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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.
6 & 8 course degustations
between 5:30pm & 7.15pm
Altitude Lunch (Sundays only)
between 12:00pm & 1.45pm
Beverages on arrival
Host your next event from the Southern Hemisphere’s highest event space, with a private dining experience prepared by our executive chef.
From 23 March 2024 – Available Saturday & Sunday
YELLOW FIN TUNA
lemon aspen, avocado, horseradish
Deviation Rd Sparkling Rose, Adelaide Hills SA
bonito emulsion, lemon, avruga
Sc Pannell Aromatico, Multi vineyard SA
cime di rapa, grape, pea
Toscolo Montepulciano Abruzzo, Italy
MARGRA LAMB TWO WAYS
cabbage, sunflower seed, blackcurrant
Martingale Cab Sav, Yarra Valley Vic
beetroot and manchego sable, chevre mousse
Coldstream Apple Cider, Yarra Valley Vic
lime, coconut, basil, milk
Palladino Moscato, Asti Italy
6 course food – $190pp
6 course wine pairing – $80pp
Menu and wines subject to change
mushroom, black garlic, alliums
Chalmers Vermentino, Heathcote Vic
fennel, desert lime, norikosho
Finca La Moras Chardonnay, San Juan Argentina
8 course food – $240pp
8 course wine pairing – $110pp
Hiramasa King fish, fingerlime, buttermilk, citrus kosho
Textures of potato, black garlic, leeks, allium oil
18 hour slow roasted pumpkin, black garlic, seeds, comte cream.
Beef Fillet, spelt, roasted onion, mustard jus
Koji Brined Chicken Breast, shimeji, pickled grapes, albufera sauce
Strawberry Cremeux, gingerbread, yuzu curd
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
Menu subject to change
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.
© 2024 Eureka 89.