March Dinner Features in Melba

Thursday, 1st March

Slow roasted beef ribs chipotle glaze
Pulled pork bao with chilli caramel, sweet and sour eggplant

Smoked and charred Swordfish with chimichurri Sauce

Butter chicken masala

Fresh rigatoni with clams and green tomatoes

Glacier 51 toothfish nigri

Caramel tart with Pink Murray River salt

Poached spice peach and pear crumble

 

Friday, 2nd March

Tempure Prawns

Rotisserie lamb with Lebenese breads

Slow cooked veal with leek and roquefort cheese

Hyderabadi chicken biryani

Pork and crab Xiao Long Bao

Zesty lemon bread and butter pudding

Eton Mess with wild berries and sherbet

 

Saturday, 3rd March

Grilled wagyu with three pepper sauce

Gilafi sheek kebab

Wok tossed wagyu beef with house made XO sauce

Diamond clam with Chinese olives and black bean dressing

Seared Yarra Valley salmon nigiri and sashimi

DONUT BUFFET:

Matcha Glaze

Caramel glaze topped with a pecan crumb

Live Waffle Station featuring matcha ganache and Oreo crumble

 

Sunday, 4th March

Roasted Gippsland entrecôte with Yorkshire pudding

Pipe clay oyster mojito shots

Grill eel fresh greated wasabi and sushi roll and mixed seaweed salad

Paella velenciana dayelsford sausages and local mussels and King George whitting

 Greek style rotisserie oregano chicken and lemoni Potato

Apple cinnamon crumble

Strawberry shortcake cupcakes

 

Monday, 5th March

Oysters Kilpatrick

Gnocchi tossed with pecorino and Braidwood truffle sauce

Wagyu beef burger, foie gras, black truffle aioli
Char grilled field mushroom burger, pesto aioli, lettuce, tomato on brioche

Marinated swordfish

Saffron malai kofta

Slow braised pork belly with star anise and cassia

Raspberry crème brûlée with pistachio crumble

White chocolate and cardamom panna cotta

 

Tuesday, 6th March

Grilled lobster with Fra Diavolo sauce

Grilled lobster with roasted garlic butter sauce

Grilled lobster without sauce

Marinated wagyu beef served with a selection of Pommery mustards 

Gua Bao with chilli lamb

Duck Confit with du puy lentils

Traditional southern Kerala fish curry

Toblerone cheesecakes

Coffee éclairs

 

Wednesday, 7th March

Baked Lobster with truffle and king brown mushroom en cocotte  

Crab bucatini

Local Atlantic salmon nigri and sashimi

Palak Paneer - Pressed cheese and spinach curry

Tuna and avocado caviar temaki

Walnut & sticky date pudding with salted caramel sauce

Mandarin éclairs

 

Thursday, 8th March

Sweet and spicy BBQ pork ribs

Truffle mac and cheese
Pulled pork bao with chilli caramel, sweet and sour eggplant

Pappadelle with slow braised Milly Hill lamb ragout

Rotisserie chicken with haricot beans thyme

Goan prawn curry

Poached balsamic and strawberry and cream Shots

Caramel hot pudding with creamy butterscotch sauce

 

Friday, 9th March

Tempura prawns

Tuscan style braised seafood medley

Roasted Gippsland Rib fillet with Yorkshire pudding

Slow cooked Chinese pork char siu

 Wok tossed wagyu beef with house made XO sauce

Roast leg of lamb with crunchy za’atar potatoes

Strawberry and cream Swiss roll

Crêpes Suzette

 

Saturday, 10th March

Char grilled Wagyu steak with chimichurri Sauce

Seared Buxton salmon nigiri and sashimi

Confit duck legs with du puy lentils

Penne Amatriciana

Lamb rogan josh

DONUT BUFFET:

Peanut butter with rice bubbles and dark chocolate flakes

White chocolate and Oreo

Live Waffle Station featuring citrus curd and roasted white chocolate dust

 

Sunday, 11th March

Roasted Gippsland rib fillet with Yorkshire pudding

Pipe clay oyster Kalamasi mojito shots
Grilled Saganaki with fig souvlaki with housemade tzatziki

Traditional southern Kerala fish curry

Soft shell crab sushi

Paella with seafood and saffron pork belly

Canoli filled with cinnamon infused dark chocolate mousse

Strawberry shortcake cupcakes

 

Monday, 12th March

Oysters Kilpatrick

Diamond clam with Chinese olives and black bean dressing

Sheppard’s pie

Sui mai dumplings

Aburi wagyu nigiri sushi
Wagyu beef burger, foie gras, black truffle aioli
Char grilled field mushroom burger, pesto aioli, lettuce, tomato on brioche

Mocha éclairs

Rosella rocky roads

 

Tuesday, 13th March

Grilled lobster with citrus chervil sauce

Grilled lobster with cafe de Paris butter

Grilled lobster without sauce

Osso bucco with duck fat kipfler potatos

Glacier 51 toothfish nigri

Wok fried Singapore chilli crab

Butter chicken masala

Caramel tart with pink Murray River salt

Pistachio cheese cake entremets

 

Wednesday, 14th March

Baked Lobster Thermidor en cocotte

Sui mai pork and Morton Bay bug dumplings

Traditional Lamb seekh kebab

Tuna and black sesame poke

Traditional Peking Duck

Matcha Tea opera

Lemoncello crème brûlée tart

 

Thursday, 15th March

Slow roasted Beef ribs with Chipotle glaze

Shanghai dumplings
Pulled pork bao with chilli caramel, sweet and sour eggplant

Butter chicken

Strawberry shortcake cupcake

Coffee éclairs

 

Friday, 16th March

Tempura prawns with togaroshi Japanese mayo

Rotisserie Moroccan chicken

Confit Duck with du puy lentils

Bucatini with crab and bouillabaisse sauce

Awadhi chicken biryani

Pistachio cheese cake entremets

Yuzu panna cotta

 

Saturday, 17th March

Grilled wagyu Steaks with porcini mushroom and thyme sauce

Chicken reshmi kebab

Rotisserie pork belly with orange and chilli

Slow cooked veal with leek and Roquefort cheese

Lamb vindaloo

DONUT BUFFET:

Hazelnut and chocolate

White chocolate and raspberry

Live waffle station featuring candied orange, strawberry compote, dried mango and coconut

 

Sunday, 18th March

Wagyu roast beef with Yorkshire pudding

Paella catalana
Grilled Saganaki with fig souvlaki with housemade tzatziki

Squid ink blackened swordfish

Tuna and avocado caviar temaki

Northern Indian chicken kadai

Strawberry catart

Belgium chocolate and Cointreau mud cake round

 

Monday, 19th March

Baked oysters with chervil, sabayon and jambon

Spit roasted harissa lamb

Shanghai dumplings
Wagyu beef burger, foie gras, black truffle aioli
Char grilled field mushroom burger, pesto aioli, lettuce, tomato on brioche

Linguini ciambotta

Sri Lankan char grilled chicken

Matcha tea opera cake

Lemoncello  crème brûlée tart

 

Tuesday, 20th March

Grilled lobster with salsa verde

Grilled lobster with beurre blanc

Grilled lobster without sauce

Tuna and black sesame poke

Bucatini with crab claw and bouillabaisse sauce

Red wine and garlic slow-cooked lamb shanks

Confit Duck with du puy lentils

Lemon meringue

Apple entremets

 

Wednesday, 21st March

Lobster with truffle and mushroom en cocotte  

Gnocchi tossed with pecorino and Braidwood truffle sauce

Pulled chicken souvlaki

Traditional Dal Makhani

Pulled pork bao, hoisin glaze, pork floss

White chocolate self saucing pudding

Traditional tiramisu

 

Thursday, 22nd March

BBQ braised pork ribs
Pulled pork bao with chilli caramel, sweet and sour eggplant

Confit duck with du puy lentils

Rotisserie chicken with haricot beans and thyme

Sui mai pork and Morton Bay bug dumplings

Black forest chocolate mousse cake

Banana and passionfruit cake

 

Friday, 23rd March

Tempura prawns

Osso buco with duck fat kipfler potatos

Shanghai dumplings

Steamed cod in pandans leaf with chilli garlic sauce

Lamb tandoori

Matcha tea opera

Meyer lemon crème brûlée

 

Saturday, 24th March

Grill wagyu steak with three pepper sauce 

Pulled pork souvlaki

Grilled swordfish with bean cassoulet

Traditional Peking duck

Squid ink linguini with calamari and heirloom tomatoes

DONUT BUFFET:

Hazelnut and Frangelico

White chocolate and raspberry

Live Waffle Station featuring citrus curd and roasted white chocolate dust

 

Sunday, 25th March

Roasted wagyu beef with Yorkshire pudding

Chicken and chorizo paella
Grilled Saganaki with fig souvlaki with housemade tzatziki

Goan fish curry

Teriyaki salmon, sesame and ginger glazed bok choy

Aburi wagyu nigiri sushi with seven spice togaroshi

Raspberry cream filled éclairs dipped in red chocolate

Matcha tiramisu

 

Monday, 26th March

Oysters Florentine

Shanghai dumplings

Grilled wagyu Steak with 3 pepper sauce 

Zafrani tikka

Fresh rigatoni with clams and green tomatoes

Pavlova with strawberry and passionfruit

Rosella rocky roads

 

Tuesday, 27th March

Grilled lobster with coriander chilli sauce

Grilled lobster with Garlic butter

Grilled lobster without sauce

Stir fried prawns with soy ginger sauce

Local Atlantic salmon nigri and sashimi

Slow cooked veal with leek and Roquefort cheese

Crêpes Suzette

Pistachio cheese cake

Wednesday, 28th March

Baked Lobster Thermidor en cocotte

Cured Salmon on compressed cucumber

Osso buco with duck fat kipfler potatos

Palak Paneer

Naan filled with truffle and wild mushrooms or butter chicken

Spiced star anise and cinnamon rum baba

Hazelnut praline tiramisu

 

Thursday, 29th March

New York pork ribs with smoked BBQ sauce

Spit roasted harissa lamb
Pulled pork bao with chilli caramel, sweet and sour eggplant

Diamond clam with Chinese olives and black bean dressing

Rotisserie chicken with haricot beans and thyme

Chicken pate

Bitter chocolate éclairs

Raspberry cream pudding with pistachio crumble

 

Friday, 30th March – Good Friday

Tempura prawns

Barramundi sui mai

Pork belly glazed with Korean BBQ sauce

Oysters Kilpatrick

Traditional Indian dosa

Classic lemon meringue tart with seasonal berries

Cinnamon poached pear and peach crumble

 

Saturday, 31st March – Easter Saturday

Moroccan spiced leg of lamb

Crispy pork belly infused with chilli and orange

Calamari with squid ink linguini

Wok Singapore chilli crab

Five spice roasted duck

Valrhona chocolate torte

Blueberry and triple sec cheesecake

 

Menu subjec to change without notice