In general, airports haven’t exactly got the best reputation when it comes to food options – overpriced and stodgy are some of the most common adjectives that come to mind. And let’s not mention airline food. It can be the worst thing about travelling.
Serving delicious buffet breakfasts, lunches and dinners 7 days to hotel guests and the public, Vargas Restaurant is a great spot to meet up with passengers in or out of Melbourne Airport. Kick back and enjoy something a quality bite to eat while you wait. Live flight information, onsite carparking and our free hotel shuttle bus make it super convenient for arrivals and drop-offs.
With a menu based on the freshest local produce, and some of the best chefs in the business, Vargas is breaking the mould when it comes to airport food, serving sumptuous buffet and à la carte meals along side a fantastic beverage selection.
Vargas Spring/Summer Menu 2016
Keeping it fresh at Vargas means more than just sourcing the freshest local produce, it also means refreshing our menus seasonally.
Check out the latest options on our lunch and dinner menus, just in time for spring and summer.
Vargas Bar Lunch Menu
Harissa Chicken BLTA sandwich: Harissa spiced grilled chicken, crispy English bacon, lettuce tomato, mashed avocado, mustard mayo and tomato relish served on toasted Ciabatta bread and served with crunchy fries (p) 24
Spicy pizza: salami, ham, chilli, capsicum and cheese (p) 20
Sticky date pudding: Served warm with vanilla ice cream and caramel sauce 16
Vargas Bar Snacks Menu
Pork belly sliders: served in a bun (2 per serve) with Vietnamese slaw and coriander mayo (P) 19
Sharing board (choose any three): served with sliced Ciabatta bread 21
Spicy capsicum dip or olive tapenade (V)
South Cape Brie cheese or Mercy Valley Cheddar cheese (V) (GF*)
Chorizo or prosciutto or salami (P)
Chicken satay: served with Malaysian satay sauce 18
Vargas Dinner Menu
Barramundi: Pan fried barramundi with garlic roasted kipfler potatoes, green beans and sauce vierge (Classic French sauce with tomatoes, basil, olive oil and lemon) (gf) 33
Jambalaya: Caribbean rice dish with chicken, chorizo, calamari, clams, prawns and spicy sofrito sauce (p)(gf) 36
Caponata: Sautéed eggplant, zucchini, onion, red pepper, caper and olives with tomato sugo (gf) 8
Mango and Kaffir lime cheesecake with coconut crumbs and curry crisp 15
V= Vegetarian/P=Contains Pork/GF*=Can be made gluten free
To reserve a table, call 03 9933 5111