Five sunday roasts blog header

5 Sunday roasts to keep you warm this winter


Vegetarians, look away now - the time-honoured tradition of the Sunday roast is alive and well in the Yarra Valley and Dandenong Ranges.

What started in England centuries ago as a meal after church has stood the test of time and is now enjoyed by families around the world. Local eateries are jumping on board with sumptuous spreads perfect for lazy, long lunches.

Stones yarra valley

Stones of the Yarra Valley

Family is the focus of Sunday lunch in The Barn at Stones of the Yarra Valley. The “La Famiglia” feasting menu, led by executive chef Hugh Davison, features whole roasted meats and an array of sharing dishes. For $75 per person, feast on three shared entrees – including free-range pig with a salad of apples, celery, mustard and sage crumb – plus two shared mains –including Sher wagyu rump, semolina gnocchi, parsnip and smoked aioli – and two sides. Continue the indulgence with petit fours – just try to resist the mascarpone cheesecake with coffee and cacao. For more details, go to their website or phone (03) 8727 3000.

Skyhigh roast dinner

SkyHigh Mt Dandenong

You won’t leave this Sunday lunch hungry. SkyHigh’s offering includes entrees of a bowl of soup or Caesar salad, and a traditional main of roast pork or medium rare roast beef served with roast potatoes and pumpkin, garden peas and a Yorkshire pudding with gravy. Vegetarians can also be catered for, and seafood can be ordered for an extra cost in advance. The dessert buffet – with chocolate fondue with marshmallows and fruit, plus other desserts, cheese and biscuits and freshly brewed coffee and tea – is an added drawcard. Enjoy the spread in the upstairs function room with amazing views across Melbourne every Sunday, 11.30am-3pm. For more details, go to their website or phone (03) 9751 0443.

Winter roasts healesville hotel

Healesville Hotel

Healesville Hotel’s Sunday lunch offering is sure to warm you up. Until September, the wood-fired grill is cooking up O’Connor sirloin, with parsnip, fried rosemary & roasted garlic, or opt for the slow-roasted free-range Hazeldene’s chicken, with buttered leeks, parsley sauce and toasted pine nuts. Choose from an entrée of coal-roasted cauliflower and aged gruyere soup, or a salad of Stone & Crow galactic cow’s milk cheese, Buxton black truffle, witlof and almonds. Then tempt your taste buds with dessert - quince and almond pudding or pear and cinnamon pannacotta. For more details, phone (03) 5962 4002 or go to their website.

Fergusson winery winter roasts

Fergusson Winery

Fergusson Winery’s Sunday roast is not your average dish. The signature prime-aged Charolais beef, cooked on the turning spit, is served on the carvery, with entrees including a charcuterie board or smoked salmon rocket salad, plus desserts, available from the a la carte menu. Two courses are $52 per person, with three courses $62 per person. For more details, phone (03) 5965 2237 or go to their website.