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There’s lots in the works right now for Melbourne’s dining scene – including a new Sri Lankan spot we’re firmly adding to our hit list. This week (on Saturday, October 24), the doors will open at Agnii Eatery Bar – with acclaimed chef Gayan Pieris at the helm. According to the team, we can expect charcoal-fired cooking, traditional Sri Lankan preserving techniques and a late-night supper club, all drawing on Pieris’ upbringing in Sri Lanka and years spent cooking with Victorian produce.
Located at 105 Chapel Street in Windsor, Agnii marks a new chapter for Pieris, who made a name for himself at Red Hill’s Many Little Bar and Dining. His cooking there helped establish him as a leading figure in contemporary Sri Lankan cuisine, combining the flavours and techniques of his heritage with the produce of the Mornington Peninsula.
At Agnii, that approach starts with the kussiya, the traditional Sri Lankan kitchen at the heart of the home. The restaurant’s open kitchen is built around two custom-made clay hearths: a dara lipa, where earthenware pots can simmer, and a poranuwa, used for smoking, drying and roasting.
The menu will span Sri Lanka, showcasing locally sourced seafood, and drawing on Sri Lankan preservation traditions, making its own ferments, chutneys and umbalakada (a sort of dried tuna used to add savoury depth to dishes). Pieris will be joined in the kitchen by Asela Uduwara Arachchi, who previously trained under him at Many Little Bar & Dining. Opening menu highlights include roasted lamb served tartare-style with curry sauce and a crisp burnt-hopper tuile; a savoury take on asmi (a traditional Sri Lankan New Year sweet) made with squid ink, coconut, rice flour and okra and served with swordfish; and Jaffna-style dosai with charcoal-cooked chicken.
The drinks list will follow the same Sri Lankan-meets-Victorian philosophy. Expect arrack, coconut and palmyrah toddy, plus a lager brewed with Banks Brewery using Sri Lankan red rice flakes. The wine list, developed with Polperro winemaker Sam Coverdale, will feature around 120 to 150 bottles, with Victorian producers forming the bulk.
There’s also a reason to stick around after dinner. On Friday and Saturday nights, Agnii will transition into a late-night supper from 10.30pm to 1am, with vinyl-spinning DJs, drinks and generous plates of kotthu roti, the wildly moreish Sri Lankan street food made with chopped flatbread.
Designed by Craig Gorman of Mills Gorman, the space features terracotta tones, clay and natural materials, with the open hearth at the heart. The restaurant will seat around 100 guests across its dining room and terrace, with a private dining room accommodating up to 40.
Agnii Eatery Bar opens on Saturday, October 24, 2026, at 105 Chapel Street, Windsor. You can learn more and book over here.