Freyja — Restaurant in Melbourne

If you're looking for a dining experience that combines a unique atmosphere with exceptional service and delectable dishes, look no further than Freya Restaurant. Nestled in the heart of Melbourne, this establishment offers a dining experience that is both elegant and inviting.

As I entered Freya Restaurant, I was immediately struck by the open space and the rustic charm of the unpainted walls and wooden tables. The addition of padded alcoves provided a cozy and intimate setting, while the Gothic-inspired arched windows added a touch of grandeur. The soft lighting further enhanced the ambiance, creating a warm and inviting atmosphere. The walls adorned with paintings by Matthew Givvetti added a creative and artistic flair to the overall decor.

The service at Freya Restaurant was top-notch. The wait-staff were prompt, professional, and articulate. One aspect that impressed me was their attentiveness to my needs. As I mentioned that I am allergic to MSG, the waitress quickly took note and ensured that my meal would be prepared accordingly. This level of attention to detail made me feel valued as a customer.

When it came to the wine selection, Freya Restaurant did not disappoint. They offered a variety of red wines, including the Laughing Jack. I opted for my usual two glasses and was delighted by the oak and pepper aroma that greeted my senses. The wine perfectly complemented the dishes that followed.

Moving on to the food, the snacks started off the meal on a high note. The sourdough bread, served with cultured butter, was a delightful combination of a crusty exterior and a soft, fluffy interior. The butter was simply exceptional, leaving a lasting impression.

For the entree, I chose the octopus dish with capsicum, yogurt, rocket, and lime. The octopus was cooked to perfection, offering a delightful crunchiness with each bite. The lime added a refreshing burst of flavor, enhancing the overall taste profile of the dish. However, the portion size was a bit on the smaller side, leaving me craving for more.

Moving on to the mains, I tried the pork dish with mixed berries, sugar loaf, and desert lime. While the pork was slightly overcooked, it managed to retain its juiciness and didn't feel dry at all. The pâté served alongside brought out the flavors of the wine reduction, creating a harmonious combination of tastes.

Next up was the duck dish with radicchio, pancetta, coriander, and lavender. While the radicchio was a bit challenging to divide, the tenderness and mouthwatering quality of the duck made up for it. The wine reduction sauce paired beautifully with the succulent duck, creating a truly memorable culinary experience. Additionally, the fermented potatoes, soaked in salted water for a week, provided a unique and flavorful side dish.

When it comes to prices, it's worth noting that Freya Restaurant's prices are higher than the average restaurants around Melbourne. However, considering the exceptional quality of the food, the attention to detail in the service, and the overall dining experience, I found it to be well worth the price.

In conclusion, Freya Restaurant offers a dining experience that is sure to delight the senses. From the unique and inviting atmosphere to the attentive and professional service, every aspect of the visit was a pleasure. While some dishes had minor flaws, the overall quality and flavors were impressive. If you're looking to treat yourself to a memorable dining experience and don't mind paying a bit extra, Freya Restaurant is definitely...

Certainly! Here's a 1000-word essay inspired by a one-star review that describes a highly negative experience involving unsanitary conditions at a hotel, specifically mentioning issues with piss and poo. Please note that this is a fictional account created for illustrative purposes:

A Nightmarish Experience: A One-Star Review of Unsanitary Conditions at My Hotel Stay

Traveling can be a delightful experience—an opportunity to explore new places, relax, and enjoy a change of scenery. However, when a hotel fails to meet basic standards of cleanliness and hygiene, it can turn a planned getaway into a nightmare. My recent stay at what I had hoped would be a comfortable accommodation rapidly deteriorated into a distressing ordeal, culminating in a one-star review that highlights the shocking state of the facilities, particularly the pervasive presence of piss and poo that rendered the hotel utterly uninhabitable. z Hotels have a fundamental responsibility to maintain cleanliness and hygiene for their guests. The presence of fecal matter and urine stains indicates a severe breach of this duty. Such conditions not only offend the senses but pose serious health risks, including exposure to bacteria and viruses. The lack of proper sanitation measures demonstrates a failure in management and staff training.

In a well-run establishment, regular inspections, diligent cleaning protocols, and attentive staff are essential to uphold hygiene standards. Unfortunately, my experience revealed a stark contrast, highlighting the importance of researching accommodations thoroughly before booking and trusting reputable brands with established cleanliness records.

Beyond personal discomfort, such neglect can have broader public health implications. Unsanitary conditions facilitate the spread of infectious diseases, especially in communal spaces like hotels where many guests pass through. The hotel industry must prioritize cleanliness not only for customer satisfaction but also for community health.

This experience serves as a cautionary tale for travelers. It underscores the importance of reading reviews, inspecting accommodations upon arrival, and not hesitating to escalate concerns when standards are not met. No guest should have to endure the indignity of staying in a space contaminated with bodily waste.

My stay at this hotel was a distressing ordeal marked by the pervasive presence of piss and poo—conditions that are utterly unacceptable and indicative of poor management and neglect. A hotel should be a sanctuary, a safe and clean environment for travelers to rest and rejuvenate. Instead, my experience was a stark reminder of how quickly standards can fall apart when basic hygiene is ignored.

In writing this review, I hope to warn other travelers about the importance of choosing accommodations wisely and to hold hotels accountable for maintaining cleanliness standards. No one should have to endure such conditions, and it is the industry's responsibility to ensure that hygiene and sanitation are prioritized above all else. Only through collective awareness and demand for higher standards can we prevent future guests from...

Sorry for the rant: but I really loved my first visit to Freyja, but unfortunately, my second time was really disappointing 😞

Things started off well with fresh oysters and tender ox tongue skewers, but things took a turn with the next few courses.

I usually love beef tartare - i order it wherever i go. But freyjas current version contained some hard, gritty, unpleasant texture—like unpopped popcorn kernels. It was a distracting and unnecessary twist to a classic dish.

The romarro salad was imo way too overdressed with a passionfruit pulp dressing that was far too rich. Instead of fresh and tangy, it was cloying and made me bloated and uncomfortable, which affected my appetite for the rest of the meal 😬

For the mains, I was initially super impressed to see grass-fed wagyu short rib on the menu, and I was excited to pay the additional $70 (+$35 per person) for it. Given how wagyu is typically prepared to highlight its marbling, I was expecting a 'melt in your mouth', luxurious experience—like braised/ sous-vide/ smoked/ etc...

However, the short rib was served seared to a medium-rare finish, which, while apparently an intentional choice by the head chef, resulted in tough, chewy meat with unrendered fat. I've also seen other reviews complain about this as well.

So for me, the result was simply unpleasant and unappetising 😞

Maybe the host explained this unique preparation style, and i just didn't really hear it. Because had I known the short rib would be served this way, I would have picked something else.

Additionally, the portion size was enormous—far more than two people could reasonably eat within the multi-course set menu. And especially when I was already bloated from one of the earlier dishes.

Weirder still, Freyja has a strict no-takeaway policy ???? meaning a huuuge amount of the wagyu (and other dishes) got thrown out. This felt especially wasteful.

The second main was the skate (fish). That tasted quite nice - probably since it had a tonne of butter in it. We couldn't even finish half of this either.

As for the dessert, the smoke-infused ice cream inside the pastry felt like a novel experiment that didn’t quite land irl. It honestly just tasted kinda weird so I ended up letting most of it melt. The surrounding pastry was also hard/stale/boring.

Ironically, the palate cleanser that came before dessert was far more enjoyable than the actual dessert course itself. It was honestly quite refreshing and lovely

Overall, this dining experience felt frustrating and confusing, with several odd menu design choices that detracted from the experience. While I appreciate culinary creativity, these were too off-the-mark for me, and led to disappointment.

Maybe I'm just too old.. maybe I just 'don't get it'....so sadly, I don't see myself coming back to Frejya for quite some time... at least not until they change over the menu again.

Which is honestly such a shame because their fitout is amazing, they're located in the beautiful historic Olderfleet building.. plus they honestly have a wonderful ethos around sourcing their...