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EUREKA 89 DINING ROOM

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.

Eureka 89 offers evening dining from Monday to Sunday and Sunday afternoons for lunch service – subject to availability.

SEATING TIMES

6 & 8 course degustations

between 5:30pm & 7.15pm

Altitude Lunch (Sundays only) 

between 12:00pm & 1.45pm

Make Your Reservation

DINING UPGRADES

Celebratory cakes

Beverages on arrival

Floral arrangements

Proposal package

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PRIVATE EVENTS

Host your next event from the Southern Hemisphere’s highest event space, with a private dining experience prepared by our executive chef.

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SPECIAL EVENTS

Altitude Lunch
Available Sundays

From 23 March 2024 – Available Saturday & Sunday

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YELLOW FIN TUNA

lemon aspen, avocado, horseradish

Deviation Rd Sparkling Rose, Adelaide Hills SA

 

CARROT TAGLIATELLE

bonito emulsion, lemon, avruga

Sc Pannell Aromatico, Multi vineyard SA

 

RANNOCH QUAIL

cime di rapa, grape, pea

Toscolo Montepulciano Abruzzo, Italy

 

MARGRA LAMB TWO WAYS

cabbage, sunflower seed, blackcurrant

Martingale Cab Sav, Yarra Valley Vic

 

CHEESE

beetroot and manchego sable, chevre mousse

Coldstream Apple Cider, Yarra Valley Vic

 

STRAWBERRY

lime, coconut, basil, milk

Palladino Moscato, Asti Italy

 

6 course food – $190pp

6 course wine pairing – $80pp

 

VEGETARIAN MENU

Menu and wines subject to change

YELLOW FIN TUNA

lemon aspen, avocado, horseradish

Deviation Rd Sparkling Rose, Adelaide Hills SA

 

CARROT TAGLIATELLE

bonito emulsion, lemon, avruga

Sc Pannell Aromatico, Multi vineyard SA

 

POTATO TEXTURES

mushroom, black garlic, alliums

Chalmers Vermentino, Heathcote Vic

 

W.A. MARRON

fennel, desert lime, norikosho

Finca La Moras Chardonnay, San Juan Argentina

 

RANNOCH QUAIL

cime di rapa, grape, pea

Toscolo Montepulciano Abruzzo, Italy

 

MARGRA LAMB TWO WAYS

cabbage, sunflower seed, blackcurrant

Martingale Cab Sav, Yarra Valley Vic

 

CHEESE

beetroot and manchego sable, chevre mousse

Coldstream Apple Cider, Yarra Valley Vic

 

STRAWBERRY

lime, coconut, basil, milk

Palladino Moscato, Asti Italy

 

8 course food – $240pp

8 course wine pairing – $110pp

 

VEGETARIAN MENU

Menu and wines subject to change

CHOICE ENTREE

Hiramasa King fish, fingerlime, buttermilk, citrus kosho

or

Textures of potato, black garlic, leeks, allium oil

 

CHOICE MAINS

18 hour slow roasted pumpkin, black garlic, seeds, comte cream.

or

Beef Fillet, spelt, roasted onion, mustard jus

or

Koji Brined Chicken Breast, shimeji, pickled grapes, albufera sauce

 

CHOICE DESSERTS

Strawberry Cremeux, gingerbread, yuzu curd

or

Chocolate Tart, passionfruit, salted caramel

 

YOUR ALTITUDE LUNCH ALSO INCLUDES

Melbourne Skydeck Voyager Experience Theatre and The Thrill-Seeking Edge Experience

 

Adult – $130pp

Child (2-12 years) – $60pp

 

CHILDREN’S MENU

Menu subject to change

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.