Seasonal Australian cooking, an open fire, and a table you are in no hurry to leave.
We opened on Gertrude Street with one idea: cook what is good this week, and let the room be quiet enough to talk in.
The menu is short because it is written around what arrives, not the other way round. Most of it comes from growers within a few hours of Melbourne. Nothing here is trying to be clever for its own sake — it is trying to be worth the trip.
More about us →The dining room, the bar and the private room all take from the same kitchen and the same cellar.
A few of the dishes running this week.
Bread baked each morning, with butter churned in-house and sea salt.
Whole burrata, tomatoes from Werribee South, basil oil, aged balsamic.
Gippsland grass-fed sirloin aged 40 days, bone marrow butter, watercress.
Twelve hours with rosemary and garlic. For two to share, with jus.
“Come hungry, stay late.”
Purely Victorian, Intentionally Timeless
01
A handful of dishes, rewritten as the season turns. If it is on, it is because it is good now.
02
Produce from farms around Victoria, bought direct wherever we can.
03
Low light, soft surfaces and space between tables. We will not rush you out.
However you would like to spend it, there is a table for it.
A window table, the seasonal menu, and a bottle from the Victorian list.
Book a table →
Upstairs, one long table, up to 22 guests and a set menu we will write with you.
Tables are held for 15 minutes. For groups of eight or more, send us an enquiry instead.
The dining room
A short seasonal menu that changes as the produce does. Sit at a table by the window, or at the pass if you would rather watch.
See the menu →The bar
Australian wine by the glass, a small list of classics, and bar snacks from the same kitchen until late.
See the drinks list →The private room
One long table upstairs for birthdays, work dinners and anything worth booking the whole room for.
Enquire about a booking →Crushed, roasted hard, rosemary salt.
Baked hard on the outside, soft in the middle. Poached quince.
a surcharge of 10% applies on Sundays and 15% applies on public holidays
We acknowledge the Wurundjeri Woi Wurrung people, the Traditional Owners of the land on which we work, and pay our respects to Elders past and present.
