A series of off-menu items will appear on the tables of some of Melbourne’s most esteemed dining locales during the Melbourne Food & Wine Festival, served only to those who know to request them. At French Saloon, head chef Todd Moses has crafted a share plate consisting of a trio of distinctive seafood dishes, which also highlights the delicacies of the Yarra Valley.

The only way to get your hands on this special plate that’ll have other diners looking on in envy is to a) be a Bank of Melbourne customer, and b) ask for the “Secret Caviar Tasting Plate”.

In this video, Moses assembles fresh, citrus-cured king salmon over a crostini, topped with salmon caviar, avocado and horseradish. Next, an indulgent and grown-up spin on fairy bread swaps hundreds and thousands with three types of caviar. To finish, there’s a warm herbed potato blini topped with salmon caviar.

Reserve your Off-Menu dish at French Saloon when you book via OpenTable.

This article is produced by Broadsheet in partnership with Bank of Melbourne.