Freyja in Melbourne is not just a restaurant—it’s a culinary experience that fuses Nordic techniques with Australian ingredients. Located in the heart of Melbourne’s business district at 477 Collins Street, this fine-dining destination has become a magnet for food lovers seeking innovation and flavor. The Freyja Melbourne menu is known for its elegant presentation, seasonal offerings, and creative take on traditional dishes.
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What is Freyja Melbourne Menu?
The Freyja Melbourne menu is a seasonal, Nordic-inspired culinary experience crafted with fresh Australian ingredients. Designed by Executive Chef Jae Bang, the menu blends modern techniques with traditional flavors, offering both à la carte and multi-course dining options. From light, elegant lunches to immersive tasting dinners, each dish is thoughtfully prepared to highlight natural flavors and artistic presentation. With ever-changing selections based on seasonal produce, the Freyja Melbourne delivers a refined and memorable dining journey in the heart of the city.
What Makes Freyja Melbourne So Special?
The first thing that stands out about the Freyja Melbourne is its dedication to quality and simplicity. Each dish is carefully curated by Executive Chef Jae Bang, who blends Nordic cooking techniques with modern Australian flavors. The ingredients are locally sourced, fresh, and prepared with meticulous care.
Freyja focuses on seasonal produce, which means the menu changes often to reflect what’s freshest at the time. This practice ensures guests enjoy the best flavors in each dish while also supporting local farmers and food producers.
Freyja’s Lunch Offerings
Freyja’s lunch menu is available from Tuesday to Friday, from 12:00 PM to 2:30 PM. Guests can choose from à la carte options or explore a set three-course menu. These dishes are light, fresh, and designed to suit the midday appetite without compromising on taste.
Some standout lunch items include market fish served with unripe blueberry capers, brown butter, and mushroom garum.
Here’s a sample table to illustrate the lunch offerings:
| Dish | Ingredients/Flavors | Style |
|---|---|---|
| Market Fish | Brown butter, blueberry capers, mushroom | Light & Fresh |
| Cauliflower | Hazelnut, comté, ras el hanout, lime oil | Savory & Nutty |
| Broccolini | Black currant, kumquat, fermented dressing | Tangy & Crisp |
All these items reflect the signature quality of the Freyja Melbourne—simple ingredients, big flavors, and elegant presentation.
Dinner Menu: A Bespoke Culinary Journey
Dinner at Freyja is more immersive and artistic. It is available from Tuesday to Saturday starting at 5:30 PM, with the last seating around 9:15 PM. Here, guests can enjoy a four-course bespoke dinner or opt for the elaborate TASTE OF FREYJA menu.
The TASTE OF FREYJA menu is the restaurant’s pride. This multi-course tasting menu is available for A$159 per person, with an optional beverage pairing at A$85. It features innovative combinations like black currant leaf with sago and jalapeño, or smoked sour cream with mixed herbs. Each dish balances sharp flavors with creamy textures, delivering an unforgettable dining experience.
Seasonal Specials: Winter Menu Highlights
The current winter menu at Freyja brings warmth and complexity to the plate. Dishes like celeriac with macadamia and shiso, or mushroom served with chicken butter and fennel, are rich and comforting. The restaurant also offers beef tongue and passionfruit-based desserts that reflect both sophistication and heartiness.
| Dish | Core Ingredients | Description |
|---|---|---|
| Celeriac | Macadamia, shiso | Creamy and Earthy |
| Mushroom | Chicken butter, fennel | Rich and Aromatic |
| Kingfish | Citrus, sea herbs | Light yet Flavorful |
| Passionfruit Dessert | Passionfruit, sweet cream | Tart and Refreshing |
The focus is always on seasonality and balance. That’s the core philosophy behind the Freyja Melbourne, especially in the colder months when comfort and richness become essential.
Chef’s Philosophy: Minimalism Meets Innovation
Executive Chef Jae Bang draws on his global culinary experience to shape the Freyja Melbourne. He believes in minimalism and innovation, creating dishes that allow each ingredient to shine. The presentation is clean, while the flavors are bold yet balanced.
His background in fine dining includes time at two-Michelin-star restaurants, and that precision shows in every plate. Each component on the dish has a reason to be there—whether it’s to contrast textures or enhance a main flavor.
Dietary Choices and Menu Flexibility
Freyja is best suited for diners with no strict dietary restrictions. While vegetarian and pescatarian options are available, vegan selections are very limited. This is because many dishes rely on fermentation, dairy, or animal fats to build depth and texture.
However, the staff is attentive and accommodating. If notified in advance, they can adjust certain dishes or recommend the best fit for individual preferences. Gluten-free and dairy-free modifications may be available depending on the menu cycle.
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Beverage Pairings and Wine Menu
The drink program at Freyja complements the food beautifully. Guests can choose from an extensive wine list featuring local Australian wines as well as select Nordic labels. The beverage pairing option with the tasting menu is a top recommendation, especially for first-time visitors.
Pricing Breakdown and Value
Dining at Freyja is a premium experience, and the prices reflect the quality and care put into each dish. Below is a clear table summarizing the typical cost structure:
| Menu Type | Days Available | Price (AUD) | Notes |
|---|---|---|---|
| Lunch À La Carte | Tue–Fri | Varies | Light plates with fresh ingredients |
| 3-Course Lunch | Occasionally Offered | ~49 | Great value for quick lunches |
| 4-Course Dinner | Tue–Sat | 99 | Chef-curated and personalized |
| TASTE OF FREYJA | Tue–Sat | 159 (85 pairing) | Full tasting menu + drinks |
| Seasonal 3-Course Set | Mon–Fri | ~90 | Winter special items |
The pricing is reasonable given the artistry, local sourcing, and service standard. Guests often find the quality to be well worth the investment.
Atmosphere and Ambience
The restaurant’s design complements the food—minimalist, sleek, and warmly lit. The interior features wood, stone, and natural materials that create a Nordic ambiance. It’s upscale without being intimidating. Whether you’re having a business lunch or a special dinner, Freyja sets the perfect mood.
Tables are spaced well to maintain privacy, and the open kitchen lets you catch glimpses of the chefs in action. This adds to the interactive feel of the dining experience.
Reservation and Payment Information
Freyja is a busy spot, so advance reservations are recommended, especially for dinner or large groups. Bookings can be made online through their official site or popular restaurant platforms.
Here are some important notes about reservations and payments:
- Card-only payments are accepted. No cash.
- A 1.5% card fee applies to most credit cards. For Amex, it’s 1.9%.
- Public holiday surcharge is 20%, so plan accordingly.
These small details help keep operations smooth while ensuring top-tier service for every guest.
Locations
Freyja is located at 477 Collins Street, Melbourne VIC 3000, nestled inside the historic Olderfleet building in the bustling Melbourne CBD. Open for lunch Tuesday to Friday (12:00 – 14:30) and dinner Tuesday to Saturday (starting at 17:30, with last seating around 21:15/21:30), Freyja offers a refined Nordic-inspired dining experience in a sleek, minimalist setting. The venue is just a five-minute walk from Southern Cross Station and near major tram lines, making it easily accessible for both locals and visitors.
Owners of Freyja Melbourne
Here are the key owners and leadership behind Freyja Melbourne:
- Soren Trampedach – Founder and Creative Director of Work Club Global (part of Florence Guild), who led the concept and creative vision for Freyja.
- Work Club Global / Florence Guild – The hospitality arm under which Freyja operates, responsible for its ownership and broader strategic direction .
Additionally, while not owners, two figures play central roles in the restaurant’s identity:
- Jae Bang – Executive Chef with Michelin‑starred experience, responsible for directing Freyja’s culinary vision.
- Daniel Gordon and Aaron Caccia – Senior Sous Chef and Chef de Cuisine, respectively, contributing to the kitchen leadership.
Why Locals and Tourists Love the Freyja Melbourne Menu
One of the reasons the Freyja Melbourne is so loved is because it offers both familiarity and surprise. Locals enjoy how the menu evolves with each season, while tourists find it a great way to explore native Australian ingredients in a new light.
The menu manages to feel both comforting and inventive. Every bite offers something unexpected, whether it’s a new flavor pairing or a modern technique. That keeps guests coming back for more.
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Reviews and Feedback
Some loved reviews from customers are as follows:
- “We had the chef’s tasting menu. very delicious! Our waiter was so helpful… great selection of wines!”
- “Beautiful nordic inspired cuisine with an Australian touch… always get the waffles.”
- “Service, atmosphere 10/10… The rockling is the best fish dish I’ve ever eaten.”
- Thoughtful touches: Birthday surprise candlelit dessert made one guest feel special.
Final Thoughts
If you’re searching for a meal that is thoughtful, artistic, and deeply flavorful, Freyja should be at the top of your list. The Freyja Melbourne menu reflects a level of care and creativity that is rare. From curated lunch offerings to indulgent multi-course dinners, there’s something for every palate.
It’s not just a meal—it’s a memory. Every detail, from presentation to taste, is crafted to stay with you. Whether you’re new to fine dining or a seasoned foodie, this restaurant offers a journey of flavors you’ll want to repeat.
