O Bar and Dining

Exquisitely crafted using Four Pillars Olive Leaf Gin, Scarpa di Torino vermouth, crisp lemon oil, and plump green Sicilian olives.

A grand pour featuring Volcán de mi Tierra Reposado Tequila, Pierre Ferrand dry Curaçao, organic agave nectar, and fresh pressed lime.

Bold and vibrant blend of Bombay Sapphire Premier Cru gin, Campari, Amara blood orange, and Angostura aromatic bitters.

An opulent mix of Sullivans Cove American Oak whisky, barrel-aged maple syrup, and aromatic toasted almond bitters.

Refreshing effervescent spritz with rhubarb cordial, red shiso, white tea, fresh citrus, and sparkling rosé.

Silky amber gimlet featuring Hickson House Seven Spice Gin, fig and honey jam, pressed lemon, and orange bitters.

Smooth vodka cocktail with Grey Goose Original vodka, fresh lychee, Kota pandan liqueur, and a hint of kaffir lime.

Luxurious passionfruit cocktail with Grey Goose Altius vodka, Panama passionfruit, vanilla champagne reduction, and lime, served with passionfruit jelly.

Smoky mezcal cocktail with mint-washed Madre Ensemble mezcal, guava purée, pressed lime, agave nectar, finished with black volcanic salt.

Rich espresso martini with Belvedere dirty brew, Mr Black liqueur, salted caramel, 100% Arabica coffee, served with a 24k gold praline.

Warm artisan olive and rosemary bread served with rich cultured Coppertree Farm butter.

Two fluffy, golden mozzarella milk buns topped with delicate ribbons of cured Ibérico jamón and green olives.

Crispy toasted crostini layered with rich crème fraîche, glistening Ortiz anchovy fillets, fresh apple, and chives.

Plump green olives marinated in aromatic herbs and premium olive oil, served warm.

Crunchy mixed bar nuts freshly roasted and dusted with a bespoke blend of aromatic spices.

Crispy golden sweet potato fries served with a vibrant, creamy sriracha mayo dipping sauce.

Crispy golden French fries dusted with fine truffle salt and grated truffle cheese, served with a rich black garlic aioli.

Half dozen freshly shucked Sydney rock oysters served with fresh lemon, aged mirin, and finger lime mignonette.

Full dozen freshly shucked Sydney rock oysters served with fresh lemon, aged mirin, and finger lime mignonette.

Half a dozen pristine Sydney rock oysters served on crushed ice with a fragrant yuzushu and cracked black pepper mignonette.

Delicate market-fresh fish crudo dressed with kombu, ponzu, and crisp cucumber ribbons.

Two buttery steamed milk buns overflowing with sweet spanner crab meat, horseradish, chives, and lemon.

Vibrant yellowfin tuna crudo with yuzu and ume plum sesame, pickled wasabi shoots, and crispy puffed sushi rice.

Tender butter-poached Murray cod with burnt citrus, confit fennel, pink peppercorns, and a crushed lobster sauce.

Handcrafted creamy burrata served with marinated ripe tomatoes, white peach, black olive, and lemon thyme crostini.

Christmas spiced duck and fig mortadella served with caramelised fig jam, cognac pâté, and grilled sourdough.

Two golden flaky beef empanadas dusted with lime salt, served alongside a refreshing mint yogurt dip.

Fresh creamy burrata cheese served with scorched peppers and warm homemade black olive focaccia.

Crispy smoked sweetcorn falafels served with pillowy garlic roti bread and spicy chilli hummus.

Twelve-hour spiced brined turkey breast served with smoked bacon and shallot stuffing, and maple-mustard glazed carrots.

Succulent slow-roasted Margra lamb loin served with grilled zucchini and brassicas, black beluga lentils, and sheep's feta.

Roasted cauliflower steak with a nori and shiitake mushroom crust, creamy barley risotto, and charred onion kombu dashi.

Pan-seared salmon fillet glazed in sweet miso, accompanied by crispy pickled eggplant, golden sesame, peppered radishes, and shoots.

Slow-roasted Jac Wagyu rump MS 8+ served with black garlic roasted mushrooms, capers, and vine-ripened tomatoes.

Two soft shell corn tortillas filled with flaked grilled fish, fresh pico de gallo, and smoky chipotle mayo.

Juicy Wagyu beef cheeseburger with melted Jack cheese, house special sauce, and pickles, served with golden fries.

Premium 250g grain-fed sirloin steak cooked to your liking, served with rich peppercorn sauce and crispy fries.

Extravagant seafood platter featuring East 33 Sydney rock oysters, Skull Island prawns, Fraser Island spanner crab, kingfish crudo, grilled scallops, salmon caviar, and crème fraîche.

Luxurious seafood feast for two featuring hand-picked spanner crab, rock oysters, market crudo and ceviche, torched Skull Island prawns, and salmon caviar.

Rustic charcuterie board featuring a selection of cured meats, smooth savory pâté, tangy house pickles, and grilled sourdough bread.

Golden-brown roasted Kipfler potatoes tossed in confit garlic and flaky rosemary sea salt.

Vibrant summer vegetable salad with crisp beans, leafy greens, tomatoes, and a mustard & lemon vinaigrette.

Fresh crisp living lettuce dressed in rich salad cream, topped with salted baby cucumber and crunchy sourdough crumbs.

Charred roasted cauliflower florets tossed with briny capers, fresh chopped parsley, and finely sliced shallots.

Modern deconstructed pavlova featuring passionfruit curd, coconut cream, citrus meringue shards, and fresh iced mango.

Rich baked Valrhona chocolate tart served with sour cherry sorbet and whipped brandy cream.

Caramelized poached and roasted peaches paired with fragrant rose cream and green pistachio sponge cake crumbs.

Curated selection of three ripe cheeses served with house-made fruit pastes and artisanal breads.

Decadent affogato made with Belvedere dirty brew coffee liqueur, rich vanilla ice cream, and dark chocolate rocks.

Decadent chocolate bar dessert crafted with crisp chocolate biscuits and shards of salted honeycomb.

Coconut rice pudding ice cream served with warm banana bread, licorice accents, basil seeds, and coconut syrup.

Fine dining cheese plate featuring three distinct cheeses, savory chutneys, fruit pastes, and crisp lavosh.

Three-course festive menu including Christmas spiced duck & fig mortadella, 12hr spiced brined turkey breast, and baked Valrhona chocolate tart.