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 , 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 Events Menu Melbourne LUME THE Take your guests on an epic adventure where visionary art and culinary creations collide.

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 ’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.

Other dietary requirements can be catered for upon request. A 15 per cent surcharge applies for Sunday and public holiday events. THE LUME Melbourne Menu Events

(V) Vegetarian (GF) Gluten friendly

2 (VG) Vegan Entrée Main course (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 (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 Events Menu Melbourne LUME THE ice cream, and oat biscuit.

Café Terrace at Night (1888) Our take on the classic lemon meringue tart served with Yarra Valley fresh berries.

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 THE LUME Melbourne Events Menu 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 Menu Melbourne LUME THE

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) THE LUME Melbourne Menu Events 6 THE LUME Melbourne Events Menu Melbourne LUME THE

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. 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 Menu Events 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 Events Menu Melbourne LUME THE

Champagne Upgrade Treat your guest by upgrading to include a glass of bubbles on arrival.

Options include

∙ La Bohème Cuvée Blanc ∙ Veuve Fornay Champagne ∙ Mineral water 9 EAT Stations

Inspired by the works of Vincent van Gogh, our interactive food stations are a favourite amongst guests.

Gala and cocktail EAT Stations

The Potato Eaters (1885) The Artist’s Studio ∙ Pan fried potato gnocchi with mature The EAT Station will be decorated as cheese, peas and basil pesto sauce. (V) an edible artist’s studio, with chocolate ∙ Cauliflower and smoked cheddar paint brushes, mini colourful desserts croquettes with truffled mayo, served on a paint palette and an easel bacon and walnut crumble. covered in delectable little treats. ∙ Egg soufflé with quinoa, courgette, mint and goats curd. (V) ∙ Vichyssoise (V, GF) Apples (1887) Our sweet wall will be covered in mini apple-based desserts. From the famous Café Terrace Tarte Tatin, to our unique Granny Smith apple and Four Pillars Gin verrine, apple At Night (1888) and Calvados petit choux, apple and ∙ 16 hour braised free-range beef brisket rhubarb pies, caramelised apple Breton burger, pork belly bacon, molten cheese, tarts and more. pickles and chipotle mayonnaise. ∙ Pissaladiere – savoury pastry with slow braised onion, anchovy and black olives. THE LUME Melbourne Menu Events ∙ Confit salmon, pickled shaollot salad, chive crème fraiche. (GF) 10 Breakfast EAT Stations

The Boulangerie- La Petit Pains patisserie Freshly baked, soft, mini brioche buns filled with a selection of truffled A colourful and delectable offering scrambled eggs, smoked salmon and of fresh baked breads, croissants, lemon scented crème cheese, pork eclairs, pain au chocolat, fruit tarts, belly bacon and caramelised brie or apple turnovers and other baked treats. smashed avocado, roasted mushroom Like its namesakes on the streets and chevre – the perfect add on for of Paris – impossible to walk past. your breakfast package.

La Creperie Traditional savoury galettes and sweet crepes with all the toppings you can imagine. It will make you feel like you have travelled halfway around the world – without leaving South Wharf! THE LUME Melbourne Events Menu Melbourne LUME THE 11 12 THE LUME Melbourne Events Menu Mezzanine Events

Imagine escaping the hustle and bustle of Paris’ cobbled streets to the calm of an exclusive balcony vantage point. Welcome to your mezzanine cocktail party.

Simply French Paris High Tea Traditional Paris bar snacks of A selection of finger sandwiches, quiche cheese gourgeres with assorted Loraine and Florentine and freshly baked olives and sunflower seeds. pastries by award-winning pastry chef Alessandro Bartesaghi. Refer to beverage packages for drinks. Package includes 1-hour tea and coffee and sparkling wine service. Cheese Board French-style cheese made by local Les Petits Fours artisans served with baguettes, fruit paste and muscatel clusters. An elegant selection of petit sweet and savoury French pastry classics Refer to beverage packages for drinks. created by award-winning pastry chef Alessandro Bartesaghi. Charcuterie Board Includes 1-hour standard beverage package. A selection of traditional cured meats,

sausages and pates with vegetable Events Menu Melbourne LUME THE pickles and baguettes.

Refer to beverage packages for drinks. 13 Beverage Packages

From homegrown vintages to luxurious French drops, indulge in a drinks package which will keep the good times flowing. THE LUME Melbourne Menu Events 14 Standard package Platinum package ∙ La Bohème Cuvée Blanc ∙ Veuve Fornay Champagne ∙ La Bohème Act Three Pinot Gris ∙ Louis Moreau 1er Cru Chablis ∙ La Bohème Interlude Pinot Noir ∙ 2017/18 Louis Latour Marsannay Rouge ∙ Kronenberg 1664 (Pinot Noir) ∙ Heineken (Lager) ∙ Kronenberg 1664 ∙ Billy the Mid (Light Beer) ∙ Heineken (Lager) ∙ Moon Dog Fizzer (Alcoholic Seltzer) ∙ Billy the Mid (Light Beer) ∙ Coldstream Apple or Pear Cider ∙ Moon Dog Fizzer (Alcoholic Seltzer) ∙ Soft drinks and juices ∙ Coldstream Apple or Pear Cider ∙ Soft drinks and juices Veuve Fornay available on request. Additional options Premium package ∙ Blue Pyrenees Sparkling Cocktails ∙ Louis Moreau Chablis ∙ French 75 ∙ Domaine Paul Jaboulet Cote ∙ French Martini du Rhone Parallele 45 ∙ Kronenberg 1664 Cognac ∙ Heineken (Lager) ∙ Billy the Mid (Light Beer) ∙ Remy Martin ∙ Moon Dog Fizzer (Alcoholic Seltzer) ∙ Coldstream Apple or Pear Cider ∙ Soft drinks and juices

Laurent Perrier available on request. THE LUME Melbourne Events Menu Melbourne LUME THE 15 Tasting notes De Bortoli La Bohème Series Louis Moreau 1er Cru Les Forneaux​ This subtle and fine wine expresses a The La Bohème range by De Bortoli very aromatic bouquet. We find flowers are a collection of ethereal, aromatic, notes (acacia) and rose petals, combined textural, sophisticated wines. They’re with light vanilla aromas. It is very round wines with poise and charm and reflect in mouth, with a hint of acidity that the winemaker’s homage to French keeps its freshness. styles and wine making techniques.

La Bohème Cuvée Blanc Blue Pyrenees 93% Chardonnay and 7% Pinot Noir. Blue Pyrenees Estate was established 56% 2015 vintage, 10% 2014 vintage in 1963 by the French company Remy and 34% reserve wine (2007 to 2016). Martin and was among the modern Pale colour with a green tinge. Citrus, Australian wine industry’s first ventures hazelnuts, brioche, complex and lifted into cool climate viticulture. aromas. Finesse and complexity on the palate, lively with good weight MCEC has collaborated with Blue and balance. Pyrenees for the last seven years to produce a uniquely distinct style of La Bohème Act Three Pinot Gris method traditional made exclusively Vibrant straw colour with green edges. for MCEC. Gently fragrant with classic perfumed Pinot Gris characters of pear, orange Blue Pyrenees Premium blossom and stone fruit. Textural Traditional Cuvée flavours with apple and mandarin, Blue Pyrenees NV is a blend of soft acidity, classic ‘Gris’ style. three classic champagne varieties – Chardonnay, Pinot Noir and Pinot La Bohème Interlude Pinot Noir Meunier. Blended exclusively for A combination of whole berry and MCEC, it is an outstanding example whole bunch is tipped into open of a Victorian cool climate sparkling. fermenters giving vibrant red colour. Deeply scented red and dark fruits, wood spice and violets. Ripe, pure, Veuve Fourny Champagne generous, perfumed and textural. Champagne is the drink of celebration and passion, and for Veuve Fourny, Domaine Louis Moreau this passion is encapsulated by the work of the winemaker growing vines Louis Moreau was born from the passion on a magnificent Vertus Premier Cru of a family settled in Chablis since 1814. terroir. The vine has been treasured As early as the late 19th century, the and pampered by the family since love of this family for great wines led 1856 - that’s five generations of to the purchase of plots in Grands Crus celebratory moments. and Premiers Crus. Veuve Fourny and Fils Grande Louis Moreau Chablis​ Reserve and blanc de blanc The nose displays mineral, flinty A blend of 80% Chardonnay for finesse aromas, with hints of citrus and subtle and elegance. 20% Pinot Noir for body buttery notes. The lively palate is

THE LUME Melbourne Menu Events and texture Excellent combination of packed with lemony grapefruit flavours fruit and subtle biscuit aromas. A lovely with a steely finish​. balance of breadiness and freshness. 16 Louis Latour Kronenberg 1664 Founded in 1797 and now in the eleventh Old summer wheat with soapy brilliant generation of the founding family. Maison white head, grainy malt; sweet notes Louis Latour has survived the ages and of honey, light lemon and ripe pear. become a natural custodian of Burgundy’s Noticeable graininess; mild hoppiness; ancient traditions. The Domaine covers finishes with lingering honey and fruits. 50 hectares of exceptional vineyards which are recognized each vintage for their quality. Heineken (Lager) A crisp & refreshing style of European Louis Latour Marsannay Rouge Lager, this beer has absolutely no Marsannay Pinot Noir is sturdy and perceptible fruit flavours & a short robust due to the rich ironbased soil. & slightly bitter finish, which makes The wine has an intense bouquet of red it taste clean & crisp. fruit and a silky palate with a distinct gamey character and great tannic appeal. Billy the Mid (Light Beer) Domaine Paul Jaboulet Aine Mountain Goat

In 2006, the Freys, a family of long and Billy the Mid is a sessionable, proud standing in the champagne region transpacific Pale Ale. Brewed locally and owners of Chateaux La Lagune in Richmond with New Zealand malt in Bordeaux, took over Maison Paul and American hops. Jaboulet Aine. Their cutting edge wine making, combined with the scrupulous care given to vines and the exceptional Moon Dog Fizzer terroir, produce exceptional wines. (Alcoholic Seltzer) Vineyards are located in Cote Rotie, Chateauneuf-du-Pape and Condrieu Seltzer is a fancy old German word with an emphasis on sustainability for sparkling water. In America, it’s and biodynamic certification. a word for what we call soda water. So… Alcoholic Seltzer is literally alcoholic sparkling water! How Paul Jaboulet Cote du Rhone Parallele 45 easy is that? Dark color with purple tints. The nose is subtle and elegant with hints of ∙ Tropical Crush. blackcurrant, Morello cherries and

∙ Strawbs & Cream. Events Menu Melbourne LUME THE blackberries. On the palate the wine is fresh and balanced. The tension is ∙ Piney Limey. framed by silky tannins. The aromas ∙ Coco Mango. develop gently on a mid-palate rich in black fruits and spices. The elegant structure of the wine is found on the finish with an impression of freshness.

55% Grenache. 40% Syrah. 5% de cépages complantés (Mourvedre, Carignan, Cinsaults). 17 event next your planning Start mcec.com.au/thelume Australia 3006 Victoria Wharf South 1 Convention Place Centre 8210 39235 +61

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