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Chef's Tasting Menu

Experience the heart and soul of Melbourne at Eureka 89 with our 6-course or signature 8-course tasting menus curated by award-winning Executive Chef Renee Martillano.

(Duration: we recommend 150 to 180-mins)

Inclusion

  • 6-course or signature 8-course tasting
  • Complimentary Melbourne Skydeck access. (Redeemable on the day of dining only)

Seating Times

Every evening 5.30 pm to 7.30 pm

BEVERAGE LIST
BOOK NOW

Chef's Tasting

Experience the heart and soul of Melbourne at Eureka 89 with our 6-course or signature 8-course tasting menus curated by award-winning Executive Chef Renee Martillano.

(Duration: we recommend 150 to 180-mins)

Inclusion

  • 6-course or signature 8-course tasting
  • Complimentary Melbourne Skydeck access. (Redeemable on the day of dining only)

Seating Times

Every evening 5.30 pm to 7.30 pm

BOOK NOW
BEVERAGE LIST

Chef's Tasting

Chef's Tasting

6-course food $200 pp

6-course wine pairing $85 pp

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6-Course Menu

Hiramasa Kingfish

green romesco, horseradish, dashi, buttermilk

Skillogalee Sparkling Riesling NV, Clare Valley SA

 

Hispi Cabbage

celeriac, black garlic, chickpea, bone marrow

Esk Valley Pinot Gris, Hawkes Bay NZ

 

Potato Mille Feuille

mushroom, seaweed kosho, whey, parmesan

Yerinberg “Babyberg” White Blend, Yarra Valley VIC

 

Aquna Murray Cod Ballotine

nori, white miso, squid ink, bottarga

Sartori “Sella Soave” Soave Classico, Verona IT

 

Loddon Valley Lamb

zucchini pesto, yoghurt, shimeji, mint

Voyager Estate “Coastal” Cabernet Sauvignon, Margaret River WA

 

Chocolate Parfait

blackberry, honey, pear, white chocolate

De Bortoli “Noble One” Sémillon, Riverina NSW

Signature Tasting

8-course food $290 pp

8-course wine pairing $140 pp

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8-Course Menu

Royal Miyagi oyster with chef’s selection of condiments to start

Hiramasa Kingfish

dashi, Bloody Shiraz caviar, dill crème, yuzu

Dewazakura “Saku” Sparkling Junmai Sake, Yamagata JPN

 

Hispi Cabbage

celeriac, black garlic, chickpea, bone marrow

Esk Valley Pinot Gris, Hawkes Bay NZ

 

Potato Mille Feuille

truffle, seaweed kosho, gruyère, parmesan

Yerinberg “Babyberg” White Blend, Yarra Valley VIC

 

Aquna Murray Cod Ballotine

nori, verjuice, avruga caviar, bottarga

Sartori “Sella Soave” Soave Classico, Verona IT

 

WA Marron

coconut bisque, kohlrabi, fennel, lemon

Il Palazzo “La Curia Rosé” Sangiovese Blend, Tuscany IT

 

Dry Aged Aylesbury Duck

pear, blackberry, native muntries, gastrique jus

Spinifex “La Cigale” MCG Blend, Barossa Valley SA

 

MB7 Wagyu Striploin

kipfler potato, white balsamic, tendon crisp, parsnip

St Hallett “Blackwell” Shiraz, Barossa Valley SA

 

Chocolate Parfait

white chocolate, whiskey, espresso, honey

your choice from our premium digestive selection

6-Course Chef's Tasting

6-course food $200 pp

6-course wine pairing $85 pp

BOOK NOW

6-Course Menu

Hiramasa Kingfish

green romesco, horseradish, dashi, buttermilk

Skillogalee Sparkling Riesling NV, Clare Valley SA

 

Hispi Cabbage

celeriac, black garlic, chickpea, bone marrow

Esk Valley Pinot Gris, Hawkes Bay NZ

 

Potato Mille Feuille

mushroom, seaweed kosho, whey, parmesan

Yerinberg “Babyberg” White Blend, Yarra Valley VIC

 

Aquna Murray Cod Ballotine

nori, white miso, squid ink, bottarga

Sartori “Sella Soave” Soave Classico, Verona IT

 

Loddon Valley Lamb

zucchini pesto, yoghurt, shimeji, mint

Voyager Estate “Coastal” Cabernet Sauvignon, Margaret River WA

 

Chocolate Parfait

blackberry, honey, pear, white chocolate

De Bortoli “Noble One” Sémillon, Riverina NSW

Signature 8-Course Tasting

8-course food $290 pp

8-course wine pairing $140 pp

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8-Course Menu

Royal Miyagi oyster with chef’s selection of condiments to start

Hiramasa Kingfish

dashi, Bloody Shiraz caviar, dill crème, yuzu

Dewazakura “Saku” Sparkling Junmai Sake, Yamagata JPN

 

Hispi Cabbage

celeriac, black garlic, chickpea, bone marrow

Esk Valley Pinot Gris, Hawkes Bay NZ

 

Potato Mille Feuille

truffle, seaweed kosho, gruyère, parmesan

Yerinberg “Babyberg” White Blend, Yarra Valley VIC

 

Aquna Murray Cod Ballotine

nori, verjuice, avruga caviar, bottarga

Sartori “Sella Soave” Soave Classico, Verona IT

 

WA Marron

coconut bisque, kohlrabi, fennel, lemon

Il Palazzo “La Curia Rosé” Sangiovese Blend, Tuscany IT

 

Dry Aged Aylesbury Duck

pear, blackberry, native muntries, gastrique jus

Spinifex “La Cigale” MCG Blend, Barossa Valley SA

 

MB7 Wagyu Striploin

kipfler potato, white balsamic, tendon crisp, parsnip

St Hallett “Blackwell” Shiraz, Barossa Valley SA

 

Chocolate Parfait

white chocolate, whiskey, espresso, honey

your choice from our premium digestive selection

Vegetarian Menu

Our menus are nut-free.

We can accommodate most dietary requirements advised at the time of booking. With notice, we are able to provide adjustments to cater to your dietary requirements.

Please find below our vegetarian tasting menus.

6-course tasting $200 pp

Signature 8-course tasting $290 pp

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6-Course Vegetarian Menu

Beetroot Tartare

horseradish, buffalo mozzarella, sunflower seeds, seaweed

Skillogalee Sparkling Riesling NV, Clare Valley SA

Hispi Cabbage

celeriac, black garlic, chickpea, beurre blanc

Esk Valley Pinot Gris, Hawkes Bay NZ

Potato Mille Feuille

mushroom, seaweed kosho, whey, parmesan

Yerinberg “Babyberg” White Blend, Yarra Valley VIC

Roasted Leeks

vichyssoise, nori, pumpkin seeds, polonaise

Amisfield Sauvignon Blanc, Central Otago NZ

Eggplant Agnolotti

goat cheese, silken tofu, celery, sunflower seeds

Marnong Estate Pinot Nero, Sunbury VIC

Chocolate Parfait

blackberry, honey, pear, white chocolate

De Bortoli “Noble One” Sémillon, Riverina NSW

8-Course Vegetarian Menu

chef’s kelp pearls accompanied with crème fraiche and blini to start

Beetroot Tartare

horseradish, buffalo mozzarella, sunflower seeds, seaweed

Skillogalee Sparkling Riesling NV, Clare Valley SA

Hispi Cabbage

celeriac, black garlic, chickpea, beurre blanc

Esk Valley Pinot Gris, Hawkes Bay NZ

Potato Mille Feuille

truffle, seaweed kosho, gruyère, parmesan

Yerinberg “Babyberg” White Blend, Yarra Valley VIC

Roasted Leeks

vichyssoise, nori, pumpkin seeds, polonaise

Amisfield Sauvignon Blanc, Central Otago NZ

Heirloom Carrots

sunflower seeds, white miso, verjuice, toasted yeasts

Il Palazzo “La Curia Rose” Sangiovese Blend, Tuscany IT

Parsnip Tagliatelle

pecorino, caramelised milk, amaranth, truffle

Mac Forbes Chardonnay, Yarra Valley VIC

Stracciatella Ravioli

spinach, pesto, aged Comté, basil

Spinifex “La Cigale” MCG Blend, Barossa Valley SA

Chocolate Parfait

white chocolate, whiskey, espresso, honey

your choice from our premium digestive selection