CALIA is bringing a unique dining, lifestyle and retail experience to Melbourne.
With a menu designed by Michelin star chef Francisco Javier Araya, CALIA brings Melbourne culinary creatives the opportunity to dine and replicate a touch of luxury at home, abundant with produce inspired by the in-house restaurant.
To Graze
Scalloped Sākuru$14.5
freshly caught scallops dressed in a delightful wasabi ponzu sauce
The King$18.2
Alaskan king crab claw baked in miso mayonnaise
Sashimi Platter$25
selection of fresh, sustainably caught sashimi
Umami Fries$8.9
the sixth sense of flavour
To Feast
Unagi Bowl$19.5
Grilled eel with unagi sauce and truffle egg
$
The Marbled Sukiyaki Bowl$16.9
premium Marble 9+ wagyu slices with a 63° egg
$
Ochazuke Sāmon$16.9
grilled sustainably caught Tasmanian salmon with a dashi tea broth
$
Chirashi$29.9
selection of fresh, sustainably caught sashimi
$
Aburi Sāmon$18.3
flamed seared salmon topped with ikura and our secret CALIA sauce
$
To Feast
Spicy Mapo Tofu$18.9
diced wagyu and tofu with spicy sauce with a 63° egg
Kūru Kani Sōmen$17.9
crab meat on Japanese sōmen noodles, in a green tea dashi broth
CALIA Wagyu Bowl$33.8
our chef’s selection of single origin premium grilled wagyu with a 63° egg
Crispy Roast Pork Bowl$16.9
crispy roast pork with ginger sauce and a marinated poached egg
The Toro Bowl$39.8
tuna belly glazed with suki sauce and tuna belly tartare
To Indulge
Matcha Mia Tiramisu$9.95
a perfect match of mascarpone-matcha cream, ladyfingers, raspberries and chocolate drenched in coffee
our take on the Hokkaido cheesecake with Yuzu jelly, it’s light and so very fluffy
$
Selection of Bibelot cakes$9.95
$
ToCheer
Explore our drinks offering
At CALIA, we have curated a list of premium beverages, perfect for pairing with our food.
Sip on delicious imported Sake from the Yamagata and Ishikawa regions of Japan, sample local and international beers, and toast with our curated list of Australian and International wines.