising skill in the kitchen. Plus there is a small duck pie, rich and brimming with flavour.
This is not a simple roast bird, but a showcase of classical technique and contemporary refinement. It serves two generously, but more importantly, it demonstrates planning, execution and imagination that make it one of Melbourne’s defining plates.
Snacks Elevated
Before the duck even makes its appearance, the opening act at Omnia is another piece of designer artistry with bar snacks designed to delight both locals and global travellers.
A crisp Scotch egg bursting with flavour is reinvented with a quail egg, tomato relish, pork and fennel and sits perfectly between comfort and refinement. While a smoked ocean trout cigar showcases the kitchen’s respect for bold, clean flavours, presented in eye catching style. I indulged in a cucumber martini with the bar snacks and it was outstanding. Clean, subtle but strong. One of Melbourne’s best.
Each snack is thoughtful, designed to spark curiosity and encourage lingering over cocktails or wine before larger plates arrive. Perfect on nights when the jazz band is playing. It’s this sense of detail that ensures even the first bites feel memorable.
Service That Balances Precision with Warmth
Dining at Omnia is definitely not just about what’s on the plate. The service team operates with the quiet confidence of a well-rehearsed performance, where every movement appears effortless yet carefully choreographed. Their experience shines in the best way possible.
Staff are gorgeous and immaculately groomed. Dishes arrive with informative yet unpretentious explanations, ensuring guests understand the craft without ever feeling lectured.
What makes the hospitality stand out most, however, is its balance between professionalism and genuine warmth. I have learnt over more than two decades reviewing restaurant that this is a challenging balance to achieve.
Staff anticipate needs without hovering, offering recommendations without pressure. It feels intuitive – elegant without being stiff, luxurious without pretension – the hallmark of a restaurant that has invested in training, talent and culture. Dining here is a joy.
A Wine List That Travels the Globe
Omnia’s wine list reads like a journey across continents, with Europe providing its strong foundation but adventurous selections extending much further. Burgundy, Piedmont and Bordeaux are given pride of place, while boutique Australian producers ensure the best of local winemaking is always represented.
Special attention is given to varietals that complement the kitchen’s signature dishes – a rich Pinot Noir to lift the duck, a mineral-driven Chardonnay for lighter seafood options, or a bold Tuscan red to cap off a truffle-infused evening. I dined alone so was thrilled to see a broad selection of wines by the glass.
The innovation of the wine list lies not only in its breadth but in the knowledgeable guidance offered at the table. Staff engage in conversation to find the perfect match for both mood and meal, making the wine list feel approachable rather than intimidating.
For seasoned collectors it’s a treasure trove; for casual diners, it’s a chance to explore new frontiers with confidence.
Interiors That Celebrate Design and Art
The experience at Omnia extends far beyond dining. The restaurant is flooded with light by day, and the interior design merges art deco glamour with modern sophistication, creating an environment as stylish as its South Yarra address.
Marble counters contrast with warm timber, greenery, and plush seating offers intimacy while still contributing to the overall buzz, and lighting softens the atmosphere into something both celebratory and relaxed.
Adding another layer of distinction are works by renowned Adelaide-born artist David Bromley. His pieces, known for their bold colour and emotionally evocative figures, provide a contemporary edge that aligns seamlessly with Omnia’s creative spirit.
The integration of Bromley’s art elevates the space from a restaurant into a cultural expression – dining here is not just a matter of flavour but a sensory exploration of sight, sound and texture.
Location at the Heart of South Yarra
Located at 625 Chapel Street, South Yarra, Omnia benefits from its placement in one of Melbourne’s most vibrant precincts. The restaurant is equally suited to a glamorous night out, a celebratory occasion, or a luxurious pre-theatre dinner.
Its accessibility and atmosphere ensure it remains both a neighbourhood favourite and a destination restaurant for visitors.
The magic of Omnia lies in its ability to balance tradition and innovation. With its theatrical duck for two, a sequence of refined snacks, an eclectic wine selection and service that feels timeless yet contemporary, the restaurant succeeds in offering a complete night out.
Layer on the intrigue of Bromley artworks and a design-forward interior, and Omnia has all the ingredients for an experience that embodies modern luxury dining in Melbourne.
