Winter is set to be an uplifting time at The Point Restaurant, Albert Park – steely grey skies, leafless trees and brooding waterbirds frame the lake, while cooler weather encourages us indoors to warm up on wintry favourites.

With this in mind, the team at The Point is running a series of Sunday roast lunches that will culminate in “Christmas in July”. The three-course lunches are priced at $45 for adults and $20 for children, and will bring the whole family together to celebrate classic winter dishes – from roast meats with all the trimmings to apple crumble and sticky date pudding.

Guests at the Sunday roast lunch series will also experience the first release of The Point’s new range of wines, which includes a semillon sauvignon blanc and a shiraz. The range was crafted especially for The Point, combining the talents of The Point’s Sommelier, Tim Cohen, and the winemaking team at De Bortoli in the Yarra Valley.

Sunday May 31st will be the first of the lunches and to celebrate their launch, Executive Chef Scott Pickett will be cooking his favourite roast dish – rib-eye with winter root vegetables, Yorkshire pudding and horseradish cream. (A recipe and image of this dish is attached)
Hearty food and wine, in the company of great friends and family, complemented by stunning city and lakeside views are what Sunday roast lunches at The Point are all about.

Visit The Point listing for more information