Pentridge is now the place to be as a rule-breaking restaurant moves in
Sydney Morning Herald
by Dani ValentFebruary 20, 2026
AI-Generated Deep Dive Summary
A former prison precinct in Coburg is now home to Koi Toy, a bold new restaurant offering innovative takes on Japanese cuisine. The 170-seat eatery features a mix of bar, indoor, and outdoor dining options, designed to cater to various occasions from casual catch-ups to memorable feasts. With its vibrant menu blending Japanese flavors and global influences, Koi Toy is bringing a fresh culinary experience to the Pentridge precinct, transforming it into a hotspot for after-dark dining.
Executive chef Alex Meimetis, who previously worked at Chin Chin’s Geelong branch, has crafted a diverse menu that includes unconventional dishes like wasabi-infused prawns wrapped in kataifi pastry and a ramen bisque fideua merging Japanese, French, and Spanish elements. The restaurant also caters to the local Muslim population by offering halal-certified options and using a dedicated halal meat supplier. This commitment to inclusivity, paired with its zero-proof cocktail selections and creative menu items, makes Koi Toy a standout destination for food enthusiasts.
The opening of Koi Toy is part of a larger transformation at Pentridge, where the historic jail site has been repurposed into a vibrant hub of cafes, cinemas, and apartments. Designed by Studio Y, the restaurant features a sleek interior with Japanese-inspired lanterns and neon lights, evoking a bustling Tokyo atmosphere. While the precinct has faced challenges with previous dining ventures, Koi Toy aims to breathe new life into the area, drawing visitors with its unique culinary offerings and modern design.
This development highlights Coburg’s evolution as a dining destination, offering residents and tourists alike a reason to explore the area’s growing food scene. With its innovative approach to Japanese cuisine and community-focused ethos, Koi Toy is poised to become a key player in the city’s culinary landscape.
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Originally published on Sydney Morning Herald on 2/20/2026