Chef’s Tasting Menu
Experience the heart and soul of Melbourne at Eureka 89 with 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 or 8-course chef’s tasting
- Complimentary Melbourne Skydeck access. (Redeemable on the day of dining only)
Seating Times
Chef's Tasting
Experience the heart and soul of Melbourne at Eureka 89 with 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
Chef's Tasting
Please note our new tasting menu launches from 17 March 2025 onwards.
6-Course Chef's Tasting
6-course food $200 pp
6-course wine pairing $85 pp
Current 6-Course Chef’s Tasting Menu
Scallop Crudo
buttermilk, kaffir lime kosho, nashi pear, daikon
Sartori Prosecco NV, Verona IT
Celeriac Cannelloni
black garlic, toasted seeds emulsion, parmesan, whey
Deviation Rd “Altair” Sparkling Rosé, Adelaide Hills SA
Heirloom Beetroot
mille feuille, milk cheese, white balsamic, horseradish
Tarrawarra Marsanne Rousanne Viognier, Yarra Valley VIC
Southern Ranges Duck
red cabbage, griottine cherries, salt bush, umeboshi
Soul Growers Counoise Carignan, Barossa Valley SA
Wagyu Beef Short Rib
kipfler, wattleseed, soy glazed mushroom, parsnip
Kalleske “Moppa” Shiraz, Barossa Valley SA
Caramelised Apple
parfait, dark chocolate, pickled blackberries, passionfruit
Sparkling Shiraz, Langhorne Creek SA
New 6-Course Chef’s Tasting Menu
Hiramasa Kingfish
green romesco, horseradish, dashi, buttermilk
Skillogalee Sparkling Riesling NV, Clare Valley SA
Sugar Loaf Cabbage
celeriac, black garlic, chickpea emulsion, bone marrow
Esk Valley Pinot Gris, Hawkes Bay NZ
Potato Mille Feuille
mushroom, seaweed kosho, whey, parmesan
Yerinberg “Babyberg” White Blend, Yarra Valley VIC
Murray Cod Ballotine
toasted nori, white miso, avruga caviar, bottarga
Sartori “Sella Soave” Soave Classico, Verona IT
Loddon Valley Lamb
zucchini pesto, yoghurt cream, shimeji, mint
Voyager Estate “Coastal” Cabernet Sauvignon, Margaret River WA
Chocolate Parfait
caramelised white chocolate, whiskey fluid gel, berry gastrique, honey
De Bortoli “Noble One” Sémillon, Riverina NSW
Signature 8-Course Tasting
8-course food $290 pp
8-course wine pairing $140 pp
Current 8-Course Chef's Tasting Menu
Scallop Crudo
buttermilk, kaffir lime kosho, nashi pear, daikon
Sartori Prosecco NV, Verona IT
Celeriac Cannelloni
black garlic, toasted seeds emulsion, parmesan, whey
Deviation Rd “Altair” Sparkling Rosé, Adelaide Hills SA
Heirloom Beetroot
mille feuille, milk cheese, white balsamic, horseradish
Tarrawarra Marsanne Rousanne Viognier, Yarra Valley VIC
Tiger Prawn
fennel barigoule, lemongrass, coconut bisque, tamarind glaze
Kumeu River Pinot Gris, Auckland NZ
Murray Cod
bonito veloute, apple vierge, toasted nori, lemon aspen
Chalmers Greco, Heathcote VIC
Southern Ranges Duck
red cabbage, griottine cherries, salt bush, umeboshi
Soul Growers Counoise Carignan, Barossa Valley SA
Wagyu Beef Short Rib
kipfler, wattleseed, soy glazed mushroom, parsnip
Kalleske “Moppa” Shiraz, Barossa Valley SA
Caramelised Apple
parfait, dark chocolate, pickled blackberries, passionfruit
Sparkling Shiraz, Langhorne Creek SA
New Signature 8-Course Tasting Menu
Royal Miyagi oyster with chef’s selection of condiments to start
Hiramasa Kingfish
green romesco, horseradish, dashi, buttermilk
Dewazakura “Saku” Sparkling Junmai Sake, Yamagata JPN
Sugar Loaf Cabbage
celeriac, black garlic, chickpea emulsion, bone marrow
Esk Valley Pinot Gris, Hawkes Bay NZ
Potato Mille Feuille
mushroom, seaweed kosho, whey, parmesan
Yerinberg “Babyberg” White Blend, Yarra Valley VIC
Murray Cod Ballotine
toasted nori, white miso, avruga caviar, bottarga
Sartori “Sella Soave” Soave Classico, Verona IT
W.A. Marron
kohlrabi, coconut bisque, fennel pollen, pickled samphire
Il Palazzo “La Curia Rosé” Sangiovese Blend, Tuscany IT
Dry Aged Duck
pear, blackberry, native muntries, gastrique jus
Spinifex “La Cigale” MCG Blend, Barossa Valley SA
MBS6+ Wagyu Striploin
kipfler potato, white balsamic, pickled mustard, glazed parsnip
St Hallett “Blackwell” Shiraz, Barossa Valley SA
Chocolate Parfait
caramelised white chocolate, whiskey fluid gel, berry gastrique, honey
your choice from our premium digestive selection
6-Course Chef's Tasting
6-course food $200 pp
6-course wine pairing $85 pp
Current 6-Course Chef’s Tasting Menu
Scallop Crudo
buttermilk, kaffir lime kosho, nashi pear, daikon
Sartori Prosecco NV, Verona IT
Celeriac Cannelloni
black garlic, toasted seeds emulsion, parmesan, whey
Deviation Rd “Altair” Sparkling Rosé, Adelaide Hills SA
Heirloom Beetroot
mille feuille, milk cheese, white balsamic, horseradish
Tarrawarra Marsanne Rousanne Viognier, Yarra Valley VIC
Southern Ranges Duck
red cabbage, griottine cherries, salt bush, umeboshi
Soul Growers Counoise Carignan, Barossa Valley SA
Wagyu Beef Short Rib
kipfler, wattleseed, soy glazed mushroom, parsnip
Kalleske “Moppa” Shiraz, Barossa Valley SA
Caramelised Apple
parfait, dark chocolate, pickled blackberries, passionfruit
Sparkling Shiraz, Langhorne Creek SA
New 6-Course Chef’s Tasting Menu
Hiramasa Kingfish
green romesco, horseradish, dashi, buttermilk
Skillogalee Sparkling Riesling NV, Clare Valley SA
Sugar Loaf Cabbage
celeriac, black garlic, chickpea emulsion, bone marrow
Esk Valley Pinot Gris, Hawkes Bay NZ
Potato Mille Feuille
mushroom, seaweed kosho, whey, parmesan
Yerinberg “Babyberg” White Blend, Yarra Valley VIC
Murray Cod Ballotine
toasted nori, white miso, avruga caviar, bottarga
Sartori “Sella Soave” Soave Classico, Verona IT
Loddon Valley Lamb
zucchini pesto, yoghurt cream, shimeji, mint
Voyager Estate “Coastal” Cabernet Sauvignon, Margaret River WA
Chocolate Parfait
caramelised white chocolate, whiskey fluid gel, berry gastrique, honey
De Bortoli “Noble One” Sémillon, Riverina NSW
Signature 8-Course Tasting
8-course food $290 pp
8-course wine pairing $140 pp
Current 8-Course Chef's Tasting Menu
Scallop Crudo
buttermilk, kaffir lime kosho, nashi pear, daikon
Sartori Prosecco NV, Verona IT
Celeriac Cannelloni
black garlic, toasted seeds emulsion, parmesan, whey
Deviation Rd “Altair” Sparkling Rosé, Adelaide Hills SA
Heirloom Beetroot
mille feuille, milk cheese, white balsamic, horseradish
Tarrawarra Marsanne Rousanne Viognier, Yarra Valley VIC
Tiger Prawn
fennel barigoule, lemongrass, coconut bisque, tamarind glaze
Kumeu River Pinot Gris, Auckland NZ
Murray Cod
bonito veloute, apple vierge, toasted nori, lemon aspen
Chalmers Greco, Heathcote VIC
Southern Ranges Duck
red cabbage, griottine cherries, salt bush, umeboshi
Soul Growers Counoise Carignan, Barossa Valley SA
Wagyu Beef Short Rib
kipfler, wattleseed, soy glazed mushroom, parsnip
Kalleske “Moppa” Shiraz, Barossa Valley SA
Caramelised Apple
parfait, dark chocolate, pickled blackberries, passionfruit
Sparkling Shiraz, Langhorne Creek SA
New Signature 8-Course Tasting Menu
Royal Miyagi oyster with chef’s selection of condiments to start
Hiramasa Kingfish
green romesco, horseradish, dashi, buttermilk
Dewazakura “Saku” Sparkling Junmai Sake, Yamagata JPN
Sugar Loaf Cabbage
celeriac, black garlic, chickpea emulsion, bone marrow
Esk Valley Pinot Gris, Hawkes Bay NZ
Potato Mille Feuille
mushroom, seaweed kosho, whey, parmesan
Yerinberg “Babyberg” White Blend, Yarra Valley VIC
Murray Cod Ballotine
toasted nori, white miso, avruga caviar, bottarga
Sartori “Sella Soave” Soave Classico, Verona IT
W.A. Marron
kohlrabi, coconut bisque, fennel pollen, pickled samphire
Il Palazzo “La Curia Rosé” Sangiovese Blend, Tuscany IT
Dry Aged Duck
pear, blackberry, native muntries, gastrique jus
Spinifex “La Cigale” MCG Blend, Barossa Valley SA
MBS6+ Wagyu Striploin
kipfler potato, white balsamic, pickled mustard, glazed parsnip
St Hallett “Blackwell” Shiraz, Barossa Valley SA
Chocolate Parfait
caramelised white chocolate, whiskey fluid gel, berry gastrique, honey
your choice from our premium digestive selection
Vegetarian Menu
We are happy to cater for dietaries provided prior to dining date. Please find below our new vegetarian chef’s tasting menus.
6-course tasting $200 pp
Signature 8-course tasting $290 pp
6-Course Chef’s Tasting Vegetarian Menu
Beetroot Tartare
horseradish crème, mozzarella sphere, sunflower seeds, seaweed crumble
Skillogalee Sparkling Riesling NV, Clare Valley SA
Sugar Loaf Cabbage
celeriac, black garlic, chickpea emulsion, 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 reduction, toasted nori, pumpkin seeds crumble
Amisfield Sauvignon Blanc, Central Otago NZ
Eggplant Agnolotti
silken tofu, celery root, goat cheese, sunflower
Marnong Estate Pinot Nero, Sunbury VIC
Chocolate Parfait
caramelised white chocolate, whiskey fluid gel, berry gastrique, honey
De Bortoli “Noble One” Sémillon, Riverina NSW
Signature 8-Course Tasting Vegetarian Menu
chef’s kelp pearls accompanied with crème fraiche and blini to start
Beetroot Tartare
horseradish crème, mozzarella sphere, sunflower seeds, seaweed crumble
Skillogalee Sparkling Riesling NV, Clare Valley SA
Sugar Loaf Cabbage
celeriac, black garlic, chickpea emulsion, 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 reduction, toasted nori, pumpkin seeds crumble
Amisfield Sauvignon Blanc, Central Otago NZ
Elements of Carrots
sunflower seed, white miso, verjuice, toasted yeasts
Il Palazzo “La Curia Rose” Sangiovese Blend, Tuscany IT
Parsnip Tagliatelle
truffle pecorino cream, caramelised milk, amaranth
Mac Forbes Chardonnay, Yarra Valley VIC
Stracciatella Ravioli
spinach, pesto cream, aged Comté, fried basil
Spinifex “La Cigale” MCG Blend, Barossa Valley SA
Chocolate Parfait
caramelised white chocolate, whiskey fluid gel, berry gastrique, honey
your choice from our premium digestive selection