Featuring Elijah Chen.

ON THE GRILL is our monthly series, inviting Chefs from across Melbourne to take over our grill and bring their unique spin to Lilac's Chef's Menu. 

Chef's Menu - $70 per person

Scotch chilli century choux
Oyster rice pancake, Thai basil
Fish noodle, pickled kohlrabi, aged vinegar

Grilled pork, fermented Chinese cabbage, mustard sauce
Cos, fish sauce, pickles

Rice pudding, sesame ice cream, pistachio caramel

Lilac's à la carte menu will also be available on the night.

Dry-aged rump, potato gratin & salad.

Sustainably farmed on Flinders Island by the Davis Family (Game Meats of Tasmania), this grass-fed rump spends around 14 days in the dry-ager, which reduces the moisture content and intensifies the richness of the meat. The result, is a tender steak, with a whole lot of flavour.

Served with a crunchy leaf salad from our farm at Common Ground Project and Lilac’s potato gratin - a decadent dish of layered potato, herbs and smoked cream, baked over hot coals. 

Choose your sauce, Béarnaise, pepper or farm herb butter

Keep an eye on our instagram for weekly wine specials at $10 a glass and $60 a bottle.

Bookings encouraged, walk-ins always welcome

$4 oysters
$10 beer & wine
$12 spritz
$10 tiny martini
$12 negroni
$25 aperitivo plate
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Tuesday - Saturday, 4pm-5pm⁠
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Walk-ins and bookings welcome.