Mount zero olives and cherry bocconcini 10.00

Pumpkin arancini with Parmesan, basil tomato sauce 12.00

Tuna, chives and avocado tartare cornets 15.00

Foie gras paté and Armagnac gelée with crostini 16.00

5.50 each

served with crème fraiche, chives and blini

Mezze Platter with hummus, baba ganoush, olives, barrel aged feta, marinated artichokes and capsicums with charred bread 21.00

Tempura zucchini flowers with piquillo peppers, stracciatella and Cantabrian anchovies 26.00

Quattro Stelle Tartufo black truffle salami with prosciutto di Parma, Kalamata olives and grissini 29.00

Three Wagyu beef sliders with Dijon mustard, lettuce, tomato, bacon, barbecue sauce and melted cheese 29.00

Fior di latte with garlic and oregano 25.00

Spicy calabrese salami, roasted peppers, tomato, cheese and Hardy’s Mammoth green olives 28.00

Prosciutto di Parma, heirloom tomato, rocket leaves and buffalo mozzarella 29.00

Garlic prawns, calamari, anchovies, tomato, basil and mozzarella 33.00

Mushroom risotto with asparagus, peas, roasted cauliflower and ricotta salata 28.00

Free-range chicken breast, peas, heirloom carrots and potato gratin with star anise jus 35.00

Fraser Isle spanner crab with Yarra Valley free-range egg spaghettini, chives and extra virgin olive oil 38.00

Pan-roasted Apollo Bay line caught fish of the day, snow pea tendrils and beurre blanc 45.00

100 days grain-fed Angus eye fillet 250g, Cabernet jus, baby cos salad with thick cut potato chips 48.00

Wilted spinach 8.00

Kale and sprouts salad, balsamic vinaigrette 8.00

Steamed baby corn and green beans 7.00

Pommes frites, aioli 8.00

Club sandwich with chicken, bacon, fried egg, lettuce, tomato and melted cheese 29.00

Vegetarian Club sandwich with avocado, beetroot, sprouts, lettuce, tomato and heirloom carrots 26.00

Triple-deck eye fillet steak sandwich with rocket leaves, Dijon mustard, caramelised onion and melted cheese 36.00

Tonka bean crème brûlée, candied citrus zest 18.00

Sauternes and cinnamon poached peach with rum and coconut ice cream 18.00

Pistachio and strawberry mousse dome, rose gel, raspberry, candied pistachio 19.00

Valrhona chocolate torte with sour cherries macerated in Glenmorangie Nectar d’Or whisky, crème Chantilly 21.00

Affogato, vanilla bean ice cream and espresso with Frangelico or Amaretto 19.00

Artisan Victorian cheese selection

L’ Artisan Extravagant white mould, Milawa David Brown Select Cheddar, Berry’s Creek Tarwin Blue, King River Gold wash-rind cheese

Served with muscatel grapes, quince paste, bread and crackers

29.00

Pricing for À La Carte menu is final and cannot be used in conjunction with any promotion or discounts. Menus are subject to change without notice. Please advise us if you have any dietary requirements. Bookings are essential. A surcharge of 10% applies on all Victorian public holidays. 

Please call 1800 641 107 or email rest.res@langhamhotels.com or click here.

Excludes special events and public holidays. Prices quoted are subject to change without notice. Fees for credit card payments apply. Click here to learn more. We are delighted to assist with splitting bills upon request but this is limited to a maximum of four (4) ways.
We recommend booking as soon as possible to avoid disappointment. Menus are subject to change due to seasonality. Please note for each booking we retain $60.00 per person as a cancellation and no show fee after 48-hours. All payments are strictly non-transferable and non-refundable. Increasing reservations is subject to availability.