Celebrate with a seasonal Thanksgiving dinner in Melbourne
From Here By Mike at 1 Hotel Melbourne is open and ready to host a Thanksgiving dinner shaped by chef Mike McEnearney’s signature style. He is known for honest cooking, seasonal produce and food that brings people together. Because of his approach, this dinner feels warm, thoughtful and deeply connected to the ingredients. The night gives expats a taste of home, travellers a sense of comfort and locals a seasonal feast worth slowing down for.
Thanksgiving dinner
Chef Mike builds the experience around community. He focuses on produce that speaks for itself and keeps every dish grounded in flavour. As guests arrive, they feel the calm, natural atmosphere that defines both the restaurant and the wider hotel. The team moves with intent and guides the evening with relaxed, attentive service.
A menu shaped by flavour, craft and tradition
Chef Mike starts the night with two classic dishes. The Chicken Liver Pâté arrives first. It comes smooth, rich and seasoned with Four Spiced Salt. He uses livers from Aurum Cockerels to create depth and balance. Next, the Twice Baked Meredith Dairy Goat’s Cheese Souffle appears. It is soft, comforting and lifted by baked shallot and rosemary cream. These plates show his method clearly. Simple ingredients, strong technique and flavour that builds slowly.
Afterwards, he sends out the hero dish. The Wood Roasted Aurum Slow Grown Chicken takes centre stage with its crisp skin and tender meat. Chef Mike roasts it gently to keep the texture moist and the flavour clean. The chicken gravy adds richness, while the Rainbow Chard brings colour and freshness. He pairs the roast with Spud Sisters Blue Moon Potato Pomme Puree made with confit garlic. The From Here Leaf Salad follows with sharp citrus and capers. Each element has purpose. Nothing is added without meaning.
To close the night, he serves a classic Pumpkin Pie topped with Whipped Vanilla Bean Cream. It is nostalgic, spiced, sweet and comforting. The dessert brings the dinner back to the heart of Thanksgiving.
Wines chosen with intention
Chef Mike works with the team to choose wines that suit the menu. Guests can start with a Traditional Method Sparkling Brut Nature from the Tamar Valley. They can shift to a Yarra Valley Sangiovese 2024 for the main course. For something richer, the Fortified Riesling NV No.7 from the Clare Valley adds warmth and depth. Each option supports the food and encourages guests to explore new flavours.
A night that captures the spirit of Thanksgiving
Thanksgiving centres on connection, and this dinner leans into that fully. Chef Mike’s food encourages people to talk, share plates and relax. The seasonal ingredients create a sense of grounding. The atmosphere feels calm and welcoming. Because of this, the evening suits long-time celebrators and anyone discovering the holiday for the first time.
Book your table
Bookings are now open for the Thanksgiving dinner at From Here By Mike inside 1 Hotel Melbourne. Seats are limited, so early reservations are encouraged.
Date: Thursday, 27th November
Time: 5:30 pm to 10:00 pm
Location: From Here By Mike, 1 Hotel Melbourne, 9 Maritime Place, Docklands VIC 3008
Cost: A$100 per person
Booking: Reservations required