9 hours ago
Flinders Lane just scored a smoking hot basement restaurant for contemporary fire-fuelled fare
Melbourne loves a visually dramatic restaurant opening – from Reine and La Rue 's breathtaking reveal in the city's historic former Stock Exchange building to Yugen 's stylish subterranean debut in South Yarra, golden orb, shimmering chandelier and all. So it seems natural that in searching for a permanent space for Sri Lankan import Ministry of Crab, hospo group H&J Restaurants would select somewhere with sufficient swank factor.
Flinders Lane's newly restored Invicta House was the ticket and now, months later, the team have opened a second restaurant in its basement as promised. Let's just say, it's looking very swish indeed.
Under the watchful presence of an imposing bull sculpture, guests descend the tunnel staircase before unearthing a striking centrepiece stone bar in the world below. Beyond, a fiery open kitchen reveals the chefs' craftsmanship, a culinary show that plays until midnight. The 115-seater space is decked out in dramatic reds, charcoals and deep blues to set a moody tone – courtesy of top-notch design and architecture firm Air Studio.
The new dining destination promises to simmer with sexy, after-dark Melbourne energy – but what can guests expect to eat and drink here? One clue lies in its mysterious name: II II VI (or if reading Roman numerals hurts your brain, Two-Two-Six). In ancient Roman times, food was primarily prepared in open fires and ovens, fuelled by natural elements like charcoal and wood.
This is the type of smoky, charred deliciousness you can expect at the new Flinders Lane restaurant, where a custom parilla grill, hibachi grill and charcoal oven will entrust the mighty flame with mighty work: to elevate fine ingredients to their highest potential.
Fire plays a part across many of the world's cuisines and cultural histories beyond ancient Rome, of course – all from which II II VI draws inspiration.
H&J Restaurants' managing director Harsha Kumarasingha explains: 'The kitchen team combine the technical precision of Japanese robata, the passion of South American asado, and the rustic charm of Basque flame-cooking, amalgamating for a globally minded, contemporary Australian dining experience.'
While the cooking may be internationally inspired, executive chef Kerry Lam (Koko at Crown, Calia Group) and head chef Haitham Richani (Gradi Group, Barmah Park Restaurant & Cellar Door, Hopetoun Tea Rooms) have crafted a menu that homes in on Australian produce and ingredients. In the upcoming chef's table experience, guests will be able to select between two or three courses that feature dishes like dry-aged Mayura Wagyu rump, salt-baked John Dory and Abrolhos Island scallops. Luxe starters span fresh oysters, foie gras and caviar, while a highlight of the dessert menu is a flame-treated spiced rum baba.
Currently, a bar snack menu and select wine list are available while the restaurant refines and reveals its full menu in the coming weeks. To find out more, visit the website or check out the restaurant's Instagram page.
II II VI is located in the basement of 226 Flinders Lane and is open from Wednesday to Saturday, 5pm until midnight.
