Written by the tide, nightly
Twenty signature plates across reef, land, garden and sweet — tap any dish for its story. The board itself rewrites each morning around the catch.
Twenty plates, four currents
Tap any dish to read its story here.
The trout, exploded
The fish
Landed by the Kalinda before dawn, filleted at 2pm, steamed for exactly eight minutes. Bone-dry fillet, never frozen.
Tap the markers on the plate to explore each element.
Sommelier's flight
Three pours matched to the menu's mood — built nightly by Isabelle around what's drinking best and what came off the boats.
Clare Valley Riesling
Lime line for the raw bar and oysters
Aged Hunter Semillon
Texture for the steamed trout
Chilled Gamay
The red exception — with the XO crab
The cellar holds 240 labels — the flight changes with the menu, always $55.
Front row
The chef's table
Six seats at the pass, seven courses narrated by the people cooking them. Thursday to Saturday only.
Why the counter books out
- Two metres from the pass. Every plate finished in front of you — the kitchen has nowhere to hide.
- A menu that exists once. Counter dishes never make the main menu — tonight's list is tonight's only.
- Signed and sent home. The menu, printed and signed, leaves with you.
Plates, framed
Our plating philosophy in four frames — every dish leaves the pass as a composition.
The same menu, three rooms
The Dining Room
The signature sequence — three courses, marina glass, the full cellar.
The Terrace
Shared plates and spritzes — the same kitchen, dressed for golden hour.
The Card Room
A table-side menu at the felt — real meals, dealt around the hands.
Pairings & progressions
Two structured ways through the menu — pick your lane, or let the floor decide.
Signature + pairing
Three courses, three pours
Degustation + pairing
Seven courses, matched wines
Dietary matrix
Tell us at booking — the kitchen rewrites for each guest, never substitutes. No surcharge, ever.
Menu questions
The twenty signature plates above are the constants; the daily board rewrites around the catch. The footer of each night's menu names the boats that supplied it.
Yes — a proper children's plate selection until 8pm in the dining room and on the terrace, built by the same kitchen rather than a freezer.
Terrace is shared plates at golden hour ($98), signature is the three-course dining room ($145), and the counter is seven narrated courses at the pass ($185). All draw from the same kitchen.
Yes — the card room runs a table-side menu all night, timed around the hands. 18+ only on the floor, as always.
Strict enough that the menu says so when the trout aren't running — six named day boats, Tableland growers, and season/size limits that override the kitchen's wishes.
The board changes. The standard doesn't.
Book the table, then ask what came in — the answer is tonight's best order.
Reserve a table