Bringing Fire, Smoke & Style to a Sultry New Basement Setting Beneath the century-old Invicta House
Following the opening of Ministry of Crab, the team behind Melbourne’s newest hospitality arrivals is turning up the heat with the launch of II.II.VI (Two-Two-Six); a fire-fuelled 115-seat contemporary Australian restaurant tucked beneath the heritage bones of Invicta House on Flinders Lane.
Named in tribute to its address, the Roman numerals are a nod to ancient Roman times, in which cooking was done using open fires and ovens, primarily fueled by charcoal or wood. Restaurant II.II.VI marks the next bold chapter from Melbourne-based restaurateurs Harsha Kumarasingha and Jayantha Warnakula of H&J Restaurants, and is set to open in early June.
Guests enter through a dramatic tunnel beneath a commanding bull sculpture, stepping into a moody, immersive world of deep reds, charcoals, and rich blues. A striking Art Deco-inspired stone bar anchors the front lounge, while the open kitchen, framed like a stage, puts the ritual of fire-driven cooking on full display. Every design detail was chosen to celebrate the primal beauty of fire and meat, brought to life with a sophistication worthy of its Flinders Lane address.
Open-fire cooking is at the heart of II.II.VI, where a custom Parilla grill, robata, and charcoal oven transform flame into finesse. Fueled by wood and charcoal, the flame-first approach imparts bold, smoky flavours to every dish, showcasing the depth and purity of Australia’s finest ingredients.
The kitchen team is helmed by Executive Chef Kerry Lam (Koko at Crown, Calia Group) and Head Chef Haitham Richani (Gradi Group, Barmah Park Restaurant & Cellar Door, Hopetoun Tea Rooms). Managing Director of H&J Restaurant, Harsha Kumarasingha, says; “The kitchen team combine the technical precision of Japanese robata, the passion of South American asado, and the rustic charm of Basque flame-cooking, amalgamating for a globally minded, contemporary Australian dining experience.”
Chosen for quality, sustainability, and impact, produce is sourced from Romaro Farm, Mount Zero, Westholme, and Mayura.
Before the full dining menu launches in late June, the team will open with a considered and casual bar menu. Diners can expect dishes such as:
- Cast iron bread with olive oil, butter – blistered and smoky
- Grilled skewers, from pork jowl to Honey-mirin glazed chicken and Skirt and Lardo beef
- Crepinette, a parcel of lamb delicately rolled in beef caul;
- Premium Australian Steaks from Westholme and Mayura
- Davidson Plum chocolate mousse, a rich, nostalgic finish with a native twist
Launching in late June, II.II.VI’s Chef’s Table menu invites diners on a fire-cooked journey inspired by tradition and bold technique. For Head Chef Haitham, hospitality veteran Francis Mallmann, renowned for his mastery of open-fire cooking and reverence for traditional methods, has long shaped his culinary philosophy. Guests can choose between two or three courses, featuring standout dishes like Abrolhos Island scallops with yuzu hollandaise, dry-aged Mayura Wagyu rump MB9+, and salt-baked John Dory with smoked horseradish tartare. With luxe starters like caviar, oysters, and foie gras, and decadent finishes such as flamed spiced rum baba, this is refined, flame-led dining at its peak.
Designed by Air Studio, II.II.VI is a masterclass in mood and materiality. Ambient lighting, deep tones, and luxe finishes converge to create an immersive, almost cinematic dining experience, equal parts refined grill and smoky lounge. Originally a 20th-century silk factory, Invicta House’s industrial bones remain, now dressed in decadence: think plush oxblood leather banquettes, deep blue feature stone, custom Deco-inspired lighting, and rich textures that speak to fire, meat, and smoke.
Opening early June, II.II.VI invites diners to descend into something unforgettable – open Wednesday to Saturday, 5pm until midnight.
Basement, 226 Flinders Lane, Melbourne, VIC 3000
Website: www.226.au
Instagram: @ii.ii.vi.aus
Image credit: Tim Sonmez