The Maylands Hotel

Explore our current menus, with lunch and dinner served daily in Maylands. From long lunches that linger to relaxed evenings with friends, it’s all about moments shared around the table.

Warm olives, citrus zest, fermented chilli, thyme, herb olive oil.

Charred sesame flatbread, garlic butter, aged pecorino, whipped Persian feta, chives.

Hand-rolled croquettes of aged cheddar, Swiss brown mushrooms, potato and native thyme, black garlic aioli, salted ricotta.

Crispy-fried potato beignet, blue swimmer crab meat with paprika sour cream and chives.

Crispy-fried La Vera haloumi, blue gum honey, thyme, caramelised pickled baby onions, toasted pine nuts.

Sweet balsamic caramelised onions and gruyere-mozzarella filled, black pepper mayo, grated Manchego, chives.

Fried tiger prawn bao, toasted sesame, chilli-crunch kewpie, chives.

Char-grilled marinated chicken, green harissa yoghurt, lime cheek, baby coriander.

Eggplant hummus, whipped Persian feta with garlic chive oil, blackened capsicum muhammara, Jamon Serrano, pickled fioretto cauliflower, char-grilled flatbread, red radish, gem lettuce, baby cucumber.

150-day grain-fed Porterhouse, char-grilled, tallow-brushed, crispy chips, seasonal salad. Add your choice of sauce.

150-day grain-fed Onglet, Limestone Coast, SA – Meintangk Country. Artichoke puree, butter-roasted beech mushrooms, parsley, sautéed chard, shaved aged pecorino, red wine jus.

Oven-roasted pork belly porchetta, buttery Dutch Cream potato mash, honey-roasted heirloom baby carrots, charred broccolini, parsley, Yorkshire pudding, gravy.

Slow-cooked duck leg in rich red wine tomato sugo, fresh whole-egg pappardelle, shaved aged pecorino, extra virgin olive oil, parsley.