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View the Menu Exclusive menu inspired by the artist Not your ordinary menu MCEC’s award-winning chefs have curated this unique menu, Take a exclusive to events at gastronomic THE LUME Melbourne. journey into Launching with a trip through the vibrant the world works of the Dutch master Vincent van Gogh, this exquisite menu was created of Vincent to celebrate the singularity of Van Gogh’s paintings, paying homage to his Dutch van Gogh. heritage and to France, his adopted creative home. THE LUME Melbourne Take your guests on an epic adventure where visionary art and culinary creations collide. Events MenuEvents Image left Cafe Terrace At Night (1888) Our take on the classic lemon meringue tart served with Yarra Valley fresh berries. 1 Gala events For a truly momentous experience, you can’t look past our gala menus. Lavish and decadent, each dish is expertly curated by our chefs to complement Vincent van Gogh’s life work. Standard inclusions ∙ Tea and coffee. ∙ Selection of handmade chocolate truffles. ∙ House-made sourdough bread with olive oil and butter. Pre-dinner canapés Chef selection of three canapés – one cold, two hot (page 6). Two-course menu Two course selection. Three-course menu Three course selection includes an alternating drop for one course. + Additional alternating drop $5.50 per person. Events MenuEvents Other dietary requirements can be catered for upon request. A 15 per cent surcharge applies for Sunday and public holiday events. THE LUME Melbourne (V) Vegetarian (GF) Gluten friendly 2 (VG) Vegan Entrée Main course The Potato Eaters (1885) The Courtesan (1887) Cauliflower, potato and truffle agnolotti Miso glazed Hazeldene chicken with with creamed onion, sage and grated cauliflower puree, pickled Yarra Valley parmigiano reggiano cheese. (V) mushrooms and roast chicken sauce. The Poet’s Garden (1888) Sunflowers (1887) Tasting plate highlighting the Victorian 3030 barramundi crusted very best Victorian produce. with sunflower seeds, saffron potatoes, courgette salad, sauce vierge. (GF) Still Life with Apples, Meat and a Roll (1886) Farmhouse in Provence (1888) Twice cooked High Country pork Gippsland free range beef fillet, potato belly with spiced lentil croquette, boulangere, onion soubise, Dutch carrots, apple and parsnip cream, clove Bordelaise sauce. (GF) and cinnamon sauce. Red Vineyards at Arles (1888) The Sea at Les Saintes- Braised beef cheek bourguinon, Maries-de-la-Mer (1888) Paris mash, pearl onions, button Poached prawn with ricotta ravioli, mushrooms, pancetta lardons. (GF) warm tomato, crushed young peas, Farms near Auvers pork crackle and beach herb. (1890) Victorian farmed, braised lamb shoulder, Olive Trees (1889) creamed onion, garlic and thyme, goat’s Hazeldene chicken breast with beetroot curd and lamb sauce. (GF) textures, black olive gravel and basil. (GF) Tree Roots (1890) Slow cooked Mount Macedon corn-fed Dessert duck breast, vanilla beetroot, celeriac, Still Life with Pears (1888) fire roasted carrot, carrot ash and Poached pears, dark chocolate cream, spiced hazelnut. (GF) vanilla anglaise, raw almonds streusel. Still Life with Basket and Six Oranges (1888) Flourless orange cake, passionfruit curd, coconut, vanilla and passionfruit sorbet. Still Life with Basket of Apples (1885) Granny Smith, Cripps Pink, Royal Gala and Jazz apple terrine, burnt butter THE LUME Melbourne ice cream, and oat biscuit. Café Terrace at Night (1888) Our take on the classic lemon meringue tart served with Yarra Valley fresh berries. Events MenuEvents The Starry Night (1889) Selection of miniature desserts. Let our Image left award-winning pastry chefs tempt you Red Vineyards at Arles (1888) with their favourite miniature desserts, Braised beef cheek bourguinon, served at the centre of the table. Paris mash, pearl onions, button mushrooms, pancetta lardons. 3 4 Events MenuEvents THE LUME Melbourne Cocktail events Delicious and beautifully presented, our canapés are anything but conventional. Canapés One hour package Two hour package Select Select ∙ Two cold canapés ∙ Four cold canapés ∙ Two hot canapés ∙ Four hot canapés ∙ One substantial canapé ∙ One substantial canapé EAT Stations Select one food station (page 10) to complement any cocktail package (minimum 150 guests). THE LUME Melbourne Events MenuEvents Assorted substantial canapés. 5 Cold canapés Substantial canapés ∙ Smoked salmon roulade, crème fraiche, Yarra Valley caviar and chives. (GF) Served cold ∙ Pacific oysters mignonette – red wine ∙ Rare roasted beef and asparagus vinegar and shallot dressing. (GF) roulade with horseradish, orange ∙ Smoked ham hock and parsley terrine, and toasted black sesame seeds. (GF) en croute and sauce gribiche. ∙ Woodside Charleston brie cheese tart, ∙ Chicken liver parfait, toasted brioche, apricot gel celery and candied walnut. sherry vinegar pearls. (V, GF) ∙ Beef tartare, gaufrette potato, capers, ∙ Poached chicken and tarragon Dijon mustard and cured egg yolk. (GF) baguette, cos lettuce and sunflower seed praline. ∙ Red onion marmalade tart with blue cheese, pickled walnut and pear. (V) ∙ Tomato and mozzarella macaron. (V, GF) Served hot ∙ Shortcrust tartlet, truffled mushroom, ∙ Salted barramundi brandade preserved crème fraiche and lemon thyme. (V) lemon mayonnaise. ∙ Grilled flat mushroom and goats curd burger with pickled green tomato, Hot canapés charcoal bun. (V) ∙ Pulled beef brisket and tomato ∙ Braised Wagyu beef croustillant with ragout croquette, sauce vièrge. truffled potato and pinot reduction. ∙ Salt and pepper Spencer Gulf ∙ Pork belly, pistachio lollypops prawns, finger lime and cracked with caramelised apple balsamic pepper aioli. (GF) reduction. (GF) ∙ Chicken, tarragon and Comte pastry cigar, béarnaise sauce. ∙ Blue cheese, pear and crisp jamon tart, Something sweet fine rocket salad. (GF) ∙ Coffee caramel and milk ∙ Confit duck pithivier, spiced cherry jam. chocolate cups. (V, GF) ∙ Filo baked spinach and ricotta pastry, ∙ Assorted macarons. (V, GF) basil dressing. (V) ∙ Mini Paris-Brest. (V) ∙ Cauliflower gratin croquette ∙ Mini waffle cones filled with with red pepper rouille. (V) our award-winning ice cream ∙ Truffled white bean cappuccino, in assorted flavours. porcini foam. (V, GF) Events MenuEvents THE LUME Melbourne 6 THE LUME Melbourne Events MenuEvents Mini waffle cones filled with our award winning ice cream in assorted flavours. 7 Breakfast events On the Outskirts of Paris (1887) Stand up breakfast Standard inclusions Served hot ∙ Seasonal sliced fruit. ∙ Croque monsieur soldiers with ∙ Freshly brewed premium coffee, hot glazed smoked ham and seeded chocolate, and a variety of traditional, mustard bechamel. herbal and fruit-infused teas. ∙ Confit duck crumpets with cherry ∙ Selection of premium fruit juices. compote, Yarra Valley Persian feta. ∙ Roasted mushroom quiche with compote and caramelised shallots. (V) Select ∙ Sundried tomato, basil and mozzarella ∙ Any three cold or hot items. savoury scrolls. (V) ∙ One EAT Station (page 11). ∙ Petite ham and cheese croissant. ∙ Sweetcorn and kale fritters with smashed avocado and candied chilli. Served cold (V, GF) ∙ Toasted open bagel with Huon ∙ French toast fingers, cinnamon sugar, smoked salmon, dill crème fraiche strawberry and banana compote. (V) and crimson elk. ∙ Feta, avocado and spiced honeyed Champagne Upgrade walnuts on a toasted baguette. (V) ∙ Strawberries and cream smoothie made Treat your guest by upgrading to with banana, vanilla, maple syrup and include a glass of bubbles on arrival. Events MenuEvents coconut milk. (VG, GF) ∙ Vanilla yoghurt and toasted muesli Options include breakfast trifle with berry compote ∙ La Bohème Cuvée Blanc and walnuts. (V, GF) ∙ Veuve Fornay Champagne ∙ Cinnamon and orange morning buns with vanilla custard. (V) ∙ Mineral water ∙ Brie and caramelised onion tarts. (V, GF) THE LUME Melbourne 8 The Breakfast Main course Table (1888) A Pork Butchers Shop Seen from a Window (1888) 63° poached eggs, house baked Seated breakfast sourdough bread, farmhouse cassoulet with Toulouse sausage, thyme crumble, rocket and Persian feta. Standard inclusion Basket of Sprouting Bulbs (1887) ∙ Freshly brewed premium coffee, hot Wild mushroom fricassee, soft chocolate, and a variety of traditional, polenta, roasted shallots, endive, herbal and fruit-infused teas. poached eggs, parmesan, pomegranate ∙ Selection of premium fruit juices. and grilled sourdough. (V) The Kingfisher(1886) Two course menu Smoked salmon, lemon and chive crème fraiche, scrambled eggs, brioche ∙ Two course selection. toast, balsamic roasted tomato, Yarra ∙ Sides served to the centre of the table. Valley salmon roe, smashed avocado. Young Man with Cornflower(1890) Preset first course Sweetcorn and kale fritters, poached Select one item eggs, hollandaise, red pepper relish and chicken chipolata sausage. (GF) ∙ Chocolate and hazelnut breakfast granola, with vanilla yoghurt. (V) ∙ Blended smoothie of banana, Sides dates, vanilla bean, chocolate, plant Served to centre of table protein and almond milk. (GF, VG) ∙ Bircher muesli with rolled oats, ∙ Sliced seasonal fruit. grated apple, dried fruits and nuts ∙ MCEC house baked pastries and Beechworth honey. (V) including pain au chocolat, ∙ Apple, oat and berry muffins fruit danish and croissants. (V) with roasted almonds. (V) ∙ Fried breakfast potatoes, capsicum and paprika. (V) ∙ Grilled field mushrooms with lemon thyme crumble. (V) THE LUME Melbourne Champagne Upgrade Treat your guest by upgrading to include a glass of bubbles on arrival. Options include MenuEvents ∙ La Bohème Cuvée Blanc ∙ Veuve Fornay
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