Five of the best from Restaurant Express

Photo: Town Hall Hotel, Fitzroy - Peppered duck breast, confit duck leg, sweet potato mash, lime jus

What are the signature dishes of Victoria’s gastronomic landscape?

We invite you to find out at over 80 of the most in-demand eateries across the state. For just $40, Victoria’s best eateries will be serving their most famous dish as part of their two-course express lunch menu with a specially matched beverage at Restaurant Express Signature Series.

From current day classics through to throwbacks from yesteryear, here is a teaser of fives dishes to indulge in that are steeped in history, tradition and honest country produce.

Bon appétit!

27 February – 15 March

Town Hall Hotel, Fitzroy – Peppered duck breast, confit duck leg, sweet potato mash, lime jus

After originating in 1993 at Baretti in Fitzroy, chef Harry Lilai has kept the flame alive with this signature dish, appearing at Melbourne restaurants including The Point (1997) and Cecconi’s (1998-2008) along the way, and is still going strong after 22 years in the suburb it was first formed at Fitzroy’s Town Hall Hotel.


Dalmatino, Port Melbourne – Splitska Pasticada (beef cheeks braised with prunes, apple and red wine served with potato dumplings)

Having appeared on the menu for the last decade at this Croatian gem, this festive dish is served at Dalmation celebrations such as christening to weddings, based on executive chef and owner Ino Kuvacic’s grandmother’s recipe.


GAZI, Melbourne – ‘Bend Over Box’

Gazi will be offering their favourite box of Greek treats with a twist – the “Bend Over Box” – featuring a range of savoury and sweet Gazi menu highlights, including meze, main items and something for dessert.

Regional Victoria:

The Avoca Hotel, Avoca – Tuki trout ‘en papillot’

Whole local rainbow trout baked with fennel, thyme, lemon and Taltarni Pyrenees verjus served with parsnip and roast garlic mash, cress, capers and toasted almonds.

And for dessert:

Masani, Carlton – Deliziosa-liqueured mascarpone & Genovese sponge torte

The creation of chef Richard Maisano, this signature dessert showcases Masani’s dedication to tradition, the classics and the new, which has made it a Carlton institution since 1983.


Restaurant Express Signature Series
Friday 27 February – Sunday 15 March
12.00pm – 3.00pm
Various venues across the city and state

Bookings: call the venues direct

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