Make a Reservation

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 12.00 midday.

Menu

Savouries

(c.1800)

c. 18th century

Hay Smoked Kingfish

(c.1730)

Pickled lemon salad, gentleman's relish, sorrel & smoked caviar

1730 The Complete Practical Cook by Charles Carter

Rice & Flesh

(c.1390)

Almond cream, saffron, lamb sweetbreads & smoked olive oil

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

Spiced Duck

(c.1670)

Duck civet, Jerusalem artichokes, ale & malt

1780 The ladies` Assistant and Complete System of Cookery by Charlotte Mason

OR

Roast Fish & Green Sauce

(c.1400)

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

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

OR

Chicken & Cauliflower

(c.1390)

Smoked Cauliflower, brown butter, Parmesan & truffle macrows

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

Sambocade

(c.1390)

Truffle, Honey & walnuts

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

The Lamington Cake

(c.1850)

Raspberry & lemon myrtle, coconut cake & chocolate cream

1850 Modern Cookery in all its Branches, by Eliza Acton

OR

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.

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, wood sorrel & smoked roe

1730 The Complete Practical Cook by Charles Carter

Or

Rice & Flesh

(c.1390)

Almond, saffron, lamb sweetbreads & smoked olive oil



Or

Plum Meat Fruit

(c.1500)

Spiced red wine, chicken liver parfait & grilled bread

c.13th–15th century

Roast Fish & Green Sauce

(c.1400)

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

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

Or

Chicken & Cauliflower

(c.1390)

Smoked cauliflower, brown butter, parmesan & truffle macrows

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

The Lamington Cake

(c.1850)

Raspberry & lemon myrtle, coconut cake & chocolate cream

1850 Modern Cookery in all its Branches, by Eliza Acton

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 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 & smoked caviar

1730 The Complete Practical Cook by Charles Carter

Rice & Flesh

(c.1390)

Almond cream, saffron, lamb sweetbreads & smoked olive oil

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 Fish & Green Sauce

(c.1400)

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

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

Chicken & Cauliflower

(c.1390)

Smoked Cauliflower, brown butter, Parmesan & truffle macrows

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

OR

Spiced Duck

(c.1670)

Duck civet, Jerusalem artichokes, ale & malt

1780 The ladies` Assistant and Complete System of Cookery by Charlotte Mason

Sambocade

(c.1390)

Truffle, Honey & walnuts

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

The Lamington Cake

(c.1850)

Raspberry & lemon myrtle, coconut cake & chocolate cream

1850 Modern Cookery in all its Branches, by Eliza Acton

OR

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  $250 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.

Pineapple Milk Punch

(c.1860)

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 and spices, curdled with wine.

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.

Fruit Wines

(c.1850)

Apricot or Dried Rosella & Nerina Strawberry

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.

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”.

Fennel Negroni

(c.1920)

Gin, Fennel, Fennel Seed, Campari, Sweet Vermouth

In 1919, a 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 began ordering Count Negroni’s

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.  

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.

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.

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

Correlejo Olives

$5

Smoked & Candied Pecans

Angostura  

$5

Cauliflower Crackers

$7

Beetroot Crackers

Riberry & mountain pepper  

$7

Crispy Pig’s Ears

Anchovy gribiche

$15

Scotched Quail’s Egg

Devilled ketchup  

$15

Triple Cooked Chips

Mushroom ketchup

$16

Cheese Board

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

$22

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.

Sense of Place

This flight will feature ingredients that are sourced from different regions of Australia to recreate the sensory experience of each area: mead and wax from Victoria; macadamias and lemon myrtle from the Murray River; basalt and botanicals from Tasmania.


Terroir Tasmania

(c.2015)

Basalt, Sassafras, Saltbush, Pepper Berry, Woolly Tea Tree

A continuation of the Terroir series. As a word, terroir can be understood as the terrain, earth or soil. It is also a term used to describe not just soil, but other factors contributing to the specificity of a place. For this iteration, we look at the native flora and earth of Tasmania through distillation.

Wax Apples

(c.1870)

Vodka, Bees Wax, Granny Smith, Mead

In the late 19th Century, Melbourne was home to hundreds of unique, native apple varietals. To help producers better understand their crop, in 1873 local artists were commissioned to produce a series of wax replicas, showcasing these apple varietals in all their forms.

SS Walrus

(c.1870)

Rum, Macadamia, Lemon Myrtle, Verjus

In 1869, the Pioneer Floating Sugar Mill Company fitted the steam ship Walrus with a sugar mill and rum distillery. This ship travelled the Brisbane, Albert and Logan rivers, producing rum and refining sugar for small growers of the area. However, this proved a considerable headache for authorities who tried to control rum production.


Cauliflower & Betroot Crackers

Mountain pepper, Riberry salt & Tasmanian pepperleaf

Coronation Chicken (c.1955)

Buttermilk brined chicken & curried emulsion

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

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

Rice & Flesh

(c.1390)

Almond, saffron, roast pumpkin & smoked olive oil

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, truffle & 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', cherry sorbet

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 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.

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.1940)

Grilled abalone, prawn, leek hearts & saltbush

1940 Good Fish Dishes by Ambrose Heath

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

Chocolate Drops

(c.1730)

Malt cake, barley cream, white chocolate, chocolate & ale ice cream

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.

Sign up to the Dinner newsletter

Sign up to our newsletter

Register your details

(Don't worry you can unsubscribe at any time)

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.