KITCHEN & VINE KITCHEN × DINING × CASINO LOUNGE
Seasonal Menu

A Menu Rooted in the Season

Kitchen & Vine's menu changes with the Victorian seasons, celebrating the best produce from local growers and producers. Dishes are crafted to highlight natural flavours with contemporary Australian techniques. The menu evolves regularly, so guests can expect new discoveries on each visit. Signature dishes remain available year-round, offering a consistent taste of the restaurant's identity.

From our open kitchen, every plate is prepared where guests can watch the culinary team at work. The open kitchen adds theatre to the dining experience, connecting guests to the craft. Chefs source ingredients daily, ensuring freshness and quality. The menu reflects a balance of innovation and respect for Australian produce.

Signature Dishes Spotlight

Charred octopus with native spices and citrus emulsion

Charred Octopus with Native Spices

Tender octopus charred over open flame, seasoned with Australian native pepper and served with a citrus emulsion. A signature starter that balances smokiness with bright acidity. Sourced from sustainable Australian fisheries. Pairs beautifully with a crisp white wine from the list.

Slow-roasted lamb shoulder with rosemary jus and seasonal vegetables

Slow-Roasted Lamb Shoulder

Victorian lamb shoulder slow-roasted for eight hours, served with rosemary jus and seasonal vegetables. A hearty main that showcases the depth of Australian produce. Cooked to fall-apart tenderness. Recommended with a medium-bodied red wine.

Dark chocolate and wattleseed tart with double cream

Dark Chocolate and Wattleseed Tart

A rich dark chocolate tart infused with roasted wattleseed, served with double cream. A dessert that celebrates native Australian ingredients. Balanced sweetness with earthy notes. Pairs with a dessert wine or espresso.

To Begin

Starters

A curated selection of starters designed to awaken the palate, featuring fresh seafood, seasonal vegetables, and delicate textures.

Seared Scallops

with cauliflower purée, brown butter, and chives

$26

Heirloom Tomato Salad

with burrata, basil oil, and aged balsamic

$22

Duck Liver Parfait

with toasted brioche and pickled cherries

$24

Charred Octopus

with native spices and citrus emulsion

$28

Roasted Beetroot

with whipped goat cheese and hazelnut

$20

Pork and Pistachio Terrine

with cornichons and sourdough

$23

Vegetarian and gluten-free options are clearly marked. Prices range from $18 to $28.

Main Courses

Mains

Mains celebrate the best of Victorian produce, from pasture-raised meats to line-caught fish and vibrant vegetarian plates.

Grilled Barramundi

with fennel, citrus, and green olive salsa

$42

Dry-Aged Beef Sirloin

with bone marrow butter and watercress

$52

Roasted Pumpkin Risotto

with sage, parmesan, and toasted seeds

$34

Slow-Roasted Lamb Shoulder

with rosemary jus and seasonal vegetables

$48

Free-Range Chicken Breast

with potato purée and wild mushrooms

$38

Pan-Seared Duck Breast

with orange glaze and braised endive

$46

All mains are served with seasonal accompaniments. Prices range from $34 to $52.

Sweet Endings

Desserts

Desserts offer a sweet finale, balancing classic techniques with Australian native ingredients.

Lemon Myrtle Panna Cotta

with macerated berries and shortbread

$18

Sticky Date Pudding

with butterscotch sauce and vanilla ice cream

$20

Dark Chocolate and Wattleseed Tart

with double cream

$22

Cheese Plate

with local accompaniments and lavosh

$24

Seasonal Fruit Sorbet

with fresh mint and citrus zest

$16

Affogato

with vanilla bean gelato and espresso

$14

Dessert wines and fortified options are available by the glass. Prices range from $16 to $22.

Wine List

Curated Wine Selection

The wine list features over 200 labels, with a focus on Victorian and Australian producers, complemented by old-world classics. Categories include sparkling, white, rosé, red, and dessert wines. Sommelier recommendations are available for each course. Wines by the glass change regularly to match the seasonal menu.

  • Sparkling
  • White
  • Rosé
  • Red
  • Dessert Wines
Sommelier pouring a glass of red wine at Kitchen & Vine
Seasonal Produce

What's in Season

The menu is guided by what's fresh from Victorian farms and waters, ensuring peak flavour and sustainability. Current seasonal highlights include spring lamb, asparagus, citrus, and line-caught fish. Produce is sourced from small-scale growers within 150km of Melbourne. The menu is updated monthly to reflect availability.

  • Spring lamb
  • Asparagus
  • Citrus
  • Line-caught fish
Casino Lounge

An Evening Beyond the Table

After your meal, the Casino Lounge offers a sophisticated space for poker, roulette, and blackjack in a social, face-to-face setting. The lounge is designed for after-dinner entertainment, with a relaxed dress code and premium service. Guests can transition seamlessly from the dining room to the lounge. The Casino Lounge is a physical, social experience—no online gaming.

Explore the Casino Lounge

Reserve Your Table

Experience the seasonal menu and the Casino Lounge for yourself. Book a table online or contact our team. Reservations recommended, especially for weekends.

Contact form fields: name, email, phone, preferred date, message. Phone: +61 3 9128 6745

Contact Kitchen & Vine