The people & the place
A table with
good bones.
Saffron & Sage grew from a love of old kitchens, long lunches, and the belief that a restaurant should feel like a little exhale.
Chef's philosophy
Make it honest.
Make it generous.
Chef Mira Vella cooks from instinct and season. Her food is grounded in the Mediterranean, softened by the markets of Melbourne, and always made to be shared.
“The best ingredient is attention. You taste it in the sauce, in the timing, in the way the room makes you feel.”
Mira VellaFrom the room
Come as you are.
A few moments from our corner
of Gertrude Street.
