For Good Friday and Easter Monday, enjoy two delicious courses in Stokehouse’s main dining room and two hours of bottomless Champagne Bollinger for $150 per person.
Gather your friends and family over Easter and sip your way through the afternoon with unlimited Bollinger and dishes created by Executive Chef Jason Staudt.
For entrée, choose between seasonal crudo with burnt citrus dressing and fine herbs or Somerset tomatoes with house-made feta, melon and gazpacho dressing. The hardest part will be deciding on the main course – masala-spiced spaghetti squash, steamed blue-eye cod with kombu lemon butter and Yarra Valley caviar, or Altair grass-fed sirloin with bone marrow crème fraîche, roast onion and salsa verde.
Bookings are essential and can be made here
30 Jacka Blvd, St Kilda VIC 3182
(03) 9525 5555
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