Yana coogee restaurant

Growing up in country Victoria, Sam Lane recalls there was always a campfire burning somewhere nearby. A warm smokiness in the air.

Visit Website. Not far from the famous promenade and sparkly shores of Coogee Beach, Yana is a restaurant dedicated to open-flame cooking, top local produce, and warm hospitality. The seat restaurant is headed up by chef Sam Lane, whose passion for fire-touched dining is the spark behind Yana. An acronym for "you are not alone", there's set to be a lot of heart and soul at Yana, laced with delicious smoky aromas and crisp Coogee Beach air. Kick-off with a selection of snacks perfect for coastal feasting, like house-made focaccia, Appellation oysters with finger lime, Hervey Bay scallops with kombu butter, and baby octopus with tomato caponata and nduja butter. Larger plates keep things simple, letting the produce shine through: like Humpty Doo barramundi with native herbs, Altitude chicken, and T-bone or scotch fillet with an oregano verde. For dessert, it's Lane's take on the classic s'more, made with dried raspberry, strawberry gum, and sea salt.

Yana coogee restaurant

Thanks for subscribing! Look out for your first newsletter in your inbox soon! By entering your email address you agree to our Terms of Use and Privacy Policy and consent to receive emails from Time Out about news, events, offers and partner promotions. Our newsletter hand-delivers the best bits to your inbox. Sign up to unlock our digital magazines and also receive the latest news, events, offers and partner promotions. This seat coastal restaurant celebrates food cooked over an open flame, and the farmers behind the excellent produce. The concept was spearheaded by chef Sam Lane ex-The Corner House who wanted to recreate the feeling of sitting around a campfire, telling stories and tucking into delicious, honest food. This is pretty much what you can expect to find at the new seater in Coogee. The fire is there alright. Nearly everything on the menu has been licked by an open flame — even the house-made focaccia — imparting a char and another dimension. Mains span a whole market fish, charred on the outside and succulent on the inside, and served with burnt lemon; a golden chicken with chilli butter and heirloom carrots; and a 1kg T-bone with a zingy herb sauce. Sides also get the flame treatment, like wood-fired broccolini with whipped ricotta.

The seat restaurant is headed up by chef Sam Lane, whose passion for fire-touched dining is the spark behind Yana.

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Visit Website. Not far from the famous promenade and sparkly shores of Coogee Beach, Yana is a restaurant dedicated to open-flame cooking, top local produce, and warm hospitality. The seat restaurant is headed up by chef Sam Lane, whose passion for fire-touched dining is the spark behind Yana. An acronym for "you are not alone", there's set to be a lot of heart and soul at Yana, laced with delicious smoky aromas and crisp Coogee Beach air. Kick-off with a selection of snacks perfect for coastal feasting, like house-made focaccia, Appellation oysters with finger lime, Hervey Bay scallops with kombu butter, and baby octopus with tomato caponata and nduja butter. Larger plates keep things simple, letting the produce shine through: like Humpty Doo barramundi with native herbs, Altitude chicken, and T-bone or scotch fillet with an oregano verde.

Yana coogee restaurant

While the latter pairs crisp white linen with bumps of caviar and frozen vodka, the former is a wine and tapas bar — that welcomes you, a little sandy, straight off the beach. Sharing is caring here — it is tapa after all — so be sure to order a little bit of everything as move your way through the menu. Opt for individual spinach croquettes, a big ol' bowl of anchovies with warm focaccia, charred cabbage and freshly grilled octopus served with fermented habanero. And those with a sweet tooth should save room for dessert — a classic Basque cheesecake will go down a treat. It's also ideal for the late-night munchies on Fridays and Saturdays when the seater drinking and dining den is open until midnight Wednesday—Saturday.

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Kick-off with a selection of snacks perfect for coastal feasting, like house-made focaccia, Appellation oysters with finger lime, Hervey Bay scallops with kombu butter, and baby octopus with tomato caponata and nduja butter. Follow Us. Yana Coogee Bay Road, Coogee There are two storeys to play in here. About us. For thirst-quenching, the agave and passionfruit-laced Yana Spritz is a no-brainer. Cocktails are fun and fruity. This is pretty much what you can expect to find at the new seater in Coogee. For dessert, go camping. Growing up in country Victoria, Sam Lane recalls there was always a campfire burning somewhere nearby. Sides also get the flame treatment, like wood-fired broccolini with whipped ricotta. Larger plates keep things simple, letting the produce shine through: like Humpty Doo barramundi with native herbs, Altitude chicken, and T-bone or scotch fillet with an oregano verde.

Coogee Beach has a new siren song, and its melody whispers of smoky whispers and sun-kissed bites. Yana , a soon-to-be haven for fire-touched feasts and warm hospitality, beckons from the heart of the promenade, inviting you to trade sidewalk strolls for open-flame adventures. Forget fancy tablecloths and hushed whispers.

For thirst-quenching, the agave and passionfruit-laced Yana Spritz is a no-brainer. These are the top steak restaurants in the city. The wine list is a crowd-pleaser — wide-reaching and priced for any budget. Cabbage is charred and doused in a walnut and Campari dressing, while grilled broccolini sings alongside whipped ricotta, chilli butter and lemon. Larger plates keep things simple, letting the produce shine through: like Humpty Doo barramundi with native herbs, Altitude chicken, and T-bone or scotch fillet with an oregano verde. Dark pints of Guinness have been swapped for chargrilled dishes, with the Coogee kitchen centred around a hearth primed for open-flame cooking. Mains span a whole market fish, charred on the outside and succulent on the inside, and served with burnt lemon; a golden chicken with chilli butter and heirloom carrots; and a 1kg T-bone with a zingy herb sauce. Photography: Yusuke Oba. Go for the Yana Spritz with passionfruit, lemon, agave, prosecco and soda; the Hot Summer with vodka, kiwi, lime and chilli; or for a salty twist on the original, the Oyster Shell Martini. The fire is there alright.