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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.

Our guests can enjoy our 5 or 7 course chef tasting menu’s on Wednesday to Sundays evenings.

We also offer a 4 course set menu on Sunday lunch.

EARLY SEATING

5 course chef’s tasting menu

5:30pm – 6:00pm seatings

(approx 2.5 hour seating time)

LATE SEATING

7 course chef’s tasting menu

7:00pm – 8:00pm seatings

(approx. 3.5hr seating time)

SUNDAY LUNCH

4 course set lunch menu

12pm – 12:30 seatings

(approx. 2hr seating time)

SPANNER CRAB

mussel, kohlrabi, wasabi

Fairbank Ancestral Sparkling Rose 2019, Sutton Grange

 

CELERIAC

almond, black garlic, kombu

Shadowfax Gerwurtztraminer 2019, Macedon Ranges

 

SOUTHERN RANGES BEEF

onion, bone marrow, mushroom

Chalmers Nero D’Avola 2019, Heathcote

 

DESSERT & CHEESE SERVED TOGETHER TO TABLE

TEXTURES OF APPLE

Apple, muscovado, chocolate, milk

 

CHEESE

Cheese plate, muscatel, lavosh

Sommelier selection

 

VEGETARIAN OPTION

 

$140 PER PERSON

+ $65 optional matching wines

Menu and wines subject to change

SPANNER CRAB

mussel, kohlrabi, wasabi

Fairbank Ancestral Sparkling Rose 2019, Sutton Grange

 

CELERIAC

almond, black garlic, kombu

Shadowfax Gerwurtztraminer 2019, Macedon Ranges

 

MURRAY COD

cauliflower, roasted laver, buttermilk

Lethbridge ‘Modo’ Bianco 2019, Bellarine Peninsula

 

MACEDON RANGES DUCK

beetroot, rhubarb, alliums

Giant Steps Pinot 2019, Yarra Valley

 

SOUTHERN RANGES BEEF

onion, bone marrow, mushroom

Chalmers Nero D’Avola 2019, Heathcote

 

DESSERT & CHEESE SERVED TOGETHER TO TABLE

TEXTURES OF APPLE

Apple, muscovado, chocolate, milk

 

CHEESE

Cheese plate, muscatel, lavosh

Sommelier selection

 

VEGETARIAN OPTION

 

$180 PER PERSON

+ $90 optional matching wines

Menu and wines subject to change

SPANNER CRAB

mussel, kohlrabi, wasabi

 

SOUTHERN RANGES BEEF

onion, bone marrow, mushroom

 

TEXTURES OF APPLE

Apple, muscovado, chocolate, milk

 

CHEESE

Cheese plate, muscatel, lavosh

 

VIEW THE CHILDREN’S LUNCH MENU

 

$120 PER PERSON

(CHILDREN’S MENU $60)

 

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.