Ideally suited for business travellers, The Ritz-Carlton Melbourne has launched a new lunch service at Atria, with reservations open Thursdays to Saturdays.

Corporate travellers can now enjoy in a prompt à la carte offering or indulge in two courses or three courses, showcasing chef Michael Greenlaw’s signature dishes and best of the season set against panoramic views of Melbourne.

With a focus on terroir, technique and exceptional Australian produce, Atria is a culinary adventure that honours sustainable harvesters, growers, graziers and fishermen. Named after the brightest star in the Southern Sky, Atria’s dining experience is as breathtaking as its views. Michael Greenlaw, one of the quiet heroes of Melbourne’s culinary scene, shapes the menus according to the season, and his passion from the outset has been to build a cuisine at Atria that is connected to nature and anchored by a sense of place.

In the afternoon, winter brings an ethereal light to the dining room set high on Level 80, where diners can indulge in Michael’s go-to dishes and winter delights such as the roasted pork jowl with puffed grains, Sinclair Orchards’ preserved apple and lovage, or comforting corn tortellini, Long Paddock Ironbark cheese, pine nuts and sorrel.

For main courses, guests can sample the dishes that have put Atria on the culinary map, such as dry aged Macedon Ranges duck paired with preserved Wandin Valley cherries, onion, cacao, and variegated radicchio, or for seafood lovers, the dry aged Murray cod served with Remi’s Patch zucchini, Geraldton wax kosho, last season’s green almond and sake lees.

For those who prefer to end their meal on a savoury note, a selection of artisanal, regional cheeses is available with Vivian’s honeycomb and condiments direct from the cheese trolley. Sweet-toothed guests can look forward to Cuvée amphora chocolate with passion fruit and Gippsland cultured cream, or the toasted rice cream with barley caramel, last season’s plum sorbet and crisp grains.

Atria’s new lunch offering is complemented by head sommelier Sean Lam’s vision to present wines of passion, history and regional significance, with an expansive selection of over 45 wines available by the glass.

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