Restaurant Navi

Name: Restaurant Navi
Address: 83A/83B Gamon Street, Yarraville, VIC, 3013, AU
Telephone: +61399399774

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Restaurant Navi

Restaurant Navi is an Australian fine dining restaurant and lounge bar located in Yarraville, Melbourne's west. Headed by Chef/Owner Julian Hills, it boasts a menu that includes unique flavor combinations like the Potato Ice Cream with Stretched Rosemary Caramel, Beetroot, Davidson Plum Nectar, and Cocoa Nib Brittle that will take your taste buds on a culinary journey. The Muntries or native cranberries are used in some of their dishes and non-alcoholic cocktails. When at the lounge bar, guests can indulge in elevated bar snacks while sipping on a Smoked Colada.
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Recent social media posts

06/06/2026

Clover Flowers, based in Seddon, is our go-to florist and they created this beautiful arrangement of variegated lueco, hanging amertethus, oak leaf hydrangea, pampas, and hakea. flowers
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03/06/2026

There’s a long and rich relationship between Julian and Georgia and the McIntyre family of Moorooduc Estate.

The essence of collaboration is to share; share stories, experiences, products and love for what you do.
Kate McIntyre MW will join forces with Julian on June 18 to do just that.

Explore a specific plot of Mornington Peninsula, ‘Robinson Vineyard’, through different winemakers’ interpretations and have the chance to compare Moorooduc Estate, Paringa Estate and Rare Hare Robinson Vineyard Pinot Noir side-by-side, revealing the influence of site and the individual style of the winemakers.

Julian’s menu is designed to highlight these nuances. If you’d like to join us on June 18, check the link in profile.

02/06/2026

This Thursday night, June 4, gather your friends as we have a table for 4-7 people that has become available.

We’d love to see you.

30/05/2026

Marron. Two ways. No shortcuts.
WA Marron chargrilled over fire, glazed in its own garum with orange and sherry vinegar. Served in a salted egg yolk bisque caramel, a three-hour process of roasted bones, fennel, star anise and citrus, steeped in fresh ginger and finished with butter.
Finished with charred nasturtium. Finger lime. Pepita crumble.

Alongside is the coral and legs, dehydrated and blitzed, folded through fermented wombok and a gelation wax soy emulsion. The claw, poached in butter, crowned with begonia.

This is the whole animal. Peak season. WA Marron at its best.

27/05/2026

The energy, focus and commitment at our first ‘She at the Helm’ event set a precedent for the powerful and delicious series ahead.

Stay tuned for updates.

25/05/2026

We have availability in the dining room this Wednesday night, and would love to see you!

Hump day happiness is yours!

Get in touch, [email protected] or visit our website, the link is on our profile.

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22/05/2026

Clearly height is not a job requirement in our kitchen. :)

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21/05/2026

Friday Night just got a boost! Our showpiece table in the dining room is available Friday 22 May for 3-7 people. Contact us via phone - 99399774 or email [email protected]

20/05/2026

Before service, there is repetition.
Tasting, adjusting, reducing, checking again. A detail moved slightly. A flavour pushed a little further. It’s the steady work of getting things where they need to be.

16/05/2026

Often, in our monthly newsletter, we like to highlight one of our team and ask what they’re currently enjoying eating and drinking.

This month we spoke with our venue manager, Antonia Leece about her favourite staff meal - that happened due to a case of homesickness by our head chef - and where she likes to sip and savour in inner-Melbourne.

Best staff meal: One Saturday, Ana (our head chef) was missing Spain, so she made a spanish feast with cold tomato soup and slow-roasted eggplant - it was delicious and filled with garlic.

Dining out gems: I’ve been loving O’khave on Sydney Road which makes traditional Turkish coffee and Turkish sweets as well as sitting on the terrace of Waxflower, enjoying the last of the sun, having some fun wines and small bites.

Best spot for a thirst quencher: Seddon Wine Store is always a great go-to, offering an incredible selection of wines, wine alternatives and cheese to pair.

To find out more about our great team, sign up to our newsletter for all kinds of Navi news.

The link is in our profile.

14/05/2026

On June 18, Kate McIntyre MW joins us for a one-night, full restaurant experience. Begin in the Lounge with a drink on arrival, then settle in for five courses with matched wines, guided by Kate, throughout the evening.

Explore a specific plot of Mornington Peninsula land - Robinson’s Vineyard - through different winemakers. You will have the chance to compare Moorooduc Estate, Paringa Estate and Rare Hare Estate.

Robinson’s Vineyard Pinot Noir side-by-side, revealing the influence of site and the individual stylistic characters of the winemakers.

Seats are limited. Visit our link in profile to book.

12/05/2026

Julian and the team always have something fermenting…let’s hear from him about how he approaches umeboshi.

08/05/2026

Miriam Wahlhütter is our bar manager and a pivotal member of our management team. She is a magician behind the bar and is behind the events that we hold in the Lounge including the Kinglake Distillery event on May 21. We caught up with Miriam and asked her for some of her favourite dining tips.

Best staff meal: I always love the pizzas chef Ana makes for our monthly staff meeting!

Dining out gems: I really enjoyed our visit to Kirk’s Wine Bar after finishing our wine exams (we loved the agnolotti so much we had to reorder them). To celebrate our anniversary, my partner and I went to Yiaga, which was a really special experience, and for my recent birthday, we went to Ling Nan for the best Chinese donuts.

Best spot for a thirst quencher: I like going to Seddon Wine Shop for a glass of wine, a cheeky martini, and some cheese after an early finish. Three Horses is my bar of choice on a night out in the city. Their new cocktail list is amazing and the hospitality is second to none!

06/05/2026

Would you and some friends like to join us next week for dinner?
We have a table for 2-4 guests on Wednesday May 13, and a table for 4 guests next Friday, May 15.
Contact us through our website, the link is in our profile.
We hope to see you soon.

30/04/2026

We are looking forward to our evening with Chantal Daniels of on May 21.

It’s a chance to explore one of Australia’s most distinctive whisky stories in an intimate setting.

Across three flights, single malt whisky is poured neat and in cocktails, paired with thoughtful snacks and Chantal will guide guests through the character of each expression from bourbon cask to doublewood.

This is a delicious opportunity to experience whisky from the only carbon-neutral in the country.
Made off-grid in the Kinglake bush, Kinglake whisky draws on spring water, wild fermentation and the surrounding eucalypt landscape in every bottle.
A small group, a thoughtful pour, and a rare conversation.
Book via the link in our profile.

29/04/2026

Kate McIntyre MW’s wine story begins early; picking grapes at Mount Mary at just nine, before her family established Moorooduc Estate.

Since then, she’s built an extraordinary career spanning retail, importing and winemaking, earning the Negociants Working With Wine Scholarship and CIVC Vin de Champagne Award along the way.

A Master of Wine since 2010, Kate is a respected judge, writer and WSET educator, and now works across marketing and production at Moorooduc.

With a deep love of thoughtful, expressive wines, she brings both rigour and warmth to every glass—making her an essential voice at She at the Helm on May 3 which we are excited to say has SOLD OUT.

We’ll keep you updated on the next events in the series…

27/04/2026

Julian has quite a few misos going at the same time.

Why? You’ll have to watch this to find out...

25/04/2026

Angie Giannakodakis, owner of Brunswick’s Taverna, brings over 30 years hospitality experience to the table.

Rooted in Greek heritage and philoxenia, and a deep love of wine, she champions the industry with kindness and the human element of hospitality.

By nurturing staff and integrating teams, Angie pursues a seamless guest experience and strives to leave the industry better than she found it. We’re excited to see the beverage pairing what drinks and wines, Angie, along with Kate McIntyre MW bring to She at the Helm.

To book, follow our link in profile.

21/04/2026

Chef Mindy Woods is part of our first She at the Helm lunch on Sunday May 3 and we can’t wait!

Her connection to Country and to her Community is deep. Her generosity to the menu - we’ve shared it on the last tile - is bountiful.

She says, “As a Bundjalung woman, I come from a culture where women have always been leaders. Across Bundjalung Country, and in First Nations communities throughout this continent, women are the lifegivers, the knowledge keepers, the protectors of water, land and sacred places — the keepers of the fire and the guardians of culture.

Leadership was never something we had to fight for — it was simply expected of us. We led our families, guided our communities, and carried the responsibility of ensuring everyone was connected, nourished and cared for across generations. That care has always been expressed through food — through gathering, preparing, sharing and teaching. Food has always been one of our strongest ways of holding connection, of passing on knowledge, and of keeping culture alive.

For me, supporting She at the Helm is a continuation of that lineage. It speaks to women stepping forward, being recognised for the leadership they already carry, and creating space for those stories to be seen and valued. I’m really looking forward to standing alongside other women, sharing in that connection, and celebrating the power of women leading through food, culture and community — just as we always have.”

If you’d like to join us, to book, visit our link in profile.

17/04/2026

We asked Julian to share the five things he can’t do without in the kitchen.

15/04/2026

Cheryl from considers her tomatoes an autumn fruit so we will see the dish of Smoked tomato, fermented white asparagus, kombu and nigella through to the end of this month.

10/04/2026

We’re excited to announce the launch of She at the Helm, a thoughtfully curated dinner series celebrating the women shaping Melbourne, Victoria and Australia’s food and wine landscape.

Rooted in the spirit of generosity and community, the focus of She at the Helm is to acknowledge the unique perspective that Australia’s female chefs, winemakers, farmers and producers bring to hospitality. Each event will shine a light on female leadership while raising funds and awareness for charities supporting women and communities.

The first event, a lunch on Sunday, May 3 will see Navi head chef, Ana Cortés García in collaboration with indigenous chef, Mindy Woods, Master Sommelier Kate McIntyre and restaurateur, Angie Giannakodakis.

To book, go to our link in profile.

09/04/2026

Timing is everything with seasonal produce.
If you’re interested in trying our dish of Blackberry, rhubarb, fennel and curd, Julian has suggested it will be on for another two weeks.
We hope to see you soon!

05/04/2026

We’re ‘out of office’ this weekend.
The team are enjoying the long weekend to reset and return on Wednesday.

01/04/2026

We’re slowing down for a few days over Easter and will be closed Friday and Saturday this week. We’ll be back next Wednesday as usual.
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Address

83A/83B Gamon Street
Yarraville, VIC
3013

To get to Gamon Street in Melbourne, you can take public transport by taking the train to Footscray station and then catching a bus or tram. Alternatively, if you prefer to drive, you can park your car at one of the nearby parking facilities such as the Yarraville Gardens Car Park or the Victoria University Car Park. From there, simply walk to Gamon Street which is just a few minutes away.

Opening Hours

Wednesday	6pm - 11pm
Thursday	6pm - 11pm
Friday	6pm - 11pm
Saturday	1:30am - 5pm
	6pm - 11pm

Telephone

+61399399774

Website

http://www.restaurantnavi.com.au/

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What people say

Australian restaurants are known for their fine dining experiences and unique culinary creations. Restaurant Navi, located on Gamon Street in Melbourne, is a prime example of this. Owned and operated by Chef Julian Hills, this Australian restaurant offers a lounge bar and an exquisite menu that will take your taste buds on an adventure.

One of the standout features of Restaurant Navi is their selection of drinks. The 2021 Il Modo Greco is a fascinating amber wine made from Greco di Tufo sourced from Heathcote. It's fermented on skins in 800-litre Tuscan amphoras, resulting in succulent, tasty apple skins and dried herbal flavors with a sunshine-rich feel to the palate.

The food at Restaurant Navi is equally impressive. Their unique Potato Beignet with Smoked Eel cream, Native Thyme & Apple is a twist on a French/New Orleans classic that will leave you wanting more. The winter menu, which will be available in August, promises to be just as exciting as their celebration of truffles in July.

In addition to the delicious food and drinks, Restaurant Navi also boasts beautiful handcrafted ceramics made by Chef Julian himself. From curvaceous vases to intricate napkin rings, each piece has its own unique yet quintessentially Navi look and feel.

Overall, Restaurant Navi is a must-visit for anyone looking for an exceptional Australian dining experience. Walk-ins are welcome Wednesday through Friday starting at 5 pm and Saturday starting at 2 pm. Bookings are also available for those who want to secure their spot ahead of time. Don't miss out on the opportunity to indulge in the culinary delights offered by Restaurant Navi!

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