About us

Inspired by the ancient city of Hoi An, Hoiana will reveal its wonder and centuries-old Vietnamese Traditions, Seasoned by tume and place, discover a fusion of culture, music and wonderful food.

Opening Hours
Monday – Sunday

11:00 am to 1:00 am

Why choose us

Hoiana is about the harmounious balance between the beauty of Vietnamese Culture and the refinement of French Influcence, incorporating moden access to provide customers with a unique and memeberoable experience.

The design draws inspriation from the warm and inviting ambiance of Hoi An city and refines it to be more elegant by adding French-inflienced details throughout, in a contemporary way.

the design subtly reference the Art Deo era, which emphasises timeless elegance and the Art Deco buildings that surround Little bourke Street and Hardware Lane, the dining precint close to the restaurant.


Special menus from
our chefs

Our chefs carefully curate our menu to transform Vietnamese cuisine into an exquisite casual fine dining experience, seamlessly blending the bold flavors of Vietnam with the refined artistry of French cooking.

Best Sellers

Grilled Scallop

Cucumber Nuoc Cham, Kaffir Lime Leaves, Chili, Puff Rice

Turmeric Barramandi Cha Ca La Vong

Barramundi, Turmeric, Dill, Spring Onion, Roasted Peanut

The Flavours of Vietnams Famous Spring Rolls

Fried Meat Spring Rolls with Nuoc Cham , Fresh Avocado, Coriander with Spicy Peanut Sauce, Fresh Prawn roll with Hoiana Chili Sauce


Wagyu Beef Pho with Grilled Bone Marrow

Wagyu Brisket, Bone Broth, Sweet Basil, Fresh Noodles, Phu Quoc Pepper, Bone Marrow

Duck a l'orange

Duck Breast, Potato Dauphinoise, Orange, Grand Mainer, Asparagus, Carrot Puree

Hoiana Creme Brulee

Crème Brulee, Raspberry, Macaron 

Other Exciting Menu

Dylan Mccormack

Head Chef

For the past 15 years, my overwhelming passion has been my relationship with the rich and vibrant tapestry of Southeast Asian cuisine. I was born and raised in Darwin where my family’s weekly ritual involved exploring bustling markets and savoring the exotic delights of curry and spring rolls. This flavorful experience has undeniably shaped my palate, fostering a profound appreciation for the bold and spicy nuances of Asian cuisine. By the age of 24, I commenced my culinary journey, wielding a wok in the dynamic kitchens of a Vietnamese restaurant nestled in the vibrant suburbs of Melbourne. This chapter of my life marked the deepening of my affection for the intricate flavors, aromas and cooking techniques that define this captivating cuisine. A pivotal moment in my career then unfolded as became Head Chef of Red Spice Road and was proudly based in the cosmopolitan cuisine capital of Australia—Melbourne. Join me as I continue my culinary journey celebrating a passion that transcends borders, as we weave together flavors and tell stories to create an unforgettable dining experience at Hoiana.