SPRING HAS SPRUNG AT BLUESTONE
see our new spring specials below....
FREE Pizza with Pizza Loyalty
Bluestone is now offering a pizza loyalty program - every time you order one of bluestone's award winning wood-fired pizza's you will have a special ticket stamped.
Once you have 10 stamps you get your
11th pizza FREE, on your next visit
new pizza menu starting soon....
Bluestone Downstairs once again was a finalist for
"Best Pizza Restaurant" in Victoria for the 2010
Restaurant and Catering Awards for Excellence.
$35 Tapas and Sangria for Two
Downstairs at Bluestone is offering a Spring special of
"Tapas and Sangria" for only $35 for two.
The perfect and inexpensive way to catch with friends.
Price includes your choice of 3 tapas items
and a jug of Bluestone's sangria.
Jazz only 8 to go for 2010
Don't miss out on one of our "Underground Jazz Sessions", there are only 8 sessions left in 2010.
If you haven't dined with us for jazz on a Thursday night
you are missing out!
Dinner bookings are available from 6pm, jazz starts from 7pm.
Relax to the smooth sounds of Jazz whilst dining in our award winning lounge. Entry is free - bookings are essential 9620 4060
click here for more jazz details
Restaurant Spring Pre-Theatre Menu
Looking for a quick bite to eat before the movies, theatre or a show? Try our special Spring pre-theatre menu.
Two courses $39
Three courses $55
inclusive of bread, olive oil and dukkah spice to begin,
and tea or coffee.
Bookings available from 5.30pm and out by 7.30pm
Monday to Saturday evenings.
click here to view the menu
(scroll down with tool bar on right hand side)
Rob's new Spring Restaurant Menu
Executive Chef Rob Harryman's
new restaurant Spring menu is due to commence
in the next few weeks.
The menu will feature fresh, lighter dishes for the warmer months, and will highlight the seasonal produce of Spring.
a few tempters....
entree
seasonal asparagus, poached duck egg, truffled pecorino
house cured rainbow trout, ruby red grapefruit, water cress and
goats cheese salad, crème fraiche and yarra valley fish roe dressing
mains
guinea fowl served two ways: breast slow cooked as a pot roast and confit leg, served with dutch carrots, mushroom duxelle, roasting juices
garlic studded individual spring lamb rump roasted,
smashed peas, fresh mint and feta, housemade mint jelly
dessert
chilled yoghurt sundae, fresh mango, passionfruit, ginger, mint and honey
pineapple tart tatin, rum and raisin ice-cream |
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