Celebrate Melbourne Cup on Tuesday 7th November with a premium lunch experience created by Head Chef Alex Prichard.
Sonoma Bread, Alto Olive Oil & Olsson’s Sea Salt
Yellowfin Tuna & Calabrian chilli Crostini
Calamari Saint Andrea
Ink Calamarata, Blue Swimmer Crab & Basil
Charcoal Grilled Murray Cod & Oregano Butter
Roasted Kurobuta Pork Neck & Tomato Bagna Cauda
Insalata Terzini, Moonacres’ Leaves, Sharp Lemon Dressing & Oregano
Purée di Patate Potato & Olive Oil Mash
A Selection of Petit Fours
Presented by Veuve Clicquot.
$250 per person + BF
Beverage charged on consumption
Please note: each area will have your own flat screen TV set up to watch the race from the comfort of your own table.