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.

On Sunday 1 June, we welcomed Jo Corrigan and Matt Donnelly from Force of Nature Co in the Macedon Ranges. It was a celebration of all produce found in the farms and forests of north-western Victoria. 

As autumn continues into April, our chefs are preparing mussel bourride. It's a classic French dish that takes inspiration from the Mediterranean, bringing together the flavours of the sea and the richness of a saffron-infused broth.

A short, sharp cocktail to evoke the dreamy musings of jazz. Rêverie is inspired by the classic Negroni, with a Gallic twist. Silky in texture, it echoes the warmth and fragrance of Diptyque's Orphéon.

It's always a pleasure to welcome the return of an old friend. We're joined by our new head chef Allan Doert Eccles, who brings a wealth of experience from working at Cutler, Marion, Embla and Gimlet, as well as at Jayden Ong’s winery in Healesville.

It's a lovely time of year for produce here on Flinders Lane, where the offerings from the last of the summer vines bring pop and colour to our plates. Last month's heat means peppers are in their prime right now and they are at the heart of our Harvest Lunch dish for March. 

On Monday 17 March we welcomed Marco Fay from Italy's Valtellina region for an evening that was filled with wonderful Sandro Fay wines, history and discussion.

In celebration of late summer produce, our chefs are preparing a dish of heirloom zucchini, buffalo mozzarella, rockmelon & basil. Crunchy and fresh, it's just the dish we want to enjoy during February's heat.

One of Victoria’s most unique producers, the Bass Phillip estate has long been renowned as a Gippsland producer of benchmark quality. We’re delighted to welcome a Bass Phillip cellar door and tasting experience to our restaurant on Flinders Lane.

Long sunny days mean tomatoes are at their peak ripeness right now. To celebrate, our chefs are preparing a gazpacho with poached Skull Island prawns.

As the calendar turned to December, our wine team once again extended their by-the-glass program with the 12 Wines of Christmas.

Heirloom cucumbers are just hitting their peak and for December we're making the most of heirloom varieties from Oliver and Lisa at Ramarro Farm.  Every weekday, we're serving a dish of Shark Bay scallops,  heirloom cucumbers and  verjus.

For our November Harvest Lunch, our chefs are preparing a dish of asparagus, buffalo mozzarella, hazelnut, frisée & tarragon. We source our asparagus from Jonella Farm in Koo Wee Rup. Located on an old flood plain, it's true asparagus territory where these stalks thrive during their limited season.
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On Sunday 27 October, we welcomed beloved Melbourne food writer and cook, Julia Busuttil Nishimura, for a long lunch to celebrate the publication of her latest cookbook, Good Cooking Every Day.

Golden and delicate, we're blessed with zucchini flowers from the middle of spring through late summer in Melbourne. Their arrival in October means we have many months ahead to enjoy this delicate flora. To celebrate, our chefs are baking a zucchini flower tart every weekday for lunch.
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Sprouting broccoli is a true sign that spring has arrived and a moment for us to depart from winter's root vegetables. For lunch through September, we offer a salad of purple sprouting broccoli, broad bean leaves & tonnato.

We always eagerly await the annual release of the Melbourne International Film Festival's program to check off the Festival's must-sees. In partnership with MIFF's program, we presented a special screening of 'My Favourite Cake' on Tuesday August 13th.

Earthy and nutty, celeriac is about to hit its peak and through August we're using it as the hero ingredient in a velouté of spanner crab, sorrel and fried bread.

On Sunday 8 September, we welcomed Meatsmith head butcher, Troy Wheeler, who took us straight to the Tuscan hills for an afternoon of Florentine cooking, emboldened by classic Italian butchery.