Notes from the point
Boats, bottles, strategy and service — dispatches from the kitchen, the cellar and the floor.
The archive
The City
Cairns after dark: the insider's evening circuit
Where the night actually goes — from first drink to last dance, mapped by people who close the venue.
6 min readThe Floor
Poker etiquette: the unwritten rules of the felt
What to do, what never to do, and why the slow roll is the one sin nobody forgives.
7 min readThe Cellar
What to pour with coral trout — a sommelier's case
Isabelle makes the argument for semillon, against the obvious chardonnay, and for one chilled red.
5 min readThe Floor
Inside the card room: a night from the dealer's chair
What the dealer sees that you don't — tells, timing and the quiet economics of a Thursday.
9 min readEvents
The corporate event that people actually enjoy
Our events director on why the best work parties stop trying to be parties.
6 min readThe Cellar
180 bottles and counting: the whisky library story
How a shelf above the bar became the largest whisky list between Brisbane and Darwin.
7 min readThe Kitchen
Golden hour, plated: designing a menu for the light
The terrace menu is written backwards from a 6:10pm sunset. Here's how.
5 min readThe Kitchen
Meet the day boats: six crews, one kitchen
The skippers whose names sit at the bottom of every menu — and why we print them.
8 min readThe City
What to wear to a casino in the tropics
The definitive dress-code guide — smart casual translated for 30-degree evenings.
4 min readOne email, once a month
The catch report, the cellar's newest pours and the season's tournament dates — a short letter worth opening. No noise, unsubscribe anytime.
By subscribing you agree to our Privacy Policy.
Why a venue keeps a journal
Because the best parts of this place don't fit on a menu — the skippers' radio chatter at dawn, the hand that broke a table's heart, the bottle that took a decade to arrive.
Everything here is written by the people who work the floor. If a story makes you want to come see for yourself, it did its job.
"A restaurant is a nightly performance. A journal is where we keep the rehearsals."
— Elise Moreau, Executive Chef