Mr Tompkins

NYE A NIGHT WITH MR. TOMPKINS X FOUR PILLARS GIN

A New Year's Eve Culinary Soiree with Mr. Tompkins and Four Pillars Gin.

Join us for an extraordinary New Year's culinary journey as Mr. Tompkins collaborates with Four Pillars Gin to create an unforgettable degustation experience. Five dishes artfully paired with three award-winning Four Pillars Gin cocktails, promising a night of unparalleled sensory delight.

We will be hosting two sittings- with timings to ensure you make the 9:00 pm or Midnight fireworks located directly across the road from the restaurant.

5:30pm - 7:30pm

8:00pm - 10:00pm

Once you finish your dining experience, our bar 'Ms Ava' will be open for further NYE tipples if you wish.

Scroll down to view our five-course set menu, paired with three Four Pillars cocktails.

Elevate your senses and welcome the new year with a toast to remarkable flavours and culinary artistry. Reserve your place now for this exceptional event, tickets will sell out fast.

BOOK NOW

Find us and stay up to date on social media:

https://www.instagram.com/mrtompkinsmelbourne/

Stay updated on the Melbourne NYE Fireworks Here:

https://nye.melbourne.vic.gov.au/

When: 31 December, 5:30pm-10:30pm

Adults: $150

SET MENU

To Start:

• The Ron Burgundy Bloody Four pillars bloody Shiraz gin, Sweet Vermouth, Campari, Crème De Cacao.

• House-cured Pacific Ocean trout, native desert berries, and Kaiserfleisch Vinaigrette.
• Pork Liver Pate, Tasmanian Mountain Pepper, and crab apple jam on Brioche.

Middle:

• Summer Heatwave -Four Pillars Modern Australian Gin, Orange Juice, Sparkling Wine.

• Crispy Gippsland rabbit croquettes, accompanied by sauce Rouennaise and pickled Rhubarb slaw.
• Mount Macedon Duck breast, Cherry Chutney, Bunya Nut, and QuanDong gastrique.

To Conclude:

• Bloody NYE Spritz -Four Pillars Bloody Shiraz Gin, Grapefruit Juice, French Sparkling.

• Parmigiano Reggiano cheese soufflé with native honey and Bunya nut crumble.

Full beverage menu will be available, View here

*There will be no a la carte option on the 31st December 2023.

Meet the chef

Introducing our Head Chef, Chef Eric Kwek, who brings a culinary experience that pays homage to the exquisite Edwardian Baroque-style architecture of the venue and its deep Australian roots at the reimagined Mr Tompkins in Melbourne.

Growing up as a Peranakan in Singapore, Eric Kwek's journey into the world of food began early in life. Influenced by the rich blend of Indonesian, Malay, Singaporean, and Chinese flavours in his mother's home-style cooking, Eric's passion for the culinary arts ignited. His culinary path led him to a role at Singapore's Hard Rock Café, which prompted him to make a pivotal decision to enrol in culinary school.

During this period, Eric's natural knack for butchery flourished, propelling him to compete in numerous National Amateur Butchery contests across Asia. His impressive skills earned him victory in a prestigious competition sponsored by Meat & Livestock Australia in 2010, offering him a chance to further refine his butchery expertise in Australia.

Upon arriving in Melbourne, Chef Kwek joined the culinary team at Circa in The Prince Hotel, gradually climbing the ranks to become Senior Sous Chef to Chef Paul Wilson at Cantina and Newmarket Hotel. Subsequently, he became an integral part of the opening crew at Chef David Thompson's flagship Long Chim at Crown Hotel, where he acquired a comprehensive understanding of traditional Thai cuisine. Eric's culinary journey continued to flourish in Melbourne, as he collaborated with renowned Chef Adam D'Sylva at Coda. Under Adam's watchful guidance, Eric ingeniously melded traditional French techniques with innovative methods, emphasizing game-centric proteins and Southeast Asian influences.

In 2020, Eric embarked on a new chapter, taking the helm in the kitchen at Trawool Estate's Wild Water and Turbine in regional Victoria. He introduced his signature Southeast Asian flavours and a farm-to-table approach, firmly establishing his culinary imprint.

With an impressive culinary pedigree and an unwavering zeal, Chef Eric assumes his latest role as the Head Chef at the newly revamped Mr Tompkins, nestled in the basement of Melbourne's Rendezvous Hotel.

“In a nod to the venue’s Edwardian Baroque-style architecture, I’m excited to introduce classic European dishes with Australian native twist to the Mr Tompkins’ menu” Chef says. “I also get to lean into my classically trained French cookery techniques, whilst indulging my love of native bush foods.”

Chef has diligently sought out numerous local artisanal and ethically conscious producers. For instance, our tomatoes hail from Wandin Yallock Farms in the Yarra Valley, where time-honoured farming practices from two centuries ago yield the 'perfect' tomato. Our ducks are sourced from the Wimmera region, specifically corn-fed Grimaud ducks raised in humane conditions with unlimited access to food and water.

Look out for this dish on our menu:

The Paperbark-Roasted Murray Cod is a pinnacle of Chef Eric's craft. Pairing Indigenous flavours with sustainably cultivated protein, the Murray Cod, an iconic freshwater fish in Australia, is sustainably provided by a dedicated supplier. The Cod is enveloped in paperbark, ignited to impart exquisite smokiness.

Mr Tompkins History

Mr Tompkins:

Harry Tompkins emerged as a prominent figure in Melbourne's architectural realm throughout the initial three decades of the 20th Century. He held a lasting affiliation with the Commercial Travellers Association and maintained a close professional relationship with Sidney Myer. It was under his skilful guidance that the inaugural Myer Emporium building in Melbourne came to fruition. Serving two tenures as President of the Royal Victorian Institute of Architects from 1914 to 1916, he exhibited the esteemed stature he held within the architectural community.

Endowed with charisma, persuasive allure, and an aura of natural dignity, Harry Tompkins exuded a dynamic presence. He channelled his creative vigour and contagious enthusiasm into his work, balanced by an underlying tinge of wistfulness. With a commanding stature and refined elegance, characterized by his dark crinkly hair and neatly groomed mustache. Mr Tompkins personality is injected into the restaurant, with classic service that's out of the ordinary and an experience quite extraordinary.

The Building:

Erected in 1913, the original structure, initially known as The Commercial Travellers Association Building, was masterminded by the architect Harry Tompkins. During this period, he ascended to a prime position among Melbourne's leading commercial architects, introducing the Edwardian Baroque aesthetic influenced by his explorations in Britain.

The construction budget, exceeding £58,000, was substantially allocated to crafting a lavish interior. Notably, the towering entrance hall and its accompanying mezzanine floor showcased a resplendent design, adorned with intricate gum leaf motifs, known as coprosma decoration, intricately integrated into the prevailing plasterwork. Oak panelling lined the walls, with a unique exception of non-Australian wood, and the tessellated mosaic floor was adorned with a sizable Turkish carpet of exceptional quality. Inside the vestibule, Harry Tompkins' design extended to include brown leather chairs and a distinctive settee.

To this day, the building remains an exemplary embodiment of the Edwardian Baroque style within Melbourne. The Grand Vestibule has witnessed countless joyous moments, including radiant brides twirling beneath its grandeur. The Commercial Travellers Association hosted an array of distinguished individuals, including a meeting with Edward, Prince of Wales, in May 1920, celebrated with ornate banners and illuminations, as well as a gathering with the Duke of Gloucester in October 1934.

In 1976, the Commercial Travellers Association club concluded its operations within the building, and it subsequently endured a period of neglect before undergoing partial restoration, transforming into the Duxton Hotel during the late 1990s. Following the Duxton Hotel's closure due to commercial considerations, the meticulous restoration endeavour was embraced by the Rendezvous Hospitality Group. Their dedicated efforts preserved the elegant ambience of the early 1900s while seamlessly integrating contemporary conveniences, resulting in the establishment known today as the Rendezvous Melbourne.

Host An Event

Host an unforgettable soirée at Mr. Tompkins! We've got you covered whether you're planning an intimate dinner party or a grand spectacle. Our mission is to deliver a touch of timeless elegance that transcends the ordinary, creating an absolutely extraordinary experience for you and your guests.

Our commitment to classic service means you can expect nothing less than excellence in every detail from the moment your guests arrive until the final toast. Get ready for a soirée that's more than just a party; it's an unforgettable experience.

Enquire with our experienced team today!