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. 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.

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à la carte

Raw Seafood Plate 65
Baby Snapper ~ W.A Scampi ~ Petuna Ocean Trout ~ Condiments

Appellation Oysters 5

Raw Hiramasa Kingfish with Cauliflower, Yoghurt and Kombu 34

Charcoal Grilled Bread with White Pea and Black Pepper 10

Scallop and Bay Lobster Dumpling with Sweet Onion Milk and Buckwheat 28

BBQ Roasted Leek with Pepita Seeds, Egg Yolk and Sumac 21

Jerusalem Artichoke with Persimmon, Shimeji and Black Lime 24

Ricotta Gnocchi with Spanner Crab, Chives and Verjus Sauce 34

W.A Marron with Salted Duck Egg and Chilli 51

100g Miso Murray Cod with Pepperberry 42

Butterflied Rainbow Trout with Onion Rings and Goats Curd Tartare 44

Hapuka with Cabbage, Kelp and Brown Butter 44

Local Lobster with Shellfish Bisque and Chives MP

BBQ Cornfed Chicken with Fennel, Fried Kale and Masterstock Sauce 44

Black Tyde Striploin with Wasabi and Sherry Vinegar Jus 48

1kg White Pyrenees Lamb Rack Cooked Over Charcoal 115

Green Salad with Orange Vinaigrette and Herbs 12

Chips and Chicken Salt 12

Click here for our list of live seafood pre-order options available

All credit card payments incur a 1.5% surcharge

Website built at The Building Block. Photography by Jun Chen.