Chicken on toast may sound unusual but really, it’s Allan’s take on the rustic French dish, poulet aux croûtons. In this recipe, a thick doorstop of toasted sourdough is the ultimate vessel for roast chicken. The bread soaks up all of the pan juices, turning the humble piece of toast into something deeply satisfying.

It's always a pleasure to welcome the return of an old friend. We're joined by our new head chef Allan Doert Eccles, who brings a wealth of experience from working at Cutler, Marion, Embla and Gimlet, as well as at Jayden Ong’s winery in Healesville.

It's a lovely time of year for produce here on Flinders Lane, where the offerings from the last of the summer vines bring pop and colour to our plates. Last month's heat means peppers are in their prime right now and they are at the heart of our Harvest Lunch dish for March. 

Join us on Monday 17 March as we welcome Marco Fay from Italy's Valtellina region for an evening that promises to be filled with wonderful Sandro Fay wines, history and discussion.

In celebration of late summer produce, our chefs are preparing a dish of heirloom zucchini, buffalo mozzarella, rockmelon & basil. Crunchy and fresh, it's just the dish we want to enjoy during February's heat.

From 3pm to 6pm every weekday, we offer a $2 Oyster Hour when the best Australian oysters are shucked to order and served over ice with mignonette and lemon.

One of Victoria’s most unique producers, the Bass Phillip estate has long been renowned as a Gippsland producer of benchmark quality. We’re delighted to welcome a Bass Phillip cellar door and tasting experience to our restaurant on Flinders Lane.

We love to cook and eat by the harvest calendar - the cycle of produce grown as the weather cools, rains, frosts and then warms again.

Long sunny days mean tomatoes are at their peak ripeness right now. To celebrate, our chefs are preparing a gazpacho with poached Skull Island prawns.

The city has a remarkable energy on New Year's Eve. With the skies filled with fireworks, the streets buzzing and a general zeal for life in the air, our dining room made for a buoyant backdrop to the end of the year.⁠

As the calendar turned to December, our wine team once again extended their by-the-glass program with the 12 Wines of Christmas.

Heirloom cucumbers are just hitting their peak and for December we're making the most of heirloom varieties from Oliver and Lisa at Ramarro Farm.  Every weekday, we're serving a dish of Shark Bay scallops,  heirloom cucumbers and  verjus.

For our November Harvest Lunch, our chefs are preparing a dish of asparagus, buffalo mozzarella, hazelnut, frisée & tarragon. We source our asparagus from Jonella Farm in Koo Wee Rup. Located on an old flood plain, it's true asparagus territory where these stalks thrive during their limited season.
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On Sunday 27 October, we welcomed beloved Melbourne food writer and cook, Julia Busuttil Nishimura, for a long lunch to celebrate the publication of her latest cookbook, Good Cooking Every Day.

Golden and delicate, we're blessed with zucchini flowers from the middle of spring through late summer in Melbourne. Their arrival in October means we have many months ahead to enjoy this delicate flora. To celebrate, our chefs are baking a zucchini flower tart every weekday for lunch.
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Sprouting broccoli is a true sign that spring has arrived and a moment for us to depart from winter's root vegetables. For lunch through September, we offer a salad of purple sprouting broccoli, broad bean leaves & tonnato.

Each year, we host a series of Winemaker's Lunches in order to celebrate the vineyards, farmers and local suppliers that make our building thrive.

We always eagerly await the annual release of the Melbourne International Film Festival's program to check off the Festival's must-sees. In partnership with MIFF's program, we presented a special screening of 'My Favourite Cake' on Tuesday August 13th.

Earthy and nutty, celeriac is about to hit its peak and through August we're using it as the hero ingredient in a velouté of spanner crab, sorrel and fried bread.

On Sunday 8 September, we welcomed Meatsmith head butcher, Troy Wheeler, who took us straight to the Tuscan hills for an afternoon of Florentine cooking, emboldened by classic Italian butchery.