From rooftop-picked greens to chef-driven classics, Newstead’s newest lunch ritual is here just in time for spring.
Long lunches and Newstead are a natural pairing, and Evra is setting the scene with the launch of its brand-new lunch menu. Just in time for spring, the offering brings together executive chef Kelvin Andrews’ seasonal philosophy, a rooftop farm that supplies greens and herbs daily, and trusted producers from across the country.
On the menu you’ll find dishes that balance elegance with ease — think smoked salmon crumpet with dill and crème fraîche on a buckwheat base, vitello tonnato with thinly sliced veal and house-made tuna sauce, and the always-classic steak frites with peppercorn sauce. Seafood lovers can dive into spanner crab pasta with XO butter, or the delicate Abrolhos Island scallop Rockefeller, while those after something heartier might be tempted by roasted lamb cutlets with red pepper caponata.
It’s a menu designed for long afternoons that stretch into early evenings, made to share or savour solo, always with a glass of wine in hand. Lunch is served Thursday through Sunday from 12noon — the perfect excuse to gather your people, settle in, and enjoy Newstead’s newest midday ritual.
Book your table here.
