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23 Barangaroo Avenue, Barangaroo NSW 2000  [02] 9220 0111

Our Reservation Policy

Whilst we encourage online bookings, please be aware that there may be limited availability. If your preferred time is unavailable, please contact the restaurant directly on +61 (02) 9220 0111. If your booking is for 5 or more we require credit card details to secure your reservation. If you fail to arrive for your booking or cancel less than 48 hours prior to your reservation a cancellation fee may apply.

If you are interested in booking the restaurant exclusively, please contact

We require all reservations to be confirmed prior to the booking. We will try to confirm with you, however if you have not been contacted please phone or email us directly. We reserve the right to cancel any un-confirmed reservations.

For some bookings at 6:00 pm and 6:30pm on Fridays and Saturdays, your table may be limited to a 2 hour time frame. Please check the additional information section on your confirmation email from for any booking conditions.


Merimbula, Rock, NSW  5

Wapengo, Rock, NSW  5

Little Douglas, Pacific, SA  5

Sterling Caviar, US (30g)  220

Calvisius Caviar, IT (30g) 220

Yasa Caviar, UAE (30g) 220

All Caviar Served with Brioche + Crème Fraiche


Bread Roll + House made Butter  3

Smoked Ocean Trout Parfait + Fennel Pollen + Pickled Onions  24

Cos Lettuce + Whipped Roe + Ortiz Anchovy + Cured Yolk  22

Raw Cobia + Jerusalem Artichoke + Ink + Oyster Dressing  23

Torched Bonito + Cumquat + Salad Burnet  24

Cirrus Fish Fingers + Preserved Lemon + Salted Cucumber  22

Freemantle Octopus + Yellow Pepper + Black Olive + Chorizo Oil  27



Oysters + Tiger Prawns + Cobia + Scallop Tartare + Pickled Mussels + Accompaniments     120


A  tasting menu is available for $110 (whole tables only).  Click here to view.

All credit card payments incur a 1.5% surcharge



Roasted King Prawns + House Made XO  28

Grilled WA Marron + Yuzukosho + Tomato Oil + Finger Lime   42 each

Queensland Mud Crab + Green Garlic + Spiced Butter  MP

Grilled Rock Lobster + Shellfish Cream  MP



Whole Flathead + Chips  38

Roasted Salmon  + Cauliflower  + King Oyster Mushroom  46

Cone Bay Barramundi + Sprouts + Ham Hock Broth  44

Mahi Mahi + Fermented Turnip + Kale + Whey Sauce  44

Whole Baby Kingfish + Sorrel + Smoked Bone Marrow  56


Cowra Lamb Rump + Broccolini + Smoked Almond  42

Rangers Valley Rump Cap + Mustard (250g)  50

Grilled Black Angus Rib Eye + Kombu Butter (500g)  68


Chips + Aioli 12

Green and Bitter Leaves + Pistachio + Pear  16

Coal Roasted Celeriac + Toasted Walnut + Brown Butter 22

Roasted Pumpkin + Pepitas + Cavolo Nero  24

Website by the building block. Photography by Jun Chen.