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EXPLORE CALIA FOOD

Explore the dishes that you can enjoy when you visit one of our Calia Stores. Designed by Michelin Star Chef Francisco Araya, we use the highest quality sustainable ingredients and produce from local and global suppliers to ensure all of our guests have a truly memorable meal. 

From Robbins Island Wagyu and Sea Urchin in Tasmania to Toro from the Toyosu Fish Market in Tokyo, we explore the world for the finest ingredients to tantalise your tastebuds.



THE CALIA WAGYU BOWL
Our Signature Dish - Premium Marbles Australian Wagyu Steak with 63° egg and Yuzu Koshu on Japanese Akitakomachi rice. You can also upgrade your steak to a Japanese A5 Wagyu steak, air flown direct from Japan.



ABURI SALMON
Flamed seared sustainable salmon topped with ikura & our secret Calia sauce on Japanese Akitakomachi rice.



TORO BOWL
Air flown Japanese toro (tuna belly) from Toyosu Fish Market in Tokyo, glazed with nikiri sauce & toro tartare on Japanese Akitakomachi rice.



THE CALIA ULTIMATE BOWL
Pure indulgence - Uni, wagyu, French foie gras, ikura and 63° egg on Japanese Akitakomachi rice.



SUKIYAKI BOWL
Marbled Australian wagyu slices with mirin sauce and 63° egg on Japanese Akitakomachi rice.



CALIA UMAMI FRIES
Our Signature Starter - Fries coated in umami (fifth sense of flavour) seasoning.



UNAGI BOWL
Grilled eel with homemade unagi sauce and truffle egg on Japanese Akitakomachi rice.



CRISPY ROAST PORK BOWL
Free range crispy roast pork with ginger sauce and 63° egg with Calia Wasabi Mustard on Japanese Akitakomachi rice. (Not available in Calia Malaysia Stores)



THE KING
Crab meat baked with miso mayonnaise



CALIA BROWN SUGAR BOBA CAKE
Hojicha-infused boba molten chiffon cake



CALIA MATCHA LAVA LAVA
A rich enticing chocolate lava cake with oozing warm matcha ganache (Please allow 25min)


Images: @marcie.raw.foodphotography