Omnia Bistro & Bar

Welcome to our bistro

Omnia blends the energy of a European bistro with the stories of Australia’s best growers and producers. A contemporary take on culinary classics served with the warmth of old-world hospitality. Take a seat in our light filled Conservatory or cosy Barrel Room and lean into the vibrant ambience of the bar. A setting paired with a taste to answer the call of any occasion. Come alone, meet with friends, toast with us. You’re welcome anytime. Omnia Bistro makes its home at the base on Chapel Street.

Stephen Nairn

Culinary Director

Stephen Nairn creates food with community as his focus. Produce driven dishes with stories to be heardand tasted. Building relationships with Australian growers and producers, Stephen sources the best products and uses them at their peak. A career earmarked by a passion for every aspect of hospitality, where a memorable experience is defined by the details. Stephen’s award winning career has found him at Matilda, Vue de monde, and New York’s 3-Michelin Star institution, Eleven Madison Park.

key_suppliers

Key suppliers

Longterm relationships

Omnia Bistro uses Australia’s best quality produce sourced through tight knit networks. We champion our growers and producers and tell their stories alongside our own. Our relationships allow us to showcase the season’s first harvest before anyone else.

Jones Potatoes

Grower, Gordon Jones, supplies us with the perfect potatoes for every dish. Blue Moon potatoes make our rosti crisp on the outside, fluffy on the inside. Andean Sunrise potatoes add the distinct crunch and flavour to our gaufrettes.

Jonella Farm

Growers, John and Pam Hobson, hold an impressive 40 years of hands-on knowledge. When in season, we use Jonella Farm’s baby corn, sweetcorn and asparagus.

Wagyu Blackmore

The pioneers of producing 100%, full blood wagyu beef in Australia. A family business that has operated for over thirty years, across five generations of farmers. Producers that are highly specialised in Japanese genetics, and the methodology behind breeding, raising, and farming wagyu animals.

Mark Folletta

The face behind the cherries we use seasonally in our duck, and the pumpkins that decorate Omnia before they grace our taste buds. Mark delivers his produce personally, and frequently joins us at our table for a meal.

Moonlight Flat Oysters

Farmer, Steve Feletti, produces under the motto of, “quality we would wish to be served ourselves.” Oysters handled only by hand, where big and bulk isn’t the desired result. We use Moonlight Flat’s Moonlight Kisses.