RegisterForgot your password?
  • Lightbox
Press Releases


Lexus reveals this year's culinary experiences at LANDMARK by Lexus at the annual Melbourne Cup Carnival, which embrace the mindset of the future and honour Lexus' Japanese brand value of Omotenashi, anticipating and fulfilling guest expectations of all-encompassing hospitality.

Helming the largest ever Birdcage restaurant, the 90-seat Level Three dining room at LANDMARK by Lexus are Matt Stone and Jo Barrett of Oakridge, the hatted restaurant in Victoria's Yarra Valley. Patrons can expect native Australian flavours such as Yarra Valley Caviar and Kangaroo coupled with the vibrancy of re-purposed spring produce that will give life to food that would have been otherwise wasted.

On Level Two of the marquee, guests will experience a casual culinary experience where long-term Lexus Ambassador and renowned Australian chef, Neil Perry, will be on-site crafting reusable Saké bento boxes in addition to canapés that will roam the floor. A core focus for Perry is featuring ingredients that showcase Australia's farmers and fisherman with truly local produce.

First time collaborators, Eazy Peazy, will tale guests to the alleyways of Tokyo, serving hot barbeque classics using fresh seasonal ingredients over a Japanese hibachi grill on Level Two where patrons will enjoy the theatrics of head chef, Dan Chan. Following Oakridge's no waste concept, Eazy Peazy will showcase chicken as the main protein - breaking the bird down and utilising each element it has to offer.

Welcoming guests on Level One of LANDMARK by Lexus will be a slow bar experience by Byrdi bar where founders Luke Whearty and Aki Nishikura have created an offering that focuses on native produce, reflective of the season, and the concept of not consuming beyond necessary means. Fermentation will be a key element - with honey mead and kombucha on the menu.

We welcome you to a world of anticipation. We've been expecting you.

Level three - Oakridge - Matt Stone & Jo Barrett
First-time Lexus collaborators, Matt Stone and Jo Barrett are joint executive chefs at the acclaimed Oakridge Wines in the Yarra Valley. With similar ethos and beliefs around food, they are passionate about sustainable dining philosophies and are committed to using only those ingredients that are locally available.

* Today & yesterday's bread, burrata, olives
* Smoked trout, caviar, cultured cream, caraway pastry
* Kangaroo shoulder, riberry daikon radish
* Mixed leaf & fine herb salad
* Vegetarian option: pumpkin, barley, kale, macadamia
* Gin orange parfait, poppy seed, cultured butter
* Mumm Cordon Rouge Brut, NV
* T'gallant Tribute Pinot Gris, Mornington Peninsula, VIC Coldstream Hills Chardonnay, VIC
* Penfolds Bin 2 Shiraz, SA
* Coldstream Hills Pinot Noir, Yarra Valley, VIC

Level two - Saké - Neil Perry
Lexus culinary ambassador Neil Perry is one of Australia's leading and most influential chefs. Perry's commitment to fresh high-quality Australian produce has been at the forefront of creating a distinguished style recognised worldwide. His menu for LANDMARK by Lexus has been inspired by the brand's Japanese influence.
* Green tea soba noodles, tofu, edamame, mint and wasabi salad
* Black sesame salmon, yuzu, daikon and brown rice
* Beef tataki, ginger ponzu, sticky rice and pickled cucumber

* Freshly shucked oysters with champagne vinaigrette
* Pea and ricotta tartlet
* Sterling caviar, chive and crème fraiche blini
* Ribbon sandwiches of poached chicken and herb mayonnaise
* Green roll - spiced tofu, daikon and radish
* Crab and chive finger sandwich
* Hiramasa Kingfish sashimi with yuzu and white soy (Sake)
* Pork and prawn siu mai Strange flavour chicken on rice Sichuan eggplant noodles
* Chocolate, caramel parfait Ricotta cannoli, pistachio praline
* Passionfruit sorbet
* Cheese toasties
* David Blackmore Wagyu sliders Fries with mayonnaise and salt

* Mumm Cordon Rouge Brut, NV
* Squealing Pig Pinot Gris, Marlborough, NZ
* Devils Lair Hidden Cave Chardonnay, Margaret River, WA
* Squealing Pig Rose, Central Otago, NZ
* Squealing Pig Pinot Noir, Marlborough, NZ
* Seppelt Chalambar Shiraz, Grampians and Heathcote, VIC

Level two - Eazy Peazy - Sharlyn & Yuta Kobayashi
Sharlyn and Yuta Kobayashi debut as first-time collaborators to share experiences of their native. The sake brewers of Toji Sake are proud to present their food with passion, knowledge and an inclusive spirit that is accessible to all patrons.

* Chicken thigh, leek and tare
* Chicken Meatball, panko, onion, tare
* Okra, salt, pepper
* Baby zucchini, miso
* Toasted freekeh, cashew feta, elderflower and nashi
* Goji berry, kingfish, and Davidson plum
* Warrigal greens falafel, macadamia sesame butter

* Toji Sake Spritz Cocktail

*Eazy Peazy Toji selects only the finest ingredients and is brewed in the Niigata Prefecture - an area of Japan synonymous with high quality sake.

Level one - Byrdi Bar - Luke Whearty & Aki Nishikura
With an epicurean reputation that precedes them, bar operators, restaurant innovators and now Lexus collaborators Luke Whearty and Aki Nishikura bring their creative expertise to Flemington. Their latest venture, Byrdi, is inspired by evolution and the ability to adapt to the environment, which will seamlessly attribute to the carnival atmosphere.

* Yarra Valley Pear Distillate, Pear Blossom Kombucha & Pear Soda (Low alcohol content)
* Smoked Davidson Plum, Mountain Pepperberry and Salted Grapefruit Soda
* Gin, sweet vermouth, red okar, fermented berries
* Gum & Tea - Strawberry gum kombucha, white chocolate, floral garnish


For more information, please contact:

Tracey Schouten
Manager, Marketing Operations
Lexus Australia
M: +61 459 879 617


LANDMARK by Lexus.
First-time Lexus collaborators, Matt Stone and Jo Barrett are joint executive chefs at the acclaimed Oakridge Wines in the Yarra Valley.
First-time Lexus collaborators, Matt Stone and Jo Barrett are joint executive chefs at the acclaimed Oakridge Wines in the Yarra Valley.
Course one from Matt Stone & Jo Barrett, Today & yesterday’s bread, burrata, olives.
Course two from Matt Stone & Jo Barrett, Smoked trout, caviar, cultured cream, caraway pastry.
Course three from Matt Stone & Jo Barrett, Kangaroo shoulder, riberry daikon radish.
Course four from Matt Stone & Jo Barrett, Gin orange parfait, poppy seed, cultured butter.