Our Menus
Menu
LCSK celebrates the produce, wines and makers that define Victoria's rich food culture. Bringing the best of the state's regions to Melbourne, the menu showcases the season's best ingredients, regional wines and the stories behind them.
Lunch & Dinner
Sample lunch and dinner menu. Items and prices may vary when dining in-house.
To Begin
mignonette (A)
onion jam, rye crisps (P)
bitter leaves, cornichon, wholegrain mustard (NG, P, ND)
giardiniera pickles, grissini
Entrée
confit garlic, sourdough, parsley salad (NN)
celeriac, carrot, chicharron (P, NG, NN)
soy cured egg yolk, charred onion, rice cracker (NG, NN, ND)
burrata, koo wee rup asparagus, toasted pine nuts, pesto (P, NG, NN)
plantain crisp, roe, coriander (NG, NN, ND)
Main Attractions
miso emulsion, smoked chestnuts (V, NN)
potato galette, carrot, carrot leaf pesto, duck jus (NG)
koo wee rup asparagus, peas, basil puree, ricotta salata (V, NN)
braised moghrabieh, walnut salsa
crispy chicken lollipop, celeriac fondant, saltbush (NN)
romesco sauce, white bean and chorizo salsa, crispy onions (A, P)
A Cut Above
Served with your choice of sauce: peppercorn, mushroom, red wine jus, chimichurri
grass fed
grass fed
barley/grain fed
grass fed
Sides
signature seasoning, aioli (V, NG, NN, ND)
cucumber, cherry tomato, radish, crisp pita (NN, ND)
dynamite dressing, toasted pistachio (V, NG, ND)
smoked labneh, chilli oil (V)
rosemary, confit garlic (V, NG, NN)
Dessert
dulce de leche, salted caramel (NN, V)
biscotti (V)
honey crémeux, burnt cinnamon cream, bee pollen (V)
mango, passionfruit curd (V)
1 cheese (30g) with miss leon quince paste, onion jam, vivian’s honeycomb
Kids Menu
Sample kids menu. Items and prices may vary when dining in-house.
For the Little Ones
french fries, tomato sauce (NN)
avocado, bread (V, NN, ND)
parmesan (NN)
fish, fries (NN, ND)
steamed vegetables (NN, ND, NG)
seasonal fruit slices (VE, NG, ND, NN)
chocolate sauce, marshmallows