Embark on a memorable New Year’s Eve dining experience at Stokehouse

Get ready for an extraordinary culinary journey this New Year’s Eve at Stokehouse. With a curated 4-course dinner by executive chef Jason Staudt, this dining experience promises to be truly unforgettable. Starting from 7pm, guests will have the opportunity to indulge in opulent pre-dinner delights at STOKEBAR. Picture yourself savoring freshly shucked oysters and premium canapés, perfectly complemented by the light and crisp tones of Pol Roger champagne or one of Stokehouse’s signature cocktails. Once seated, prepare to be wowed by a stunning caviar service featuring Polanco Oscietra caviar, harvested in Uruguay and adorned with Stokehouse’s unique garnishes. Following this luxurious starter, guests will be treated to a show-stopping dish of poached southern rock lobster, melon gazpacho, and buffalo curd, all crafted using locally and sustainably sourced ingredients. For the main course, guests can choose between two premium options: an aged and glazed Macedon Ranges duck or King George whiting with summer peas and salmon roe caviar butter. These dishes will be accompanied by a choice of two sides, including a refreshing Ramarro farm tomato and stone fruit salad, as well as hot chips with citrus salt. To cleanse the palate, a refreshing lemon sorbet with Bellarine extra virgin olive oil will be served before moving on to the grand finale. Indulge in a popcorn mille-feuille with salted caramel ganache and old-fashioned baba, meticulously crafted by Head Pastry Chef Ash Smith. This decadent dessert is the perfect ending to an extraordinary dining experience. As you celebrate the new year, Stokehouse’s extensive cellar offers a wide… Read More