Discover innovative dining

By Jaci Hicken

Jun 6, 2025

Junction head chef Cameron Kydd. Photo by Cindy Power

CAMERON KYDD’S CULINARY JOURNEY HAS TAKEN HIM FROM HIS HOMETOWN OF KYABRAM TO MELBOURNE AND BENDIGO, BEFORE BECOMING THE HEAD CHEF AT JUNCTION.

Hold tight - we’re checking permissions before loading more content

“I came back and was sous chef for a few years at Junction, and for the last eight months I have been the head chef here,” Cameron said.

“It is a really good place to work, we have a good team, and I get lots of freedom with the menu and food that we cook.”

At Junction, Cameron and his team regularly update their menu, offering innovative dishes alongside quality steaks.

“We try to be different,” he said.

“I like to try and be that point of difference and give guests something new to try.”

The restaurant offers à la carte dining, Thursday to Sunday and a seven-course set menu on Friday and Saturday nights.

“We have something in every sort of price range, but always the best quality,” Cameron said of their steak selection.

“We love working with beef, especially because Australian beef is so good.”

The restaurant’s dry-ageing fridge, acquired last year, allows them to age beef for at least three weeks and duck for up to seven days.

Junction will always have at least three cuts of steak on the menu with different marbling scores and price points.

As the cooler months approach, Cameron will add braising dishes to the menu, including a lamb shoulder that’s perfect for sharing among four.

You will find unique dishes on Junction’s menu, including zucchini blossoms with goat feta and corn espuma, scallops with tom yum and nori, freshly shucked oysters, Skull Island prawns with squid ink fettuccine, and What’s On’s favourite dessert — a chocolate stone with passionfruit sorbet.

Over winter, Junction is hosting Pasta E Vino on Saturdays and Sundays from noon to 3pm.

You can choose one of two pasta dishes, paired with a glass of carefully selected wine, for $30.