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By Libby Curran
July 27, 2018
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Sunday Lunches at Ryne

A new four-course Sunday roast to lure you out of the house this winter.
By Libby Curran
July 27, 2018
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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.

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