High Steaks by The European at The Melbourne Supper Club

Presented by Australian Good Meat

If you’re looking to push the boat out, look no further. In a very special upstairs session, the European takes over the Melbourne Supper Club space for High Steaks with a choice of two lunch menus: one spectacular and another that is frankly as decadent as a long Friday lunch can get.

Option one opens with a 3608 Nagambie Gin Martini, a crisp partner to the European’s signature blini with whipped cod roe and Yarra Valley salmon caviar. From entrées, glide into some serious meat as the centrepiece: a dry-aged bistecca alla Fiorentina. Translation: the T-bone of your dreams, served with a full chorus of French fries, mustards, salsa verde, Béarnaise and pepper sauce, and a bitter leaf salad. It’s followed, naturally enough, by a bombe Alaska, Chambers Rutherglen muscat, coffee and biscuits.

Option two, meanwhile, likewise opens with a perfectly crisp 3608 Nagambie Gin Martini, the segue to a soul-warming duck consommé, bone marrow roasted à la St John, prawns with Marie Rose sauce, baked oysters with fresh horseradish and Manchego, and house-made Cumberland sausages with brown sauce.

Then there’ll be a brief pause for a refreshing lemon sorbet palate cleanser before the big reveal: a beef Wellington enriched with foie gras, accompanied by peas and carrots. It’s followed, sensibly enough, with Stilton and Eccles cakes, some Comté with pear and honey, coffee, Chambers Rutherglen muscat and petits fours.

Option 1:
$130.00 per head

- A 3608 Nagambie Gin Martini
- Cod roe, Yarra Valley salmon caviar and blini
- Escargots, garlic and parsley butter
- Ćevapcici served with raw fennel and radish
- Dry-aged bistecca alla Fiorentina
- Mustards, salsa verde, Béarnaise or pepper sauce
- Bitter leaf salad
- French fries
- Bombe Alaska
- Biscuits and coffee
- Chambers Rutherglen muscat

Option 2:
$190.00 per head

- A 3608 Nagambie Gin Martini
- Duck consommé
- St. John’s roasted bone marrow
- Prawns with Marie Rose sauce
- Baked oysters with fresh horseradish and Manchego cheese
- House-made Cumberland sausages with brown sauce
- A lemon sorbet palate-cleanser
- Foie-gras beef Wellington
- Peas and carrots
- Stilton and Eccles cakes
- Comté with pear and honey
- Petits fours and coffee
- Chambers Rutherglen muscat


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.

Further Information

Allocated Seating

Shared Tables

Event Enquiries

For all event enquiries, please call: (03) 9654 0811

Price $130 – $190
VenueThe Melbourne Supper Club, Melbourne
    (03) 9654 0811