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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.

À la Carte Menu

Our à la carte menu is available every evening from 5.30 pm. A reduced à la carte menu is available for lunch Saturday to Sunday from 12.00 midday.

Starters

Meat Fruit

(c.1500)

Mandarin, chicken liver parfait & grilled bread

$38

c.13th–15th century

Roast Bone Marrow

(c.1720)

Welsh cake, snails, piccalilli, anchovy, 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

$38

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, leek & chervil emulsion & smoked sea broth

$38

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

Sherried Marron

(c.1970)

Prawn tartare, grilled shiitake & Sherry mushroom broth

$48

1970 The Art of British Cooking by Theodora Fitzgibbon

Main

Roast Lamb & Cucumber

(c.1830)

Short saddle of lamb with roast cucumber heart, sweetbreads, broad beans & mint

$60

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

Roast Fish & Green Sauce

(c.1440)

Asparagus, clams, parsley, pepper, onion & Eucalyptus

$62

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

Venison & Bottled Cherries

(c.1860)

Smoked beetroot, grilled red cabbage & pickled cherries

$70

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

$62

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

Cod in Cider

(c.1940)

Silverbeet leaves, roast onions & fired mussels

$60

1940 Good Fish Dishes by Ambrose Heath

Chicken & Cauliflower

(c.1390)

Smoked cauliflower, brown butter, parmesan & truffle macrows

$60

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

Black Angus Ribeye

(c.1830)

Mushroom ketchup & triple cooked chips

$84

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, Roast broccolini & pickled lemon, 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


Cherry Isle Bar

(c.1650)

Chocolate, coconut, 'ripe cherry', almond & bay leaf ice cream

$32

c.1650 Hesperides by Robert Herrick

Sambocade

(c.1390)

Goats milk cheese cake, elderflower & apple, perry poached pear & smoked candied walnuts

$30

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

Tarte of Strawberries

(c.1590)

Vanilla cream, white chocolate, mountain pepper, strawberry & anise myrtle sorbet

$32

1590 A Book of Cookrye very necessary for all such as delight therein. Gathered by A.W.


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

All menu items are subject to change according to seasonality and availability. A minimum of two courses per person is required.

We do offer vegetarian options and can cater for a range of dietary requirements. Please provide advanced notice to reception@dinnerbyheston.com.au if you have any specific dietary requirements and we will do our best to accommodate your request. 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 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 by Charles Carter

Rice & Flesh

(c.1390)

Saffron, curried kangaroo tail, red wine & amaranth

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



Meat Fruit

(c.1500)

Mandarin, chicken liver parfait & grilled bread

c.13th–15th century

Roast Fish & Green Sauce

(c.1400)

Asparagus, 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

Black Angus Ribeye

(c.1830)

Mushroom ketchup & triple cooked chips

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

Tipsy Cake

(c.1810)

Spit roast pineapple

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

1920 Fred Walker & Dr. Cyril P. Callister



Cherry Isle Bar

(c.1650)

Chocolate, coconut, 'ripe cherry', almond & bay leaf ice cream

c. 1650 Hesperides by Robert Herrick

Three Course Menu $185 | Four Course Menu $210

Five Course Menu $235 | Six Course Menu $250

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 eight-course menu for lunch or nine-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 by Charles Carter

Sherried Marron

(c.1970)

Prawn tartare, grilled shiitake & Sherry mushroom broth

1970 The Art of British Cooking by Theodora Fitzgibbon

Frumenty

(c.1390)

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

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

Meat Fruit

(c.1500)

Mandarin, chicken liver parfait & grilled bread

c.13th–15th century

Roast Fish & Green Sauce

(c.1400)

Asparagus, clams, parsley, pepper, onion & Eucalyptus

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

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

Tarte of Strawberries

(c.1590)

Vanilla cream, white chocolate, mountain pepper, strawberry & anise myrtle sorbet

1590 A Book of Cookrye very necessary for all such as delight therein. Gathered by A.W.

Tipsy Cake

(c.1810)

Spit roast pineapple

1810 The English cookery book by J.H. Walsh

Nitro Ice Cream Trolley

(c.1900)

LUNCH

(Saturday to Sunday)

Six Course Lunch $225 per person  | Eight Course Lunch $265 per person

DINNER

Seven Course Dinner $275 per person | Nine Course Dinner $315 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)

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.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.

Grapefruit Buck's Fizz

(c.1920)

Modified Grapefruit Juice, Champagne

Located in the well-to-do suburb of St. James in London’s West End the Buck’s Fizz is thought to have been first mixed by Pat McGarry, the clubs original head bartender and was a mix of Champagne and orange juice.

Spiced Rum

(c.1810)

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.

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.

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.

Martini Flight

September & October cocktails take their inspiration from the history and traditions of the Martini

Radish Gibson

(c.1910)

Gin, Dry Vermouth, Pickled Radish

On a visit to the Players Club in New York,  early 20th century graphic artist Charles Dana Gibson is said to have asked for a fresh take on the Martini which resulted in a garnish of pickled onion in place of the usual twist of lemon or olive.  

Olive Leaf Martini

(c.1930)

Gin, Dry Vermouth, Olive Leaf

The first known recipe for a Martini appears in 1888 with the “Dry Martini” being defined by Boston bartender Louis Muckenstrum in 1906. The practice of adding olive brine to a Dry Martini can be traced back to 1930 where it is found in the privately published My New Cocktail Book by G.F. Steele

Chamomile Martinez

(c.1890)

Gin, Sweet Vermouth, Maraschino, Chamomile

Widely believed to have preceded the Martini and evolved from the Manhattan, the Martinez is thought to have emerged in the 1860’s or early 70’s before the recipe was published in O.H. Bryon’s “The Modern Bartender” in 1884.

Duck & Beetroot Crackers

Mountain pepper, riberry salt & Tasmanian pepperleaf  

Crispy Pig’s Ears  

Slow cooked pig’s ears & anchovy gribiche

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

2015 Giaconda, Chardonnay, Beechworth, Victoria

56.00

2014 Bordeaux Blanc, Le Petit Cheval, Chateau Cheval Blanc

106.00

1981 Vina Tondonia, Gran Reserva, R.Lopez de Heredia

105.00

2014 Nuits-Saint-Georges 1er Cru Aux Boudots, Jean-Jacques Confuron

118.00

1999 Cotes de Bourg, Roc de Cambes, Francois et Emilie Mitjaville

50.00

2010 Brunello di Montalcino, Conti Costanti

90.00

2011 Dominus, Yountville, Napa Valley, California

148.00

1975 Sauternes, Chateau Suduiraut, Bordeaux

129.00

Glass (100ml)

Champagne & Sparkling

2004 Pommery, Cuvee Louise, Brut

69.00

NV, Dehours & Fils, Grande Reserve, Brut

38.00

NV, Gosset, Grand Rose, Brut

39.00

2013 Hattingley Valley, Brut Rose, Hampshire, England

27.00

NV, Louis Pommery, Brut, England

30.00

Glass (125ml)

White Wine

2016 Woori Yallock, Chardonnay, Mac Forbes, Yarra Valley, Victoria

29.00

2015 Yeringberg, Marsanne/Roussanne, Yarra Valley, Victoria

30.00

2017 Neudorf, Sauvignon Blanc, Nelson, New Zealand

19.00

2016 Pinot Gris, Les Petits Grains, Domaine Mittnacht Freres, Alsace, France

21.00

2015 Fie Gris, Eric Chevalier, Loire Valley, France

21.00

2015 Vin de France, Faustine, Vieilles Vignes, Comte Abbatucci, Corsica

25.00

2017 Wiener Gemischer Satz, Wieninger, Wien, Austria

22.00

2016 Riesling, Ried Steinriegl, Prager, Wachau, Austria

31.00

2010 Catalunya, Macizo, Benjamin Romeo, Catalunya, Spain

36.00

Glass (150ml)

Rose Wine

2016 Cotes de Provence, Cuvee Clarendon, Domaine Gavoty, Provence, France

22.00

Glass (150ml)

Red Wine

2015 Trueman, Cabernet Sauvignon, Hickinbotham, McLaren Vale, South Australia

27.00

2007 Scorpo, Shiraz, Mornington Peninsula, Victoria

32.00

2013 Ribeira Sacra, Lalama, Dominio do Bebei, Galicia, Spain

29.00

2015 Leithaberg, Altenberg, Blaufrankisch, Nittnaus, Burgenland, Austria

32.00

2014 Malterdinger, Pinot Noir, Weingut Bernhard Huber, Baden, Germany

28.00

2013 Barbaresco, Bordini, Elvio Cogno, Piedmont, Italy

39.00

2013 Rosso Toscana, Rosso dei Notri, Tua Rita, Tuscany, Italy

22.00

2013 Naoussa, Ramnista, Kir-Yianni, Macedonia, Greece

23.00

2011 Saint-Estephe, Chateau Capbern Gasqueton, Bordeaux, France

32.00

Glass (150ml)

Sweet Wines

2016 Noble Riesling, Urlar, Gladstone, New Zealand

23.00

2016 Coteaux du Layon, Moelleux, Passerille, Domaine Delesvaux, Loire Valley, France

19.00

2012 Monbazillac, Amberwine, Clarendelle, South West, France

32.00

2014 Recioto della Valpolicella, Valpantena, Bertani, Veneto, Italy

29.00

2012 Passito di Pantelleria, Bukkuram, Sole d’Agosto, Marco de Bartoli, Sicily, Italy

49.00

2016 Beerenauslese, PIUS, Keller, Rheinhessen, Germany

39.00

2007 Ruster Ausbruch, Am Fusse des Berges, Wenzel, Burgenland, Austria

41.00

2016 Tokaji Late Harvest, Disznoko, Tokaj-Hegyalja, Hungary

22.00

Five Course Lunch Menu

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

Menu

Potted Pork

(c.1720)

Ham hock, lardo, Piccalilli, capers & mace

2015 Bel Canto, Riesling, Pegasus Bay, Canterbury, New Zealand

The Complete English Cook, Robert Smith 1720

Meat Fruit

(c.1500)

Mandarin, chicken liver parfait & grilled bread

2016 Tokaji Late Harvest, Disznoko, Tokaj-Hegyalja, Hungary

c.13th–15th century

Broth of Mushroom

(c.1730)

Slow cooked hen's egg, pancetta & pickled mushrooms

2013 The Vivienne, Chardonnay, Singlefile, Denmark, Great Southern

The complete practical cook: or, a new system of the whole art and mystery of cookery, Charles Carter 1730

Salted Cod

(c.1720)

Roast groper, pickled onion & parsley broth

2017 Wiener Gemischter Satz, Wieninger, Wien, Austria


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

Or

Lamb and Cucumber

(c.1830)

Roast belly of lamb, pickled cucumber heart, onions, broad beans & sea blight

2011 Saint Estephe, Chateau Capbern Gasqueton, Bordeaux, France

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

Chocolate Tart

(c.1820)

Lime jam, frozen yogurt & Coconut sorbet

NV Alcyone, Tannat, Vinedos de los Vientos, Canelones, Uruguay

The Imperial and Royal Cook by Frederic Nut, 1819

All menu items are subject to change according to seasonality and availability. Five Course Set Lunch menu to be taken by the whole table.

Vegetarian Five Course Lunch Menu

Our vegetarian 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

Pickled Lemon & Beetroot Salad

(c.1730)

Lemon gel, radish & pickled beetroot

2015 Fie Gris, Eric Chevalier, Loire Valley, France

1730 The Complete Practical Cook by Charles Carter

Savoury Porridge

(c.1660)

Garlic & parsley butter, pickled beetroot & fennel


2016 Woori Yallock, Chardonnay, Mac Forbes, Yarra Valley, Victoria

1660 The Whole Body of Cookery Dissected by William Rabisha

Rice & Flesh

(c.1390)

Saffron, pickled beetroot & amaranth

2013 Hattingley Valley, Brut Rose, Hampshire, England

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

Braised Celery

(c.1730)

Parmesan, roast radish, cider apple & smoked walnuts


2016 Cotes de Provence, Cuvee Clarendon, Domaine Gavoty, Provence, France

1730 The Complete Practical Cook by Charles Carter

Tipsy Cake

(c.1810)

Spit roast pineapple

2016 Tokaji Late Harvest, Disznoko, Tokaj-Hegyalja, Hungary

1810 The English cookery book by J.H. Walsh

Festive Friday Lunch Menu

For the month of December, Dinner will open for lunch on Fridays with an exclusive festive menu created by chef director Ashley Palmer-Watts.

Hay Smoked Ocean Trout

(c.1730)

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

Plum Meat Fruit

(c.1500)

Spiced red wine, chicken liver parfait & grilled bread

Broth of Mushroom

(c.1730)

Slow cooked hens egg, lardo, pickled mushrooms & olive oil

Roast Fish & Green Sauce

(c.1400)

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

Or

Beef Royal

(c.1720)

Grilled Black Angus Ribeye, mushroom ketchup, smoked pickled onion, ox tongue, anchovy & red wine

Festive Tipsy Cake

(c.1810)

Spit roast pineapple

Or

Strawberry Crust

(c.1820)

Toasted vanilla cake, compressed strawberries, native basil, pepperberry ice cream & strawberry juice

The five course set menu is $170 per person.

Make a reservation.

New Year's Eve Menu

To ring in the new year with Dinner, Chef Director Ashley Palmer-Watts has created an exclusive six course New Year’s Eve tasting menu. Available for reservations from 8:30pm to 10:00pm.

Monday 31 December - Late Dining

Hay Smoked Kingfish

(c.1730)

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

1730 The Complete Practical Cook by Charles Carter

Plum Meat Fruit

(c.1500)

Spiced red wine, chicken liver parfait & grilled bread



c.13-15th century

Abalone Kedgeree

(c.1940)

Grilled abalone, rice & curry

Spiced Squab Pigeon

(c.1790)

Onions, artichokes, ale & malt

Chocolate Drops

(c.1730)

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

Festive Tipsy Cake

(c.1810)

Spit roast pineapple

The six course tasting menu will be available from 8:30pm to 10:00pm for $375 per guest.


Make a reservation.

For any inquiries please contact our Events Team.

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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. 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.