Charred Octopus with Lemon Myrtle
Tender octopus charred over open flame, served with a lemon myrtle emulsion and pickled fennel. The octopus is sourced from sustainable fisheries, and the native citrus note cuts through the richness.
Seasonal Menu
Welcome to our seasonal menu, where each dish tells a story of local produce and communal dining. The menu changes with the seasons to showcase the best of Australian ingredients, designed to be shared and enjoyed together.
Hand-picked, hand-plated, and best passed around the table.
Our Seasonal Philosophy
We believe in celebrating the rhythm of the seasons, sourcing ingredients from local growers and producers to create dishes that are fresh, vibrant, and full of character. The menu is updated regularly to reflect the best available produce, and we work closely with farmers and artisans to ensure quality and sustainability.
Seasonal cooking allows us to offer variety and surprise to our guests. Every visit may reveal a new combination, a different native herb, or a vegetable at its absolute peak. This approach keeps the kitchen curious and the dining room lively, echoing the way a good card game shifts with every hand.
- Produce is chosen at its peak from Victorian growers and small-scale producers.
- Native ingredients such as lemon myrtle, pepperberry, and wattleseed appear throughout the menu.
- Dishes are built for sharing, so the table becomes part of the experience.
- Waste is minimised through whole-vegetable cooking and daily specials.
Starters & Small Plates
Roasted Beetroot with Goat Curd and Walnut
Earthy roasted beetroot paired with creamy goat curd, candied walnuts, and a balsamic reduction. Roasting deepens the beetroot's natural sweetness, while the curd adds a tangy lift.
Smoked Kangaroo Carpaccio
Thinly sliced smoked kangaroo with native pepperberry, rocket, and shaved parmesan. Kangaroo is a lean, sustainable meat, and pepperberry adds a spicy, fruity note that lingers.
Mains & Shared Plates
Slow-Roasted Lamb Shoulder with Rosemary and Garlic
Tender lamb shoulder slow-roasted for hours, served with rosemary, garlic, and a red wine jus. The lamb is sourced from local Victorian farms, and the jus adds depth without overpowering the meat.
Barramundi with Native Greens and Lemon Butter
Pan-seared barramundi served with sautéed native greens and a lemon butter sauce. The fish is crisp-skinned and flaky, while the native greens bring an earthy, distinctly Australian flavour.
Wild Mushroom Risotto with Truffle Oil
Creamy risotto made with a mix of wild mushrooms, finished with truffle oil and parmesan. Wild mushrooms are foraged locally when possible, and the truffle oil adds an earthy, luxurious aroma.
Desserts & After-Dinner
Pavlova with Passionfruit and Cream
Classic Australian pavlova with a crisp meringue shell, topped with whipped cream and fresh passionfruit. The meringue is baked to a perfect crisp exterior and marshmallow interior.
Chocolate and Wattleseed Tart
Rich chocolate tart infused with wattleseed, served with a dollop of double cream. Wattleseed adds a nutty, coffee-like flavour that deepens the dark chocolate.
Lemon Myrtle Panna Cotta
Silky panna cotta infused with lemon myrtle, served with a berry compote. The delicate citrus flavour of lemon myrtle brightens the creamy panna cotta, and the compote adds a tart contrast.
Seasonal Feature: Autumn Harvest
Autumn Harvest Platter
A generous platter featuring roasted pumpkin, heirloom carrots, beetroot, and a selection of autumn greens, served with a native herb dressing. The platter is designed for sharing, embodying the communal dining spirit. All vegetables are sourced from local farms at their peak, and the native herb dressing includes lemon myrtle and pepperberry for a distinctly Australian finish.
A table centrepiece for slow evenings and long conversations.
Wine & Pairing Notes
Our sommelier has curated a selection of wines and non-alcoholic beverages to complement the seasonal menu. Each suggestion is built around the dish's dominant flavours, with a focus on balance and local producers.
- Slow-Roasted Lamb Shoulder: A robust Victorian Shiraz with dark berry notes and a gentle tannin structure.
- Barramundi with Native Greens: A crisp Riesling with lime zest and a clean, mineral finish.
- Wild Mushroom Risotto: A medium-bodied Pinot Noir or an earthy non-alcoholic mushroom tea.
- Pavlova with Passionfruit: A late-harvest Riesling or a house-made lemon myrtle soda for a bright, non-alcoholic option.
Dining Experience & Poker Lounge Connection
At Luck & Cinder, dining and poker are intertwined in a relaxed high roller atmosphere. Our communal tables encourage conversation, whether you're sharing a meal or playing a hand of Texas Hold'em. The restaurant and poker lounge share the same space, allowing guests to move seamlessly between dining and playing.
Our menu is designed for sharing, mirroring the social nature of poker. The card room rituals, such as the shuffle and deal, are performed with the same care as our kitchen's plating. Both worlds reward patience, attention, and a willingness to read the table.
- Communal tables that work equally well for platters and poker hands.
- A relaxed atmosphere where dinner can naturally lead to a friendly tournament.
- Staff who understand both the menu and the card room, ready to guide you.
Dietary & Allergen Information
We are happy to accommodate dietary restrictions and allergies. Please inform our staff of any requirements when booking or upon arrival. Vegetarian and vegan options are available, and gluten-free or dairy-free alternatives can be arranged for most dishes.
Our kitchen takes precautions to avoid cross-contamination, but we cannot guarantee a completely allergen-free environment. The menu tags are a starting point; a conversation with our team is always the best way to ensure a comfortable meal.
Reservation & Enquiry
Ready to experience our seasonal menu? Book a table or make an enquiry to join us for a communal dinner and a hand of poker. Our team is happy to answer any questions about the menu or the poker lounge.
Make an Enquiry