WELCOME Omnia Bistro
At Omnia, we believe in celebrating the stories of Australia’s best growers and producers, working closely with them to showcase the finest seasonal ingredients. Our strong relationships with quality suppliers allow us to feature the season’s first harvest and take full advantage of Victoria’s abundant natural larder.
Some of our key suppliers include Gordon Jones from Jones Potatoes in Warragul (West Gippsland), who provides us with the perfect potatoes for every dish; Mark Foletta, the farmer behind the cherries we pair with duck, who personally delivers the produce; Blackmore Wagyu, a family business that pioneered 100% Fullblood Wagyu beef in Australia; and Jonella Farm, known for their freshly in-season asparagus.
Located on the ground floor of Capitol Grand in the heart of South Yarra, Omnia is an elegant and welcoming neighbourhood venue. Our menu, created by award-winning Culinary Director Stephen Nairn, offers a beautiful selection of classic European dishes, bringing fine dining precision to bistro favourites.
To complement our food, we offer an extensive wine list featuring some of the finest drops from Australia and around the world, including an enticing collection of Champagnes.
Meet the Team
Stephen Nairn | Culinary Director
With over 20 years in the industry, Stephen has quickly become one of Australia’s most respected chefs, named a finalist for The Age Good Food Guide's Chef of the Year in 2023.
Originally from the west coast of Scotland, Stephen honed his skills in the rigorous kitchens of Glasgow and Edinburgh before earning a scholarship to join the world-renowned Eleven Madison Park in New York.
After years of travel, Stephen settled in Melbourne, captivated by its dynamic food scene. His career includes roles as Executive Chef at Vue de Monde, Head Chef at Estelle by Scott Pickett, and leadership at Matilda 159 Domain.
In 2018, Stephen took on the role of Executive Chef at LK Hospitality, overseeing food and beverage concepts for the luxury residential precinct Capitol Grand.
Evin Doherty | Head Chef
Evin Doherty brings a wealth of experience and passion to Melbourne’s dining scene as Head Chef at Omnia.
Originally from Donegal, Ireland, Doherty’s culinary journey has taken him through acclaimed kitchens across Belfast, Dublin, and Melbourne, where he has mastered European cuisine with bold flavours and refined techniques.
His career includes stints at Michelin-starred restaurants such as Thornton’s and L’Ecrivain in Dublin, and Deanes in Belfast. In Melbourne, Evin honed his craft at renowned venues like Dinner by Heston Blumenthal, Cutler & Co., and Lee Ho Fook before joining Omnia in 2019.
Under his leadership, Omnia continues to flourish, with standout dishes like apple tarte tatin, steak frites, and classic canelés showcasing his exceptional skill and culinary vision.