Conference Centre - Yarra Valley - The Cumberland Marysville and Villa Day Spa

Fine Dining at Ruby's Restaurant Marysville

Murchison Street, Marysville, Victoria
Ph: +613 5963 3203 / Fax: +613 5963 3458

Book online for The Cumberland Marysville

"Food was excellent, Chef was outstanding, Monica was especially helpful in arranging details, staff were pleasant and helpful throughout. It was exactly what was needed, I would certainly refer you to others, I certainly would use the Cumberland again."

Janet Elliot Rio Tinto, February 08

 

"I just wanted to write and say thank-you for a wonderful time this past weekend! I was one of the many quilters who enjoyed your facilities, and wanted to compliment you and the rest of the staff on the great service I received! Everyone I spoke to was so friendly and helpful, the food was absolutely delicious, the surrounds relaxing and comfy and the service just top-notch! Well done to you all, and already I'm looking forward to the 2008 Quilt-In! Thanks again"

Jan Williams, October 2007

 

Carbon Footprint - Environmental Policy
The Cumberland's Environmental Policy

Yarra Valley Produce

Dining at Ruby's Restaurant is a culinary experience you won't forget. Our chefs are constantly exploring new cuisines, and of course the traditional favourites, all prepared with fresh local produce.

The Spring Dinner Menu at Ruby's Restaurant

V - Vegetarian, GF Gluten Free, ND Non Dairy.

Soup of the Day

Today's soup made with the finest seasonal ingredients.


ENTRÉE

Pork rillettes (ND)
served with sage and onion toast and sweet capsicum relish

Spinach and almond salad (V, GF)
served with fried haloumi croutons

Ricotta gnocchi
served with pancetta, pine nuts, spring peas and wild roquette

Sweetcorn fritters (V)
layered with red bean chilli and coriander cream

Scallops baked in the shell
with mornay sauce, gruyere and breadcrumbs

Smoked trout pudding
baked in a spring onion crepe, served with a beetroot and wasabi salad

MAIN COURSE

Medallions of char-grilled eye fillet
served with a 'burgundy' style sauce of red wine, bacon and mushrooms and roasted chat potatoes

'Bebek betutu' breast of duckling (GF, ND)
steamed in banana leaves with Balinese spices, served with steamed rice

Veal shank
braised with tomatoes and paprika, served with spatzle

Breast of chicken
with a garlic and chive butter filling and a parmesan crust, served with a lemon and wild rice pilaf

char-grilled fillet of buxton salmon (GF, ND)
served with a basil and toasted almond pesto and warm kipfler potato salad

Cannelloni of roasted pumpkin ands spinach ricotta (V)

baked with brie and served with smoked tomato confit

All main courses served with a selection of seasonal vegetables.

DESSERT

Rocky road icecream cake
filled with chocolate ice-cream, marshmallows, coconut, turkish delight, peanuts and chocolate fudge sauce

Vanilla bean crème brulee (GF)
served with hazelnut biscuits

Warm sticky coffee and date pudding
served with butterscotch sauce and cappuccino sorbet

Passionfruit semi-freddo (GF)
pistachio shortbread, strawberry and orange compote

Apricot bread and butter pudding
served with maple and walnut ice-cream

Today's freshly baked cake served with raspberry coulis and chantilly cream.

ESPRESSO COFFEES AVAILABLE - $3.50

Tea & Coffee, Cheese selection, Served in the lounge.