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Menus

Taking inspiration from facts, events and recipes dating as far back as the 13th century, the cuisine at Dinner is a modern menu of dishes inspired by Australian and British history.


The only difference between history & the present day is that history was in the past.

Degustation Menu

Our degustation menu is available Tuesday to Sunday evening from 6.00 pm and for lunch Saturday to Sunday from 12:30pm.

Menu

Savouries

(c.1800)

c. 18th century

Hay Smoked Kingfish

(c.1730)

Pickled lemon salad, gentleman's relish & sorrel

1730 The Complete Practical Cook by Charles Carter

Kedgeree

(c.1850)

Grilled abalone, prawn, leek hearts & saltbush

1850 Modern Cookery in all its Branches, by Eliza Acton

Meat Fruit

(c.1500)

Mandarin, chicken liver parfait & grilled bread

c.13th–15th century

Powdered Duck

(c.1670)

Duck civet, grilled red cabbage & pickled cherries

1670 The Queen Like Closet or Rich Cabinet by Hannah Woolley

OR

Hot Smoked Salmon Dressed in Champagne

(c.1720)

Roasted leek, parsley, warrigal greens & seaweed butter

1720 Royal Cookery or The Complete Cook, Patrick Lamb

Sambocade

(c.1390)

Goat's milk cheesecake, raspberry, elderflower & smoked candied walnuts

1390 The Forme of Cury The Master Cooks of King Richard II

Cherry Drops

(c.1790)

Chocolate cream, coconut cake, sour cherry & pear

1790 The Complete Confectioner: or the whole art of confectionaryforming a ready assistant to all genteel families by Frederick Nutt

OR

Festive Tipsy Cake

(c.1810)

Spit roast pineapple

1810 The English cookery book by J.H Walsh

Sweetmeats

(c.1500)

c. 15th-18th century

Multi Course Degustation menu for $295 per person.

All menu items are subject to change according to seasonality and availability.

Please inform us of any allergies and ask for further details of dishes that contain allergens. Please note prices are inclusive of GST and all credit card payments will incur a 1.2% processing fee.

Vegetable Degustation Menu

Our degustation menu is available Tuesday to Sunday evening from 6.00 pm and for lunch Saturday to Sunday from 12.00 midday.

Menu

Savouries

(c.1800)

c. 18th century

Pickled Lemon Salad

(c.1730)

Pickled sea vegetables, beetroot & sorrel

1730 The Complete Practical Cook by Charles Carter

Savoury Porridge

(c.1660)

Pickled beetroot & fennel

1390 The Forme of Cury The Master Cooks of King Richard II

The Truffle

(c.1500)

Truffle, mushroom parfait & grilled bread

c.13th–15th century

Roast Chicory & Green Sauce

(c.1400)

Broad beans, parsley, pepper, onion & Eucalyptus

c. 1400 An Ancient Book of Cookery and Confectionary

Roast Cauliflower

(c.1660)

Smoked brown butter, red wine & macrows

1660 The Whole Body of Cookery Dissected by William Rabisha

Ice Cream with Vegemite

(c.1920)

Toasted barley cream, yeast caramel, macadamia puffed spelt & sourdough crumble

1920 Fred Walker & Dr. Cyril P. Callister

Cherry Isle Bar

(c.1650)

Chocolate, coconut, 'ripe cherry', almond & bay leaf ice cream

1650 Hesperides by Robert Herrick

OR

Tipsy Cake

(c.1810)

Spit roast pineapple

1810 The English cookery book by J.H. Walsh

Sweetmeats

(c.1500)

Multi Course Degustation Vegetarian menu for $295 per person.

All menu items are subject to change according to seasonality and availability.

Please inform us of any allergies and ask for further details of dishes that contain allergens. Please note prices are inclusive of GST and all credit card payments will incur a 1.2% processing fee.

Seasonal Set Menu

Our seasonal set menu is available Tuesday, Wednesday, Thursday & Sunday evenings from 6pm and for lunch Saturday & Sunday from 12:30pm.

Menu

Savoury

(c.1800)

c. 18th century

Kedgeree

(c.1850)

Grilled abalone, prawn, leek hearts & saltbush

1850 Modern Cookery in all its Branches, by Eliza Acton

Meat Fruit

(c.1500)

Mandarin, chicken liver parfait & grilled bread

c.13th–15th century

Roast Pork Chop

(c.1670)

Pease pudding, pig’s ear ragoo & pea tendrils

1670 The Accomplished Cook, Robert May

Festive Tipsy Cake

(c.1810)

Spit roast pineapple

1810 The English cookery book by J.H. Walsh

Sweetmeat

(c.1500)

c. 15th-18th century

Seasonal Set Menu for $150 per person.

Please note this menu is not available on Friday & Saturday evenings.

All menu items are subject to change according to seasonality and availability.

Please inform us of any allergies and ask for further details of dishes that contain allergens. Please note prices are inclusive of GST and all credit card payments will incur a 1.2% processing fee.

Lunch Menu

The Lunch Menu is available Saturday & Sunday for lunch from 12:30pm.

Menu

Hay Smoked Kingfish

(c.1730)

Pickled lemon salad, gentleman's relish & sorrel

1730 The Complete Practical Cook by Charles Carter

OR

Meat Fruit

(c.1500)

Mandarin, chicken liver parfait & grilled bread

c.13th–15th century

Hot Smoked Salmon Dressed in Champagne

(c.1720)

Roast leek, parsley, warrigal greens & seaweed butter

1720 Royal Cookery or The Complete Cook, Patrick Lamb

OR

Roast Pork Chop

(c.1860)

Pease pudding & pea tendrils

1670 The Accomplished Cook, Robert May

Festive Tipsy Cake

(c.1810)

Spit roast pineapple

1810 The English cookery book by J.H. Walsh

OR

Sambocade

(c.1390)

Goat’s milk cheesecake, raspberry, elderflower
& smoked candied walnuts

1390 The Forme of Cury The Master Cooks of King Richard II

The Lunch Menu is $140 per person.

All menu items are subject to change according to seasonality and availability.

Please inform us of any allergies and ask for further details of dishes that contain allergens. Please note prices are inclusive of GST and all credit card payments will incur a 1.2% processing fee.

Festive Friday Lunch Menu

In December, Dinner will open for lunch on Fridays with an exclusive festive five-course menu. From the 6th to the 27th of December, for $200 per guest.

Menu

Hay Smoked Kingfish

(c.1730)

Pickled lemon salad, gentleman's relish, wood sorrel & smoked roe

1730 The Complete Practical Cook by Charles Carter

Kedgeree

(c.1850)

Grilled abalone, prawn, leek hearts & saltbush

1850 Modern Cookery in all its Branches, by Eliza Acton

Plum Meat Fruit

(c.1500)

Spiced red wine, chicken liver parfait & grilled bread

c.13th–15th century

Hot Smoked Salmon Dressed in Champagne

(c.1720)

Roasted leek, parsley, warrigal green & seaweed butter

1720 Royal Cookery or The Complete Cook by Patrick Lamb

OR

Powdered Duck

(c.1670)

Duck civet, grilled red cabbage & pickled cherries

1670 The Queen Like Closet or Rich Cabinet by Hannah Woolley

Festive Tipsy Cake

(c.1810)

Spit roast pineapple

1810 The English cookery book by J.H. Walsh

OR

Cherry Drops

(c.1790)

Chocolate cream, coconut cake, sour cherry & pear

1790 The Complete Confectioner: or the whole art of confectionary forming a ready assistant to all genteel families by Frederick Nutt

Available for lunch every Friday from December 6 to December 27, 2019 for $200 per guest.

Chef's Table Menu

For a behind the scenes dining experience the Chef's Table offers an intimate insight into the energy and activity of the kitchen. Accommodating from four to six guests, an multi-course menu for lunch or dinner created by Chef Director, Ashley Palmer-Watts will be presented to your table by the Head Chef. A dedicated Sommelier will be available throughout the tasting to assist with wine pairings to complement the occasion.

Menu

Savouries

(c.1800)

c. 18th century

Hay Smoked Kingfish

(c.1730)

Pickled lemon salad, gentleman's relish & sorrel

1730 The Complete Practical Cook by Charles Carter

Kedgeree

(c.1850)

Grilled abalone, prawn, leek hearts & saltbush

1850 Modern Cookery in all its Branches, by Eliza Acton

Meat Fruit

(c.1500)

Mandarin, chicken liver parfait & grilled bread

c.13th–15th century

Powdered Duck

(c.1670)

Duck civet, grilled red cabbage & pickled cherries

1670 The Queen Like Closet or Rich Cabinet by Hannah Woolley

OR

Hot Smoked Salmon Dressed in Champagne

(c.1720)

Roast leek, parsley, warrigal greens & seaweed butter

1720 Royal Cookery or The Complete Cook, Patrick Lamb

OR

Roast Pork Chop

(c.1670)

Pease pudding, pig's ear ragoo & pea tendrils

1670 The Accomplisht Cook, Robert May

Sambocade

(c.1390)

Goat's milk cheesecake, raspberry, elderflower & smoked candied walnuts

1390 The Forme of Cury The Master Cooks of King Richard II

Cherry Drops

(c.1790)

Chocolate cream, coconut cake, sour cherry & pear

1790 The Complete Confectioner: or the whole art of confectionary forming a ready assistant to all genteel families by Frederick Nutt

OR

Festive Tipsy Cake

(c.1810)

Spit roast pineapple

1810 The English cookery book by J.H. Walsh

Sweetmeats

(c.1500)

c. 15th-18th century

Multi-course Degustation Menu $295 per person

Chef’s selected tasting menu $275 per person

Minimum 4 guests to a maximum of 6 guests. Please note, our menus are subjected to change based on seasonal availability


To make a reservation for the Chef's Table please contact Dinner by Heston Blumenthal Melbourne Events on +61 3 9292 5568, Monday to Friday between 9am to 5pm or email events@dinnerbyheston.com.au.

The Bar Menu

In collaboration with Tony Conigliaro, The Bar offers a unique collection of cocktails, each with its own historical reference. The royal kitchens of Hampton Court Palace, the ingredients and menu of the restaurant and books from the British Library all inspired the creation of a cocktail menu that marries the histories of Britain and Australia.

Drinks

White Cliffs

(c.1660)

Chalk Liqueur, Champagne

The journey begins at the White Cliffs of Dover. In 1662, the English scientist Christopher Merret wrote that adding sugar to any wine before it was bottled would transform it into sparkling.

Bloody Mary

(c.1920)

Vodka, Worcestershire Sauce, Horseradish, Clear Broth, Pepper Distillate, Tomato Consommé, Miso, Celery Oil

Fernand Petiot is the charismatic Parisian bartender who claimed to have devised the first Bloody Mary at Harry’s New York bar in Paris.

Fennel Negroni

(c.1920)

Gin, Fennel, Fennel Seed, Campari, Sweet Vermouth

In 1919 regular guest at the Casoni Bar in Florence, Count Camilo Negroni requested a twist on his usual drink; the Americano. The bartender, Fosco Scarselli, replaced the soda water with gin, adding a kick that the Count desired. Quickly becoming his preferred drink of choice, patrons soon began ordering Count Negroni’s

Cider Gimlet

(c.1500)

Calvados Domfrontais, Acidulated Butter, Cider Cordial

1497 was the year it was first discovered that vitamin C could save poor sailors from a scurvy-laden fate. Fruit was added to alcoholic spirits, which would naturally preserve the vitamin C. Captain Bligh planted the first apple tree in Tasmania in 1788.

Riberry Pink Gin

(c.1830)

Gin, Riberry, Bitters

Created by the Royal Navy as a cure for sea sickness, Pink Gin became a popular drink amongst the establishment. Riberry or the lilly pilly was one of the first edible plants to be noted during Captain Cook’s visit to Australia in 1770 and compliments this aromatic drink perfectly.

Mint Rickey

(c.1880)

Gin, Lime, Garden Mint, Verjus, Soda

Colonel Joe Rickey is the man purported to have fixed the first version of a Rickey as a breakfast remedy for a sore head.

Celery Seed Martini

(c.1910)

Gin, Vermouth, Celery Seed, Green Pepper Pickle

During a visit to New York’s the Players Club graphic artist Charles Dana Gibson is said to have asked for a fresh take on his usual order, a Martini, prompting bartender Charley Connolly to add a pickled onion in place of the usual olive or twist.

Potted Whiskey

(c.1850)

Whiskey, Lapsang Tea, Worcestershire Sauce, Beef Jerky and Shiitake Mushroom

The origin of the billy pot is linked to the large cans used for transporting bully beef on ships bound for Australia and during the exploration of the outback. Billys were often used as multifunctional cooking cans to brew sweetened tea as well as heat food. Our potted whiskey expands upon this tradition of single pot cooking.

Pineapple 75

(c.1920)

Cognac, Pineapple Caramel, Pineapple Verjus, Champagne

The classic French 75 takes its name from a 75mm field gun which was a mainstay of the French army during the First World War. British novelist Alec Waugh called it “the most powerful drink in the world”, while in The Savoy Cocktail Book Harry Craddock adds the footnote “Hits with remarkable precision”.

Nelson's Blood

(c.1810)

Cognac, Almond, Cherry & Port Wine Reduction

Arguably England’s greatest naval commander, Admiral Lord Horatio Nelson met his demise at the Battle of Trafalgar in 1805 defending King and Country from invasion by the combined French and Spanish fleets. To preserve his body he made the return voyage to England in a barrel of brandy.

Cascara Vermouth

(c.1390)

Vermouth, Cascara, Tangerine, Star Anise

Known by the ancient Greeks as Hippocras and first documented in “The Forme of Cury” in 1390, wine was traditionally mulled by adding spices and seasonal fruits to wine to heighten its restorative and medicinal properties.

Terroir Barossa

(c.2010)

Flint, Clay, Silver Needle and Sandstone Vodka Distillates

Finally on firm ground, the Terroir is an inversion of what Terroir for wine actually is. In this version the flavor of Australian soil is distilled into a vodka base.

Non Alcoholic Drinks

Lemon Lime & Bitters

(c.1839)

Native Lime, Tangerine Peel, Lemon, Vanilla, Soda

A drink created in Australian club-houses by early settlers looking to quench their thirst after a hot afternoon playing golf. Now the iconic Australian soft drink; it is thought that this drink evolved from a “Campbell” a potential substitute to Pink Gin for abstinent sailors.

Garden Fizz

(c.1770)

Seedlip Garden 108, Fennel, Dragonwell, Hops, Verjus

While widely known for his discovery of oxygen, English chemist and philosopher Joseph Priestly is perhaps most famous as the first person to create carbonated water. In 1772, Priestly published his paper “Impregnating water with fixed air”, becoming the father of the soft drink as we know it today.

Regent’s Punch

(c.1820)

Green Tea, Pepperleaf Distillate, Verjus, Mint

Named after George IV who was the prince regent from 1811 to 1820 before his accession to the throne of England, Regent’s Punch was a heady mix of Cognac, rum, Champagne and pineapple that was lengthened with green tea.

Cocktails are priced at $26, Non Alcoholic Cocktails are priced at $16. Classics start at $26.

Bar Snacks

Meat Fruit

(c.1500)

Mandarin, chicken liver parfait & grilled bread

$30

Potted Salmon

(c.1805)

Brioche, hot-smoked salmon & gentleman’s relish

$15

Cheese Board

British & Australian cheeses, pear chutney, oat cakes & seeded crackers

$22

Beetroot Crackers

Riberry & mountain pepper

$7

Cauliflower Crackers

$7

Smoked & Candied Pecans

Angostura

$5

Correlejo Olives

$5

Cocktail Flight Menu

To celebrate the distillations, infusions and innovations of the Bar at Dinner we have created a flight of cocktails accompanied by snacks from the Dinner kitchen to delight the senses. Each with its own historic and innovative story, the cocktails and their inspiration will vary monthly.

The Festive Cocktail Flight


Olive Leaf Martini

(c.1930)

Gin, Vermouth, Olive Leaf, Dry Essence

The origins of the Martini have been accredited to a wealth of people throughout the late 19th and early 20th centuries. The practice of adding olive brine goes back to at least 1930 where it is found in a little volume called “My New Cocktail Book,” printed privately by G.F. Steele.

Cascara Vermouth

(c.1390)

Vermouth, Cascara, Citrus, Star Anise

Developed by the ancient Greeks as Hippocras and first documented in “The Forme of Cury” in 1390 by “the chief master cooks of King Richard II”, mulled wine has become synonymous with the Christmas period. Traditionally wine was mulled by adding spices and seasonal fruits to wine to heighten its restorative and medicinal properties.

Chamomile Martinez

(c.1880)

Gin, Vermouth, Maraschino, Chamomile, Cassia, Bitters

The first known recipe for a Martinez is printed in O.H. Byron’s The Modern Bartender from 1884 where it is cited as a variation on the Manhattan cocktail. The Martinez is widely believed to be the predecessor to the classic modern day Dry Martini

Potted Salmon (c.1805)

Brioche, hot-smoked salmon & gentleman’s relish

Sweetmeats (c.1500)

The flight experience includes three tasting size cocktails accompanied by bar snacks for $80 per person.

The Cellar Menu

Together with his team, Head Sommelier Loic Avril has hand selected each of the some 1,000 references, for this expansive wine list. Each wine that is selected for the list is chosen because he believes that this wine will allow the guests to continue discovering the offerings of the vast wine world.

The intention is to tempt, surprise and delight; to create the ultimate dining experience.

Loic endeavours to create a wine list that celebrates small, boutique producers from all over the world so that you can continue exploring. Or through historic reference a look into older vintages next to newer ones. The wine list stays true to Dinner's historical roots by offering various selections of vintages by producer. If that wasn't enough, begin your journey through the ever-changing and diverse wine by the glass offerings; the Coravin selections will give you the opportunity to explore wines from all corners of the world from many points in history.

Ultimately, there is certainly a danger of losing yourself in this extensive, exciting and alluring wine list.

Our extensive wine list and Coravin selection is available upon request.

Coravin Selection

2011 Mount Mary Vineyard, Chardonnay, Yarra Valley, Victoria

46.00

2016 Puligny-Montrachet, 1er Cru Clos de la Mouchere, Henri Boillot, Burgundy

103.00

1987 Vina Tondonia, Gran Reserva, R.Lopez de Heredia, Rioja

73.00

2012 La La, Shiraz, Syrahmi, Heathcote, Victoria

56.00

1999 Cotes de Bourg, Roc de Cambes, Francois et Emilie Mitjaville, Bordeaux

50.00

2010 Brunello di Montalcino, Conti Costanti, Tuscany

90.00

2011 Dominus, Yountville, Napa Valley, California

148.00

1975 Sauternes, Chateau Suduiraut, Bordeaux

129.00

Glass (100ml)

Champagne & Sparkling

2007 Bollinger, La Grande Annee, Brut

59.00

NV, Charles Dufour, Bulles de Comptoir #6 La Benjamine 2.0, Extra Brut

39.00

NV, Laherte Freres, Rose de Meunier, Extra Brut

38.00

2014 Gusbourne, Brut, Kent, England

29.00

Glass (125ml)

White Wine

2018 Kostas Rind, Chardonnay, Bindi, Macedon Ranges, Victoria

29.00

2018 Neudorf, Sauvignon Blanc, Nelson, New Zealand

19.00

2015 Koshu, Grace Wines, Yamanashi, Japan

25.00

2017 Cirrus, Malvasia Istriana, Matosevic, Istria, Croatia

19.00

2017 Pinot Grigio, Erste + Neue, Sudtirol Alto Adige, Italy

19.00

2010 Catalunya, Macizo, Benjamin Romeo, Catalunya, Spain

36.00

Glass (150ml)

Rose Wine

2017 Cotes de Provence, Cru Classe, Tradition, Clos Cibonne, Provence, France

23.00

Glass (150ml)

Red Wine

2017 Conception, Moondarra, Pinot Noir, Gippsland, Victoria

28.00

2016 Margaret, Cabernet Blend, Woodlands, Margaret River, Western Australia

31.00

2017 Burgenland, Blaufrankisch, Moric, Burgenland, Austria

23.00

2014 PSI, Dominio Pingus, Ribera del Duero, Spain

34.00

2013 Aglianico del Vulture, Bauccio, Madonna delle Grazie, Basilicata, Italy

25.00

2015 Cahors, Clos de Gamot, Jouffreau-Hermann, South West, France

24.00

Glass (150ml)

Sweet Wines

2017 Chalmers, Lambrusco, Appassimento, Murray Darling, Victoria, Australia

28.00

2015 Quarts de Chaume, Pierre Bise, Loire Valley, France

38.00

2016 Moscato di Noto, Moscato della Torre, Marabino, Sicily, Italy

29.00

2013 Vin Santo del Chianti Classico, Marchese Antinori, Tuscany, Italy

29.00

2005 Riesling Auslese, Bernkasteler Badstube, Markus Molitor, Mosel, Germany

33.00

2009 Vinsanto, Estate Argyros, Santorini, Greece

37.00

Private Dining Menu

A large central wooden table can host up to twelve guests and offers an extensive range of menus, from the classic three course set menu to an extravagant six course set menu to suit every occasion.

The incredible views of the Yarra River and the Melbourne city skyline, a bronze sculpture by Australian artist David Bromley that guides one's gaze into the kitchen and the opportunity to observe our chefs at work, all make the Private Dining Room a truly unique experience.

Sample Menu

Hay Smoked Kingfish

(c.1730)

Pickled lemon salad, gentleman’s relish & sorrel

1730 The Complete Practical Cook by Charles Carter

OR

Kedgeree

(c.1850)

Grilled abalone, prawn leek hearts & saltbush

1850 Modern Cookery in all its Branches, by Eliza Acton

OR

Meat Fruit

(c.1500)

Mandarin, chicken liver parfait & grilled bread

c.13th–15th century

Hot Smoked Salmon Dressed in Champagne

(c.1720)

Roasted leek, parsley, warrigal greens & seaweed butter

1720 Royal Cookery or The Complete Cook, Patrick Lamb

OR

Roast Pork Chop

(c.1670)

Pease pudding, pig's ear ragoo & pea tendrils

1670 The Accomplisht Cook, Robert May

Festive Tipsy Cake

(c.1810)

Spit roast pineapple

1810 The English cookery book by J.H. Walsh

OR

Ice Cream with Vegemite

(c.1920)

Toasted barley cream, yeast caramel, macadamia, puffed spelt & sourdough crumble

1920 Fred Walker & Dr. Cyril P. Callister



OR

Sambocade

(c.1890)

Goat's milk cheesecake, raspberry, elderflower & smoked candied walnuts

1390 The Forme of Cury The Master Cooks of King Richard II

Group a la carte menu with Chef selected sides

$180 per person

Group degustation menu

$275 per person


Please note, our menus are subjected to change based on seasonal availability

All reservations for the Private Dining Room will incur a 10% service charge.

Chef's Table Menu

For a behind the scenes dining experience, the Chef's Table offers an intimate insight into the energy and activity of the kitchen. Accommodating four to six guests, a bespoke menu, created by Chef Director Ashley Palmer-Watts, will be served direct to your table by the chef. Your own dedicated sommelier will be on hand throughout the meal to advise on wine pairings.

Lunch - Five Courses £145.00 or Eight Courses £175.00

Dinner - Six Courses £165.00 or Nine Courses £225.00

Wine pairing options available

Find out more about the Chef’s Table

Sample Menu

Earl Grey Tea Cured Salmon

(c.1730)

Pickled lemon salad, gentleman’s relish & sorrel

Rice & Flesh

(c.1390)

Saffron, calf tail & red wine

Plum Meat Fruit

(c.1500)

Spiced red wine, chicken liver parfait & grilled bread

Frumenty

(c.1390)

Grilled octopus, spelt, smoked sea broth & pickled dulse

Roast Halibut & Green Sauce

(c.1440)

Braised chicory, parsley, pepper, onion & eucalyptus

Chicken & Cauliflower

(c.1390)

Smoked cauliflower, brown butter, parmesan & truffle macrows

Blackberry Tart

(c.1800)

Saffron cake, Jersey cream, pickled blackberries & meadowsweet ice cream

Tipsy Cake

(c.1810)

Spit roast pineapple

Nitrogen Ice Cream Trolley

(c.1900)

Christmas Day Lunch Menu 2019 Menu

On Wednesday 25th December 2019, we will be serving a six-course Christmas lunch menu priced at £275 and a three-course menu priced £125 will be available for children under the age of thirteen years old. The A La Carte and the Set Lunch menus will not be available.

We will hold your reservation provisionally and a member of our Team will contact you to confirm it. Please note we require a non-refundable deposit equivalent to the total cost of your selected menus by 7th December.

Savouries

(c.1800)

The Truffle

(c.1500)

Truffle, mushroom parfait & grilled bread

A 2016 Château Les Charmes Godard Blanc, Francs-Côtes-de-Bordeaux, France

B 2014 Château Lafaurie-Peyraguey, Lalique Femme et Raisins, Bordeaux, France

Kedgeree

(c.1850)

Grilled langoustine, salsify, onion & spiced oil

A: 2013 Chardonnay 'Grand Select', Fritz Wieninger, Vienna, Austria

B: 2011 Pouilly-Fumé 'Silex', L.B. Dagueneau, Loire, France

Powdered Duck Breast

(c.1670)

Duck civet, Jerusalem artichokes, onion & spiced red wine

A 2013 Pinot Noir ‘Leah’, Seresin Estate, Marlborough, New Zealand en Magnum

B 2014 Morey-Saint-Denis, Domaine Dujac, Burgundy, France

Sambocade

(c.1390)

Truffle, honey & walnuts

A 2018 Moscato d'Asti 'Bricco Quaglia', La Spinetta, Piedmont, Italy

B 2017 Sparkling Icewine Vidal, Inniskillin, VQA Niagara Peninsula, Ontario, Canada

Christmas Tipsy Cake

(c.1810)

Spit roast pineapple, vanilla & sherry

A 2012 Tokaji Aszu 5 Puttonyos, Dorgo Vineyard by Disznókő, Tokaj-Hegyalja, Hungary

B '2013 Tokaji Aszu 6 Puttonyos 'Betsek', Royal Tokaji, Tokaj-Hegyalja, Hungary

Sweetmeats

New Year's Eve Menu Menu

On New Year’s Eve, we will be serving our A La Carte menu and you will have the option to select three courses of your choice (a starter, main and dessert) for a set price of £195 per person, which includes a complimentary glass of Champagne on arrival. Children under 13 years old can select three courses at £80 per person, please note we welcome children from the age of four years and above.

Please note a non-refundable deposit equivalent to the total cost of your selected menus will be required by Monday 16th December.

Please kindly reply to this email if you wish to make a provisional reservation providing your contact telephone number and we will hold a table on your behalf. We will then contact you on 3rd December to confirm it and arrange the deposit payment.

Starters

Plum Meat Fruit

(c.1500)

Spiced red wine, chicken liver parfait & grilled bread

£22.50

Earl Grey Tea Cured Salmon

(c.1730)

Pickled lemon salad, gentleman’s relish & sorrel

£22.00

Rice & Flesh

(c.1390)

Saffron, calf tail & red wine

£24.00

Salamagundy

(c.1720)

Chicken oysters, salsify, marrowbone, horseradish cream & pickled walnuts

£24.00

Roast Marrowbone Royale

(c.1720)

Smoked anchovy, snails, radish, mace & lovage

£22.50

Frumenty

(c.1390)

Grilled octopus, spelt, smoked sea broth & pickled dulse

£24.00

Main Courses

Lamb and Cucumber

(c.1830)

Short saddle of lamb, cucumber heart, peas, sweetbread, borage & mint

£48.00

Roast Halibut & Green Sauce

(c.1440)

Braised chicory, parsley, pepper, onion & eucalyptus

£48.00

Spiced Squab Pigeon

(c.1780)

Onions, artichokes, ale & malt

£46.00

Roast Cauliflower

(c.1660)

Smoked brown butter, red wine, truffle & Macrows

£44.00

Iberico Pork Chop

(c.1670)

Pea’s pudding, blood pudding, pickled onion & mint oil

£47.50

Roast Cod

(c.1830)

Cockle ketchup, leaf chicory & sea aster

£42.00

Hereford Ribeye

(c.1830)

Mushroom ketchup & chips

£48.00

Fillet of Hereford Beef

(c.1830)

Mushroom ketchup & chips

£52.00

Bone in Rib of Hereford Prime for two

(c.1830)

Mushroom ketchup, chips & side salad

£98.00

Mashed potatoes

£6.50

Greens beans & wholegrain mustard

£6.50

Mixed leaf salad

£6.50

Chips

£6.50

(Our cuts of beef are dry aged for a minimum of 21 days and cooked over wood and charcoal embers)

Desserts

Tipsy Cake

(c.1810)

Spit roast pineapple

£18.50

Chocolate Drops

(c.1790)

Malt cake, lemon thyme, barley cream, chocolate & ale ice cream

£20.00

Taffety Tart

(c.1660)

Caramelised apple, rose, fennel & vanilla ice cream

£18.50

Brown Bread Ice Cream

(c.1830)

Salted butter caramel, pear & malted yeast syrup

£17.50

Sambocade

(c.1390)

Goats’ milk cheesecake, elderflower & apple, roast figs & smoked candied walnuts

18.00

Eggs in Verjuice

(c.1730)

Verbena & coconut pannacotta, coffee parfait, verjuice & citrus

£18.50

British Cheese

Apple & plum chutney, damson, oat cakes & seeded crackers

£20.00

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Please refer to our Privacy Collection Statement

Privacy Collection Statements

Crown Melbourne Limited (Crown), Dinner by Heston Blumenthal (Dinner) and Analytical Systems Pty Ltd trading as Open Table (Open Table) collect your personal information in order to secure your reservation at Dinner and for marketing purposes. Please refer to the Open Table Privacy Policy for full details about how your personal information will be treated by Open Table. Please note that if you do not provide this information you cannot make an online reservation at Dinner. Please contact Crown Reservations on 03 9292 5777, if you wish to make a telephone reservation instead. Open Table will disclose your personal information to Crown and to Dinner. Personal information provided by Open Table to Crown and to Dinner will be treated in accordance with the Crown Privacy Policy and the Dinner Privacy Policy respectively. Dinner will disclose your credit or debit card details to Commonwealth Bank of Australia (CBA) in order to process any charges. Your personal information may also be disclosed by Crown and/or Dinner to its associated entities. Please note that associated entities of Dinner may include one or more entities located outside of Australia (Overseas Recipients) which are not bound by Australian privacy laws. In providing your personal information to Dinner (including via Crown or the Open Table booking system) you expressly consent to such disclosure. Please refer to the Crown privacy policy at www.crownmelbourne.com.au/general/privacy-policy, the Dinner Privacy Policy at www.dinnerbyheston.com.au and the Open Table privacy policy at https://www.opentable.com.au/l... for full details, including how you may access, update, correct your personal information and/or complain about a privacy breach. Dinner by Heston Blumenthal Crown Towers, Level 3, 8 Whiteman Street, Southbank, 3006.

Privacy Collection Statements

Crown Melbourne Limited (Crown), Dinner by Heston Blumenthal (Dinner) and Analytical Systems Pty Ltd trading as Open Table (Open Table) collect your personal information in order to secure your reservation at Dinner and for marketing purposes. Please refer to the Open Table Privacy Policy for full details about how your personal information will be treated by Open Table. Please note that if you do not provide this information you cannot make an online reservation at Dinner. Please contact Crown Reservations on 03 9292 5777, if you wish to make a telephone reservation instead. Open Table will disclose your personal information to Crown and to Dinner. Personal information provided by Open Table to Crown and to Dinner will be treated in accordance with the Crown Privacy Policy and the Dinner Privacy Policy respectively. Dinner will disclose your credit or debit card details to Commonwealth Bank of Australia (CBA) in order to process any charges. Your personal information may also be disclosed by Crown and/or Dinner to its associated entities. Please note that associated entities of Dinner may include one or more entities located outside of Australia (Overseas Recipients) which are not bound by Australian privacy laws. In providing your personal information to Dinner (including via Crown or the Open Table booking system) you expressly consent to such disclosure. Please refer to the Crown privacy policy at www.crownmelbourne.com.au/general/privacy-policy, the Dinner Privacy Policy at www.dinnerbyheston.com.au and the Open Table privacy policy at https://www.opentable.com.au/l... for full details, including how you may access, update, correct your personal information and/or complain about a privacy breach. Dinner by Heston Blumenthal Crown Towers, Level 3, 8 Whiteman Street, Southbank, 3006.

Dinner by Heston Blumenthal Gift Card – Terms and Conditions of Use

1. Introduction

The terms and conditions of use as set out in full below apply to all Dinner by Heston Blumenthal Gift Cards issued by Tipsy Cake Pty Ltd (ABN 54 601 620 580).

BY PURCHASING, REDEEMING OR ATTEMPTING TO REDEEM A DINNER BY HESTON BLUMENTHAL GIFT CARD YOU ACCEPT AND AGREE TO BE BOUND BY THESE TERMS AND CONDITIONS OF USE.

We recommend you read these terms and conditions of use carefully before using the Dinner by Heston Blumenthal Gift Card.

2. Definitions

Terms means these terms and conditions of use.

Gift Card means the Dinner by Heston Blumenthal Gift Cards issued by Tipsy Cake Pty Ltd (ABN 54 601 620 580)

Card Value means the total remaining value on the Gift Card at any time.

Expiry Date means the date of expiration of the Gift Card, being a date 12 months after the date of issue of the Gift Card.

PIN means the unique access PIN printed on the back of the Gift Card or provided to you electronically in respect of the Gift Card.

We/us/our is a reference to Tipsy Cake Pty Ltd (ABN 54 601 620 580) trading as Dinner by Heston Blumenthal.

You/your is a reference to the person in possession of the Gift Card at the relevant time or the person who authorises another person to do anything with Gift Card on their behalf for the purposes of these Terms

3. Using the Gift Card

Purchase of Card

Gift Cards can only be purchased from and issued by us. To purchase a Gift Card fill out the online form via the following link: [http://www.dinnerbyheston.com/vouchers] or call us on +613 9292 5568 during business hours. When purchasing a Gift Card you will need to nominate the amount of value to be loaded on each Gift Card. The minimum value of $200 must be loaded onto the Gift Card at the time of purchase. There is no set maximum value.

Redeeming the Gift Card

Gift Cards are only redeemable at Dinner by Heston Blumenthal restaurants in Australia. Address details for restaurants can be found via the following link: [www.dinnerbyheston.com] or by calling +613 9292 5568 during business hours.

Gift Cards can only be redeemed for goods and services the value of which does not exceed the Card Value. If you wish to purchase goods or services that exceed the Card Value, you must pay the excess amount using another payment method.

Gift Cards can be redeemed up to the Card Value either partially (in several transactions) or in full (in a single transaction).

Checking Card Value

You can check the Card Value of your Gift Card, Expiry Date by calling +613 9292 5568 during business hours.

Expiry Date

Gift Cards are only valid for a period of twelve (12) months commencing on and from the date of issue and expiring on the Expiry Date. Gift Cards must be redeemed within the twelve (12) months period on or before the Expiry Date. Gift Cards after the Expiry Date will be void and not valid for redemption.

It is your responsibility to keep track of the Expiry Date of your Gift Card.

4. Unused Card Value

Gift Cards cannot be returned for a refund, reloaded or consolidated to a new Gift Card or any other form of credit.

No portion of the Card Value will be credited, redeemed, refunded or returned as cash or any other form of creditable value (as unused Card Value) either before or after the Expiry Date.

Gift Cards cannot be used to obtain a cash advance or for the purchase of another Gift Card or in exchange for any other type of gift card, gift voucher, discount or reward.

5. Security, Loss, Damage

Gift Cards are protected by a PIN that is provided to you with the issue of your Gift Card. You acknowledge that the PIN is our way of identifying you and we may allow purchases with your Gift Card to anyone who enters a valid Gift Card and its PIN.

The PIN does not offer any protections if your Gift Card is lost or stolen. You acknowledge that you are solely responsible for the security of your Gift Card and its PIN number and for any loss caused by use of your Gift Card and PIN by another person whether or not authorised or contemplated by you.

To report a lost or stolen Gift Card please call +613 9292 5568 during business hours.

However, please note that defaced, mutilated, altered, lost, or stolen Gift Cards will not be replaced, refunded or redeemed.

6. Property in Physical Gift Card

Gift Cards remain our physical property at all times. We may at our sole discretion request that an expended or expired Gift Card be destroyed or returned to us at any time.

7. Liability for Gift Card Transactions

You are liable for all transactions on the Gift Card except to the extent to which there has been fraud or negligence by us or any of our employees.

8. Limitation of Liability

Nothing in these Terms excludes any non-excludable rights, warranties or guarantees under the Australian Consumer Law (ACL). Apart from the foregoing, any conditions implied by any other laws are excluded from these Terms. To the maximum extent permitted by law, we are not liable to you for any loss or damage (whether direct, indirect or consequential) however caused, nor will we be in default under these Terms for failure to perform or observe any of our obligations for any reason or cause except by gross negligence on our part. To the extent permitted by law, if we are liable to you, the maximum aggregate liability to you is limited to the Card Value on your Gift Card.

9. Privacy and Confidentiality

Our Privacy Policy explains how we handle the personal information that we may collect from you with respect to the Gift Card. A copy of our Privacy Policy can be accessed via the following Crown Melbourne Limited (ABN 46 006 973 262) link https://www.crownmelbourne.com...

10. Changes to these Terms

We reserve the right to change any of the terms contained in these Terms at any time. The current full version of the Terms incorporating any changes will be published on www.dinnerbyheston.com/voucher....

11. Enquiries or complaints

If you require any further information about anything in these Terms or the use of the Gift Card or would like to raise any issue or error you believe was made in respect of your Gift Card please contact us on +613 9292 5568 or events@dinnerbyheston.com.au.

12. Applicable Law

These Terms are construed and enforced in accordance with the laws of Victoria, Australia and any dispute arising from or in connection with these Terms or the use of a Gift Card shall be subject to the jurisdiction of the courts of Victoria.

Where would you like to make your reservation?

Make a reservation at the restaurant

As our availability changes on a daily basis, if you are unable to find a suitable time online please call us.


Main Dining Room Offerings:

Multi Course Degustation Menu:

Our marquee multi course degustation is a decadent and immersive experience. Available from Tuesday to Sunday for $295 per guest.

Seasonal Set Menu:

A distilled snapshot of the Dinner essence featuring classics and seasonal favourites. Available from Tuesday, Wednesday, Thursday & Sunday evenings for $150 per guest.

The Lunch Menu:

With long, lazy summer days approaching and light streaming in through wall-to-wall windows overlooking the Yarra River, Dinner is the perfect setting for a relaxed weekend lunch. Three-course lunch menu for $140 per guest.

Make a reservation at The Bar

Bookings for drinks at The Bar are only available online, walk ins are welcome.

To celebrate the distillations, infusions and innovations of the Bar at Dinner we have created a flight of cocktails accompanied by snacks from the Dinner kitchen to delight the senses. Discover the cocktail flight.


The Bar Masterclass for Melbourne Food & Wine Festival

20 - 29 March 2020

Tuesday to Friday | 4pm - 5.30pm
Saturday and Sunday | 3pm - 4.30pm

Become a bar master with 5 iconic cocktails taught by the bar masters at Dinner. Here you’ll be immersed in the history of cocktail making and the inspiration behind each drink, as well as learn fundamental techniques and how to make the perfect garnishes, syrups and cordials.

You’ll be treated to a selection of Dinner’s signature bar snacks throughout the masterclass in addition to a special take home pack including recipe cards and bar tools.
$120 per person, book via booking widget.