For lunch, Matt Moran displays his artistry to create a menu featuring seasonal ingredients, brought together on the plate to serve balanced and elegant dishes. Available Tuesday to Friday and priced from $45 for one course, $67 for two courses and $85 for three courses.

Seasonal Tasting Menu


Kingfish, sea urchin, parsley, kohlrabi

Wagyu bresaola, parmesan, fried bread

King prawn, smoked potato, caviar, buttermilk

Roast duck, carrot, orange, wood ear mushroom

Plum, gingerbread, yoghurt

135 per person
220 per person with matching wine
320 per person with premium matching wine

Lunch Menu

Sydney rock oysters, shallot, aged red wine vinegar

Gold beetroot, sesame cheese, pear, witlof

King prawn, smoked potato, caviar, buttermilk

Spanner crab, black rice, avocado, wasabi leaf

Kingfish, sea urchin, parsley, kolrabi

Smoked pork, turnip, mustard

Venison, lardo, chestnut, apple

Halloumi, mushroom, lemon, nettles

Blue-Eye Trevalla, clams, parsnip, black pepper

Snapper, lettuce, kombu, white asparagus

Roast duck, carrot, orange, wood ear mushroom

Roast lamb, zucchini, olive, ajvar

Selection from the grill, condiments

Rump cap, Rangers Valley | grain-fed | 250g
Chuck tail, Rangers Valley | grain-fed | 300g
Sirloin on the bone, Dry Aged, O’Connor | grass-fed | 300g
Fillet, Cape Byron | grain-fed | 250g

Mixed leaf salad 9
Steamed greens, lemon, olive oil 12
Mashed royal blue potato 12
Hand cut chips 10

Melon and lemon verbena

Sweet potato, maple ice cream , walnuts

Plum, gingerbread, yoghurt

Banana and butterscotch soufflé

Chocolate parfait, malt curds, sherry

Selection of artisanal cheese

One Course   45
Two Course   67
Three Course   85

Seasonal Tasting Lunch Menu
Lunch Menu