Discover a generous Mediterranean dinner menu created with locally sourced ingredients. The Cliveden’s a-la-carte offering has been created by Executive Chef, David Albert and a carefully selected few of his kitchen team who have each created a hero dish inspired by their own Melbourne food experiences.
One of Britain’s culinary crowns has arrived at The Cliveden. Our seasonal Sunday Roast is a tradition re-imagined featuring four mouth-watering meats designed to share. The feast rotates weekly through the likes of slow roasted lamb shoulder, marinated free range chicken, Jack’s Creek Wagyu beef rump and grain feed Angus beef brisket.
The drinks menu, curated by our restaurant manager and seasoned sommelier, Sophie Johnston, is an amalgamation of inventive cocktails (many of which feature our very own Cliveden Gin), regional Victorian wines, craft beers and more.