The Melba experience is a combination of ingredients - fresh produce, bountiful seafood, a myriad of cuisines to choose from, smiling, skilful chefs creating dishes with flair in an ambient, relaxed atmosphere. All reasons why Melba’s popularity and reputation continues to grow.
Select from a range of dishes from our à la carte menu below.


Five spiced duck broth $15
with duck dumplings, micro vegetables and petite Asian herbs

Country style ciabatta (V) $14
Fermented black garlic smeared ciabatta, served with wild rocket, sundried tomatoes, olives aged grana padano and extra virgin olive oil

Local Victorian burrata (V) $26
Heirloom tomatoes, olive candy, asparagus basil micro cake, duo of beet root, macadamia and roquet emulsion

Jamon de Serrano with smoked ham hock croquette $24
with shaved pecorino, artichoke fritti, mastic compressed melon, pickles and spiced saffron aioli

Salt and Szechuan pepper calamari $23
served with green papaya & coriander salad, crispy shallots, nori, squid ink wafer and kaffir lime and coconut sauce

Rosemary and garlic marinated grilled jumbo prawn $29
with avocado and charred corn salsa, wild garlic cream, calamansi lime curd


Angel hair pasta with chilli and garlic smeared king prawn and crab meat $37
Bruised cherry tomato, cauliflower florets and puree, chilli, preserved lemon and extra virgin olive oil

Wild mushroom and truffle risotto (V) $30
Pan-fried porcini, baby vegetables, shaved parmesan and truffle essence

Pan-fried, crispy-skinned, wild barramundi $36
Yarra Valley micro vegetable, potato fondant, artichoke cream, braised fennel, burnt orange and anchovy cream

Milawa corn-fed chicken breast and crispy skin $36
Wild mushroom ragout, marinated sultana grapes, Kipfler potato meuniere, texture of heirloom carrots and ver jus

Slow cooked pork belly $34
Robs black pudding, wild morello cherry jam, shimeji mushrooms, poached rhubarb, pork floss, mace and ginger glaze

Twice cooked Victorian lamb shoulder $36
Warm grain and lentil salad, glazed baby vegetables, herb potato puree, roasted heirloom micro vegetables and minted jus


Please choose one grill item, one side dish and one sauce

Gippsland fresh Black Angus tenderloin 200g, aged 75 days $38
Victorian rack of lamb four point $44
Milawa corn-fed chicken breast 250g $36
Prime rib of beef on the bone 400g $45


Red wine jus, pink and black peppercorn, black truffle, café de Paris butter, salsa verde


Chunky fries with rosemary salt and aioli $8
Creamy mash potato with fine herbs (V) $9
Buttered vegetables (V) $10
House salad with dressing (V) $10
Slow-cooked marinated portobello mushroom with rocket pesto and crumbled Yarra Valley fetta (V) $10


Belgian bittersweet chocolate truffle torte (V) $17
24-carat gold leaf, mandarin crème, dehydrated raspberry crisp, orange jujubes

Wild berry “knickerbocker glory” sundae (V) $15
Pastry cream, jelly, sorbet, chantilly cream, berry crumble and popping candy

Lemon brulee tart (V) $18
Clotted cream, lime sorbet, candied lemon, raspberry meringue, vanilla bean and lemon trickle

Apple and sticky date pudding (V) $18
Warm pink salt caramel sauce, apple compote and crisp, vanilla bean ice-cream

Assiette de chocolat (V) $12
Chef’s selection of 3 signature mini chocolate desserts

Seasonal fruit platter with berry sorbet (V) $20

Artisan Victorian cheese selection (V) $27
served with muscatel grapes, quince paste, bread and crackers


Grilled or battered fish with garden salad and chips or vegetables $15
Pasta bolognaise served with garden salad $15
Grilled or crumbed chicken tenderloin with garden salad and chips or vegetables $15
Ham and cheese toasted sandwich with garden salad and chips $13
Kid’s sausage with mash and vegetables $15
Mini cheese beef burger served with fries $15
Fresh fruit salad with sorbet (V) $9
The humble meringue (V) $10
An Eton mess of wild berries, lemon curd, meringue, strawberry ice-cream and berry jelly
Ice cream sundae with Hundreds and Thousands, chocolate fudge and nuts (V) $10


Monday to Thursday – from 12 noon till 6pm
Friday to Sunday – from 12 noon till 5pm

Monday to Thursday – 6pm till 10.30pm
Friday & Saturday – 5pm till 1am
Sunday – 5pm till 10.30pm

Pricing for à la carte menu is final and cannot be used in conjunction with any promotion or discounts. Menus are subject to change without notice. Please advise us if you have any dietary requirements. Bookings are essential.


For more information and to make a booking, please email rest.res@langhamhotels.com or call 1800 641 107.