Dinner
Buffet-style Dining but not as you know it.
Like everyone and everything, Melba Restaurant has had to adapt to 2021.
Melba Restaurant is pleased to introduce our new buffet-to-table dining. All of the hallmarks of Melba’s buffet remain the same, however this time the signature dishes from freshly sliced sashimi to five-spiced roast duck will be brought to your table.
We hope this hybrid blend will pair the parts you love most about buffet dining, trying lots of dishes and minimum waiting time with the luxury of being looked after by a dedicated team of expertly-trained waitstaff.
À La Carte Menu is also available.
DINNER TIMES & PRICES
Dinner Times of January - February 2021
Monday to Sunday – 6:00pm till 10:30pm (one seating only)
Dinner Prices of January to March 2021
Monday to Thursday: $109.90
Friday: $119.00
Saturday: $130.00
Sunday: $115.00
Dinner Prices of April to June 2021
Monday – Thursday: $109.90
Friday: $119.00
Saturday: $130.00
Sunday: $115.00
Dinner Prices of July to October 2021
Monday – Thursday: $109.90
Friday: $125.00
Saturday: $133.00
Sunday: $115.00
Dinner Prices of November 2021
Monday – Thursday: $119.90
Friday: $128.00
Saturday: $135.00
Sunday: $118.00
Dinner Prices of December 2021
Monday – Thursday: $125.00
Friday: $135.00
Saturday: $139.00
Sunday: $135.00
Public Holiday Pricing
A surcharge of 10% applies on all Victorian public holidays.
Children's Pricing
Children aged three (3) or under can dine from the buffet complimentary.
Children aged four (4) – twelve (12) years can dine from the buffet at half the adult price.
Alternatively, children aged under twelve (12) years can dine from our children’s a la carte menu.
Seniors Pricing
*$10.00 discount applies to seniors upon presentation of a seniors card when paying your account. Please note we do not automatically apply seniors discount unless guests present their seniors cards. Cannot be used in conjunction with any other offer.
To Book
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.
Gift Vouchers
To purchase gift vouchers for Melba Restaurant, please click here.
Parking
Valet car parking is priced at $69.00 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.
From the Coast of Australia
Queensland King prawns
Port Phillip Bay black mussels
South Australian Coffin Bay oysters
New South Wales blue swimmer crab
Sake infused abalone sashimi from Indented Head, east of Geelong
Tasmanian sea urchin
Bermagui Yellowfin tuna sashimi
Port Lincoln Yellowtail Kingfish nigari with flying fish roe
Tasmanian Salmon fillet with avocado and wasabi
Fettuccine with white anchovies, chilli, garlic, lemon, parley & olive oil
Charcuterie
Prosciutto Di Parma
Raised in the fragrant Parma Hills and aged for 18 months with chestnuts to produce a sweet dry honey finish
Calabrese salami made with chilli, red wine and capsicum giving it a mild spice flavour
Soppressa Tartufo Salami
Infused with Italian black summer truffles delivering an earthy aroma to the natural pork
From the Paddock of the Victorian High Country
Succulent corn-fed chicken from Southern Highlands, oven-roasted with lemon thyme and garlic chicken jus
Victorian High Country pork belly, crispy crackling, Tasmanian apple compote
Roasted South Gippsland grass fed beef sirloin, Yarra Valley Shiraz sauce
Five-spiced roasted duck with mandarin pancakes, hoi sin and cucumber
Ocean to Plate
Streaky Bay Rockling infused in lemon and chive with a Yarra Valley sparkling wine butter sauce
Oysters Kilpatrick
Lobster
Lobster Mornay with Milawa cheddar and Timboon cream au gratin (available Saturday and Sunday lunch & Friday, Saturday and Sunday dinner)
From the Farm and Garden of Victoria
Roasted tomato and basil soup
Hawkes Farm beetroot nicoise salad – chervil, green beans, boiled egg, cherry tomato, spinach, anchovy and red wine vinaigrette
Vegetarian antipasto
Marinated eggplant, pumpkin, artichoke, zucchini flowers, dolmades, heirloom baby carrots with vine-ripened tomato, olives and grissini
Smoked salmon with compressed watermelon, orange gel
Salad – Buckwheat, pomegranate and roasted heirloom carrots
Seasonal crisp salad served with vinaigrette, Caesar, balsamic and French dressing
From our Indian Tandoor
Tandoori pork belly marinated in yoghurt and lemon juice
Fish Tikka Masala
Aloo Gobi – Potato and cauliflower
Yellow Dal Tadka (Yellow lentil dhal)
Channa Masala
Naan with succulent minced meat, vegetables, plain or garlic
From our Asian Hot Wok Kitchen
Prawn and ginger dumplings
Prawn dumplings
Singapore chilli crab
Vegetarian gyoza dumplings
From the Pastry Kitchen
New York baked cheesecake with blueberries
White chocolate Grand Marnier mousse in bittersweet waffle basket
Mulberry and lemon mousse cake
Wattle seed pavlova with lemon myrtle cream and passionfruit
Banoffee tart
Apple or blueberry tart
Traditional Tiramisu, Savoiardi biscuit
Strawberries dipped in Ruby chocolate
Strawberry Panna Cotta and rose Champagne jelly and macerated rose petals
Chocolate Bourbon mud cake with Whiskey marinated Muscatel grapes
Spiced walnut tart with dark maple ganache
Rhubarb Frangipane, Ruby chocolate and Raspberry cremeux
From the Chocolate fountain flowing with pink and milk chocolate served with
Fresh seasonal berries
Marshmallows
Chocolate trimmings
Vanilla bean ice cream
TIMES
Saturday 13th and Sunday 14th February 6.00pm – 10.30pm
PRICES
Dinner $199.00 per person, includes a glass of Veuve Clicquot Rose
Please call 1800 641 107 or email rest.res@langhamhotels.com or click here.
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.
Melba Chinese Luna New Year Buffet Menu Highlights
Prosperous “Lo Hei” toss salad with Eight Treasures vegetables to celebrate good fortune
An abundance of salmon with pickled ginger and mango, green and white radish, julienne of carrot, pulps of pomelo, slivers of onion, lime, Chinese parsley, ground peanut, crackers, and fruity plum sauce, topped with roasted sesame seeds.
Ocean Harvest
Western Australian lobster
Queensland King prawns
Port Phillip Bay black mussels
South Australian Coffin Bay oysters
Local blue swimmer crab
Sake infused abalone sashimi
Tasmanian sea urchin
Bermagui Yellowfin tuna sashimi
Port Lincoln Yellowtail kingfish nigari with flying fish roe
Tasmanian salmon fillet with avocado and wasabi
Happiness Appetizers
Chilled abalone with marinated jellyfish and pickled cucumber
Spicy beef salad with bamboo shoots, cucumber and bean sprouts
Crispy prawns dumplings with wasabi mayonnaise
Braised hot & sour soup with fresh mushroom and tofu
Luna New Year festive turnip cake with Chinese lap cheong sausage
Luna New Year Festive Main Dishes
Wok char lobster with Shaoxing wine, ginger and spring onion
Steamed whole baby barramundi with sesame soy
Cantonese style steamed half shell scallops with garlic and cellophane noodles
Honey glazed barbecue pork
Five-spiced Chinese roasted duck, plum sauce
Yang Chow fried rice
Braised broccoli with Chinese mushrooms
SWEET ENDINGS
Chilled mango soup with pomelo and sago
Dragon fruit and Jasmine tea jelly
Pineapple tart
Raspberry macarons
Chinese firecracker with whiskey and cherries ganache
Coconut mango pudding
Tropical fruit platter
TIMES
Thursday 11th and Friday 12th February – 6:00pm till 10:30pm (one seating only)
PRICES
Dinner $128.00
Children 12 and under half price
Please call 1800 641 107 or email rest.res@langhamhotels.com or click here.
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.
From the Coast of Australia
Queensland King prawns
Port Phillip Bay black mussels
South Australian Coffin Bay oysters
Local blue swimmer crab
Sake infused abalone sashimi from Indented Head, east of Geelong
Tasmanian sea urchin
Bermagui Yellowfin tuna sashimi
Port Lincoln Yellowtail Kingfish nigari with flying fish roe
Tasmanian salmon fillet with avocado and wasabi
Fettuccine with white anchovies, chilli, garlic, lemon, parley and olive oil
Lobster
Lobster Mornay with Milawa cheddar and Timboon cream au gratin (available Saturday and Sunday lunch only & Friday, Saturday and Sunday dinner)
Charcuterie
Prosciutto Di Parma
Raised in the fragrant Parma Hills and aged for 18 months with chestnuts to produce a sweet dry honey finish
Calabrese salami made with chilli, red wine and capsicum giving it a mild spice flavour
Soppressa Tartufo Salami
Infused with Italian black summer truffles delivering an earthy aroma to the natural pork
From the Paddock of the Victorian High Country
Succulent corn-fed chicken from Southern Highlands, oven-roasted with lemon thyme and garlic chicken jus
Victorian High Country pork belly, crispy crackling, Tasmanian apple compote
Roasted South Gippsland grass fed beef sirloin, Yarra Valley Shiraz sauce
Flinders Island leg of lamb infused garlic and rosemary, mint salsa verde
Ocean to Plate
Streaky Bay rockling with soy and spring onion
From the Farms and Gardens of Victoria
Roasted tomato and basil soup
Hawkes Farm beetroot nicoise salad – chervil, green beans, boiled egg, cherry tomato, spinach, anchovy and red wine vinaigrette
Vegetarian antipasto
Marinated eggplant, pumpkin, artichoke, zucchini flowers, dolmades, heirloom baby carrots with vine-ripened tomato, olives and grissini
Smoked salmon with compressed watermelon, orange gel
Salad – Buckwheat, pomegranate and roasted heirloom carrots
Seasonal crisp salad served with vinaigrette, Caesar, balsamic and French dressing
From our Indian Tandoor
Tandoori pork belly marinated in yoghurt and lemon juice
Hyderabadi chicken Masala
Aloo Gobi – Potato and cauliflower
Yellow Dal Tadka (Yellow Lentil Dhal)
Channa Masala
Naan with succulent minced meat, vegetables, plain or garlic
From our Asian Hot Wok Kitchen
Prawn and ginger dumplings
Prawn dumplings
Singapore chilli crab
Vegetarian gyoza dumplings
From the Pastry kitchen
New York baked cheesecake with Blueberries
White chocolate Grand Marnier mousse in bittersweet waffle basket
Mulberry and lemon mousse cake
Wattleseed pavlova with lemon myrtle cream and passionfruit.
Banoffee tart
Lychee Panna Cotta with Oolong and rosettes jelly
Apple or blueberry tart
Chocolate terrine, almonds and cocoa nibs
Traditional Tiramisu, Savoiardi biscuit
Spiced walnut tart with dark maple ganache
Rhubarb Frangipane, Ruby chocolate and raspberry cremeux
From the Chocolate fountain flowing with dark and milk chocolate served with
Fresh seasonal berries
Marshmallows
Chocolate trimmings
Vanilla bean ice cream
Times
Monday to Friday – Closed
Saturday and Sunday – 12:30 pm till 3:30 pm
Prices
Saturday: $99.90
Sunday: $109.90
Please call 1800 641 107 or email tlmel.restres@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.
From the Coast of Australia
Queensland King prawns
Port Phillip Bay black mussels
South Australian Coffin Bay oysters
Local blue swimmer crab
Sake infused abalone sashimi from Indented Head, east of Geelong
Bermagui Yellowfin tuna sashimi
Port Lincoln Yellowtail Kingfish nigiri with flying fish roe
Tasmanian Salmon fillet with avocado and wasabi
Spaghetti with local Victorian calamari, tomatoes, garlic and olive oil
Charcuterie
Central Victoria Highlands prosciutto
Calabrese salami made with chilli, red wine and capsicum giving it a mild spice flavour
Soppressa Tartufo Salami
Infused with Italian black summer truffles delivering an earthy aroma to the natural pork
From the Paddock of the Victorian High Country
Succulent corn-fed chicken from Southern Highlands, oven-roasted with lemon thyme and garlic chicken jus
Five-spiced roasted duck with pancake, hoi sin and cucumber
Victorian High Country pork belly, crispy crackling, Tasmanian apple compote
South Gippsland prime rib of beef with bordelaise sauce
Aussie meat pies with tomato ketchup
BBQ lamb cutlets and grilled pork & fennel sausages with onion gravy
Roasted Maple pumpkin
Potato gratin
Lobster Mornay with Milawa cheddar and Timboon cream au gratin
From the Farms and Gardens of Victoria
Butternut pumpkin soup with King Island cream herb crouton
Hawkes Farm asparagus salad with orange, snow peas tendrils, green peas, sherry and lemon vinaigrette
Vegetarian antipasto
Marinated eggplant, pumpkin, artichoke, zucchini flowers, dolmades, heirloom baby carrots with vine-ripened tomato, olives and grissini
Tasmanian smoked salmon with horseradish, lemon and capers
Salad – beetroot, heirloom carrots, mushrooms, artichoke and asparagus
Seasonal crisp salad served with vinaigrette, Caesar, balsamic and French dressing
From our Indian Tandoor
Tandoori chicken marinated in yoghurt and lemon juice
South Indian lamb Rogan Josh
Tandoori Paneer with tomato, capsicums, mushroom and onions
Dal Makhani
Aubergine Masala
Naan with succulent minced meat, vegetables, plain or garlic
From our Asian Hot Wok kitchen
Pork gyoza dumplings
Tofu and kai lan vegetables
Vegetarian gyoza dumplings
From the Pastry kitchen
Bourbon and chocolate pecan pie
White chocolate and cranberry blondies
Sticky date pudding with whiskey caramel sauce
Strawberry lamingtons
Mango and passionfruit mess
Tim Tam cheesecake with raspberries
Black Forest cake
Apple and rhubarb crumble
Individual mixed berry Pavlova – meringue, vanilla Chantilly cream
Flourless chocolate cake
Honey yogurt Panna Cotta with Beechworth honey gelee
From the Chocolate Fountain flowing with dark and milk chocolate served with
Fresh seasonal berries
Marshmallows
Chocolate trimmings
Vanilla bean ice cream
TIMES
Monday 25th January and Tuesday 26th January – 6:00pm till 10:30pm (one seating only)
PRICES
$109.90 pp
Plus a 10% public holiday surcharge on final bill.
Please call 1800 641 107 or email tlmel.restres@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.
From the coast of Australia
Queensland King prawns
Port Phillip bay black mussels
South Australian Coffin bay oysters
Local blue swimmer crab
Sake infused abalone sashimi from Indented Head, east of Geelong
Tasmanian sea urchin
Bermagui Yellow fin tuna sashimi
Port Lincoln yellowtail kingfish nigiri with flying fish roe
Tasmanian salmon fillet with avocado & wasabi
Spaghetti with local Victorian calamari, tomatoes, garlic and olive oil
Lobster
Lobster Mornay with Milawa cheddar and Timboon cream au gratin
Charcuterie
Prosciutto Di Parma
Raised in the fragrant Parma Hills and aged for 18 months with chestnuts to produce a sweet dry honey finish
Calabrese salami made with chilli, red wine and capsicum giving it a mild spice flavour.
Soppressa Tartufo Salami
Infused with Italian black summer truffles delivering an earthy aroma to the natural pork
From the paddock of Victorian High Country
Roast duck a l’orange, Cointreau demi glaze
Succulent corn fed chicken from Southern Highlands, oven roasted with oregano & garlic chicken jus
Victorian High Country pork belly, crispy crackling, Tasmanian apple compote
Roasted South Gippsland grass fed beef sirloin, Yarra valley Shiraz mushroom sauce
From the farm and garden of Victoria
Butternut pumpkin, ginger and Heirloom carrot soup
Hawkes farm asparagus salad with orange, snow peas tendrils, green peas, sherry and lemon vinaigrette
Vegetarian antipasto
Marinated eggplant, pumpkin, artichoke, zucchini flowers, dolmades, heirloom baby carrots with vine ripened tomato, olives and grissini
Smoked salmon with horseradish, lemon and capers
Salad – beetroot, heirloom carrots, mushrooms, artichoke and asparagus
Seasonal crisp salad served with vinaigrette, Caesar, balsamic and French dressing
From our Indian Tandoor
Tandoori chicken marinated in yoghurt and lemon juice
South Indian spicy duck curry with coriander and chilli
Tandoori Paneer with tomato, capsicums, mushroom and onions
Dal Makhani
Aubergine masala
Naan with succulent minced meat, vegetables, plain or garlic
From our Asian hot wok kitchen
Steamed prawn dumplings
Pork gyoza dumplings
Tofu and kai lan vegetables
Vegetarian gyoza dumplings
From the Pastry kitchen
Bourbon and chocolate pecan pie
White chocolate and cranberry blondies
Sticky date pudding with whisky caramel sauce
Easter chocolate and coffee éclair
Strawberry almond mascarpone tart
Apple and Rhubarb Crumble
Mixed Berry Pavlova – Meringue, Vanilla Chantilly Cream
Flourless chocolate cake
Honey Yogurt Panna Cotta with Beechworth Honey Gelee
From the Chocolate fountain flowing with dark and milk chocolate served with
Fresh seasonal berries
Marshmallows
Chocolate trimmings
Vanilla bean ice cream
TIMES
Monday to Sunday – 6:00pm till 10:30pm (one seating only)
PRICES
Monday to Thursday: $109.90
Friday: $119.00
Saturday: $130.00
Sunday: $115.00
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.
1 Southgate Avenue
Southbank VIC 3006
Monday to Sunday from 10.00am – 11.00pm
Monday to Sunday from 6.30am – 11.00pm
Valet and public parking available. View parking options.
