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Chef's Tasting Menu

Discover one of the most refined restaurant experiences in Melbourne with Eureka 89’s signature degustation offering. Choose between a 6-course or 8-course Chef’s Tasting menu, thoughtfully curated by award-winning Executive Chef Renee Martillano.

With a focus on seasonal ingredients and local Victorian and Australian producers, Renee’s ever-evolving menus highlight the richness of modern Australian cuisine, making Eureka 89 a standout among restaurants in Melbourne. 

Perfect for a special restaurant dinner, a memorable dinner in the city, or simply indulging in the best of Melbourne dining, this experience is designed to impress from the first bite to the final course. 

Inclusion

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

* 8-course tasting available until 2nd June 2026. New signature 6-course Tasting menu launching 2nd June 2026.

Availability

Tuesday to Sunday evening 5.45 pm to 7.45 pm

Reservations are allocated 150 minutes for 6-course chef’s tasting menu and 180 minutes for signature 8-course tasting menu. We cannot hold tables longer than this duration should the attending guests run later than their scheduled arrival time. 

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BEVERAGE LIST

Chef's Tasting

Discover one of the most refined restaurant experiences in Melbourne with Eureka 89’s signature degustation offering. Choose between a 6-course or 8-course Chef’s Tasting menu, thoughtfully curated by award-winning Executive Chef Renee Martillano.

With a focus on seasonal ingredients and local Victorian and Australian producers, Renee’s ever-evolving menus highlight the richness of modern Australian cuisine, making Eureka 89 a standout among restaurants in Melbourne. 

Perfect for a special restaurant dinner, a memorable dinner in the city, or simply indulging in the best of Melbourne dining, this experience is designed to impress from the first bite to the final course. 

Inclusion

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

Availability

Every evening 5.30 pm to 7.30 pm

Reservations are allocated 150 minutes for 6-course chef’s tasting menu and 180 minutes for signature 8-course tasting menu. We cannot hold tables longer than this duration should the attending guests run later than their scheduled arrival time. 

BOOK NOW
BEVERAGE LIST

SET MENU

 

Chef’s Tasting

Our menus are nut-free and all meat products used are certified halal. We can accommodate most dietary requirements, so please inform our team at the time of booking.

NEW Signature 6-course menu 

6-course menu

Signature 8-course menu

6-course wine pairing

Signature 8-course wine pairing

$240 pp

$200 pp

$290 pp

+ $85 pp

+ $140 pp

NEW Signature 6-course menu $240 (available June 2nd)

6-course menu $200 pp

Signature 8-course menu $290 pp

6-course wine pairing +$85 pp

Signature 8-course wine pairing +$140 pp

NEW Signature 6-Course Menu

Available from 2nd June 2026

Yellowfish Tuna

smoked roe emulsion, jalapeno, soused fennel

Majella ‘Minuet’ NV, Coonawarra SA

 

Truffled Confit Leeks

potato, buttermilk, puffed quinoa

Mitolo ‘Jester’ Vermentino, Mclaren Vale SA

 

Poached Lobster

kohlrabi, nori mustard, bouillabaisse

Phillip Shaw ‘The Architect’ Chardonnay, Orange NSW

 

Roasted Quail

celery root, hispi cabbage, white miso

Yerring Station ‘Village’ Pinot Noir, Yarra Valley VIC

 

Wagyu Beef Short Rib MB5

onion textures, caper remoulade, mushroom XO

Hentley Farm Shiraz, Barossa Valley SA

 

Passionfruit Gateau

coconut & lime sable, mandarin caviar, basil

La Gioiosa Moscato, Veneto IT

Menu and wines subject to change

NEW Signature 6-Course Vegetarian Menu

Available from 2nd June 2026

Pickled Watermelon

rhubarb, jalapeno, horseradish cream

Majella ‘Minuet’ NV, Coonawarra SA

Truffled Confit Leeks

potato, buttermilk, puffed quinoa

Mitolo ‘Jester’ Vermentino, McLaren Vale SA

Macerated Capsicum

mozzarella spheres, olive pangrattato, balsamic

Phillip Shaw ‘The Archietect’ Chardonnay, Orange NSW

Celeriac Mille-feuille

gruyere cream, black garlic, whey

Yering Station ‘Village’ Pinot Noir, Yarra Valley VIC

Stracciatella Agnolotti 

pumpkin, beurre monte, sage crisps

Hentley Farm Shiraz, Barossa Valley SA

Passionfruit Gateau

coconut & lime sable, mandarin caviar, basil

La Gioiosa Moscato, Veneto IT

Menu and wines subject to change

6-Course Menu

Available until 1st June 2026

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

6-Course Vegetarian Menu

  Available until 1st June 2026

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

Signature 8-Course Menu

Available until 1st June 2026

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

Signature 8-Course Vegetarian Menu

Available until 1st June 2026

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