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cumulusinc
Cumulus Inc.
An acclaimed eating house on Flinders Lane.
Seven days, 12pm - late.
We cook and eat by the harvest calendar. To celebrate, every weekday we offer our Harvest Lunch — a two or three-course menu showcasing the season’s best produce.
Throughout May, pine mushrooms from Mushrooms Anonymous feature in a dish with braised duck, polenta and pecorino.
Based in the Macedon Ranges, Mushrooms Anonymous is run by Jo Corrigan and Matt Donnelly — former chefs and restaurateurs who left The Commoner in 2016 to forage and produce hard-to-find ingredients, including pine and morel mushrooms for our kitchen.
Available for weekday lunch, throughout May.
We cook and eat by the harvest calendar. To celebrate, every weekday we offer our Harvest Lunch — a two or three-course menu showcasing the season’s best produce.
Throughout May, pine mushrooms from Mushrooms Anonymous feature in a dish with braised duck, polenta and pecorino.
Based in the Macedon Ranges, Mushrooms Anonymous is run by Jo Corrigan and Matt Donnelly — former chefs and restaurateurs who left The Commoner in 2016 to forage and produce hard-to-find ingredients, including pine and morel mushrooms for our kitchen.
Available for weekday lunch, throughout May.
We cook and eat by the harvest calendar. To celebrate, every weekday we offer our Harvest Lunch — a two or three-course menu showcasing the season’s best produce.
Throughout May, pine mushrooms from Mushrooms Anonymous feature in a dish with braised duck, polenta and pecorino.
Based in the Macedon Ranges, Mushrooms Anonymous is run by Jo Corrigan and Matt Donnelly — former chefs and restaurateurs who left The Commoner in 2016 to forage and produce hard-to-find ingredients, including pine and morel mushrooms for our kitchen.
Available for weekday lunch, throughout May.
We cook and eat by the harvest calendar. To celebrate, every weekday we offer our Harvest Lunch — a two or three-course menu showcasing the season’s best produce.
Throughout May, pine mushrooms from Mushrooms Anonymous feature in a dish with braised duck, polenta and pecorino.
Based in the Macedon Ranges, Mushrooms Anonymous is run by Jo Corrigan and Matt Donnelly — former chefs and restaurateurs who left The Commoner in 2016 to forage and produce hard-to-find ingredients, including pine and morel mushrooms for our kitchen.
Available for weekday lunch, throughout May.
We cook and eat by the harvest calendar. To celebrate, every weekday we offer our Harvest Lunch — a two or three-course menu showcasing the season’s best produce.
Throughout May, pine mushrooms from Mushrooms Anonymous feature in a dish with braised duck, polenta and pecorino.
Based in the Macedon Ranges, Mushrooms Anonymous is run by Jo Corrigan and Matt Donnelly — former chefs and restaurateurs who left The Commoner in 2016 to forage and produce hard-to-find ingredients, including pine and morel mushrooms for our kitchen.
Available for weekday lunch, throughout May.
We cook and eat by the harvest calendar. To celebrate, every weekday we offer our Harvest Lunch — a two or three-course menu showcasing the season’s best produce.
Throughout May, pine mushrooms from Mushrooms Anonymous feature in a dish with braised duck, polenta and pecorino.
Based in the Macedon Ranges, Mushrooms Anonymous is run by Jo Corrigan and Matt Donnelly — former chefs and restaurateurs who left The Commoner in 2016 to forage and produce hard-to-find ingredients, including pine and morel mushrooms for our kitchen.
Available for weekday lunch, throughout May.
From our May Harvest Lunch menu — Quince clafoutis, bay & cinnamon ice cream.
Available Monday to Friday, 12-3pm, this week.
From our May Harvest Lunch menu — Quince clafoutis, bay & cinnamon ice cream.
Available Monday to Friday, 12-3pm, this week.
From our May Harvest Lunch menu — pine mushroom, braised duck, polenta, Pecorino.
Weekdays, 12-3pm.
From our May Harvest Lunch menu — pine mushroom, braised duck, polenta, Pecorino.
Weekdays, 12-3pm.
From 12pm with our dessert of Valrhona soft chocolate, earl grey, orange caramel, pistachio.
From 12pm with our dessert of Valrhona soft chocolate, earl grey, orange caramel, pistachio.
Join us for a martini and a round of snacks this afternoon; we're here until late.
Join us for a martini and a round of snacks this afternoon; we're here until late.
Join us for a martini and a round of snacks this afternoon; we're here until late.
Join us for a martini and a round of snacks this afternoon; we're here until late.
Every weekday from 3pm — 6pm, join us for our $2 oyster hour, where the best Australian oysters are shucked to order and served over ice with mignonette and lemon.
Every weekday from 3pm — 6pm, join us for our $2 oyster hour, where the best Australian oysters are shucked to order and served over ice with mignonette and lemon.
Every weekday from 3pm — 6pm, join us for our $2 oyster hour, where the best Australian oysters are shucked to order and served over ice with mignonette and lemon.
It’s always a pleasure to welcome someone whose journey feels both new and quietly familiar. As such, we’re thrilled to introduce Hannah Holleran as our new Head Chef at Cumulus Inc.
Hannah began her career in London, stepping straight out of culinary school into the kitchens of Roux at Parliament Square under Michel Roux Jr. From there, she made the move to Melbourne, joining the opening team at Gimlet, where she spent five years developing her craft, growing from Chef de Partie to Senior Sous Chef.
We’re delighted to welcome Hannah to the team, and look forward to the many dishes, moments and seasons to come under her care.
Find out more through the link in bio.
It’s always a pleasure to welcome someone whose journey feels both new and quietly familiar. As such, we’re thrilled to introduce Hannah Holleran as our new Head Chef at Cumulus Inc.
Hannah began her career in London, stepping straight out of culinary school into the kitchens of Roux at Parliament Square under Michel Roux Jr. From there, she made the move to Melbourne, joining the opening team at Gimlet, where she spent five years developing her craft, growing from Chef de Partie to Senior Sous Chef.
We’re delighted to welcome Hannah to the team, and look forward to the many dishes, moments and seasons to come under her care.
Find out more through the link in bio.
This weekend, join us for a special Mother's Day celebration. Take a seat upstairs for a long lunch with our Mother's Day Menu, or choose to dine downstairs all day from our à la carte menu.
We're open from midday until late — reservations through the link in bio or walk in and speak to our host.
This weekend, join us for a special Mother's Day celebration. Take a seat upstairs for a long lunch with our Mother's Day Menu, or choose to dine downstairs all day from our à la carte menu.
We're open from midday until late — reservations through the link in bio or walk in and speak to our host.
This weekend, join us for a special Mother's Day celebration. Take a seat upstairs for a long lunch with our Mother's Day Menu, or choose to dine downstairs all day from our à la carte menu.
We're open from midday until late — reservations through the link in bio or walk in and speak to our host.
This weekend, join us for a special Mother's Day celebration. Take a seat upstairs for a long lunch with our Mother's Day Menu, or choose to dine downstairs all day from our à la carte menu.
We're open from midday until late — reservations through the link in bio or walk in and speak to our host.
This weekend, join us for a special Mother's Day celebration. Take a seat upstairs for a long lunch with our Mother's Day Menu, or choose to dine downstairs all day from our à la carte menu.
We're open from midday until late — reservations through the link in bio or walk in and speak to our host.
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