Easter Sunday

Seafood Harvest
Selection of Queensland tiger prawns, Tasmanian oysters, mussels, Tasmanian smoked salmon, blue swimmer crab with lemon, cocktail sauce and mignonette dressing
Smoked salmon
Sugar cured dill salmon
Scallop ceviche with tomato, corn, capsicum, coriander and spicy lime coconut dressing

Japanese Section
Selection of kingfish, salmon, tuna, egg, avocado, cucumber sushi, maki
Tofu and red miso soup with shitake mushrooms and spring onion

Charcuterie
San Danielle ham
Calabrese salami
Italian Salami
Smoked turkey

Salad Bar
Rocket, radicchio, frisee, coz and endive lettuce
Vegetable crudities including carrot, radish, fennel, cucumber, capsicum, beets, mushrooms
Chickpea, quinoa and avocado salad
Portobello mushrooms with balsamic glaze
Tomato caprese
Tuna salad with potato, olive, capers, beans and red onions

Soup of the Day
Seafood chowder with potato, cabbage, sweet corn and parsley oil

BBQ/Chargrill
Minutes beef steaks
Mid loin lamb chops
King prawns

Main
Slow roasted and smoked beef
Roast salmon in piecrust with spinach
Crispy pork belly with apple sauce
Roast lamb noisette with semi dried tomato, feta cheese and olives
Baked home style chicken pie with truffle, artichoke and parmesan potato crust
Oyster Morney with cheese and spinach
Salt and pepper squid/barramundi

Spice of India
Butter chicken
Tandoori chicken
Naan bread (made to order)
Lamb Rogan Josh
Masala prawns
Cumin rice

Italian Pasta
Spaghetti
Cassarecci pasta
Napoli
Cream sauce

Asian Street Food
Har gao dumplings
Vegetable dumplings
Wok fried noodles of the day
Stir fried chicken/pork/beef of the day
Seafood stir-fry
Egg fried rice

Vegetarian Connoisseur
Massor dal tadka (lentil dhal)
Aloo gobi masala (cauliflower and potato)
Wok fried rice noodles with Asian green, beansprouts
Tofu and shitake mushroom with ginger soy

Seasonal Vegetables
Roasted red potato and sweet potato
Roasted vegetables

Cheese
Goats Cheese
White Mould
Semi Hard
Wash Rind
Blue
Served with water cracker, rice cracker, beetroot lavosh and grissini

Dessert
Cherry pistachio slice
Raspberry opera
Double chocolate quinoa walnut brownie
Lemon tart
Baked cheese cake
Panna cotta
Pavlova
Waffle Easter Chocolate nest
Carrot and Almond cake
Floating Island
Esterhazy slice
Hot crossed bun and butter pudding vanilla slice
Vanilla crème brulee
Tiramisu
Vanilla ice cream

Drink

A glass of Moet Imperial Rose NV

Seafood Harvest
Selection of Queensland tiger prawns, Tasmanian oysters, mussels, Tasmanian smoked salmon, blue swimmer crab with lemon, cocktail sauce and mignonette dressing
Smoked salmon
Sugar cured dill salmon
Scallop ceviche with tomato, corn, capsicum, coriander and spicy lime coconut dressing

Japanese Section
Selection of kingfish, salmon, tuna, egg, avocado, cucumber sushi, maki
Tofu and red miso soup with shitake mushrooms and spring onion

Charcuterie
San Danielle ham
Calabrese salami
Italian Salami
Smoked turkey

Salad Bar
Rocket, radicchio, frisee, coz and endive lettuce
Vegetable crudities including carrot, radish, fennel, cucumber, capsicum, beets, mushrooms
Chickpea, quinoa and avocado salad
Portobello mushrooms with balsamic glaze
Tomato caprese
Tuna salad with potato, olive, capers, beans and red onions

Soup of the Day
Seafood chowder with potato, cabbage, sweet corn and parsley oil

BBQ/Chargrill
Minutes beef steaks
Mid loin lamb chops
King prawns

Main
Slow roasted and smoked beef
Roast salmon in piecrust with spinach
Crispy pork belly with apple sauce
Roast lamb noisette with semi dried tomato, feta cheese and olives
Baked home style chicken pie with truffle, artichoke and parmesan potato crust
Oyster Morney with cheese and spinach
Salt and pepper squid/barramundi

Spice of India
Butter chicken
Tandoori chicken
Naan bread (made to order)
Lamb Rogan Josh
Masala prawns
Cumin rice

Italian Pasta
Spaghetti
Cassarecci pasta
Napoli
Cream sauce

Asian Street Food
Har gao dumplings
Vegetable dumplings
Wok fried noodles of the day
Stir fried chicken/pork/beef of the day
Seafood stir-fry
Egg fried rice

Vegetarian Connoisseur
Massor dal tadka (lentil dhal)
Aloo gobi masala (cauliflower and potato)
Wok fried rice noodles with Asian green, beansprouts
Tofu and shitake mushroom with ginger soy

Seasonal Vegetables
Roasted red potato and sweet potato
Roasted vegetables

Cheese
Goats Cheese
White Mould
Semi Hard
Wash Rind
Blue
Served with water cracker, rice cracker, beetroot lavosh and grissini

Dessert
Cherry pistachio slice
Raspberry opera
Double chocolate quinoa walnut brownie
Lemon tart
Baked cheese cake
Panna cotta
Pavlova
Waffle Easter Chocolate nest
Carrot and Almond cake
Floating Island
Esterhazy slice
Hot crossed bun and butter pudding vanilla slice
Vanilla crème brulee
Tiramisu
Vanilla ice cream

Sunday, 31 March 2024

Breakfast  |  6:30am – 11am (for in-house guests at The Langham, Melbourne and excludes gift vouchers)

Lunch  |  12:30pm – 3:30pm

Dinner  |  6:00pm – 10:30pm

Breakfast  |  $59 per adult (for in-house guests at The Langham, Melbourne and excludes gift vouchers)

Lunch  |  $189 per adult with a glass of Moet Imperial Rose NV | $239 per adult for free-flowing champagne option (full deposit required at time of booking)

Dinner  |  $155 per adult

15% surcharge applies to Breakfast session. 

Children aged five (5) or under can dine from the buffet complimentary and children aged six (6) to twelve (12) years can dine from the buffet at half price.

Please Be Advised

1. Full pre-payment is required at time of reservation to confirm booking.
2. All payments are strictly non-transferable and non-refundable. Increasing reservations is subject to availability.
3. All dietary requirements must be advised at time of booking. 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.

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

Fees for credit card payments apply, click here to learn more. A 15% public holiday surcharge applies. 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.