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
21 MAY 2021
GF = Gluten Free, V = Vegetarian,
Vegan = Vegan, DF = Dairy Free
Chicken liver pate $16 (GF avail.)
Chicken liver pate, citrus, juniper and Lyonville gin marmalade, toasted bread
Spiced fried calamari $15 GF DF
Spiced fried calamari, organic carrots and coconut salad
Henri Langlois tasting plate $30 (GF avail.) Cured meats, pickles, smoked barramundi rillettes, olives, Meredith feta, breads
Roasted beetroot dip $9 Vegan
Roasted beetroot dip, fried chickpeas,
Scotch fillet $38 GF DF
300g scotch fillet, green beans, kohlrabi and horseradish remoulade, jus
Barramundi fillet $38 GF DF
Pan fried Barramundi fillet, Julian’s 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
Tomato & feta salad $9 V GF DF Vegan
Charred organic tomato salad, Meredith feta and fresh herbs
Roasted carrots $9 V GF
Adam’s roasted organic carrots, silver beet yoghurt
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)
- Roasted fig with Sable Breton, bay leaf creme diplomate, plum coulis and vanilla bean ice cream $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.
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
Radio Springs Hotel. Made with love in Melbourne.