Journey to the Centre Of The Universe

Menu This Week

OUR MENU

WE’RE BACK TO AL-LA-CARTE!

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.

After a few months of doing a minimum two course menu we are now back with an al-la-carte menu.

Please scroll down for this week’s menu. Available at Lunch and Dinner on Fridays, Saturdays and Sundays.

On Thursday nights only we now offer AMMA’S SRI LANKAN VILLAGE TABLE Menu. Scroll down to the bottom of this page for details.

Our Wood Fired Pizzas and Film night has returned and is only available on Tuesday evenings in the Back Beach Bar from 4.30 p.m.

Bookings can be made via our email address: radiospringshotel@gmail.com or by ringing 03 5348 5562. We will not be able to take bookings through our website or Facebook page.

Menu

Radio Springs Menu – Fri. 28th Jan, Sat. 29th Jan & Sun. 30th Jan.


Small things to start

Green tahini dip, fried chick peas, spiced oil, grilled bread (Vegan) $11

Summer vegetables filo tartlet, burnt eggplant, tomato vinaigrette (Vegan) $16

Prawn cracker, spanner crab and barramundi rillette (DF) $19

Henri Langlois tasting plate: cured meats, pickles, mushroom pate, olives, Meredith feta, breads $30

Bigger things

Roasted pumpkin and sweet potatoes, cauliflower pakora, coconut raita, peas and lentils salad (GF, Vegan) $28

Chicken parmigiana, roman slaw and chips $27

Besan fried calamari, ratatouille, tapenade and rocket (DF, GF)  $28

Roasted Barramundi, baked organic tomatoes and herb salad, Panisse (GF, DF) $36

250g Porterhouse, cafe de Paris butter, green beans, pomme fondante, jus (GF) $39

Sides

Chips and aioli (GF, DF) $9

Rocket salad, grilled peach, Julian’s fennel, lavender dressing (GF, DF) $9

Fried chat potatoes, persillade (Vegan, DF) $9

Florian’s organic zucchini, Meredith feta, herbs and pomegranate dressing (GF) $9

To finish

Pandan creme diplomate Millefeuille, mango, lime syrup $15

Frozen nougat, Vicki’s organic raspberry coulis, stone fruit (GF) $15

Moccha Affogato (GF. Vegan available on request) $15

Burnt Basque cheesecake, Adam’s organic strawberry sorbet, elderflower syrup (GF) $15

For the Kids

Pasta with Napoli or Homemade Bolognese and parmesan $11

Crumbed chicken tenderloins and chips (DF) $11

Fried calamari and chips (GF, DF) $11

Vanilla ice cream, homemade chocolate sauce $7 (Vegan available on request)

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Our general menu applies Lunch & Dinner on Fridays, Saturdays & Sundays.

(Scroll down further for our new SRI LANKAN VILLAGE TABLE MENU)

Bookings 5348 5562


ON THURSDAY NIGHTS ONLY

RADIO SPRINGS HOTEL presents… 

AMMA’S SRI LANKAN VILLAGE TABLE


$55 per person

ON YOUR TABLE

Basmati rice

Dahl

Pappadums

String hoppers

Beetroot curry

Spicy Okra

Cashew curry

Pumpkin curry

Pineapple Salad

Green cabbage mallum

Yellow split pea fritter

(Above items are all GF, Vegan)


ALSO, EACH CHOOSE ONE OF THE FOLLOWING CURRIES:

·       Black pepper pork curry

·       Prawn curry

·       Mushroom curry (Vegan)

(Note: Extra mains curry can be added at $15 each)

 

DESSERTS – $15 each

Columbo fruit salad, coconut sorbet (GF,DF)

Buffalo curd and palm sugar treacle (GF)

Moccha Affogato (Vegan option available)

(Sri Lankan Menu is available on Thursday night 27th Jan. 2022)

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 1990s. 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.

NO SPLIT BILLS – ONE BILL PER TABLE


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. 

STAY OVER OR DINE WITH US

The Centre Of The Universe

RESTAURANT CINEMA BAR AND GARDEN

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Trading hours
MondayClosed
Tuesday4:30 PM — 10:00 PM
WednesdayClosed
Thursday4:00 PM — 11:00 PM
Friday4:00 PM — 11:00 PM
Saturday11:00 AM — 11:00 PM
Sunday11:00 AM — 9:00 PM

WEB-SITE DETAILS ARE SUBJECT TO CHANGE


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Contact

TEL: (03) 5348 5562

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Radio Springs Hotel. Made with love in Melbourne.

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