Sunday Lunches at Ryne
A new four-course roast to lure you out of the house on the laziest of Sundays.
Overview
If anyone knows how to do contemporary comfort food to drag you off the couch this winter, it's acclaimed chef Donovan Cooke. And indeed, the kitchen maestro has kicked off a new series of Euro-accented Sunday lunches at his Fitzroy North restaurant Ryne, promising to warm those cockles and take some of the edge off Melbourne's chilly season.
Each weekend, he's crafting a generous four-course set menu, complete with a weekly changing roast dish. For $68 per person, you'll tuck into both a hot and cold entree, a main and dessert, with thoughtfully matched sides priced at an extra $10.
Recent highlights include crisp-skinned pork belly teamed with black pudding, saffron and a mustard jus, pan-fried scallops with roasted chestnut, a tender roasted beef cheek, and Cooke's take on the classic roast chicken.
As for the drinks, well, consider yourself spoilt for choice. As always, Ryne offers both a BYO option and a considered wine selection, curated by head sommelier Krystelle Cooke.
Information
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