Wednesday, 25th December 2019
Melba Restaurant

Spend Christmas at Melbourne’s most enchanting hotel. Graze the open kitchens where smiling chefs prepare the dish of your choice as you watch. Feast on our festive desserts with a special Christmas twist.

Beverages will flow throughout lunch including:
Coldstream Hills Pinot Chardonnay-Sparkling
Coldstream Hills Sauvignon Blanc
Penfolds Max’s Chardonnay
Coldstream Hills Pinot Noir
Penfolds Max’s Cabernet Shiraz
Penfolds Max’s Cabernet Sauvignon
Crown Lager, Stella Artois, Boags Premium Light


From the coast of Australia
Western Australian Rock lobster
Bass Strait scallops
Moreton Bay bugs
Spencer Gulf King prawns
Port Phillip Bay Southern Sands octopus
South Australian oysters
Mount Martha black mussels
Victorian sand crab
Mornington Peninsula local calamari served with lemon, brandy cocktail sauce, mignonette dressing and fresh coriander, chilli and lime dressing
Crayfish Mornay with Milawa cheddar and Timboon cream au gratin
Rockling fish from Bass Strait, à la meuniere, lemon and capers
Coffin Bay oysters Kilpatrick

From the paddock of Victorian High Country
Festive roast turkey with sage and onion stuffing, chicken juices
Beechworth honey glazed leg of ham with cloves and pineapple
Premium South Gippsland grass fed prime rib of beef, Dijon mustard red wine juices
Rotisserie succulent leg of lamb from Creswick
Slow roasted High Country pork belly served with roasted root vegetables, pumpkin, Brussels sprouts and demi-glace

From the chargrill
100-days grain fed sirloin steak
Continental pork & paprika sausages from south of Daylesford
Victorian lamb cutlets marinated with rosemary & garlic

From the larder kitchen
Italian style charcuterie cured Sopressa salami, Southern Italy calabrese, spicy chorizo, cornichons, caper berries, mustards and horseradish
Mount Zero marinated olives and Shaw river buffalo mozzarella
Semi dried tomato, marinated mushrooms, heirloom tomatoes and roasted fennel
Smoked salmon with horseradish, lemon and capers
Salad – beetroot, heirloom carrots, mushrooms, artichoke, avocado and asparagus
Seasonal crisp salad served with vinaigrette, Caesar, balsamic and French dressing

From the farm and garden of Victoria
Tomato and saffron soup
Hawkes Farm butternut pumpkin gnocchi, aubergine, butter, sage, ricotta salata
Steamed zucchini flowers filled with ricotta and lemon zest

From our Indian Tandoor
Tandoori chicken marinated in yoghurt and lemon juice
Sheekh lamb kebab
Tandoori prawns with traditional spices
Tandoori Paneer with tomato, capsicums, mushroom and onions
Butter chicken
Lamb Rogan Josh
Aubergine masala
Naan bread made to order with lamb mince, spinach and cheese, plain or garlic

From the Japanese sushi kitchen
Bermagui yellow fin tuna sashimi
Port Lincoln yellow tail king fish nigiri with flying fish roe and hass avocado
Tasmanian sea urchin gunkan-maki, battleship sushi
Sake infused abalone sashimi from Indented Head, east of Geelong
Tasmanian salmon tataki
Blow torch unagi eel sushi
Asparagus, shiitake mushroom, cucumber and tofu sushi
White miso soup with wakame seaweed

From our Asian hot wok kitchen
Steamed prawn and bamboo shoot dumpling
Shanghai pork xiao long bao
Vegetarian dumpling
Five spiced duck pancake
Wok fry squid in spicy XO sauce
Wok tossed beef strips with black bean and chilli
Sambal chicken stir fry
Tofu and bok choy
Mee Goreng - fried yellow noodles or bee hoon with chilli sambal, stir-fried seasonal vegetables
Fried rice - seafood, vegetarian or chicken
Singapore Laksa - rice vermicelli in spicy coconut gravy
Chicken noodle soup: with rice and shredded chicken noodles

From the pasta kitchen
Yarra Valley tagliatelle with heirloom tomatoes, marinated goat cheese from Meredith Dairy
Spaghetti with Gippsland grass fed beef Bolognaise
Rigatoni puttanesca with Mount Zero black olives, anchovies, capers, garlic, tomato, chilli and Cobram Estate extra virgin olive oil
Spinach and ricotta ravioli
Linguine pasta from Healesville, Western Plains Pork Kaiserfleisch and Timboon organic cream with Grana Padano

From the pastry kitchen
Warm Christmas pudding with brandy sauce
Spiced red wine strawberry and rhubarb crumble
Traditional Christmas minced tarts
Gingerbread cookies
Golden choux – choux pastry, croustillant, praline, caramel
Tropical Christmas trifle – mango, coconut, passionfruit
Mixed berry pavlova – meringue, seasonal berries, vanilla chantilly cream
Summer Peach and Earl Grey petit gateaux (Yule log)
Pistachio and Cherry petit gateaux – pistachio praline feuilletine, cinnamon mousse, cherry compote
Flourless chocolate cake
Honey yogurt panna cotta with Beechworth honey gelée
Blackberry tart

From the chocolate fountain flowing with dark and milk chocolate
Fresh summer berries
Chocolate trimmings
Vanilla bean ice cream
Chocolate chip ice cream

12.30pm - 4pm

Adults $429, Children $229 

Please note that all seats are sold out for Christmas Day Lunch in Melba Restaurant and we welcome you to book in Ballroom or Boardroom as an alternative.


Call 1800 641 107 or e-mail
Prices quoted are early bird prices and are subject to change without notice. We recommend booking as soon as possible to avoid disappointment.

Full payment required upon booking for all special events listed. We do not hold reservations without full pre-payment.
All payments are strictly non-transferable & non-refundable. Increasing reservations is subject to availability.

Children are aged 4 - 12 years of age. Children below 3 years old dine with our compliments.
Menus subject to change.

After receiving payment, a formal letter of confirmation will be emailed to you within three business days.
Valet car parking is priced at $69 per car. The nearest public car parks to the hotel are located in the Southgate Shopping Centre and Eureka Car Park. We recommend viewing their details online for their carpark rates.