The Signature Tasting Menu — nine courses through the pass
Nine courses served across four hours, built on what the markets delivered that morning and finished over the ironbark grill. This is the night the house is known for — $149 per guest, five-pour pairing optional, seating nightly from 6pm.
The service
One kitchen, one fire, nine courses with nowhere to hide
The tasting menu is written each morning after the market run and the butcher's call — never before, never frozen in from last season. What lands on your plate depends on what was swimming off Moreton Bay overnight and which side of beef finished its forty-five days in our cabinet. That is the entire point: a menu that can't be phoned in, cooked the same way whether there are two covers or fourteen.
Dietary twins are built into the menu itself — every course runs a gluten-free, dairy-free, vegan and halal parallel, mapped per guest rather than improvised at the pass. The pacing is the kitchen's job too: four unhurried hours, courses landing when they're ready, coffee and petit fours whenever the table decides the night is finished.
What's included
A table with a view of the pass — and the pass knows it
Nine courses, one kitchen
The menu is written the morning of service around the market run — nothing frozen, nothing carried over from last season.
A five-pour flight, or its zero-proof twin
Sommelier-led pours matched to the courses, with a full zero-proof structure on native teas and verjus for anyone not drinking.
A seat with a view of the pass
Every table watches the courses land — and the chefs narrate what's on the plate and where it swam that morning.
Dietary twins, mapped per guest
Gluten-free, dairy-free, vegan and halal parallels run through all nine courses — noted once on the booking, handled everywhere else.
The corner table, on request
The table that started the house in 1998 seats two to six and can be requested for any tasting booking — regulars hold it weeks out.
The price in writing is the price on the bill
Menu, pours and pacing are confirmed in writing with every booking — the quote is the invoice, to the dollar.
The room, set for service
The pass at 19:40 — nine courses deep, nowhere to hide
The experience
A table with a view of the pass — and the pass knows it
Seatings run from the chef's welcome through nine courses to coffee, with the sommelier moving table to table through the savoury courses. The flight pours five wines against the food — Queensland and cool-climate Australian, chosen for the plate rather than the label — and a dedicated zero-proof flight runs the same structure on native teas and verjus.
The corner table that started the house in 1998 can be requested for any booking of two to six — regulars hold it weeks out. Everything on your confirmation, from the menu to the pours to the pacing, is exactly what arrives on the night; the price on the quote is the price on the bill.
On the plate
What the night includes
45-Day Dry-Aged Ribeye, carved tableside
The dish the house is built on — 800 grams of Darling Downs beef, bone-marrow jus, shiraz beside it.
Grilled Moreton Bay Bugs, bisque butter
Landed overnight twenty kilometres away, split in the shell and finished on the coals.
Pavlova Noir, charcoal meringue
The dessert that looks like midnight and eats like a Queensland summer — macadamia praline, cultured cream.
The gallery
Seen at the last service
How the night runs
Three stages, no surprises
Book the table
Reserve online or call the floor with your date and dietary notes. The maître d' confirms the seating and every adjustment within one business day.
Nine courses, four hours
Courses land at the kitchen's pace with the sommelier alongside — no clock on the table, no rushed plates, no upsell between acts.
The long finish
Coffee, petit fours, and for those who want it, the table number carries to the gaming lounge where a seat is held until midnight.
"Nine courses, four hours, and not one of them felt like filler. The sommelier's shiraz beside the ribeye is the best pairing call anyone has handed me in years of eating out."
Rebecca H. · Anniversary tasting, March 2026
Good to know
Questions about Tasting menu
The full register — gaming, privacy, vouchers — lives on the main FAQ page.
About four hours across nine courses. The pacing is the kitchen's job — courses land when they're ready and nobody is hurried between acts.
Completely. The five-pour flight is +$95, and a structured zero-proof flight runs the same length on native teas and verjus.
Every course has gluten-free, dairy-free, vegan and halal twins built in — note them on the booking and each course arrives mapped to the guest.
Weeknights usually have space inside the week; Friday and Saturday seatings regularly sell out by Wednesday. The corner table books out fastest of all.
Keep exploring
Other nights worth booking
Full catalogue with prices on the price page · venue story on about · every dish on the menu.
Dates go fast
Nine courses. One fire. Book the corner table before someone else does.
The tasting seats fourteen a night and weekend seatings regularly sell out by Wednesday. Tell us your date — the maître d' confirms within one business day.