The Ritz-Carlton, Melbourne is delighted to announce the launch of a new lunch service at Atria, with reservations open Thursdays to Saturdays from 12.00 to 2.30pm. Diners can now enjoy in a prompt à la carte offering or indulge in two courses for $80 or three courses for $95, showcasing Chef Michael Greenlaw's signature dishes and best of the season set against panoramic views of Melbourne.

With a focus on terroir, technique and exceptional Australian produce, Atria is a culinary adventure that honours sustainable harvesters, growers, graziers and fishermen. Named after the brightest star in the Southern Sky, Atria's dining experience is as breathtaking as its views. Michael Greenlaw, one of the quiet heroes of Melbourne's culinary scene, shapes the menus according to the season, and his passion from the outset has been to build a cuisine at Atria that is connected to nature and anchored by a sense of place.

In the afternoon, winter brings an ethereal light to the dining room set high on Level 80, where diners can indulge in Michael's go-to dishes and winter delights such as the Roasted Pork Jowl with puffed grains, Sinclair Orchards' preserved apple and lovage, or comforting Corn Tortellini, Long Paddock Ironbark cheese, pine nuts and sorrel.

For main courses, guests can sample the dishes that have put Atria on the culinary map, such as Dry Aged Macedon Ranges Duck paired with preserved Wandin Valley cherries, onion, cacao, and variegated radicchio, or for seafood lovers, the Dry Aged Murray Cod served with Remi's Patch zucchini, Geraldton wax kosho, last season's green almond and sake lees.

For those who prefer to end their meal on a savoury note, a selection of artisanal, regional cheeses is available with Vivian's honeycomb and condiments direct from the cheese trolley. Sweet-toothed guests can look forward to Cuvée Amphora Chocolate with passion fruit and Gippsland cultured cream, or the Toasted Rice Cream with barley caramel, last season's plum sorbet and crisp grains.

"We are excited to introduce this new Atria lunch, giving our guests the chance to experience the unique flavours and textures of the season," says Chef Michael Greenlaw. "We've designed the lunch experience to be elevated but relaxed, to encourage people to indulge in our beautiful winter fare whilst taking in these extraordinary views. Honestly, what better way to spend a winter's afternoon?"

Atria's new lunch offering is complemented by Head Sommelier Sean Lam's vision to present wines of passion, history and regional significance, with an expansive selection of over 45 wines available by the glass.

Atria is open for lunch from Thursday to Saturday, 12.00 – 2.30pm. Reservations are recommended but walk-ins are always welcomed (subject to availability). For further information and bookings, please visit: https://atriadining.com.au/

About Atria
Located on Level 80 of The Ritz-Carlton, Melbourne, Atria is named after the brightest star in the southern constellation, Triangulum Australe. With its double-vaulted ceiling and windows spanning the entire level, guests are afforded uninterrupted views across the cityscape from the bay to the mountains. Atria has built a following amongst both locals and visitors thanks to Executive Chef Michael Greenlaw's creative, progressive menus, evolved from his 15 years' experience in top restaurants around the world including Bibendum (London), Vue de Monde (Melbourne) and Gilt (New York). Atria's cuisine is seasonally inspired and connected to the beautiful regions in and around Melbourne. He is joined by Head Sommelier, Sean Lam (Flower Drum), and Restaurant Manager, Gianmarco Turini (Vue de Monde).

Michael Greenlaw
The Ritz-Carlton, Melbourne's Executive Chef, Michael Greenlaw's passion for ingredient selection and technique precision is displayed through his creative and progressive menu concepts and execution. With over 15 years' experience in five-star hotels, Michelin and hatted standalone restaurants, including Bibendum (London), Vue de Monde (Melbourne) and Gilt (New York), Michael's passion for ingredient selection and technique precision is displayed through his creative and progressive menu concepts and execution.

Media Contacts
For further information please contact:
BLACK Communications
Olivia Raftos, Senior Account Director
+61 404 216 532 Olivia@blackcommunications.com.au