3 Grains Yarraville

A red heart with a black banner across it that reads 'Healthy Pizza' in stylized text.
 

Bringing Roman-style pizza, fresh pasta and chilled vibes to the heart of Yarraville Village

Pop in for a laid-back meal, grab takeaway with friends, or order online.
There’s always something delicious waiting at 3 GRAINS Yarraville.

 
Book a Table
Order Online
 

Our Menus

At 3 GRAINS Yarraville, we’re all about pizza that makes you feel good - Roman-style, with a healthy twist.

Our bases are handcrafted from three organic, stone-ground grains and slow-fermented over 72 hours using the traditional Roman method. The result? Light, crispy, flavour-packed pizza that’s easy to digest and hard to forget. Topped with fresh, seasonal ingredients and served with a side of warm hospitality, it’s comfort food done right.

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PIZZA PARTIES

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LET'S CELEBRATE

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Made to share & easy to love

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PIZZA PARTIES - LET'S CELEBRATE - Made to share & easy to love -

 

Host your next event with us

Yarraville our new pizzeria is perfect for private events of up to 35 guests.

We offer flexible sharing menus and drinks packages, with the option to tailor a package to suit your group. With gluten-free, vegetarian and vegan options available, everyone at the table can enjoy a slice.

Let's Celebrate

Find Us

20 Ballarat Street, Yarraville | (03) 9689-9788

Monday - Thursday 5pm-9pm
Friday-Saturday 11:30am-2:30pm | 4pm-10pm
Sunday 11:30am-2:30pm | 4pm-9pm

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From wild-caught prawns and spicy N’duja to creamy ricotta and tangy gorgonzola, our toppings are chosen to celebrate big flavours and fresh produce. Whether you like it simple, bold, or a little bit daring, there’s a pizza with your nam
There’s nothing like pizza fresh from the oven, a glass of wine in hand, and good company around the table. Dine in with us at 3 GRAINS and enjoy Roman-style pizza the way it’s meant to be, hot, fresh, and straight to your table. 🍕🍷
At 3 GRAINS, pizza is more than just comfort food. Our bases are handcrafted from organic wheat, wholemeal spelt and rye, then slow-fermented for three days to create a crust that’s light, crisp and easier to digest. High in fibre and protein,