The House Journal

Notes from the kitchen, the cellar & the salons

Seasonal menus, etiquette pieces and Southbank evenings — written by the people who run the rooms.

Southern rock lobster at the wood hearth

Southern rock lobster: the season, the tank, the butter

Tasmanian boats, the live tank at the pass, and why our lobster meets wood-fire butter and nothing else. A short guide to the dish the dining room is built around.

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Latest

From the journal

New pieces each month — menus before they launch, salons before they fill.

Kitchen

The lobster season, explained

From Tasmanian tanks to wood-fire butter.

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Salons

Baccarat, without the mystery

Etiquette and rhythm at Salon One’s table.

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Cellar

Inside the cognac vault

Four hundred bottles, one velvet chair.

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Southbank

The perfect Southbank evening

River, dinner, salon, terrace — in order.

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The Members’ Letter

First to know, first to book

Menus before they’re announced, salon dates before they open, and the occasional midnight table release. One letter a month — nothing more.