Langham Hotel, Melbourne


AMSRO is delighted to be returning to The Langham for another Leaders Forum conference.  The Langham, Melbourne is one of the city’s most luxurious and service-focused hotels that strives for excellence in every element of the guest’s experiences.

Located on the banks of the Yarra River in Southbank overlooking Melbourne’s iconic Flinders Street Station and within close proximity to the city and Royal Botanic Gardens, the hotel is appealing to domestic, and international business guests.

The rooms offer a range of accommodation options with city views and access to state-of-the-art technology including a digital IPTV system, internet over TV and Media Hub to connect devices via Bluetooth. Complimentary use of iPads when in-house are available from Concierge.

Dining options, a 24-hour gym and a spa are also part of this 5-star hotel.

The Leaders Forum will take place in the Alto Room, situated on the top floor of the hotel, with our wine tasting event held on the rooftop deck offering breathtaking views of the city and river.

See our Social events listed below…


Wednesday 27 March – Arrival Dinner  – Pure South Dining 

Pure South Dining has forged a reputation for offering a beautiful dining experience based on stunning produce from King Island, Flinders Island and Tasmania since 2004.

With regular visits to Tasmania’s ‘pure south’ to enhance the menu, the team at Pure South Dining have solid relationships built over time with farmers and fishermen for over 13 years to ensure the quality of the produce that is delivered to the table.

King Island Beef, St Helens oysters, scallops, seafood and dairy are delivered weekly by small planes from Tasmania and the islands.

A two-minute walk from The Langham Hotel, Pure South Dining offers AMSRO members the opportunity to enjoy some of Tasmania’s finest produce over a delicious three-course dinner and catch up with friends and colleagues in Pure South’s private dining room.

Join AMSRO for the start of the Forum and dine in the heart of Melbourne on the Southbank Boardwalk with views over the River to the

Thursday 28 March – Wine-tasting with Yvonne Wallis 

A ‘do-not-miss’ feature of the Leaders Forum for over 16 years, Yvonne Wallis (founder and former Chair, Wallis Group) opens her extensive personal cellar – which contains over 12,000 wines from all over the world – and shares her wealth of expertise and extraordinary wines again with the lucky delegates at the AMSRO Leaders Forum.

Well-known among Australia’s restaurant community, Yvonne is the Chairman of the Asia Pacific Zone of the International Wine & Food Society (IWFS), the oldest independent gastronomic society in the world.

The mastermind behind the infamous Leaders Forum Wine appreciation events, Yvonne regularly runs wine and food events for IWFS as well as events for a specialist Burgundy and Champagne Club, the Cellar Club.

Thursday 28 March – Official dinner – Ryne 

Ryne – ryne /’ri:n/ – a course continuously moving onwards

Est Est Est. Luxe. Ondine. Donovan Cooke is synonymous with the excitement of Melbourne dining after his trio of 1990s and early naughties hits. Donovan’s career spans three decades across three continents. Starting in Europe, he worked his way through the Savoy Hotel, Waterside Inn in Bray, Harvey’s in London and La Cote St Jacques in Burgundy. In 1997 he shifted his focus to Melbourne where he co-opened the highly influential restaurant Est Est Est, followed by Luxe (awarded 3 hats in its first year) and Ondine (Best New Restaurant, The Age Good Food Guide).

After biding his time at Crown Casino’s The Atlantic, he’s back with his very own Fitzroy North offering, Ryne.

“The menu is already sporting the dishes that will be an albatross for the chef and a boon for the diner. The tuna pizza, for one. Not – spoiler alert – an actual pizza, but perfect thin swathes of ruby-pink fish anointed with jamon Ibérico and chives for a raw and cured surf and turf. It’s probably the closest Cooke gets to being overtly à la mode, with the tiniest jelly cubes of black garlic adding their thrumming, almost balsamic backnotes.

It’s a straight bat he’s playing, complete with occasional moments to make you groan for the prep going on in the kitchen, but the view from the dining room is no hardship. The fat rectangle of pork belly with skin blistered into shattery crispness, for instance; it arrives with a meticulously tangled salad driven by the ineffable texture of soy and sesame-marinated jellyfish and a pineapple.

Cumberland sauce going Japanesque with a whisper of ginger and chilli. Pan-kissed fillets of John Dory are answered by an almond skordalia and squid only just-set so it still has a mighty spring in its step. Pantone-pink duck breast surrounded by meaty chunks of merguez sausage is lavished with another of those time-consuming sauces, this one enhanced by Grand Marnier and green peppercorns.

The chocolate soufflé is well on its way to being another Cooke albatross (in a good way) – a piece of classic dessert-work that’s as French smoking a Gauloises on the Champs-Élysées. The dessert menu celebrates some other time-honoured pairings, such as the unabashed caffeine kick of coffee ice-cream and luscious tang of cheesecake offset by milk meringue’s evanescent crunch. It’s lovely stuff – shattery, gloopy and full-throated in all the right places – and a reminder that sometimes the only thing better than the shock of the new is the thrill of the old.” Larissa Dubecki, Time Out magazine, January 12, 2018

 Highly recommended by our industry’s international food and wine expert, Yvonne Wallis, Ryne is a modern French dining experience curated by Donovan Cooke and his team and offers inspired cuisine executed with classical French cooking techniques.

The Leaders Forum fine dining official dinner promises to be an experience not to be missed.