Synthesis ofPersonal Luxury
Lexus to provide a synthesis of personal luxury at Landmark by Lexus
Blending Culinary Tradition with Technological Precision for the Melbourne Cup Carnival 2025
Lexus will mark its return to the 2025 Melbourne Cup Carnival, unveiling a new pavilion that celebrates the best of both innovation and tradition.
This year’s theme for LANDMARK by Lexus is synthesis, demonstrating how the juxtaposition of cutting-edge technology and time-honoured craftsmanship can come together in perfect harmony. At the heart of LANDMARK by Lexus is a refined culinary experience, curated by a collective of renowned artisans to offer guests a personalised dining experience.
Acclaimed chef Josh Raine – former Executive Chef at Michelin-starred Tetsuya’s and now Chef Owner of 40Res – leads the way with a bold new restaurant concept inside LANDMARK by Lexus. The evolved dining space, created by talented designer and Friend of Lexus, Brahman Perera, will offer expanded seating in an adaptable, intimate environment where guests will once again experience the ultimate in omotenashi, the Japanese spirit of hospitality.
Making his debut with Lexus at this year’s Spring Carnival, Raine presents a menu reflecting the essence of synthesis, combining classical culinary techniques with a thoughtful and innovative harmony of locally sourced ingredients. Dining options will include a two-course sit-down offering, as well as a more relaxed bento bar-style experience proudly reflecting the luxury brand’s Japanese roots.
“The focus this year is sophistication through restraint - dishes that are refined, minimalistic, yet beautifully crafted. We will source ingredients that feel right for the season and place - Victoria’s best produce, paired with native Australian flavours,” Raine says.
Raine will showcase innovative techniques that enhance natural flavour, such as creating charcoal flavour profiles without a charcoal grill, delivering depth and smokiness to the menu.
The menu spans delicate raw preparations including sashimi, where the narrative of synthesis is carried through a sculptural approach. It also features a wagyu dish paired with smoked eggplant, macadamia miso, and warrigal greens that embodies culinary convergence.
“The intention is to exemplify how the fusion of Australian natives like warrigal greens, wattleseed, saltbush, and macadamia can be used to create pairings that feel rooted yet refined,” Raine says.
“Much like Lexus design, it’s about precision, purity, and elegance without excess. Guests might not realise it straight away, but when they taste the menu, it feels familiar and surprising at the same time.”
On level three, a decadent patisserie bar by Le Yeahllow will showcase the creative genius of owner Samsky Yeung and Executive Pastry Chef Steven He. The pair have crafted three exclusive desserts that blend classical technique with modern creativity, each featuring local ingredients and designed to deliver a lasting impression.
Among the standout creations is ‘Cosmos L’ - a delicate fusion of chocolate, blueberry and lavender, perfected with the aid of AI to refine its form and textures.
“This particular dessert has a planetary aesthetic that was artfully created with Al, which perfected its silver form and intricate textures. This technology really helped bring our creative vision to life, showcasing how human ingenuity, enhanced by Al, can anticipate and fulfill desires, pushing the boundaries of food design,” Yeung/He said.
Adding to the gastronomic experience, guests will enjoy an innovative drink selection including a Yuzu Sake Japanese Spritz with edible nori garnish which transforms the cocktail into a multi-sensory experience.
For coffee connoisseurs, St Remio will once again welcome guests on arrival with its famous coffee creations. On level three, the St Remio Coffee Bar will serve indulgent specialties such as a Dubai Mont Blanc with a Pistachio Cloud.
