+61 7 5584 6214
Open daily 12:00–04:00
Rebuilt each morning around the day's landings — eleven-course degustation, à la carte, the midnight salon menu and a 900-label cellar. Nothing on this page survives contact with a better catch.
Natural oysters · finger lime · champagne mignonette
$38 · included in degustationCoral trout · green ants · native citrus
$42Dry-aged duck · paperbark smoke · quandong
$68A5 striploin · bone marrow · black garlic
$95Valrhona sphere · salted caramel · edible chips
$34"The pairing is chosen when the course lands — the sommelier reads the room, not the list."
Natural oysters, finger lime, champagne mignonette — the opening chapter.
A dedicated caviar program — three grades by the bump, the gram or the tower, matched to a short list of grower champagnes poured by the half-glass.
| Grade | Service | Price |
|---|---|---|
| Sevruga | 30g · blini & crème fraîche | $140 |
| Ossetra | 30g · chive crumpet | $185 |
| Beluga | 15g · mother-of-pearl spoon | $220 |
| The Tower | all three · 4 guests · champagne pairing | $680 |
Eleven years in the digging — Burgundy by the case, thirty years of Grange, grower Champagne and a fortified shelf that quietly pays for the rest.
Twenty pours rotated weekly — museum wines included on Fridays.
Seventy-two climate cells for guests' own collections.
Significant bottles sold with a conversation, not just a card.
Pacifics and Sydney rocks shucked to order — and on Fridays, one in fifty hides a cultured pearl worth a round of house chips.
Creamy, briny, deep-cupped. $6 each · $34 half-dozen.
Sweet, mineral, smaller shell. $7 each · $38 half-dozen.
Fridays after 19:00 — find the pearl, the round is on the house.
The midnight menu is engineered for the salon — A5 wagyu bites, truffle arancini and plates that never threaten a card or a chip.
Seared cubes on rice crackers — the salon's most ordered plate.
Black garlic centre, parmesan snow — built for one hand.
Bloody-mary dressed, served in stemware guards.
A bar card written around the house — cocktails named for the games, built for the hour.
Smoked rye, salted caramel, bitters under a glass cloche — $26.
Gin, dry vermouth, finger-lime pearl — $24.
Aged rum, coconut water, lime leaf — $25.
Single malt, amaro, toasted rice syrup — $28.
Barrel-rested three weeks in the vault — $27.
Spiced coffee, cognac, cold cream — $22.
Yuzu, white tea, soda — $14.
Cucumber, basil oil, citrus — $14.
Verjus, chamomile, sparkling water — $13.
The back bar runs a small lab — foams, smokes and spheres that arrive at the table still deciding what they are. Order the flight and the bartender deals the sequence blind.
Four miniatures dealt blind — you call the profile before the reveal.
Paperbark smoke under cloches, released at the glass.
Cocktail pearls that burst — the martini you eat.
Weekday afternoons run slower — a tea program of aged pu'erh, high-mountain oolong and ceremonial matcha, served at the counter with house pastries.
| Tea | Service | Price |
|---|---|---|
| 30-year Pu'erh | gongfu service · counter only | $28 |
| Da Hong Pao | rock oolong · three infusions | $24 |
| Ceremonial Matcha | whisked tableside | $18 |
| Afternoon Set | tea + pastry flight · 14:00–16:30 | $42 |
Four black glasses, one scorecard. Name the region, the variety or the vintage — a perfect table earns the house chip and a standing invitation to the vault tasting.
Served black-glass so colour can't help you.
The sommelier marks kindly — the point is attention.
A perfect four earns the ceramic chip — and a story for life.
One table seats twelve inside the cellar itself — candlelit, fourteen degrees, surrounded by the collection. The menu is written around the wines, not the reverse.
Jackets provided; the room keeps cellar conditions.
Courses matched to bottles opened within arm's reach.
One table, once nightly, Wednesday through Saturday.
The degustation shifts daily with the catch; à la carte holds for a season. The midnight salon menu is fixed — it exists to be reliable at 3am.
A garden menu runs parallel — same architecture, plant-led. Forty-eight hours' notice lets the kitchen build it properly rather than improvise.
$285 per guest, wine pairing +$145. Full pricing lives on the price page, and the experience itself on the degustation page.
Yes — salon-side dining requires no wager. Many guests take the midnight menu at a quiet table and simply enjoy the room.
The degustation seats release thirty days out; the à la carte holds some same-night tables. Either way, the concierge is the shortest route.