Celebrate Melbourne Cup on Tuesday 3rd November with a premium lunch experience created by Head Chef Alex Prichard.
Sonoma Bread, Alto Olive Oil & Olsson’s Sea Salt
Pane Fritti, Geraldton Wax Leaf & Yarra Valley Smoked Salmon Roe
Burraduc Farm Buffalo Mozzarella, David Blackmore Wagyu Bresaola & Eggplant Fritti
Charcoal Roasted Arcadia Spatchcock & Parsons Nose, Wild Greens & Broad Beans
Local Sand Whiting, Asparagus, Kelp Butter & Fragrant Brodo
Agnolotti, Jerusalem Artichoke & Porcini Brodo
Sautéed Boon Luck Farm Organic Greens & Fermented Chilli
Radicchio & Rocket with Sharp Lemon Dressing
Rosemary Pavlova, Pink Passionfruit & Rose Geranium
$250PP + BF
Beverage charged on consumption
Please note: bookings are for tables of 8 guests only, which includes your own flat screen TV in the area to watch the race from the comfort of your own table.
Promoting Covid safe dining.
Enjoy additional luxe items on the day by adding them to your menu.
East 33 Sydney Rock Oysters Served with Meyer Lemon Granita 6.50ea
Black Pearl Beluga Caviar 30g 500
Whole Local Lobsters, Hand Rolled Spaghetti, Sauce Vin Jaune 400
Please note: supplemento menu will be charged on consumption on the day.Book Now