Journey to the Centre Of The Universe

Menu This Week



Radio Springs Hotel offers a great range of fresh seasonal dishes prepared by our kitchen team with Head Chef, Yvan Meunier. See Yvan’s story further below.

We serve dinners on Thursdays, Fridays, Saturdays and Sundays and lunches on Friday, Saturday and Sundays. On Thursday nights we offer THAI food only (Bangkok street food style) prepared by Bancha Rienkham. If you have a particular dietary requirement please let us know when booking. If you ask on the day we can’t guarantee that we can accommodate your request.

BOOKINGS are preferred for planning purposes. Please call 5348 5562. Kitchen opens for Lunch from 12.00 p.m. (Fri, Sat & Sun) and for Dinner from 6.00 p.m. (Thu, Fri, Sat & Sun).


Small things to start with

30 JULY 2021

GF = Gluten Free, V = Vegetarian,

Vegan = Vegan, DF = Dairy Free

Ricotta, truffle & mushroom pate $16 V

(GF avail.) Whipped ricotta, truffle and mushroom pate, chives, toasted bread

Spiced fried calamari $15* GF DF

Spiced fried calamari, organic carrots and coconut salad. (*Main: $26)

Henri Langlois tasting plate $30 (GF avail.) Cured meats, pickles, smoked barramundi rillettes, olives, Meredith feta, breads

Sweet potato & hummus dip $9 Vegan

Roasted sweet potato and tahini hummus dip, fried chickpeas, grilled bread

Bigger things

Scotch fillet $38 GF DF

300g scotch fillet, green beans, kohlrabi and horseradish remoulade, jus

Barramundi fillet $38 GF DF

Pan fried Barramundi fillet, spinach Dahl and tempered cauliflower

Porchetta $33 GF DF

Grilled porchetta, roasted apple and cabbage, salsa verde, balsamic syrup

Roasted pumpkin $26 Vegan

Cumin roasted pumpkin, field mushrooms, lentils and tahini dressing

Chicken parmigiana $27

Chicken parmigiana and chips with white cabbage slaw



Twice cooked Dutch cream potatoes $9 V Vegan GF

Twice cooked Dutch cream potatoes from Wombat Farm Organics, persillade

Chips $9 DF

Chips, house made aioli

Roasted pear, rocket and pistachio salad $9 V GF

Roasted pear, rocket and pistachio salad, lavender dressing

Charred radicchio $9 V GF

Charred radicchio, fennel, long grapes, Meredith feta and lemon honey dressing

Roasted carrots $9 V GF

Adam’s roasted organic carrots, silver beet yoghurt and spiced oil

CHILDREN’S MENU (kids only) meal deal

Pasta with pesto or homemade Bolognese and parmesan $11

Grilled corn nachos $11

Crumbed chicken tenderloin and chips $11

Ice cream, our own home made chocolate sauce $7

DESSERTS – Sample only (subject to change)

  • Flourless chocolate cake, roasted pears and butterscotch sauce $14
  • Basque cheesecake with lemon sorbet, red wine poached prunes $14 GF
  • Rhubarb, ginger and apple crumble, homemade clotted cream $13
  • Affogato $15 GF

SPECIALS: We offer various seasonal specials on our blackboards, however, they are not listed here. There has to be some element of surprise.

Meet our Head Chef

Radio Springs Hotel is proud to introduce our Head Chef – Yvan Meunier. Born in Annecy in the south east of France, Yvan trained in his homeland before migrating to Sydney in the early 1990’s. He cooked at Claude’s and Merrony, then travelled extensively through South East Asia and the UK, cooking at Quaglino’s in London.

Returning to Sydney, he was sous chef to Neil Perry and Kylie Kwong at Wokpool and then earned 2 Hats as Head Chef at The Boathouse in Blackwattle Bay. Moving to Melbourne, he has been Head Chef at Circa the Prince and Executive Chef for the Zampelli Group and Food and Desire Events.

Yvan came to Radio Springs Hotel mid 2020 and has been a large part of our rejuvenation following covid. He has put together a vibrant and dynamic kitchen team who work with great synergy to produce some of the most delicious meals to have come out of our kitchen.

Discovering that this part of the world is a desirable place to be, and feeling that Radio Springs Hotel is like a home away from home, Yvan has moved to the area to create a new life. He is inspired by his background, his travels and his team, but also by what he has found here in Lyonville.

Yvan recognised that we share with him an aesthetic and a common food sense, which has encouraged him to pull all of our vintage crockery out of storage to help return to the hotel the character and identity we have always sought to create here. He sources most of the produce he uses from local growers and farmers, choosing organic wherever it is available. Foraging is one of Yvan’s hobbies and he has also found our region to be full of wonderful treasures for the plate. His food is reflective of his heritage, experience, passion and the seasons – exceptional in its depth and complexity of flavours and feel-good generosity.

You will only need to try it once to agree, but we can guarantee that you will want to come back for more.

< Pictured is Yvan dreaming up wonderful things for us all to eat.

Dear Parents – Our guests would be most appreciative if you could supervise your children at all times. Butcher’s paper is provided on the table but due to COVID-19 we suggest you bring your own crayons. Thank you.


EFTPOS is available and we accept VISA or MasterCard. PayWave (or Tap) is available. Minimum transaction $25. Note: We do not accept American Express (AMEX). ** Note: There is no ATM on site.

For large group bookings please talk to us or email us about Set menus.We can also do Wedding functions. Please email us for further information. 


The Centre Of The Universe



Trading hours
Thursday4:00 PM — 11:00 PM
Friday12:00 PM — 11:00 PM
Saturday11:00 AM — 11:00 PM
Sunday11:00 AM — 11:00 PM




TEL: (03) 5348 5562



Take a look where we are on the Map

Radio Springs Hotel. Made with love in Melbourne.