Bottomless Champagne at Stokehouse

Staying in town over Easter? Lunch at Stokehouse – with uninterrupted views of the bay – almost feels like a holiday, especially when paired with an extravagant meal.

The St Kilda fine diner is hosting lunches with bottomless Pol Roger champagne over Good Friday and Easter Monday. They include two courses plus sides, and as much champagne as you can drink within two hours.

To start, choose from either a tomato terrine with plum, olive and elderflower or a coral trout crudo with seaweed, seagrapes and dill. And for the mains, you can have fresh snapper topped with Ramarro Farm tomatoes or Australian beef with roast onion, a smoked bone marrow creme fraiche and salsa verde.

And there are extras you can order – including oysters or caviar from the raw bar and a saltbush and vinegar potato cake. There’s also a special Easter dessert called the Golden Egg: chocolate filled with hot cross bun mousse and a mango egg yolk on a Valrhona caramelised white chocolate nest.

The bottomless champagne lunches run on Good Friday and Easter Monday. Bookings are essential. It costs $195 per person.