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Menu

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.

À la Carte Menu

Our à la carte menu is available every evening from 5.30 pm until 11.00 pm and for lunch Friday to Sunday from 12.00 midday until 2.00 pm.

Starters

Plum Meat Fruit

(c.1500)

Spiced red wine, chicken liver parfait & grilled bread

$38

c.13th–15th century

Roast Bone Marrow

(c.1720)

Welsh cake, snails, piccalilli, anchovies, mace & pickled vegetables

$36

1720 The Cook’s and Confectioner’s Dictionary by John Nott

Rice & Flesh

(c.1390)

Saffron, curried kangaroo tail, red wine & amaranth

$38

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

Salamagundy

(c.1720)

Chicken oysters, braised radish, horseradish cream, marrowbone & pickled walnuts

$37

1720 The Cook’s and Confectioner’s Dictionary by John Nott

Savoury Porridge

(c.1660)

Garlic & parsley butter, grilled abalone, pickled beetroot & fennel

$36

1660 The Whole Body of Cookery Dissected by William Rabisha

Hay Smoked Kingfish

(c.1730)

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

$38

1730 The Complete Practical Cook by Charles Carter

Frumenty

(c.1390)

Grilled octopus, spelt, pickled red moss, chervil & leek emulsion & smoked sea broth

$38

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

Sherried Marron

(c.1970)

Prawn tartare, smoked cauliflower, cauliflower cream, grilled shiitake & Sherry

$40

1970 The Art of British Cooking by Theodora Fitzgibbon

Main

Venison & Bottled Cherries

(c.1860)

Smoked beetroot, grilled red cabbage & pickled cherries

$68

1860 The English and Australian Cookery Book:

Cookery for the many as well as for the ‘Upper Ten Thousand’ by Edward Abbott

Roast Groper & Green Sauce

(c.1400)

Leaf chicory, clams, parsley, pepper, onion & Eucalyptus

$60

c. 1440 An Ancient Book of Cookery and Confectionary by Elias Ashmore Manuscripts

Roast Quail

(c.1860)

Confit butternut, pumpkin puree, spiced crumb & chard

$56

1860 The English and Australian Cookery Book: Cookery for the many as well as for the ‘Upper Ten Thousand’ by Edward Abbott

Slow cooked Pork Belly

(c.1670)

Green peas pudding, pickled onions, black pudding, bacon & mint oil

$58

c.1670 Robert May, The Accomplished Cook

Braised Celery

(c.1730)

Parmesan, roast radish, cider apple & smoked walnuts

$52

1730 The Complete Practical Cook by Charles Carter

Roast Snapper in Cider

(c.1940)

Silverbeet leaves, roast onions & fired mussels

$56

1940 Good Fish Dishes by Ambrose Heath

Chicken cooked with Lettuces

(c.1670)

Grilled onion emulsion, oyster leaf & spiced parsnip sauce

$58

1670 The Queen Like Closet or Rich Cabinet by Hannah Woolley

Black Angus Ribeye

(c.1830)

Mushroom ketchup & triple cooked chips

$80

1830 The Cook and Housewife’s Manual by Mistress Meg Dodds

Sirloin of David Blackmore Wagyu

(c.1830)

Mushroom ketchup & triple cooked chips

$125

1830 The Cook and Housewife’s Manual by Mistress Meg Dodds

Bone in Rib of Black Angus for 2

(c.1830)

Mushroom ketchup & triple cooked chips

$175

1830 The Cook and Housewife’s Manual by Mistress Meg Dodds

(Our cuts of Black Angus are dry aged for a minimum of 28 days and cooked over wood and charcoal embers)

Sides

Fries, Mashed potatoes, Green beans & shallots, Carrots & caraway, Buttered cabbage & onion, Mixed leaf salad

$14

Triple cooked chips

$16

Desserts

Tipsy Cake

(c.1810)

Spit roast pineapple

$32

1810 The English cookery book by J.H. Walsh

Ice Cream with Vegemite

(c.1920)

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

$30

1920 Fred Walker & Dr. Cyril P. Callister


The Lamington Cake

(c.1900)

Raspberry jam, toasted coconut, rum & vanilla ice cream

$32

c.1890-1900 Yet to get to the bottom of this one...So many stories...

Taffety Tart

(c.1660)

Caramelised apple, wattle seed biscuit, Eucalyptus, fennel & blackcurrant sorbet

$30

c. 1660 The Queen’s Closet Opened, W.M.



Gingerbread Ice Cream

(c.1600)

Salted caramel, mulled wine poached pear, smoked walnut mousse & pickled pear

$30

1600 The delights of ladies by Sir Hugh Platt



Eggs in Verjuice

(c.1730)

Coconut pannacotta, coffee parfait, verjuice & citrus

$32

1730 Royal Cookery by Patrick Lamb

The Cheese Board

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

Small selection $26 Large selection $36

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 1.5% processing fee.

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 reduced à la carte 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, wood sorrel & smoked roe

1730 The Complete Practical Cook y Charles Carter

Plum Meat Fruit

(c.1500)

Spiced red wine, chicken liver parfait & grilled bread

c.13th–15th century

Roast Groper & Green Sauce

(c.1400)

Braised chicory, clams, parsley, pepper, onion & Eucalyptus

c. 1440 An Ancient Book of Cookery and Confectionary by Elias Ashmore Manuscripts

Slow cooked Pork Belly

(c.1670)

Green peas pudding, pickled onions, black pudding, bacon & mint oil

c.1670 Robert May, The Accomplished Cook

The Lamington Cake

(c.1900)

Raspberry jam, toasted coconut, rum & vanilla ice cream

c. 1890-1900 Yet to get to the bottom of this one... So many stories

Tipsy Cake

(c.1810)

Spit roast pineapple

1810 The English cookery book by J.H. Walsh

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 eight-course menu for lunch or ten-course menu for 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. 

Sample Menu

Hay Smoked Kingfish

(c.1730)

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

1730 The Complete Practical Cook y Charles Carter

Sherried Marron

(c.1970)

Prawn tartare, smoked cauliflower, cauliflower cream, grilled shiitake & Sherry

1970 The Art of British Cooking by Theodora Fitzgibbon

Frumenty

(c.1390)

Grilled octopus, spelt, pickled red moss, chervil & leek emulsion & smoked sea broth

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

Plum Meat Fruit

(c.1500)

Spiced red wine, chicken liver parfait & grilled bread

c.13th–15th century

Roast Groper & Green Sauce

(c.1400)

Leaf chicory, clams, parsley, pepper, onion & Eucalyptus

c. 1440 An Ancient Book of Cookery and Confectionary by Elias Ashmore Manuscripts

Roast Quail

(c.1860)

Confit butternut, pumpkin puree, spiced crumb & chard

1864 The English and Australian Cookery Book: Cookery for the many as well as for the ‘Upper Ten Thousand’ by Edward Abbott

Venison & Bottled Cherries

(c.1860)

Smoked beetroot, grilled red cabbage & pickled cherries

1860 The English and Australian Cookery Book:

Cookery for the many as well as for the ‘Upper Ten Thousand’

by Edward Abbott

Taffety Tart

(c.1660)

Caramelised apple, wattle seed biscuit, Eucalyptus, fennel & blackcurrant sorbet

c. 1660, W.M, The Queen’s Closet Opened

Tipsy Cake

(c.1810)

Spit roast pineapple

1810 The English cookery book by J.H. Walsh

Nitro Ice Cream Trolley

(c.1900)

Eight-course Lunch $285 per person (Friday to Sunday only) / Ten-course Dinner $375 per person
Minimum 4 guests

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.

Rosella Wine

(c.1895)

Dried Rosella, Nerina Strawberry

Rosella Preserving and Manufacturing Co. was founded in Australia in 1895 and originally specialized in the production of rosella jam. The company quickly grew and became an iconic food brand. Rosella wine marries the tradition of fruit wine with this uniquely Australian ingredient.

Cider Gimlet

(c.1500)

Somerset Cider Brandy, 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.1870)

Gin, Riberry, Peychauds 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.

Apricot Fruit Wine

(c.1850)

Apricot & White Wine

A tipple enjoyed throughout England, fruits and vegetables were macerated in water, sugar was added and then the mix allowed to ferment before adding to a white wine base.

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.

Olive Leaf Martini

(c.1930)

Gin, Vermouth, Olive Leaf

The practice of adding olive brine goes back at least to 1930, where it's found in a little volume called "My New Cocktail Book," privately printed by one G. F. Steel.

Potted Whiskey

(c.1851)

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 Milk Punch

(c.1)

Rum, Pineapple , Clarified Milk Coffee, Vanilla, White Wine

Punch has featured on the dining tables of aristocrats and the bourgeoisie for centuries. It is thought that the idea of adding milk stems from the English "syllabub" a drink of milk & spices, curdled with wine.

Bloody Mary

(c.1920)

Worcestershire Sauce Vodka, Horseradish, Clear Broth, Pepper Distillate, Tomato Consommé, 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.

Spiced Rum

(c.1808)

Rum infused with Chamomile, All Spice, Star Anise, Grains of Paradise and a Copper Penny

The tradition of spicing rum goes back through the ages and was mainly done to hide the rums poor quality and improve upon its flavour. To pay homage to British colonial rums and the traditional copper pot still, we have infused a high quality rum with English and Australian ingredients as well as copper penny.

Terroir Barossa

(c.2012)

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.

Oak Fizz

(c.1743)

Oak Shrub, Dry Essence, Vichy Catalan

Shrubs were originally used to mask the taste of illegally smuggled spirits that had been stored offshore in oak barrels to avoid excise men. Taking inspiration from a recipe found in Elizibeth Moxon’s English Housewifery, this elegant fizz is reminiscent of a champagne cocktail.

Lemon and Bergamot Spider

(c.1870)

Vanilla Ice Cream, Lemon and Bergamot Syrup, Soda

Robert Mckay Green created the spider in 1874. He wanted to create a new treat to attract customers away from another vendor who had a fancier, bigger soda fountain.

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

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

2007 Corton Charlemagne Grand Cru, Bonneau du Martray (France, Burgundy)

100.00

1986 Mount Mary Vineyard, Yarra Valley

110.00

1990 Bin 95 Grange, Shiraz, Penfolds, Barossa Valley

365.00

2005 Diana Madeline, Cullen, Margaret River

85.00

1988 Pauillac, Chateau Lafite-Rothschild

750.00

2000 Barbaresco Riserva, Asili, Produttori del Barbaresco

55.00

2007 Brunello di Montalcino Riserva, Conti Costanti, Tuscany

90.00

2007 Sauternes, Chateau d’Yquem, Bordeaux

560.00

Glass (100ml)

Champagne & Sparkling

2004 Pol Roger, Cuvee Sir Winston Churchill, Brut

68.00

NV, Larmandier Bernier, Longitude, Blanc de Blancs, Extra Brut

35.00

NV, Billecart Salmon, ​Brut Rose

38.00

NV, Coates & Seely, ​Reserve, Brut, Britagne

25.00

NV, Coates & Seely, Brut Rose, Britagne

26.00

Glass (125ml)

White Wine

2016 Fraser Gallop, Semillon/Sauvignon Blanc, Margaret River

16.00

2001 Bannockburn, Chardonnay, Geelong

27.00

2015, Alsace Pinot Gris, Reserve, Meyer-Fonne, France

23.00

2013 Vouvray, Sec, Domaine du Clos Naudin, Loire Valley, France

27.00

2012 Palette, Chateau Simone, Provence, France

29.00

2013 Weissburgunder, Trocken, Weingut Bernhard Huber, Baden, Germany

25.00

2015 Gruner Veltliner, Steinfeder, Weingut Jager, Wachau, Austria

Glass (150ml)

Rose Wine

2014 Sancerre, La Grange Dimiere, Jean-Max Roger, Loire Valley, France

21.00

Glass (150ml)

Red Wine

2012 Cobaw Ridge, Shiraz, Macedon Ranges, Victoria

25.00

2012 Barolo, Figli Luigi Oddero, Piedmont, Italy

39.00

2015 Saumur, Domaine Guiberteau, Loire Valley, France

27.00

Glass (150ml)

Sweet Wines

2014 Noble One, De Bortoli, Riverina

25.00

2015 Jurancon, Clos Uroulat, Charles Hours, South West, France

28.00

1975 Sauternes, Chateau Suduiraut, Bordeaux, France (Coravin)

105.00

Five Course Lunch Menu Menu

Our five course set lunch menu is available from Friday to Sunday at $160 per guest with the option of adding accompanying wines for $120 per person.

Menu

Hay Smoked Kingfish

(c.1730)

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

2015 Riesling, Limestone, Weingut Keller, Rheinhessen, Germany

1730 The Complete Practical Cook by Charles Carter

Plum Meat Fruit

(c.1500)

Spiced red wine, chicken liver parfait & grilled bread

2004 Show Sparkling, Limited Release Shiraz, Seppelt, Great Western

c.13th–15th century

Rice & Flesh

(c.1390)

Saffron, curried kangaroo tail, red wine & amaranth

NV Coates & Seely, Brut Rose, Britagne

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

Chicken cooked with Lettuces

(c.1670)

Grilled onion emulsion, oyster leaf & spiced parsnip sauce

2015 Churton Vineyard, Pinot Noir, Corofin, Marlborough, New Zealand

1670 The Queen Like Closet or Rich Cabinet by Hannah Woolley

Tipsy Cake

(c.1810)

Spit roast pineapple

2015 Jurancon, Clos Uroulat, Charles Hours, South West, France

1810 The English cookery book by J.H. Walsh

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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 and give your consent knowing that Dinner will not be liable for a breach of Australian privacy laws by the Overseas Recipients. Please refer to the Crown privacy policy at www.crownmelbourne.com.au/general/privacy-policy and the Dinner Privacy Policy at www.dinnerbyheston.com.au 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.