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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

Clyde River, Rock, NSW  5

Oyster Cove, Pacific, TAS  5

Calvisius Caviar, Italy (30g)  220

Black Pearl Caviar, Siberia (30g) 220

Sterling Caviar, USA (30g)  220

Caviar Served with Brioche + Crème Fraiche


Bread Roll + House Made Butter  3

Trevally Tartare + Nashi Pear + Avocado + Nori  22

Ocean Trout + Smoked Beetroot + Pepperberry Toast  26

Salt Cod + Confit Egg Yolk + Crisp Brassica  22

Fremantle Octopus + Kohlrahbi + Green Chili Herb Salsa  28

Shaved Cuttlefish + Black Pudding + Padron Pepper  28

Roasted King Prawns + Koji Butter +  24

Grilled WA Marron + Sea Urchin Sauce + Mandarin Oil  42 each


Mixed Oysters + Mignonette
Scallop Ceviche + Pomegranate + Mint
Blue Swimmer Crab + Whole Egg Mayonnaise
Poached King Prawns + Grilled Lemon
Salmon Belly Sashimi + Shiso Vinaigrette
Crumbed Kinkawooka Mussels + Coriander
Moreton Bay Bug + Fennel



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

All credit card payments incur a 1.5% surcharge



Whole Flathead + Chips  38

Ora King Salmon + Spiced Pumpkin + Curry Leaf  48

Spanish Mackerel + Shiitake Mushroom + Turnip + Ginger Oil  42

Steamed Ruby Snapper + Sprouting Cauliflower + White Anchovy  45

Whole John Dory + Muntries + Pickled Garlic  MP

Grilled Rock Lobster + Wakame + Black Pepper  MP


Crisp Duck Leg + Barbecued Celeriac + Cumquat  42

Rangers Valley Flat Iron + Mustard (250g)  58

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


Chips + Aioli  12

Radicchio Salad + Walnut + Mandarin  18

Roasted Carrot + Goat’s Curd + Chestnut  20

Jerusalem Artichoke + Comte + Pickled Walnut  24

Website by the building block. Photography by Jun Chen.