MELBA HARVEST DINNER BUFFET IN NOVEMBER 2019

MELBA HARVEST DINNER BUFFET IN NOVEMBER 2019

FEATURE DISHES

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.

MONDAY

From the sea of Mornington Peninsula & King Valley
Crayfish Mornay with Milawa cheddar and Timboon cream au gratin
Port Phillip bay black mussels, saffron tomato broth
Sake infused abalone sashimi from Indented Head, east of Geelong
Australian king prawns, sauce Marie Rose
Five spice and star anise slow braised beef brisket, Dijon seeded mustard
Beechworth honey glazed barbecue pork
Roast full leg of spring lamb, rosemary and garlic marination
Yarra valley tagliatelle with heirloom tomatoes, marinated goat cheese from Meredith Dairy
Apple and blackberry crumble with vanilla crème anglaise
Tiramisu
Lemon Meringue Tart

TUESDAY

From the Paddock of Gippsland High Country, coast of Tasmanian & Queensland
Crayfish Thermidor
St Helen Oysters
Tasmanian sea urchin gunkan-maki, battleship sushi
Sake infused abalone sashimi from Indented Head, east of Geelong
Daily catch fish fillet from Bass Strait, à la meuniere, lemon and capers
Succulent chicken from Southern Highlands, oven roasted with oregano & garlic chicken jus
Maltose sugar roasted duck, hoi sin and Peking style pancake
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
Eton's Mess

WEDNESDAY

Healesville food trail, seafood from Bellarine Peninsula & Lake Entrance
Turbo wok fry spciy Wagyu beef M7+ fried rice, asparagus and free range eggs
Sake infused abalone sashimi from Indented Head, east of Geelong
Lake Entrance fish fillets and scallops gratin
Bermagui Yellow fin tuna sashimi
Lobster bisque, Hawks farm tomato
Victorian High Country pork belly, crispy crackling, Tasmanian apple compote
Roasted South Gippsland grass fed beef sirloin, Yarra valley Shiraz mushroom sauce
Caramelised cinnamon apple crumble with vanilla crème anglaise
Milk chocolate and passionfruit tart
Red velvet cake with cream cheese mousse

THURSDAY

From town of Milawa & finest food producers along the Great Ocean Road
Chilled duck foie gras pate, summer truffle, Noble One Botrytis Semillon jelly
Pan seared mi- cuit duck foie gras on grilled baguette, cherry compote
Tasmanian sea urchin gunkan-maki, battleship sushi
Port Lincoln yellow tail king fish nigiri with flying fish roe and Hass avocado
Beechworth honey glazed oven roasted Milawa free range chicken
Sticky date pudding with caramel sauce
Milk chocolate and coffee éclair
Strawberry almond mascarpone tart

FRIDAY

From the Paddock of Central Victoria & shellfish from Port Philip Bay
Crayfish Mornay with Milawa cheddar and Timboon cream au gratin
Turbo wok fry spciy Wagyu beef M7+ fried rice, asparagus and free range eggs
Grilled Spencer Gulf prawns with garlic butter
South Indian spicy duck curry with coriander and chilli
Lake Entrance fish fillets and scallops gratin
Bermagui Yellow fin tuna sashimi
Lobster bisque, Hawks farm tomato
Coffin bay oysters Kilpatrick, bbq sauce
Apple and raspberry crumble with vanilla crème anglaise
Apricot Cheesecake
Salted caramel éclair

SATURDAY

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
Succulent chicken from Southern Highlands, oven roasted with oregano & garlic chicken jus
Maltose sugar roasted duck, hoi sin and Peking style pancake
Coffin bay Oysters
Sunshine coast spanner crab
Tasmanian salmon fillet with leek risotto, chunky avocado & crème fraiche
Slow roasted Victorian spring lamb shoulder,
Pear and mixed berry crumble with vanilla crème anglaise
Green tea opera cake
Yuzu passionfruit tart

SUNDAY

Shellfish from Moreton bay & grass fed beef from Gippsland High Country
Moreton bay bugs, brandy cocktail sauce and lime
Port Lincoln yellow tail king fish nigiri with flying fish roe and Hass avocado
Sake infused abalone sashimi from Indented Head, east of Geelong
Maltose sugar roasted duck, hoi sin and Peking style pancake
100 days- grain fed Angus Beef sirloin from South Gippsland
Roasted South Gippsland pork belly, crispy crackling
Great ocean’s black mussels, chill, Sauvignon blanc, garlic and olive oil
Linguine pasta from Healesville, Western Plains Pork Kaiserfleisch and Timboon organic cream with Grana Padano
Chocolate pudding with crème anglaise sauce
Ispahan opera
Cranberry panna cotta

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November Prices

Monday – Thursday (6-11pm): $108 per person
Friday (5-7pm & 8-11pm): $109.90 per person
Saturday $118 per person (5-7.30pm) & $125 per person (8-11pm)
Sunday (5-10:30PM): $108 per person


November Special Rates
Friday 1st, Monday 4th, Wednesday 6th & Thursday 7th: $109.90 per person
Melbourne Cup (Tuesday 5th): $118 per person

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GIFT VOUCHERS
To purchase gift vouchers for Melba Restaurants, click here.

CHILDREN’S PRICING
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.

CONDITIONS
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.