Terrace & Tide —
dinner with the light left in it.
Coastal tasting menus on the west terrace: two seatings, a 14-seat Chef's Table beside the pass, and a cellar room for wine-led nights.
per person, seven courses; wine pairing +$85
A menu that follows the boats
The kitchen writes the tasting menu around what the trawlers bring into the Seaway each morning. It changes weekly in shape, daily in detail — and the printed menu is usually two days behind the plate.
Chef's Table guests sit along the pass with the kitchen on the other side. Wine flights run classic or 'coastal' — a sommelier-built pairing of Australian producers matched to each course.
What's covered
Seven-course tasting
$145 a head; the menu shifts with the day's catch.
Chef's Table
Fourteen seats at the pass, $195 with pairing, Thursday to Saturday.
Terrace sunsets
The 17:30 seating catches golden hour over the hinterland.
Cellar dinners
Private room for 10, wine-led menus built with the sommelier.
From the pass,
to the terrace.
On Fridays the kitchen sends a raw course to the west terrace before the first seating — oysters, sashimi and a spritz list while the light does its work.
Trawler catch from the Seaway, written in daily.
Australian producers only, built by our sommelier.
Chef's Table, Terrace Room and the cellar.
Three simple steps
Pick a seating
17:30 for the sunset, 20:00 for the slower night.
Note the occasion
Allergies, anniversaries, proposals — the team prepares.
Arrive hungry
Seven courses run about two and a half hours.
Good to know
For Terrace & Tide, yes — the terrace books out on weekends. The brasserie downstairs takes walk-ins all day.
Note it on the reservation and the kitchen confirms a safe menu before you sit down. Vegan tasting menus run nightly.
Smart casual — collared shirts are welcome, not required. The Chef's Table asks for covered shoes.
Ready when you are
Chef's Table seats release 30 days out and rarely last the week.