Hailing from the Philippines, Renee Martillano honed her skills under previous Head Chef Justin Wise before her promotion from sous-chef to Head Chef in 2014. Using inventive combinations of fresh ingredients, Chef Martillano creates dishes that are as beautiful to look at as they are to eat. The 360-degree view from Eureka 89 is stunning day or night, and the plush venue is perfect for special occasions.
Although it’s hard to top the view, the five- or seven-course degustation menu manages to do just that. Cauliflower custard is served warm, accented with delightfully chewy mushroom wafers and fresh summer squash. Flinders Island lamb is presented two ways – one of which is a playful take on the cottage pie, with pulled lamb topped with creamy potato mash. The lamb medallion pairs well with tasty beetroot puree served atop a macadamia emulsion.
PSST! For a memorable wedding reception, you can’t go past Eureka 89. The restaurant can seat up to 120 people.