Buffet Dinner

Seafood Harvest
Selection of prawns
Tasmanian oysters
Black mussels
Tasmanian smoked salmon
Blue swimmer crab

Dressing: lemon, cocktail sauce and mignonette

Sushi and Sashimi
Yellowfin tuna
Sake infused abalone
Octopus
Unagi kabayaki (glazed eel)
Tasmanian Salmon
Kingfish
Aburi salmon nigiri
Salmon uramaki with caviar
Braised Japanese mushroom
Inari vegetarian sushi rolls

Antipasti
Italian antipasti with marinated sun dried tomatoes, olives, dolmades, grilled eggplant, capsicum, zucchini and bocconcini

Charcuterie
San Danielle ham
Calabrese
Quattro stelle calabrese salami
Sopressa Tartufo Salami
Pancetta

Salad Bar
Rocket, radicchio, frisée, cos and endive lettuce
Vegetable crudités including carrot, radish, fennel, cucumber, capsicum, beetroot and mushrooms
Heirloom tomatoes, mozzarella and bocconcini selection with basil and olive oil
Portobello mushroom with garlic, herbs and balsamic reduction
Grilled fennel, zucchini with feta cheese, mint, parsley, oregano and olive vinaigrette
Broad beans with mint, preserved lemon, sesame seeds and sesame oil

Soup of the Day
Hot Pot
Changing on a rotational basis with soup base flavours of mushroom, tom yum and sichuan

Chargrilled
Pork ribs with South Carolina sauce
Lamb cutlets with roasted capsicum sauce
Minutes beef steaks with peppercorn jus
Tiger prawn with tropical salsa
Corn with sweet paprika butter

Roasts
Harissa roasted chicken
Fish of the day
Crispy pork belly with cinnamon apple sauce

Spice of India
Butter chicken
Tandoori pork belly
Lamb Rogan Josh
Naan bread

Italian Pasta
Pappardelle with porcini mushroom ragout
Pumpkin gnocchi with tomato basil sauce

Asian Street Food
Peking duck pancake
Black bean beef
Char kuey teow with Chinese sausage and tofu
Mee goreng with prawn and scallop

Plant based alternative: Hokkien noodle with 100% plant based chicken, capsicum, onion, mushrooms and soy gravy

Vegetarian Connoisseur
Massoe dal tadka
Aloo gobi masala
Stir-fry rice noodles with Asian green bean
Tofu and red miso soup with shiitake mushrooms and spring onion

Seasonal Vegetables
Maple roasted pumpkin and sweet potato
Thyme and garlic roasted Pontiac potato
Heirloom baby carrots, asparagus, green beans with olive and lemon dressing

Selection of Cheese
Goat cheese
White mould cheese
Semi hard cheese
Wash rind cheese
Blue cheese

Served with: water cracker, rice cracker, beetroot lavosh and grisini

Sweet Treats
Tropical slice
Peach and double fromage cheesecake
Tropical flourless mandarin and calamansi cake
Double chocolate quinoa walnut brownie
Peanut frangipane tart
Lemon meringue tart
Apple flan
Summer pavlova
Crème brûlée
Tiramisu
Wattle seed panna cotta with blood orange jelly and caramelised macadamia
Pineapple crisp

At Melba Restaurant we are committed to sourcing local and fresh produce. As our menus change seasonally, so does the produce we use. Our restaurant Chefs would like to share with your the seasonal produce currently available on the dinner menu.

ABALONES, Indented Head, East of Geelong

Nurtured in the pristine waters of the Great Southern Ocean, the rare and celebrated Jade Tiger Abalone has a stunning green shell and tiger stripe, and is fed by the cold, oxygenated and nutrient rich waters that sweep up from the Antarctic.

SCALLOPS, Bass Strait

During June to December when the water temperatures are coolest, scallop is in the best eating condition at this time of the year. The Port Phillip Bay (Dive) Scallop Fishery is classified in the 2016 Australian Status of Fish Stocks as ‘Sustainable’.

KING PRAWNS, Mooloolaba

It’s good to be the king. Our prawns arrive off the Mooloolada trawlers wild- caught. King prawns have a lovely almost iridescent blue purple colouration on the tail and sweet flavour when cooked.

OCTOPUS, Fremantle

Fremantle Octopus is wild-caught in an environmentally friendly and sustainable manner from the clear, clean blue waters off the Western Australia’s coast and is widely considered by foodies as the best in the world.

MUSSELS, Portarlington Bellarine Peninsula

Port Phillip and Western Port are ideal locations for marine aquaculture because they have clean oceanic and bay water of the right temperatures to grow shellfish. Portarlington Mussels, on the Bellarine Peninsula, are said to be some of the best quality, tastiest mussels in the world.

HEIRLOOM VEGETABLES, Mornington Peninsula

The unique maritime climate of the Mornington Peninsula is fertile ground for everything from avocados to artichokes, broccoli to beetroot, herbs to heirloom vegetables and distance is less than an hour’s drive from Melbourne.

POULTRY, Kangaroo Flat

Hazeldene’s has its roots in Kangaroo Flat, a suburb of Bendigo in Central Victoria, Dick and Mavis Hazeldene became a formidable partnership in 1951. Their drive, professionalism and ultimate success saw the establishment of free-range chicken coops at Lockwood.

ANGUS BEEF, Southern Gippsland

With abundant, nutrient rich pastures cattle graze on natural clover and rye grass that provide protein, vitamins and minerals in Gippsland.  Cattle raised are free of genetic modifications, hormones, and antibiotics.

ROARING FORTIES LAMB, Bass Strait

The wild stretch of ocean known as “Bass Strait” carries the cleanest air in the world over the pastures of Tasmania and Southern Victoria. These special lambs that go into the Roaring Forties selections came from between the 36^th to the 50^th  degree parallel – containing famous regions like Flinders Island, Cape Grim and Gippsland.

FREE RANGE PORK, Oaklands NSW

Our selection of pork is raised in a stress-free environment and have the freedom to play and wallow in the mud, and feed at will. Raised in Oaklands in Central NSW.

FARINACCI PASTA, Melbourne

We have been handcrafting fresh pasta right here in Melbourne since 1985. And since then, have grown from a much- loved local pasta shop to an industry renewed producer of fresh pasta.

ARTISAN CHEESES, Victoria

We work with one of the best Australian milk suppliers – the milk mainly comes from the Smith Family Organic Farm on the Great Ocean Road. The Smiths look after their pastures organically with no pesticides. They don’t feed their jersey cows any silage, which makes for happy cows and great milk.

BULLA CREAM, Victoria

Bulla Dairy Foods is an Australian dairy company that manufactures a national and export range of ice cream, table cream, yoghurt, sour cream, cottage cheese, and imitation cream under various brands. The business was established in 1910 and subsequently became a partnership among three inter-related families, who continue to own and operate the business. The company’s name was established from the origin of place in Victoria.

Our menu contains allergens and is prepared in a kitchen that handles (but is not limited to) milk/dairy, egg, peanuts, tree nuts, fish, shellfish, sesame, soy, wheat/gluten, lupin and sulphites. Whilst all reasonable efforts are taken to accommodate guest’s dietary needs, we cannot guarantee that our food will be allergen free. If you would like further information please ask to speak to the chef in charge.

Monday to Friday & Sunday 6:00pm – 10.30pm
Saturday 5:00pm – 7:30pm (Seating 1) | 8:30pm – 11:00pm (Seating 2)

From 17 November to 29 December 2023, there will be two session times for dinner on Fridays and Saturday evenings.

From 1 December 2023 

Monday to Thursday $139.00 │ Friday to Sunday $159.00

From 2 January 2024 

Monday to Thursday $115.00 │ Friday to Sunday $145.00

Click here to make a booking. Alternatively, call 1800 641 107 or email rest.res@langhamhotels.com.

This offer excludes special events. Prices quoted are subject to change without notice. Menus are subject to change due to seasonality. 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.

Langham Supper Club Members: Please note the use of membership benefits are subject to availability and are not available on special event dates and public holidays.

Please note for each booking we retain $50.00 per person as a cancellation (less than 48 hours from booking time if booking is on a weekday and less than 72 hours from booking time if booking is on a weekend) and no show fee.