Price note: there is a 15 per cent surcharge for Sunday and public holiday events.

Two-and three-course menus

Design your own menu with our range of individually plated two- and three-course options for lunch and dinner, drawing on the best seasonal ingredients from across Victoria.

Two-course menu
One main course and one dessert selection
$56.00 per person
Two-course menu
One main course and one entrée selection
$59.00 per person
Two-course menu
Two main course selections and one entrée or dessert option
$63.00 per person
Three-course menu
Two main course selections, one entrée and one dessert
(includes tea, coffee and chocolates)
$76.00 per person

Custom-designed three-course menus start at $80.00 per person.

Tea, coffee and chocolates can be added to your two-course menu selections for $5.00 per person.

Entrée options

Taste of Victoria – presented as a tasting plate to showcase the best in seasonal Victorian produce
Chicken and tarragon tortelloni, green peas, fennel and crème fraiche
Oxtail ravioli, soubise sauce, vierge salsa and parmigiano reggiano
Agnolotti filled with sweet potato and leek, coriander cream, apple and walnuts V
Yarra Valley organic vegetables, house-made labna, olive gravel and micro herbs V, GF
Braised pork belly, black vinegar dressing and cuttlefish salad
Hojicha-smoked duck, oyster mushrooms, sesame miso sauce, silken tofu, shiso leaves
King prawn tian, avocado, fennel, curried apple, and lobster oil GF
Apple-cured salmon, saffron aioli, almond puree, gin and tonic, fennel wedges, heirloom carrots, pickled radish GF
Country pork terrine, cornichons, apple relish and crisp bread

Main course options

Beef fillet, lentils du puy, vine ripened tomato, crisp onion rings, Madeira glaze GF
Barramundi fillet, roasted beetroot, baby spinach, cumin and lemon GF
16-hour braised lamb, chickpea whip, confit potato, peas, heirloom carrot, and lamb jus GF
Gippsland lamb, Persian feta, sorrel, onion, peas and cucumber GF
Marinated chicken breast, green pea puree, feta gnocchi, field mushroom, cottecino sausage
Lemon - and maple-cured pork cutlet, parsnip, quinoa, jamon, apple and sprouts GF
Pressed pork belly, maple celeriac mash, apple fondant, lemon fennel, soy glaze GF
Pan seared eye fillet, with beef jus, sweet corn puree, fondant potato, watercress and a shallot salad
Braised daube of beef, baby leek, triple-cream mash and sticky onion jus
Confit of duck, Toulouse-style bean cassoulet, shallot and thyme crumble
Orange - and fennel-scented salmon, pumpkin, radish salad, pancetta and soubise sauce GF
Pistachio-dukkah-rubbed chicken with pumpkin puree, burnt onion yoghurt and spiced zucchini GF

Dessert options

Passionfruit and mandarin tart with fresh seasonal berries V
Valrhona Manjari dark chocolate mousse cake with raspberries V
Green tea and passionfruit crème caramel with toasted sesame seed wafer V
Pear and blueberry tart with candied almonds
Sticky date pudding with macadamia and butterscotch sauce V
Warm apple and raspberry cobbler with spiced cream V
Compressed apple and local gin jelly with mascarpone mousse and green apple foam V
Chocolate and caramelised-hazelnut tart with cocoa nib wafer and pistachio anglaise
Selection of miniature desserts – let our pastry chefs tempt you with our delicious and seasonal range of miniature desserts served to the centre of the table

V = Vegetarian GF = Gluten free

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