Brûléed, butter-poached, prosciutto-draped and even dusted on your dessert - executive chef David Dellai and head chef Alex Tintori showcase different lobsters and their perfect preparation across five courses. From tropical to southern rock, this exquisite menu demonstrates the versatility of a prestigious ingredient, with expert insights by a leading seafood supplier.
Dialling up the the luxury of the evening, each course is paired with Champagne, including small-batch boutique brands and limited releases from essential names.
For online purchases via melbournefoodandwine.com.au, a credit card fee of up to 1.98% and booking fee of up to $4.00 per transaction may be applied. Purchases through other sites may incur different booking fees.
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call: (03) 9654 6778