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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.


Wapengo, Rock, NSW  5

Hastings River, Rock, NSW  5

Gold Band, Pacific, TAS  6

Black Pearl Caviar, Siberia (50g) 280

Calvisius Caviar, IT (30g) 220

Sterling Caviar, USA (30g)  220

Wild Scampi Caviar, AUS (30g) 200

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

Cured Swordfish + Pea + Lemon Myrtle 23

Cirrus Fish Fingers + Preserved Lemon + Salted Cucumber  22

Torched Bonito + Cumquat + Burnt Orange  24

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



Oysters + Tiger Prawns + Salmon + 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 + Koji Butter  24

Grilled WA Marron + Yuzukosho + Tomato Oil   42 each

Grilled Rock Lobster + Wakame + Black Pepper   MP

Queensland Mud Crab + Green Garlic + Spiced Butter   MP



Crumbed Flathead + Chips  38

Ora King Salmon + Charred Cabbage + Black Garlic  46

Cone Bay Barramundi + Asparagus + Kelp Butter  44

Giant Grouper + Broccoli + Yuzu + Nigella  48

Roast John Dory + Sorrel + Smoked Bone Marrow  48


Cowra Lamb Rump + Brassica + Smoked Almond  42

Rangers Valley Rump Cap + Mustard (250g)  50

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


Chips + Aioli 12

Red Velvet Lettuce + Tarragon + Olive Oil  14

Stracciatella + Fennel + Onion Preserve  22

Roasted Pumpkin + Pepitas + Cavolo Nero  24

Website by the building block. Photography by Jun Chen.