The side dish that is so much more 🙌🏻 Amazing Josper fired brussels sprouts with cashew cream, honey, chilli, miso butter and almonds. Seriously good. Make sure you order this one!

Delicious Rabbit gnocchi with green olive, pancetta, wild fennel and brown butter crumb. Comfort food at its finest! 🧡

Top ten reasons to love winter at Donovans 💙​​​​​​​​​ 1. The warm crackling fire in our beautiful sandstone fireplace 2. Our old-fashioned chicken pie to warm you up 3. Big cushions and cosy couches in our lounge 4. Dolphins come out to play and you can see them from Donovans! 5. Slurping Portarlington mussels with nduja cream and crusty bread 6. Beautiful seasonal produce such as pumpkin, leeks, brussels sprouts, mandarins and truffles! 7. Eating all the comfort pasta dishes 8. Sipping a large glass of full bodied red wine sitting by our fireplace 9. Big blue winter skies over a peaceful St Kilda beach 10. Our winter changeover - we transform the restaurant interior with beautiful winter blues, copper and caramels. We hope to see you soon at Donovans this winter!

New to our menu! Portarlington mussels with nduja cream, charred broccolini, braised leek, apple cider, sourdough croutons. We know you will love it!

Cheese before or after dessert? Either way our selection of two artisan cheeses with condiments is always a good idea!

This week's crudo 🧡🐟 🙌🏻 Sliced Hiramasa Kingfish with smoked salmon roe, mandarin, pink peppercorn and shallot. Fresh, zingy and delicious!

How many Bombe Alaskas is too many Bombe Alaskas?? No such thing! A firm favourite dessert at @thepartybebe birthday celebration lunch in our private dining room. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 🎬 Repost @thepartybebe 🫶🏻

A fireside drink, seated in Donovans’ cosy couches is always a good idea! 🧡🥂🔥🥃🙌🏻

Donovans hand rolled chocolate truffles 🙌🏻 Always a part of your celebration at Donovans! 🤎✨🥳

Nothing better on a chilly Melbourne day than a warm and cosy lunch at Donovans! 🧡

Donovans own smoked salmon is, without doubt, a true labour of love and a weekly ritual in the kitchen at Donovans. Our behind the scenes video is 45 seconds long. In real time it takes us almost four days from start to finish because there’s a lot involved in the process. Tom Cooper, who had been supplying his salmon to Donovans for our first 12 years, has retired from the smoking business. However, he has passed on his recipe and technique to preserve his tradition. We marinate fresh Tasmanian salmon in a blend of salt, raw sugar, and black pepper for 8-14 hours, depending on the fillet’s size. After marinating, we refrigerate the salmon for 12-14 hours to dry. Next, we cold smoke the salmon over a blend of five imported woods for 3-5 hours. A final touch of Glayva, a scotch-based liqueur, enhances the flavour. Each 40g slice is served with cucumber, salmon roe, lemon, herbs, and crème fraîche, accompanied by a traditional blini pancake. Now you know why it tastes so damn good!! Enjoy!

The most delicious Portarlington mussels with white wine, roasted leek, crème fraiche, fresh peas, parsley and sourdough croutons.