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.  

reserve your place

•

 

heirloom tomato, artichoke, basil & buckwheat

 

yellowfin tuna, piel de sapo, cucumber & macadamia 

 

K’gari spanner crab, corn, avocado & sorrel

 

jurassic quail, chestnut mushrooms, rainbow chard & sherry

 

W.A. black marron, broad beans, young garlic & kombu | +15

 

• •

 

summer vegetables, barley, fresh curds & onion

 

coral trout, zucchini, tomatillo & basil

 

dry aged maremma duck, beetroot, blackberry & radicchio

 

lamb saddle, garden peas, morels & tarragon

 

O’Connor pasture fed angus fillet, kohlrabi, shallot, green peppercorn

 

Rangers Valley flat iron, MBS 7+ | +20

 

Stone Axe sirloin, MBS 9+ | +60

 

 

sides

green beans, bagna cauda | 15

 

royal blue mash, brown butter | 15

 

Mussett farm leaves, tarragon | 15

 

• • •

 

peach, hazelnut & earl grey 

 

passionfruit soufflé, liquorice & white chocolate  

 

tonka bean, lemon & vanilla

 

chocolate, banana & caramel  

 

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

 

 

two courses | 120 per person

pre-theatre and lunch only

 

three courses | 180 per person

reserve your place

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. All credit card payments incur a 1% surcharge.

 

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.