our menu

 

Welcome to our autumn menu. Our kitchen, led by Executive Chef Tom Gorringe, draws from and pays homage to the best of Australian produce, utilising ingredients at their finest.  

 

Select dishes from our curated three course showcase of the season's best, available for both lunch and dinner. For lunch and pre-theatre, our 2 course is also available. Or, let us take you on a culinary journey through our five or eight course tasting menus, telling the stories of our ingredients and producers. Our wine list remains an intimate marriage to our menu, celebrating the pinnacle of winemaking in Australia and beyond.  

 

 

reserve your place

•

 

smoked buffalo curd agnolotti, summer truffle, leek & vin jaune 


two gulfs blue swimmer crab chawanmushi, kombu & native lime


yellowfin tuna, daikon, white soy & shiso


jurassic quail, date, endive & cumin


w.a. black marron, carrot, toasted grains & tarragon | +15

 

• •

 

brassicas, koshihikari, koji & mustard


wild caught coral trout, hierloom spinach, romanesco & lemongrass 


dry aged duck, garnet plum, shallots & parsnip 


kinross KS7 lamb loin, zucchini, mint & sweetbreads 


westholme rump cap, chestnut mushroom, celeriac & malt


chauvel wagyu striploin 200g | +40

 

 

sides | 18

royal blue mashed potatoes, brown butter


velvet lettuce, witlof, tarragon dressing


crispy brussel sprouts, smoked bacon & cultured cream 

 

• • •

 

matcha, coconut & citrus


raspberry souffle, buttermilk & hazelnut 


fig mille feuille, spiced caramel & Pedro Ximenez


chocolate, cherry & vanilla


selection of four of australia’s finest cheeses and seasonal condiments | +15

 

 

two courses | 130 per person

pre-theatre and lunch only

 

three courses | 180 per person

v = vegetarian | vg = vegan | gf = gluten free | nf = nut free | df = dairy free | dfo = dairy free option

 

Please know that if you are a group of 8+ guests, you will dine on our eight course tasting menu.

Guests of 8 or more will incur a 10% service charge.

15% surcharge applies on public holidays. 

 

We take your allergy and dietary requirements seriously. Please advise your needs at the time of booking and our kitchen team will do their best to accommodate.