October 4, 2017

2017 Saint Crispin Spring Wine Series


Celebrating the feast day of our name sake, we are hosting a wine dinner with Yering Station on Saint Crispin's Day, Wednesday 25th October. 
Yering Station was established in 1838 by the pioneering Ryrie brothers adopting the Aboriginal name “Yering” for their new station. 
Today, Yering Station is one of the jewels of the Yarra Valley region, sitting harmoniously within the landscape of heritage architecture and the beautiful vineyards from which the winemakers craft their product.
Yering Station brings its award winning wines to the newly renovated Saint Crispin, where executive chef Stuart McVeigh has created a 5 course tasting menu to highlight and celebrate the wines of Yering Station and pay homage to this day of the feast.

$130 per person
Wednesday 25th of October, 6.30pm for a 7pm start
Bookings via info@saintcrispin.com.au or 03 9419 2202
Full payment is taken at the time of booking


September 5, 2017

Sunday Lunch at Saint Crispin

Join us on Sundays for our special lunch menu. 
Offering an appetizer, entrée, shared main (including sides) & dessert for $80 per person.  
Kids eat for $30 - 3 course menu. 

Sunday 22nd October
Cured salmon, cucumber, horseradish, buttermilk
Crispy lamb belly, peas, dragoncello, wild garlic
Share style main course & sides
Roast lamb shoulder
Romesco, braised eggplant, potatoes with onion jam & rosemary
Poached rhubarb, toasted oats, sheep's milk yoghurt sorbet

Sunday 29th October
Local asparagus, mushroom ketchup, pickled shemeji, black garlic
Salt baked celeriac, chicken wings, Parmesan & quinoa
Share style main course & sides
Roast free range chicken
Braised cos lettuce, polenta, iceberg with radish & tarragon
Mango & passionfruit cheesecake

Bookings essential.    
+613 9419 2202

August 11, 2017

Father's Day - Sunday 3rd September

Join us to celebrate your dad this year with a lunch at Saint Crispin.

4 courses and a glass of wine or beer for $80pp – two sittings available.
Children can enjoy a 3 course menu with a glass of soft drink or juice for $35pp.


Jerusalem artichoke, house made pastrami, saltbush

Popcorn chicken, salt baked celeriac, broad beans, parmesan

Roast sirloin of beef served with wagyu fat potatoes, roast brussels sprouts with pancetta and roasted parsnips with honey and thyme

Burnt orange cream, blood orange, pistachio ice cream


Please email info@saintcrispin.com.au
or call us on 03 9419 2202 to make a reservation.

July 28, 2017

Expect the unexpected with a decadent five course degustation at Saint Crispin, meticulously curated to match the best of 3 Ravens new and old.

3 Ravens is holding a dinner on Thursday the 7th September as they launch their new and exciting range of beers.   5 courses with matching beer $150 per person.


Mussel escabeche, carrots, fennel

Celeriac baked in bread, lemon pith, celeriac cream cheese, spent spelt sourdough

Rhubarb and beetroot cured salmon, malt and fermented currant salad, raspberry salt

Sher wagyu rump cap 9+, “dark wort” braised intercostal, burnt onion and bone marrow

Malt ice-cream, caramelised white chocolate, warm chocolate mousse

(Menu subject to change)


To make a booking please call us on (03) 9419 2202 or email info@saintcrispin.com.au

Limited seats are available to this event so get in early to make sure you don’t miss out!

Full payment is taken at the time of booking


July 25, 2017

Saint Crispin will be hosting a truffle dinner in collaboration with Friend & Burrell on Thursday the 10th August.

Our newly appointed Executive Chef, Stuart McVeigh has created a 5 course truffle inspired menu which will be served with matched wines for $190.00 per person. This is an event not to be missed!


Jerusalem artichoke, young leeks, buttermilk, saltbush

Hand made tagliolini, parmesan, guanciale, truffle

Wild barramundi, parsnip, truffle, roasted brussel sprout

Sher wagyu rump cap and braised intercostal, burnt onion, bone marrow

Soft chocolate, spiced quince, mulled wine, truffle.

(Menu subject to change)


To make a booking please call us on (03) 9419 2202 or email info@saintcrispin.com.au

Limited seats are available to this event so get in early to make sure you don’t miss out!

Full payment is taken at the time of booking

July 13, 2017

New Saint Crispin chef Stuart McVeigh

Following news a few weeks ago that Stuart McVeigh had sold his Ascot Vale business Union Food and Wine, the chef has joined forces with old colleague Scott Pickett to head up the kitchen at Saint Crispin.

July 8, 2017

We are closed for renovation from Sunday the 9th of July and reopening on Friday the 14th July for dinner.

Call 9419 2202 or book online.

July 5, 2017

Now Wasted Dinner

Who knew the war on waste could be so delicious?
Chef Scott Pickett joins 3 Ravens Brendan O'Sullivan for a scrumptious winter feast featuring beer and food made with rescued produce, hosted by Not Wasted founder Wendy Hargreaves.

Thursday July 20, 2011, 6.30pm for 7pm start
Pickett's Deli, Queen Victoria Market, 501 Elizabeth St Melbourne

Bookings: Call Sarah on 03 9419 2202 or email Sarah@pickettsdeli.com

June 20, 2017

ESP will be hosting its annual truffle dinners in collaboration with Friend & Burrell on Wednesday 12th & Thursday 13th July. Dinner starts at 6.30pm.

Guests will enjoy a truffle inspired menu with matched wines, priced at $250 per guest.

Angasi Oyster, Fumet Blanc
Smoked Quail Egg
King Prawn & Pig Face
Celeriac Truffled Cream
Sea Urchin, Brioche & Black Truffle

Veal Sweetbreads, Truffle Broth
Lettuce, Fermented Black Truffle Jus
Duck, Preserved Persimmon
Wagyu, Onion & Jersey Royal Potato
Cheese, Radish, Truffle

Jerusalem Artichoke, Chocolate Truffle

(Menu subject to change)

To make a booking, call us on (03) 9489 4609 or email eat@estellebistro.com
Limited seats available, get in early to ensure you don’t miss out!
Full payment is taken at the time of booking.

April 11, 2017

Celebrate with Mum at Saint Crispin! Mother’s Day is on Sunday the 14th of May and Saint Crispin will be hosting a special Mother’s Day Lunch. We will be doing a very special 3 Course Chef’s Menu for $85 per person.



Spanner crab, duck egg, watercress, almond

Celeriac, grapes, cream cheese, wild celery, buttermilk

Kangaroo, jerky, Brussels sprouts, macadamia, pickled shimeji



Confit ox neck, pine mushroom, tongue, tortellini

Striped trumpeter, mussels, grilled green leaves, cauliflower

Charred and raw broccoli, black garlic, crispy enoki, seaweed oil



Nougatine, milk powder, salted caramel, bitter chocolate

Rhubarb, ginger, coconut, basil, meringue

Montgomery cheddar, carrot jam, walnut, sauternes

There will be additional supplemented dishes also available on the day.


We also have a children’s option for kids under 12 which would be $25 for a savory dish and a dessert.

Beverages can be chosen from our wine list on the day and would be charged by consumption.

To make a booking for this special day we would be needing a valid credit card number and expiry date and we will be a charging full pre-payment of the lunch straight away to secure the reservation. Regarding cancellation we will require 48 hours notice for a full refund.

Please call our Reservations Office directly on 9419 2202 to make your booking.

April 3, 2017

What a time to be a foodie in Melbourne! MFWF kicks off on Saturday with more food and wine related events then ever before. You can catch Scott at various events across the festival, including 21 Years at The Point, a celebration of the iconic Albert Park venue, with a course each from the various well known chefs who have been at the helm over the last 21 years.

Purchase tickets.

March 20, 2017

As part of the Melbourne Food and Wine Festival Saint Crispin Chef Scott Pickett with Chefs Jacques Reymond and Ian Curley are hosting a fabulous dinner at the V-Zug showroom in East Kew. This is a great opportunity to be involved in a really unique dining experience with these key industry players, where you can engage in conversation on their ideas, career highlights and discuss the future of food.

Tickets through the Melbourne Food and Wine Festival website.

January 22, 2017

Valentine’s Day is only a few weeks away. Our chef has designed a special five course Valentine’s Day menu that includes a glass of Champagne on arrival.

Gordon Jones new season potatoes
Sherry/juniper/sherry/duck egg

Beetroot & gin cured Salmon
Smoked eel/horseradish/dill

Caramelised Duck

Western plains pork

Victorian strawberries

The cost is $150 per person and there are still some spots left – please call our Reservations team on 03 9419 2202 for bookings.

January 21, 2017

On Thursday the 16th of February Rutherglen Estates is hosting a Special Wine Dinner upstairs in Saint Crispin’s Private Dining Room.

With over a decade of producing premium quality table wines, Rutherglen Estates is still considered a new kid on the block. With the mission to redefine the traditions of one of the world’s best fortified wine regions, the professional winemaking and viticultural teams use a combination of traditional and modern methods to deliver an innovative range of premium table wines.

The dinner will be hosted by Chief Winemaker, Marc Scalzo who was a finalist in the Australian Gourmet Traveller Magazine “Winemaker of the Year Awards” in 2016 ( there were 7 finalists). The dinner will be relaxed and informal with the emphasis being on enjoying great food & wine and will feature some award winning wines, as well as some special wines that aren’t normally available for purchase.

The cost is $140 per person for a delectable menu matched with Rutherglen Estates Wines. Please contact Melinda at Rutherglen Estates for bookings – phone 02 6032 7999 or email marketing@rutherglenestates.com.au

January 20, 2017

Saint Crispin will be closed on Australia Day, Thursday the 26th of January.

December 8, 2016

We‘d to take this opportunity to thank all our wonderful guests, producers and suppliers for all of your support in 2016 and we are looking forward to the coming New Year.

December 8, 2016

For New Year’s Eve we are offering a Special 5 of 7 course Chef’s Tasting menu only for $100 or $150 per person.

Five Course Chef’s Tasting Menu
Heritage tomato, smoked red pepper, black olive
Gin cured salmon, pickled squid, toasted nori
Chicken, tortellini, shiitake broth
Ox neck, cauliflower, black barley
Pineapple maple, pecan, miso

Seven Course Chef’s Tasting Menu
Heritage tomato, smoked red pepper, black olive
Gin cured salmon, pickled squid, toasted nori
Kangaroo, tuna, kimchi, nashi
Chicken, tortellini, shiitake broth
Ox neck, cauliflower, black barley
Brillat-Savarvin, blueberries, almond, balsamic
Pineapple maple, pecan, miso

Crab and Wagyu supplements will also be available

Limited spots still available - don’t miss out on the celebration, call 9419 2202 to book.

December 8, 2016

We will be opening for lunches 12pm – 3pm on Thursdays in December before Christmas –and for the last week before Christmas we will also be open for lunch on the Tuesday the 20th and Wednesday 21st of December.

Saint Crispin will be closed Christmas Day, Boxing Day and Tuesday the 27th of December. We are then opening for dinner on Wednesday the 28th and Thursday the 29th and for lunch and dinner Friday the 30th and Saturday the 31st of December.

We will be closed New Year’s Day, Monday the 2nd and Tuesday the 3rd of January and then re-opening as normal from Wednesday the 4th of January.

We wish everyone a joyous Christmas and Happy and Safe Holidays.

December 8, 2016

Have you booked your end of year event? We still have some dates available for your large group dining in one of our Private Rooms. Call Jacqui on 9419 2202 to discuss.

April 22, 2016

We are thrilled to announce that we are holding a Torbreck dinner here at Saint Crispin on Thursday the 21st of July.

A delicious four course menu will be paired perfectly to some of Torbreck's best.

Get in quick as tickets for this one will sell out fast.

Time: 7pm
Where: Upstairs at Saint Crispin - 300 Smith Street, Collingwood
Cost: $160pp for four courses and Torbreck wines