On Wednesday 12 August, Cumulus is presenting a screening of Marc by Sofia in partnership with Melbourne International Film Festival

Earthy and nutty, celeriac is about to hit its peak and through July we're using it as the hero ingredient in our Harvest Lunch Menu.

On Thursday 13 August, we’re welcoming South Australian winery MMAD Wines to host their new release dinner on Flinders Lane.

On Sunday 3 August, we’re welcoming sommelier Pierrick Gorrichon to host a lunch celebrating the French region of Savoie.

Each year, we host a series of Winemaker's Lunches in order to celebrate the vineyards, farmers and local suppliers that make our restaurant thrive.

We’re thrilled to introduce Hannah Holleran as our new Head Chef at Cumulus Inc..

This warm celeriac rémoulade feels right at home in the cooler months.

We love to cook and eat by the harvest calendar - the cycle of produce grown as the weather cools, rains, frosts and then warms again.

At Cumulus Inc., we bring back the democracy of the oyster with our weekday $2 Oyster Hour. Here, the plump Pacific-native is shucked to order and paired with a classic mignonette, a spritz of lemon, as well as the people’s favourite hot sauce, Tabasco.

Craiglee Vineyard stands as one of Victoria’s most historically significant sites, and we are excited to bring their wines to our restaurant on Flinders Lane for daily tastings.

The marble bar has long been a destination for guests with all intentions, whether it be the long-time-coming mid-week catch-up, a languid Sunday lunch with the nearest and dearest, or a Friday night refuge for the solo-diner, book in hand and ready to perch up at the bar.

Through January, our wine team busy themselves with the extension of our by-the-glass offering in the form of their Summer Selection.  Now in its fourth year, our head sommelier, Chris Webb, has gathered a dozen bottles,  representing the best that the year(s) gone by brought across our tables.

The city has a remarkable energy on New Year's Eve. With the skies filled with fireworks, the streets buzzing and a general zeal for life in the air, our dining room makes for a buoyant backdrop to the end of the year.⁠

À la carte dining, or take a seat from 5pm for our Valentine’s Day menu.

Under the stewardship of the Middleton family for three generations, Mount Mary remains one of Australia’s most revered wine estates, and we were lucky enough to host daily tastings from our restaurant on Flinders Lane. 

On Tuesday 16 September, we welcomed Danielle Avarez for an early spring dinner.

On Sunday 3 August, we welcomed sommelier Pierrick Gorrichon to host a lunch celebrating the French region of Alsace.

Chicken on toast may sound unusual but really, it’s Allan’s take on the rustic French dish, poulet aux croûtons. In this recipe, a thick doorstop of toasted sourdough is the ultimate vessel for roast chicken. The bread soaks up all of the pan juices, turning the humble piece of toast into something deeply satisfying.

For our May Harvest Lunch, our chefs are making a dish of dry-aged pork, puntarelle, and sauce charcuterie. For this, puntarelle, a chicory native to Rome, is thinly sliced, dressed, and served alongside a dry-aged Raven’s Creek pork cutlet.