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John Rivera is a trailblazing Filipino-Kiwi-Australian chef known for his bold, modern take on Filipino cuisine. From Kariton Sorbetes to his award-winning ventures Askal and Inuman, he blends deep cultural roots with global creativity—crafting dishes that celebrate heritage, identity, and innovation.
For one night only, John joins Alex Wong at Lana to deliver a specially curated menu—expect a journey of flavours, textures, and unexpected pairings in a truly immersive dining experience.
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Chalmers is a trailblazer in Australian wine, renowned for its commitment to diversity, sustainability, and site-driven winemaking practice. With vineyards in Heathcote and Merbein Victoria, their wines reflect innovation, sustainability, and site expression.
Each wine is bright, structured and distinctly Mediterranean in character — made from Italian varieties that thrive in the Australian climate, with texture, freshness and savoury depth. We’ve chosen a selection that pairs intuitively with our menu — wines that echo the detail and balance in the food, while inviting conversation around the table.
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Add Chalmers Wine Pairing + $50pp
Askal “flakes”, mussel escabeche ‘de lata’ whipped kesilyo
Scallop + coral prawn lumpia “shanghai”
Oxtail kare-kare doughnut, peanut curry, bagoong butterscotch
2019 Chalmers ‘Felicitas’ Methode Traditional Method Fiano, Heathcote, VIC
Hiramasa kingfish kinilaw, coconut and coriander aguachile, pomelo, taro
2023 Chalmers Pecorino, Heathcote, VIC
Sesame pandesal, chicken adobo butter
“Pasta canton”, hand-rolled tagliolini, blue swimmer crab, chillimansi
2022 Chalmers ‘Bush Vine’ Inzolia, Heathcote, VIC
Bangalow pork belly ‘tocino’, banana ketchup, atchara
Charred brassicas, sesame satti, ampaw, citron
2019 Chalmers Aglianico, Heathcote, VIC
‘Buko pandan’, coconut whip, pandan parfait, tapioca pudding, pinipig
2021 Chalmers Appassimento, Heathcote, VIC
Add ons
Sydney Rock oysters with aged pinakurat & green chilli relish +8ea (min order 2)
Tasmanian sea urchin & lardo ‘ensaymada’ + 15ea
Wagyu rump cap with pares ‘claypot’ rice and smoked bone marrow + 65A 7% gratuity applies to all dine-in bills, removable upon request. 10% service charge replaces the gratuity for groups of 8 or more.
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Kyle Johns brings more than a decade of distinguished culinary experience to his role as Executive Chef at Hentley Farm. His career, marked by time spent in acclaimed kitchens across Australia—including chef-hatted restaurants and luxury resorts—reflects his dedication to excellence and innovation.
For one night only, Kyle joins Alex Wong at Lana to deliver a specially curated menu—expect innovative, sustainability-driven techniques and a masterful showcase of the finest local ingredients.
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Hentley Farm was established in 1997 by Keith and Alison Hentschke with a vision to craft exceptional single-estate wines from the Barossa Valley. They found their ideal site on a mixed farming property with diverse soils and aspects, nestled among the rolling hills along Greenock Creek. The estate was meticulously divided into nine viticultural blocks, further segmented by rows based on soil, aspect, and micro-climates. The vineyard was planted to Shiraz, Grenache, Cabernet Sauvignon, Zinfandel, and a small parcel of Viognier.
Hentley Farm's wines are known for their vibrancy, silky tannins, and intense flavors, approachable when young yet capable of extended cellaring. The estate has earned global accolades, including the 2015 James Halliday Winery of the Year and winning the highly decorated Jimmy Watson Memorial Trophy in 2022 for The Old Legend 2021, cementing its position as one of Australia's leading boutique wineries.
The restaurant is located in the heart of Hentley Farm's Seppeltsfield vineyard, providing an unforgettable dining experience with sweeping views over the Greenock Creek. The team draws inspiration from their deep connection with local producers and the land they nurture.
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Add Wine Pairing + $80pp
Guests can expect a progression of dishes meticulously crafted to showcase the finest local ingredients.
Final menu to come.
A 7% gratuity applies to all dine-in bills, removable upon request. 10% service charge replaces the gratuity for groups of 8 or more.
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Yan, meaning "smoke" in Chinese, opened in 2017, with its inspiration stemming from the question—what happens if you add smoke to Chinese food? Ever since, Yan has been creating new and exciting Chinese food that is still somewhat comforting and authentic in its representation.
Ewa Goralewski joined the team as Head Chef in 2019 after a 10 year stint with Dinner by Heston in both London and Melbourne where she was Head Pastry Chef.
Narada Kudinar has been the owner of the restaurant since conception. A restaurateur for more than 10 years, his passion is combining great hospitality with interesting food concepts.
With Narada's knowledge of Asian cuisine and Ewa's skills in recipe development, they create the menu together through countless experiments.
Yan was awarded one chef’s hat in the 2019 Good Food Guide and has retained it since.
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Coming soon.
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Add De Iuliis Wine Pairing + $55pp
Guests can expect a dining experience that showcases authentic Chinese food with an innovative twist.
Final menu to come.
A 7% gratuity applies to all dine-in bills, removable upon request. 10% service charge replaces the gratuity for groups of 8 or more.