Buffet Dinner

Queensland Mooloolaba King prawns with Hennessy cocktail sauce
Oysters natural from Coffin Bay, South Australia with shallot vinaigrette
South Australian blue swimmer crabs
Tasmanian smoked salmon
Portarlington black mussels with jalapeno, cornichons, and capers mayonnaise
Victorian baby octopus with lemon and parsley

Antipasto
Italian antipasti with marinated sun dried tomatoes, olives, dolmades and grilled eggplant, capsicums, zucchini, buffalo mozzarella, pickled onions and anchovies
Rocket, Witlof, Romaine, Radicchio, Baby Spinach

Garnishes
Beetroot, green beans, pumpkin, carrots, cherry tomato, pomegranate, chickpeas, red radish, edamame beans, fennel, corn kernels, rye croutons, Kimchi, sauerkraut

Dressings
Balsamic vinaigrette, Caesar dressing, Japanese sesame dressing, French seeded mustard dressing
Selection of vinegars and oils

Prosciutto ham
Mortadella bologna
Quattro Stelle Calabrese salami
Free-range pork rillettes
Sopressa tartufo salami infused with Italian black summer truffles

Seasonal soup of the day with herb croutons
Roasted & steamed selection of seasonal market vegetables

Five-spiced pork belly, crispy crackling (GF) and apple sauce
100 days grain fed sirloin of beef, Yarra Valley Shiraz sauce (GF)
Succulent free-range chicken from Central Victoria, oven roasted with lemon thyme and garlic chicken jus

Butter poached Asian style crayfish with chilli (GF)
Streaky Bay rockling with soy and spring onion

Spinach and ricotta ravioli, tomato, and basil sauce
Spaghetti carbonara
Potato gnocchi, parmesan cream

(Gluten free pasta available at your request)

Chinese five-spiced duck pancake (contains gluten)
Singapore Mee Goreng (contains gluten)
Stir-fry tofu, bok choy and shiitake mushroom with Chinese cooking wine (contains gluten)
Spicy chilli and garlic prawns with bamboo shoots (contains gluten)
Steamed har gow prawns and chicken siu mai (contains gluten)

Strawberries, chocolate chips, meringue and tuilles

French vanilla bean and strawberry ice cream with blueberries, marshmallows, toasted coconut flakes, rainbow sprinkles, Oreo cookies, waffle cones

Hot Dessert – Berry and apple cobbler
Tropical slice: Pandan sponge, mango, and coconut mousse passionfruit glaze
Peach and double fromage mousse
Pear mousse with Shiraz jelly
Almond, rose and lychee Verrine
Flourless mandarin and calamansi cake
Vanilla crème brulee
Pavlova, vanilla cream, mixed berries
Double chocolate walnut brownie
Salted peanut butter frangipane tart

White Mould – Extravagant
Semi Hard – L’Artisan Fermier
Wash Rind – L’Artisan Mountain Man
Blue – Berry’s Creek Tarwin Blue South Gippsland, Victoria
Goat’s Milk – Yarra Valley Dairy Black Savourine

Accompanied with Granny Smith apples, cardamom roast plums compote, fruit bread, lavosh and walnuts

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 lunch 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.

CRAYFISH, Eyre Peninsula

Streaky Bay Marine seafood from the pristine waters of Eyre Peninsula “Australia’s seafood frontier”. We adore crayfish, preferring the locally caught southern rock lobster for its sweeter meat to some tropical and Western Australian species. That said, any lobster, from any waters of the world, is a thing of joy to eat.

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.

The buffet menu changes daily however food items are labelled accordingly. Should you require further assistance please inform a food & beverage attendant and the chef in charge can escort you around the buffet.

Whilst every effort is made to accommodate dietary requests, guests are advised that no guarantees as to the absence of any ingredient can be made. We cannot guarantee completely allergy-free meals from the open kitchen or buffet. This is due to the potential of trace allergens in the buffet environment and supplied ingredients.

Monday to Thursday 6:00pm – 10.30pm (Seating 1 only)
Friday 5:00pm – 7:30pm (Seating 1) | 8:30pm – 11:00pm (Seating 2)
Saturday 5:00pm – 7:30pm (Seating 1) | 8:30pm – 11:00pm (Seating 2)
Sunday 6:00pm – 10:30pm (Seating 1 only)

Monday to Thursday $115.90 │ Friday $129.90 │ Saturday $138.90 │ Sunday $125.90

Click here to make a booking through Quandoo. 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.

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.

At Melba Restaurant the health and safety of our patrons and colleagues remains a top priority.

All patrons are required to wear a mask when entering the restaurant. While walking around food stations, listen and adhere to instructions and obey signage. For any further assistance please speak to our Food & Beverage attendants.