Reine and La Rue: Heritage Through a Modern Lens

Set within one of Melbourne’s iconic heritage buildings, Reine and La Rue reflects Rebecca Yazbek’s passion for wine, local produce, and thoughtful design. With a background in architecture and a commitment to sustainability, Rebecca co-founder and director of edition Hospitality, is shaping venues that are grounded, contemporary, and celebrated for their distinctive approach to hospitality.

What drew you to the heritage space at Reine and La Rue?

When we first saw the space - the original stock exchange of Melbourne, most of it was covered up as it was in the restoration phase. I was immediately drawn to the height and the grandeur. We just don't have spaces like it in Australia. 

How does your architectural background shape the way you design and run restaurants?

I am really pedantic when it comes to detail. As much as "the diner won't notice" they do. When a space is well designed and flows well, people relax. And when diners do recognise the details we have agonised over, I will never not be thrilled.  

What continues to inspire your focus on local produce and Australian wine?

The exceptional people behind our local brands - from our farmers, producers and designers, it is wonderful to be able to support and give these guys a platform and exposure.  

 Where do you begin when imagining a new venue?

Always the space. I have been very fortunate to see a huge breadth of venues before they become restaurants. Not many resonate with me purely because I love heritage, I love unique spaces and our cities have been great at not building necessarily with design work front and centre. New buildings can be amazing, but developers don't usually get "us" (tenants) involved early enough to be able to work restaurants in to the base of buildings.

How do colour and materiality guide the atmosphere you create?

I am very tactile, I love designing from a viewpoint of the diner and how they interact with the restaurant. Natural materials have been and always will be my favourite materials to work with and for them to age as intended. There is beauty in the imperfect. 

 What part of the venue creation process is most rewarding for you?

When concept, menu, design and sense of arrival all come together. When it feels cohesive, and my team get excited about the "feeling" instead of just the procedural - that's the magic.

What drew you to Jardan Pearl chairs for Reine and La Rue?

Australian design first and foremost - the materiality and possibilities. Working together to achieve a desired outcome is so fulfilling as a restaurateur and from the design side.  

What early experiences first sparked your interest in hospitality and design?

Travel for me is what sparked my love of food, design, restaurants, produce. I love delving in to different cultures which is so represented by the food of a place. The geography, history, culture, landscape is all represented in a places food and restaurants.

If someone visits Reine and La Rue for the first time, what’s the dish they absolutely must try?

Be guided by your waiter! The menu changes all the time, but I must say the calibre of the chefs in our kitchen - I am always eager for seasonal menu changes. 

In what ways does the city’s dining culture influence your approach at Reine and La Rue?

Melbourne and Melbournians really respect quality. So always pushing to be better is how we are influenced. Nothing is ever good enough - we need to respect how people choose to dine out and when and where. I always reinforce in my team - we are privileged our diners chose us for their occasion.

How do you stay inspired outside of work?

My children - three kids under 10 are what make me keep pushing. How they light up with wonder at the smallest details - we are shaping their world both figuratively and literally. And always the ocean. Any chance to jump in, the colour, the smell, the feeling. Nothing beats it.

When you imagine the future of dining in Australia, what excites you most?

My peers! What a supportive, uplifting, passionate and creative bunch we are blessed with. As long as we can continue to shape our cities and restaurants and places we want to hand out in - we will have the most fun. 

What’s next for you and are there any projects you’re especially excited about?

We have some exciting projects happening at Reine & La Rue for 2026 that we've been planning all year. As well as becoming the new custodians of Florentino - a Melbourne dining institution that has been lovingly tended to by the Grossi family for 27 years. Leading up to 100 years of Florentino, we are looking forward to making it our own. 

Reine and La Rue is located at 380 Collins St, Melbourne, VIC.

Photography: Gavin Green, Arianna Leggiero, Samantha Schultz and Petrina Tinslay