Big Flavour with Rough Edges
Fitzrovia, now celebrating our 9th year, is a cafe and restaurant serving St Kilda locals. Using only high quality, locally sourced dishes with a distinctly Australian character.
Fitzrovia specialises in contemporary Australian cuisine with an international flavour. It’s the 20 years that owner and head chef Paul Jewson spend running kitchens throughout Europe that has given him a passion for seasonal ingredients prepared with good technique. Jewson often found himself cooking with imported ingredients there, even while working at top-tier venues such as Soho House and River Cafe. In response to this, Fitzrovia prides itself on sourcing as local and sustainably as possible.
At Fitzrovia, boxes of fruit and vegetables line the stairs and herbs peep out from the light fittings, trumpeting an opposing philosophy. Back-of-house, chefs draw on prime Victorian produce such as Glenora Heritage vegetables, Ovens Valley free-range chicken and South Gippsland lamb.
Originally a boarding house built for nurses at The Alfred Hospital, Fitzrovia’s beautiful converted Federation mansion house dining rooms sparkle with ornate pressed tin ceilings, tessellated tiles, exposed handmade bricks, beautiful leadlight, hardwood floors and inspiring views of the city skyline through Albert Park.
“The space has the feel of an Edwardian market garden ‘chef’s table’ experience, with antique crates of today’s seasonal produce strewn throughout the dining rooms, and with chefs darting out, collecting items to assemble today’s dishes.” Urban Walkabout