Images courtesy of Freyja
About the restaurant
Chef Jae Bang, born in Seoul, has come to Freyja from Norway's Re-naa Restaurant. His techniques include the use of local ingredients and a no waste policy extracting as much flavour from his produce as possible.Try Yarra Valley Caviar with smoked sour cream and waffles or duck with endive, mostarda, finger lime and coriander seed. You may like to begin and finish your dining experience with a cocktail at the adjacent Valhalla Bar.
Photography: Courtesy of Freyja