lunch

Welcome to our menu. 

Select two or three courses from our curated three course showcase of the season's best; reserve your place daily from 12.00pm - 2.30pm. 

For groups of 8 or more, guests will dine on our eight course tasting menus, telling the stories of our ingredients and producers. 

Our wine pairings are available, an intimate marriage to our menu that celebrate the pinnacle of winemaking in Australia and beyond.    

We are dedicated to the finest ingredients the country offers crafted into dining delights.  

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heirloom tomato, artichoke, basil & buckwheat v, nf

two gulfs blue swimmer crab, yuzu, kohlrabi & smoked roe v, nf

glazed bonito, piel de sapo, cucumber & shiso df, gf, nf

jurassic quail, sweetcorn, garlic scape & spigarello df, gf, nf

W.A. black marron, carrot, toasted grains & tarragon df, gf, nf  | +15

• •

brassica, barley, fresh curds & kombu vg, nf, gf, df

coral trout, zucchini, green tomato & basil nf, gf

maremma duck, onion, thyme & plum nf, gf

wild venison, rhubarb, chestnut mushrooms & chicory nf, gf

o’connor pasture fed angus fillet, gary's potatoes, green mustard & guanciale nf, gf

rangers valley 7+ wagyu flat iron 200g | 20

stone axe 9+ striploin 180g | 60

sides

royal blue mashed potatoes, brown butter v, nf, gf | 15

mussett farm autumn leaves, tarragon dressing v, vg, nf, gf, df | 15

crispy Brussels sprouts, smoked almond, monte rosso nf, gf, df | 15

• • •

pear, mochi & vanilla v, df

passionfruit souffle, liquorice & white chocolate

apple, caramel & hay v, nf

chocolate, coffee & almond v

selection of four of Australia’s finest cheeses & seasonal condiments | +15

two courses | 120 per person

pre-theatre and lunch only

three courses | 180 per person