Melba Harvest Dinner Buffet

This menu is available until 30th 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

Eton mess



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
 Apricot cheesecake
 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
Ispahan opera
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.

*$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.