MELBA HARVEST DINNER BUFFET IN JULY, AUGUST & SEPTEMBER 2019
Melba Restaurant is sharing with guests the provenance of the restaurant’s hero ingredients with its Season’s Harvest concept, the perfect platform to showcase Victoria’s local produce and sensational beef, fish and fruit from interstate. Diners will be able to see where many of the ingredients come from by reading the labels at Melba’s open kitchen and all of Melba’s team members have learned where ingredients are grown or reared and are able to talk to diners about different areas of Victoria.
Let Melba take you on a tour around Victoria’s best locations from Monday through till Sunday.
From the sea of Mornington Peninsula & King Valley
Port Phillip Bay black mussels and calamari flash seared with fresh tomato and herbs
Crisp crackling Victorian High Country pork belly, Chimichurri sauce
Mooloolaba king prawns, Marie Rose sauce
Slow braised Wimmera duck leg, turnips and Mount Zero olives
Hawks farm celeriac and leek soup
Crayfish mornay with Milawa cheddar and Timboon cream au gratin
Yarra valley tagliatelle with heirloom tomatoes, marinated goat cheese from Meredith Dairy
Apple and blackberry crumble with vanilla crème anglaise
Lemon Meringue tart
From the Paddock of Gippsland High Country, coast of Tasmania & Queensland
St Helens Oysters
Sunshine coast spanner crab
Tasmanian sea urchin gunkan-maki, battleship sushi
Rockling fish from Bass Strait, à la meuniere, lemon and capers
Succulent corn fed chicken from Southern Highlands, oven-roasted with oregano & garlic chicken jus
South Gippsland, O’Connor beef kebabs, pimento and Spanish onion
Yarra Valley fresh spaghetti puttanesca with mount zero black olives, anchovies, capers, garlic, tomato, chilli & Cobram estate extra virgin olive oil
Bread and butter pudding with crème anglaise sauce
Raspberry chocolate terrine
Healesville food trail, seafood from Bellarine Peninsula & Lake Entrance
Sake infused abalone sashimi from Indented Head, east of Geelong
Lake Entrance flathead fish n chips in little creature pale ale batter
Bermagui Yellow fin tuna sashimi
Pork & herb sausages from South of Daylesford
Linguine pasta from Healesville, Western Plains Pork Kaiserfleisch and Timboon organic cream with Grana Padano
Hawks farm butternut pumpkin gnocchi, zucchini, butter, sage, ricotta salata
Roasted South Gippsland grass fed beef sirloin, winter mushroom sauce
Caramelised cinnamon apple crumble with vanilla crème anglaise
Milk chocolate and passionfruit tart
Red velvet cake with cream cheese mousse
From town of Milawa & finest food producers along the Great Ocean Road
Beechworth honey glazed oven roasted Milawa free range chicken
Port Lincoln yellow tail king fish nigiri with flying fish roe and Hass avocado
Spaghetti with Cloud Bay clams, tomatoes, Calabrese, garlic and olive oil
Wimmera Duck breast with soba noodles & marinated enoki mushrooms
Veal Osso Bucco braised with Hawks farm root vegetables & Coldstream Chardonnay
Steamed zucchini flowers filled with ricotta and lemon zest
Sticky date pudding with caramel sauce
Milk chocolate and coffee éclair
Strawberry almond mascarpone tart
From the Paddock of Central Victoria & shellfish from Port Philip Bay
Crayfish Mornay with Milawa cheddar and Timboon cream au gratin
Slow roasted South Gippsland, grass fed Prime sirloin of beef
Grilled whole Spencer Gulf king prawns with garlic butter
South Indian spicy duck curry with coriander and chilli
Pan seared Bass Strait snapper with lemongrass & coriander rub
Coffin Bay oysters Kilpatrick
Roasted Milawa free range chicken in Cajun spiced rub
Apple and raspberry crumble with vanilla crème anglaise
Salted caramel éclair
From the High Country & pristine sea water of Victoria
Southern calamari with tomato linguini, garlic and green chilli, E.V.O.O
Six hours braised 100-days grain fed beef brisket with in Red claw Shiraz
St Helen oysters
Sunshine coast spanner crab
Tasmanian salmon fillet with leek risotto, chunky avocado & crème fraiche
Slow roasted Victorian Creswick farm lamb shoulder
Chargrill whole quail from beautiful upper Hunter valley, marinated in lemon thyme and sake
Pear and mixed berry crumble with vanilla crème anglaise
Green tea opera cake
Yuzu passionfruit tart
Shellfish from Moreton bay & grass fed beef from Gippsland High Country
Moreton Bay bugs, brandy cocktail sauce and lime
100 days grass-fed Beef Wellington from South Gippsland
Salt and pepper squid with Nam Jim dressing
Blue eye fish from Bass Strait, with dill and caper butter
Roasted South Gippsland pork belly, crispy crackling
Mount Martha black mussels and leek portage
Chocolate pudding with crème anglaise sauce
Cranberry panna cotta
Monday – Thursday: $97 per person
Friday: $104 per person
Saturday: $109 per person
Sunday: $99 per person
To purchase gift vouchers for Melba Restaurants, click here.
Children aged 3 or under can dine from the buffet complimentary.
Children aged 4 - 12 years can dine from the buffet at half the adult price.
Alternatively, children aged under 12 years can dine from our children's a la carte menu.
Pricing excludes special events and public holidays.
Prices, times and menus are subject to change without notice.
Fees for credit card payments apply. Click here to learn more.
Delighted to assist with splitting bills upon request but this is limited to a maximum of four ways.
IMPORTANT NOTE REGARDING SENIORS PRICING
*$10 discount applies to seniors upon presentation of a seniors card when paying your account. Please note we do not automatically apply seniors discount unless guests present their seniors cards. Cannot be used in conjunction with any other offer.