Our restaurant is open on Saturday’s & Sunday’s for lunch!

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Click here to make a booking & one of our staff will be in touch

Opening Hours

Saturday & Sunday
11:45am – 2:30pm

Restaurant Menu

Our menu has been crafted to show off the yarra valley’s foods & wines

Gift Vouchers

Treat someone special to an Immerse experience

Function Package

Unfortunately tables larger than 12 are not available

Immerse Lunch Menu

*Whilst Immerse does make every effort to ensure allergies and intolerances are catered for, please be aware that our kitchen produces meals which contain the following common allergens; nuts, wheat (gluten), dairy, soy, sesame, seafood, lupin & eggs.*


Immerse baked bread platter with chef’s choice of dip, olives, parmesan oil and salt (V)


Panko crumbed pumpkin and fetta arancini with basil yoghurt, semi dried tomato, roquette pesto and parmesan crisps (V)


Dukkah spiced calamari on chickpeas, roast capsicum, chorizo, celery, cherry tomato and lemon aioli (GF, DF)


Pulled lamb shoulder with sugo, wilted spinach, Yarra Valley fetta, potato gnocchi and sage


Soy and orange infused braised pork belly on rice noodles, cucumber, onion, wombok, Asian herbs, cashews, chilli and lime dressing (GF, DF, *Contains nuts*)


Yuzu scallop poke bowl with brown rice, edamame, pickled carrot, daikon, ginger, roast corn, capsicum, avocado, and wasabi Kewpie (GF, DF)


Gin and beetroot cured South Australian Kingfish with gribiche, nori dusted rice cracker, cucumber and tomato pearls (GF, DF)



Southern style spiced beef brisket burger in a Turkish bun, American cheese, pickled cabbage, gherkin, chipotle aioli, served with chips


Peruvian spiced slow cooked chicken with quinoa, avocado, corn, cucumber, black beans, capsicum, sweet potato, jalapeno, pickled onion and Aji verde (GF)


Strawberry gum and mixed seed crusted Humpty Doo barramundi fillet with thyme & potato gratin, asparagus, preserved lemon, almond and caper buerre noisette (GF, Low fructose, *Contains nuts*)


Ginger and plum roasted duck leg wrapped in a crepe served with Chinese five spiced breast, bok choy and sesame dressed slaw


Sourdough and parmesan crusted lamb backstrap on artichoke puree, roast beetroot, sugar snaps, goats’ cheese and Pedro-Ximenez jus


Gippsland grass-fed black Angus eye fillet, with duxcelle mille fuille tart, duchess potato, prosciutto and a red wine jus


To Share

Rosemary and garlic roasted potatoes. (GF, Vegan)


Chips with chipotle aioli. (V)


Warm garden salad with charred broccoli, radish, minted peas, cauliflower, kale, bacon and lemon oil (DF, GF)


Balsamic glazed mushrooms and gruyere with Turkish bread (V)




Pandan panna cotta, lime gel, lychee and mango sorbet with a coconut almond crumble (GF) *Contains nuts*


Vanilla yoghurt bavarois with raspberry, pistachio genoise, berry macaron, roast rhubarb and chocolate wafer *Contains nuts*


Salted caramel and chocolate torte, orange cremeux, blood orange puree


8 piece mini dessert tasting box. (Chef selection of 4 mini desserts)

*Contains nuts*