Southbank close to the CBD.PROFILED BY DE GROOTS MEDIA
The Melba restaurant is at the top of the grand staircase from the entry of the The Langham, Melbourne. It’s a large space with a great view across the Yarra river to Flinders Street. Redecorated in 2006, it’s glamorous in an understated way, with comfortable chairs and deep carpets, and an edible colour scheme – coffee, caramel and mocca. There is an a la carte menu, but the main attraction is the generous buffet. This is a step up from the usual. There’s not one big table, but a range of them, in different sizes: a freestanding display of oysters, one for prawns, an elegant stretch of salads for starters.
The displays are always appetising, because they are constantly replenished. For hot dishes, there are cooking stations where dishes are freshly prepared, and you can tell the chef what food you like. Stir-fries are cooked to order, so are tandoori dishes, and filled naan breads. Top choices: oysters, roasts, Indian and stir-fries. The dessert buffet looks pretty as a picture, with miniature desserts lined up like chocolates in a box. Pleasant waiters, and a sizable well-chosen wine list. Not cheap, but good value. The neighbouring Aria bar is elegant, and does a brilliant chocolate afternoon tea on Sundays.
Rita Erlich DETAILS
Panoramic city views are breathtaking from The Langham, Melbourne, located on Southbank Promenade. Overlooking the tranquil Yarra River, Langham's is nestled amongst an abundance of al fresco cafes, restaurants and boutiques. The National Gallery of Victoria, Federation Square, the Arts Centre and Casino are on your doorstep.FUNCTIONS
Clarendon Ballroom is the hotels largest banqueting venue. timber paneling and silk upholstered walls are featured to great advantage by the lighting of majestic Waterfort crystal chandeliers. the Clarendon Ballroom is ideal for cocktail receptions for up to 400 or theatre style for up to 360. As well it can easily be divided into three spaces. EXECUTIVE CHEF, ANTHONY ROSS
Anthony Ross is currently the Executive Chef at Langham Hotel, Melbourne, (2001-current), a luxurious five-star hotel with 387 guest rooms. Ross commenced at the property prior to it’s re-branding from Sheraton Towers in 2004. As Executive Chef, Ross is dedicated to innovation and development in the food service industry. He has been involved in the planning of the hotel’s new Melba restaurant which will offer open and interactive kitchens and cooking stations where chefs can communicate with guests and the new Aria lounge. He also developed innovative strategies such as training his 43 culinary staff to deliver exceptional products and service, in his dedicated pursuit for guest satisfaction.
In this capacity, Ross has restructured the kitchen operation with a renewed focus on in-house production. His development of signature dishes for Melba Brasserie has further increased loyal customer patronage. Ross introduced the concept of interactive cooking during his tenure at Jupiter’s Townsville Hotel and Casino (1999-2001) in Queensland where he was Executive Chef. The new concept lead to the creation of a modern Australian a la carte menu that was endorsed by Remy Martin Australian Gourmet Traveller Restaurant Guide 2001. Ross’ innovative style set the perfect foundation for the creation of the new interactive Melba restaurant at Langham Hotel, Melbourne. Ross’ eight year tenure (1993-1999) as Executive Chef at the Sheraton Townsville Hotel & Casino, was where he first began and developed the strategy to train kitchen staff to be interactive with customers to enhance their dining experience. As the Premierè Chef de Partie (1991-1993) at the Paul Bocuse Restaurant, Melbourne, Ross was widely recognized for his culinary skills. During this time the restaurant won in Melbourne’s The Age Good Food Guide Best New Restaurant Award (1991) and was awarded Three Chefs Hats by the same publication in 1992.
Ross’ first position in Australia was as Chef de Partie (1987-1991) at Gallery Café at Hilton on the Park, Melbourne. Here, Ross was an innovator in the east/west fusion of contemporary cuisine, combining Asian and French cooking techniques with Australian ingredients to develop their a la carte menu. Ross’ working career began in his native Hong Kong (1982 to 1987) where he was Demi Chef for Le Restaurant de France at Hotel Regal Meridian. It was here that he developed great skills and appreciation for fine French cuisine. This experience also marked the beginning of a long and fruitful relationship with the acclaimed Paul Bocuse.
Using the best techniques from his French/Asian training, the best local produce to create signature dishes in a unique dining experience, Anthony’s Ross’ commitment to innovation and an inclusive managerial style ensures Ross’ service promise is always met.