Matilda 159 Domain – Restaurant in South Yarra, Melbourne

MATILDA

Open flames, hot coals, incredible local produce

Matilda is a visual and sensory journey, and a true labour of love for me – it’s named after my daughter, after all. The kitchen is fueled by open fire and hot coals, delivering great food, strong design and a feeling of comfort and warmth.

The restaurant is a bit more relaxed than my usual style of cooking. It’s somewhere guests can visit often and be guaranteed a local piece of meat cooked exceptionally well over live flames and open grills and paired with seasonal produce.

Being across the road from the Botanic Gardens, designers Projects of Imagination have brought the space to life by incorporating elements of earth, fire, nature and water into the interior of the space.

Enjoy!

– Scott Pickett

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Whole Tiger flathead, Jerusalem artichoke, vandouvan 41
Northern Territory baby barramundi, native grenobloise 41
Roasted celeriac, hens egg, smoked curd 32
Rangers Valley wagyu bavette 7+, burnt carrot, wattleseed 54
Macedon Ranges duck, charred orange, for two 96
28 day dry aged grass fed 400g Cape Grim scotch fillet, shiitake, preserved lemon 58
21 day dry aged grass fed 1kg Hopkins River rib eye 110

SIDES

Beetroots, Geraldton wax 10
Broccolini, Shaw River aged cheddar 10
Marble potatoes, cooked in hay 12
Leafy greens, buttermilk, thyme oil 10

DESSERTS

Pink lady apple tarte tatin, smoked vanilla bean 21
Imperial mandarin, caramelised buttermilk, kaffir lime 19
Rotisserie pineapple, Kangarilla olive oil, camomile 18
Valrhona chocolate, elderflower, toasted buckwheat 20
L’Artisan Extravagant, last season figs, aniseed myrtle 22

DRINKS

Wine, cocktail or craft beer – you’ll find the perfect pairing to every dish.

Private Events & Venue Hire

Looking for the perfect place to host your next private event, corporate function or celebrate a special occasion? Let us tailor to your needs and create an experience you will remember

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