Experiencing the New Seasonal 6-Course Tasting Menu at Eureka 89

Perched 89 floors above Melbourne and soaring 300 metres into the sky, Eureka 89 is already renowned for its unparalleled city views. Yet after experiencing Executive Chef Renee Martillano’s new seasonal Signature 6-Course Tasting Menu, it’s clear the kitchen deserves just as much attention as the panorama outside the windows. This is an exceptional sensory experience in every way. I was invited to an exclusive media dinner for the launch of this stunning menu.

At Melbourne’s highest dining destination and the highest restaurant in the Southern Hemisphere, the views may initially capture your attention, but the food and impeccable service ensures they don’t steal the entire show.

Why Eureka 89 Is More Than Just a View

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It’s easy for restaurants with extraordinary locations to rely on their surroundings. Eureka 89 does the opposite. The new seasonal tasting menu demonstrates a serious commitment to modern Australian dining, showcasing premium Victorian and Australian produce through refined technique, intelligent flavour combinations and beautifully judged portions.

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What impressed most throughout the evening was how cohesive the menu felt. Every course had purpose. Every dish built upon the one before it. Nothing felt excessive or underwhelming. The result is a degustation that balances luxury with accessibility, delivering fine dining that feels sophisticated without ever becoming intimidating.

Meet Executive Chef Renee Martillano

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Executive Chef Renee Martillano has quietly become one of Melbourne’s most accomplished culinary talents. I've been a fan for several years, having experienced Renee's showstopper degustations in the past.

Known for constantly exploring Melbourne’s restaurant scene to stay connected with emerging trends and inspiration, Renee combines technical precision with creativity and restraint.

One of the most impressive aspects of the evening was hearing Renee personally introduce each course, explaining the inspiration and seasonal influences behind the dishes.

The Signature 6-Course Tasting Menu

Yellowfin Tuna

Smoked roe emulsion, jalapeño, soused fennel

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The opening course immediately set the tone. Bright, refreshing and beautifully balanced, the Yellowfin Tuna delivered delicate sweetness alongside welcome acidity and subtle heat from the jalapeño. The smoked roe emulsion added complexity without overpowering the pristine seafood. A vibrant start to the evening.

Matched with Majella "Minuet" NV, Coonawarra SA (Majella is one of our favourite Coonawarra Wines and we recently caught up with owner Peter Lynn). It was perfect to start our journey with a sparkling wine, evoking celebratory vibes.

Truffled Confit Leeks

Potato, buttermilk, puffed quinoa

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Perhaps the biggest surprise of the night - but no surprise when I've experienced Renee's magnificent treatment of vegetables in previous degustation menus. This dish transformed the humble leek into something genuinely memorable. Earthy truffle notes complemented the sweetness of the confit leeks, while potato and buttermilk provided richness and balance.

It’s a reminder that exceptional cooking is sometimes about elevating simple produce through skill and imagination.

Matched with Mitolo Jester Vermentino, McLaren Vales SA. Appreciated the minerality of this wine.

Poached Lobster

Kohlrabi, nori mustard, bouillabaisse

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A true showstopper. Perfectly cooked lobster sat at the centre of a beautifully composed dish that balanced richness with freshness. The bouillabaisse brought depth while the kohlrabi and nori mustard introduced texture and brightness. Elegant, luxurious and technically flawless. Matched with Phillip Shaw "The Architect" Chardonnay, Orange NSW. A luxe Chardonnay with a luxe dish - and a perfect match.

Roasted Quail

Celery root, hispi cabbage, white miso

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Another crowd favourite. Quail can be divisive when undercooked or difficult to navigate, but this version was superbly executed. Tender, flavourful and wonderfully approachable, it delivered all the richness diners hope for without any of the usual challenges.

The accompanying celery root, cabbage and white miso added layers of earthiness and umami that made this one of the most memorable courses of the evening. A talking point at the table was the revelation of the celery - often underated in fine dining.

Matched with Yering Station Village Pinot Noir, Yarra Valley VIC. A superb Yarra Valley red that pairs beautifully with game flavours.

Wagyu Beef Short Rib MB5

Onion textures, caper remoulade, mushroom XO

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Another undeniable highlight. The MB5 Wagyu short rib was deeply flavoured, beautifully tender and packed with richness. Clever use of onion textures created contrast throughout the dish, while mushroom XO added a savoury intensity that amplified the beef’s natural qualities.

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Top top it off we enjoyed truffle chips and salad. This is the kind of main course that leaves a lasting impression. Each course is beautifully plated. Each element considered.

Passionfruit Gateau

Coconut and lime sable, mandarin caviar, basil

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Dessert concluded the experience on a high note. Rather than overwhelming diners after several rich courses, the Passionfruit Gateau delivered brightness, freshness and balance. Tropical flavours combined beautifully with citrus elements and delicate sweetness. The perfect ending to a thoughtfully constructed menu.

Matched with a lively La Giolosa Moscato, Veneto Italy. I appreciated the fact we started and ended this journey with a sparkling wine.

Premium Wine Pairings Elevate the Experience

Guests were guided through each pairing by Steve Todhunter from Oatley Wines, who explained how each selection complemented the flavours and textures of the dishes.

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To summarise, highlights included:

Majella “Minuet” NV
Mitolo Jester Vermentino
Phillip Shaw “The Architect” Chardonnay
Yering Station Village Pinot Noir
Hentley Farm Shiraz
La Giolosa Moscato

I would say a wonderful wine journey of diversity. The pairings weren’t simply additions to the meal - they became an integral part of the overall experience.

majella eureka 89

Service That Matches the Setting

Exceptional dining requires more than excellent food. The service team at Eureka 89 delivered warmth, professionalism and genuine hospitality throughout the evening. From welcome cocktails and canapés through to the final course, every detail felt carefully considered.

When combined with the breathtaking views, the attentive service creates a memorable experience from start to finish.

Is Eureka 89 Worth Visiting?

Absolutely. While many visitors arrive expecting the world class views to be the main attraction, the new seasonal tasting menu proves Eureka 89 is a serious dining destination in its own right. Executive Chef Renee Martillano has created a degustation that showcases exceptional produce, refined technique and intelligent flavour combinations. The spectacular setting simply makes an already outstanding meal even more memorable.

For special occasions, celebrations, interstate visitors or anyone seeking one of Melbourne’s most unique dining experiences, Eureka 89 deserves a place at the top of the list.

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Final Verdict

Dining 300 metres above Melbourne is an experience you’ll never forget. But what makes Eureka 89 truly special is that the food is worthy of the extraordinary location. The new Signature 6-Course Tasting Menu delivers a carefully orchestrated symphony of flavour, technique and seasonal produce that stands confidently among Melbourne’s finest degustation experiences. I can confidently say this tasting menu is "up there" (excuse the pun) with the best degustations in Melbourne.

The views may bring you through the door. The food is what will have you planning your return visit.

Frequently Asked Questions

Where is Eureka 89 located?

Eureka 89 is located on the 89th floor of the iconic Eureka Tower in Melbourne’s Southbank precinct.

How high is Eureka 89?

Eureka 89 sits approximately 300 metres above ground level, making it the highest restaurant in Melbourne and the Southern Hemisphere.

Who is the Executive Chef at Eureka 89?

The restaurant is led by experienced and innovative Executive Chef Renee Martillano, who has developed the venue’s acclaimed seasonal tasting experiences.

Does Eureka 89 offer wine pairings?

Yes. Guests can choose expertly matched wine pairings featuring premium Australian and international wines.

Is Eureka 89 suitable for special occasions?

Absolutely. The combination of exceptional food, attentive service and panoramic views makes it one of Melbourne’s premier destinations for birthdays, anniversaries, proposals and celebrations. Also popular with corporates.