Pulling tonight's menu.

Pulling tonight's menu.

Journal · Ikigailand

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Pulling tonight's menu.

Pulling tonight's menu.

Field notes

Journal

Notes from the kitchen, the farm, and the floor — written as the first year happens.

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All entries at-home dessert hospitality how-it's-made kitchen menu

Journal

sourdough / kitchen / how-it's-made
36 hours with a sourdough.
A timeline of a single loaf, written from the kitchen.
27 May 20265 min read
Words by Annie Park (head baker)
kitchen / stories

The night we ran out of saffron.

A small disaster, and the friend who saved us with a Tasmanian growers' number on speed dial.

20 May 20263 min read

Words by Sara Tehrani

Why we source within 200km.

values / sourcing / kitchen

Why we source within 200km.

A rule we made early. We've been keeping it ever since — even when it costs us.

13 May 20264 min read

Words by Sara Tehrani

Quiet emails.

New menus, open tables, the occasional recipe. Nothing else.

your email

Dinner, considered.

188 Yarra St, Warrandyte VIC 3113
(03) 9815 7777
hello@ikigailand.com.au
Mon to Thu 5pm to 10pm, Fri to Sat 5pm to 11pm, Sun 5pm to 9pm

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Journal

Three kitchens. One philosophy.

We acknowledge the Traditional Owners of the lands on which we cook and serve. We pay our respects to Elders past and present.

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