Omnia's Lunch: A Light-Filled Affair with Flavours to Match

Lunch at Omnia feels like stepping into a sunlit dreamscape where each dish is a gentle nudge to stay just a little longer—because why rush when the world outside can wait? Located on Toorak Road, Omnia, under the creative direction of Culinary Director Stephen Nairn, features a lunch menu that is both sophisticated and approachable, served in an inviting dining room filled with natural light and adorned with whimsical Bromley & Co. artwork. The ambiance encourages you to linger, and the menu makes sure that you do.

The Perfect Set Lunch Menu

On a recent visit, we opted for the set lunch menu, which provides an ideal setup for a relaxed, extended midday meal. With two courses for $49 or three for $64, the offering strikes a rare balance between quality and value. Omnia's commitment to sourcing local, seasonal ingredients is clear, as reflected in the thoughtful inclusion of suppliers like Ramarro Farm and Mount Zero Olives. This approach is not just about freshness but about telling a story of regional pride and collaboration, which is central to Stephen Nairn's culinary philosophy.

Starters That Set the Tone

We began with the Pacific oysters, served with a classic mignonette dressing. Each oyster was fresh and briny, highlighting the quality of the seafood. We also tried the smoked ocean trout cigars—crispy, delicate bites that delivered an incredible combination of flavour and texture, perfectly balanced with a smoky intensity. I first had these around five years ago, and they remain one of the most memorable and delicious bites in Melbourne.

Next came the king prawn, perfectly cooked and accompanied by a black sauce, imbuing each succulent, charred prawn with richness and depth. The preserved lemon and shiso leaf added a layer of brightness that complemented the natural sweetness of the prawn. Out came a delicious tartine of green tomato, padrón peppers, dill seed, oyster emulsion - a real flavour explosion.

Main Courses to Remember

The standout for us was the goats curd agnolotti, paired with zucchini flower. The agnolotti were tender and smooth, with the tang of the goats curd providing a balanced contrast. The bright green zucchini flower added both visual appeal and a subtle vegetal note. This dish exemplified Omnia's emphasis on balance, elegance, and restraint.

Then our came the confit marlin, served with charred peas and daikon radish. The smokiness of the peas added depth, while the marlin itself was flaky yet juicy. On the side, we enjoyed the Ramarro Farm lettuce, topped with pistachio praline and pickled witlof, offering a combination of crisp texture, sweetness, and acidity that balanced the heavier elements of the main dishes.

An Experience Beyond the Plate

Dining at Omnia is an experience shaped by multiple elements coming together seamlessly—it's about the food, yes, but also about the interplay of ambiance, artistry, and thoughtful curation that makes every visit unique. The light, the art, and the welcoming atmosphere all contribute to making a meal here feel genuinely special. With wine pairing options available at $25 or $35 for two or three courses respectively, it’s easy to lose track of time and settle in for an extended lunch. And when a place feels this inviting, why not take your time?