FIND OUT MORE
In a city that thrives on food, wine & culture, there are few better places to experience the heart and soul of Melbourne than the Eureka 89 dining room. Towering 300 metres above sea level, enjoy breathtaking views of Melbourne whilst indulging in our chefs tasting menus curated by award-winning Executive Chef, Renee Martillano.
Renee’s ever-changing chef’s tasting menus adapt to seasons, working closely with local Victorian & Australian producers to deliver modern Australian menus committed to showcasing the best seasonal produce available.
Our guests can enjoy our 4 or 6 course chef tasting menu’s on Wednesday to Sundays evenings.
We also offer a 3 course set menu on Sunday lunch.
4/5 course chef’s tasting menu
5:30pm – 6:00pm seatings
(approx 2.5 hour seating time)
6/7 course chef’s tasting menu
7:00pm – 8:30pm seatings
(approx. 3hr seating time)
3 course set lunch menu
12pm – 12:30 seatings
(approx. 2hr seating time)
PLEASE NOTE THE LAST SEATING FOR THIS MENU IS ON THE 1ST OF AUGUST 2021
sweet ginger, apple, fennel pollen
Arras Blanc de Blancs NV, Pipers River TAS
carrots, mead, muntari berries
Stonier Pinot Noir 2019, Yarra Valley VIC
SOUTHERN RANGES BEEF
confit shallots, pea cream, beef dashi
Ministry of Clouds Tempranillo, Grenache 2018, McLaren Vale SA
meringue, honeycomb, lemon myrtle
VIEW 4 COURSE VEGETARIAN OPTION
$120 PER PERSON
+ $65 optional matching wines
Menu and wines subject to change
tamarind, miso, lovage
Crittenden Peninsula Chardonnay, Mornington Peninsula VIC
DUTCH CREAM POTATO
cauliflower, yeast, smoked egg yolk
Voyager Estate Chenin Blanc 2018, Margaret River WA
VIEW 6 COURSE VEGETARIAN OPTION
$160 PER PERSON
+ $90 optional matching wines
roasted baby cos, malt, thyme, garlic roasted potatoes
VIEW THE CHILDRENS LUNCH MENU
$100 PER PERSON
Menu subject to change
PLEASE NOTE THIS MENU STARTS FROM THE 4TH OF AUGUST 2021
mussel, kohlrabi, wasabi
Fairbank Ancestral Sparkling Rose 2019, Sutton Grange
almond, black garlic, kombu
Shadowfax Gerwurtztraminer 2019, Macedon Ranges
onion, bone marrow, mushroom
Chalmers Nero D’Avola 2019, Heathcote
DESSERT & CHEESE SERVED TOGETHER TO TABLE
TEXTURES OF APPLE
Apple, muscovado, chocolate, milk
Cheese plate, muscatel, lavosh
$140 PER PERSON
cauliflower, roasted laver, buttermilk
Lethbridge ‘Modo’ Bianco 2019, Bellarine Peninsula
MACEDON RANGES DUCK
beetroot, rhubarb, alliums
Giant Steps Pinot 2019, Yarra Valley
$180 PER PERSON
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.
© 2021 Eureka 89.