Sofitel Melbourne On Collins will celebrate the arrival of No35's new chef de cuisine Michael Harrison, with this special shared lunch. Debuting his new menu as part of the Melbourne Food and Wine Festival, Melbourne's Tallest Lunch will preview Harrison's food philosophy, by showcasing 35 shared dishes. After working alongside some of the country's best chefs and at some of the top restaurants including renowned Jeremy Strode at Langton and Ben Shewry at Attica, Harrison will bring a menu that works with fresh produce and interesting flavour combinations.
Start with a round of fresh house-made French bread, accompanied by duck parfait; pickled oysters; smoked bacon with blueberries and oyster mayonnaise; and whipped goats curd.
Other menu highlights include yellowfin tuna tartare, shaven foie gras with spring onion and barbecue beef short rib. Extensive main dishes include whole fried snapper with homemade yellow curry sauce; slow cooked shoulder of lamb; and roast suckling pig, which will be complemented by spiced roasted cauliflower; heirloom carrots with macadamia feta and caper raisin dressing; and mint buttered kipfler potatoes. Finish off with sweets including old school eton mess, warm chocolate mousse and peanut butter ice cream.
No35’s Tallest Lunch menu represents a changing of the guard for the sky high restaurant, and will exemplify the Melbourne Food and Wine Festival's theme of community, by sharing each of 35 dishes. The one-off event also include a welcome spritzer, entertainment and free-flowing beverages.