Due to guidelines issued by the Victorian government and the reinstatement of level 3 restrictions across Metropolitan Melbourne, Eureka 89 will be closed until further notice.

Our events team will still be working on limited hours and will continue to take future event enquires via events@eureka89.com.au

Dine with us

6 Course tasting menu

Our 6 course menu is available for reservations each night from 7pm and Sunday lunch.

$140 food only
$220 food & matching wines

6 COURSE TASTING MENUS

4 course tasting menu

From Thursday to Saturday evenings we offer an early seating with bookings from 5:30 to 6pm.
The early sitting is available with our 4 course menu only and has a 2 hour limit

$100 food only
$155 food & matching wines

On Sundays our 4 & 6 course menu’s are available for all sittings

4 COURSE TASTING MENUS

Pricing is per person

Eureka 89 Executive chef

Renee Martillano

With over 20 year’s experience, Renee’s career began as a volunteer in the highly disciplined brigade of international competition chef, judge and vice-captain of the Australian Culinary Team Adrian Tobin in Perth WA. From volunteer to apprentice, and then to the halfway point in her career, Renee finally took hold of the opportunity to compete on the world stage, winning gold over Australia, Singapore, Hong Kong and other countries, in the Salon du Culinaire culinary competition in 2009. Renee then progressed to Chef De Cuisine in a kitchen of 50 chefs at the Perth Convention Centre.

Upon moving to Melbourne in 2011 and tasting what the Melbourne food phenomenon had to offer, and having many options available, Renee joined the team at Eureka 89, excited by the prospects of what this multi-faceted venue had to offer.

As the executive chef of Eureka 89 for the past 5 years Renee has excelled in guiding the team to deliver memorable food experiences for guests visiting the degustation dining room or those attending the many private events. She has been instrumental in bringing the international restaurant guide – Gault and Millau rating from 2 to 3 hats, whilst having the pleasure to work alongside highly recognised guest chefs such as Raymond Capaldi and Robin Wickens amongst others.

Like many great chef’s Renee isn’t restricted by having a favourite dish to cook or eat, but admits fresh produce and modern techniques inspire her design and, as for style – she says those in the know love a dish with a modern look and classic Australian produce.