Menus written like a deck of cards
Five kitchens under one roof — the dining room, the raw bar, the grill, the cellar and the pastry atelier. Every card below is dealt nightly from 18:00, with the late menu running until 02:00.
Chef’s special degustation
Five courses named for the cards that built the house — a single arc from raw to burnt, served with pairings at every seat.
Ace — Oysters & pearls
Mornington oysters, finger-lime caviar, chilled cucumber consommé.
King — Wagyu crown
A5 striploin, charred onion, bone-marrow crumb, pinot jus.
Queen — Coral trout
Steamed in kelp, saffron beurre blanc, sea herbs.
Jack — Truffled royale
Duck-egg royale, black truffle, potato crisp.
Ten — The Bullion finish
Dark chocolate, salted caramel, silver leaf, smoked cream.
Five seats at the pass, nightly
The degustation is served at the chef’s counter or your table, with the full pairing flight. Dietary arcs are rewritten daily — tell us at booking.
The morning boats, on ice
Three oyster varieties land each dawn from Tasmania and the Sapphire Coast. Order the “roulette dozen” and the kitchen picks — plus a shot of the day’s dressing.
Pacific — Tassie
Creamy, briny, classic mignonette.
$7 eachSydney Rock
Sweet finish, champagne dressing.
$8 eachAngasi — rare
Flat native, mushroom depth, lemon oil.
$11 eachThe roulette dozen
Twelve shells chosen by the shucker, three dressing shots — one deliberately fiery. Land the hot shell and the next dozen is on the house.
Beef with a birth certificate
Every cut arrives with prefecture papers and a marble score. Choose your origin, weight and finish — the grill handles the rest.
Chef’s note: Kobe A5 at rare, brushed with tare, flakes of truffle salt. Trust the counter.
Reserve the CutTwenty-one points of pairing
Filter the cellar by mood, not by region — our sommelier deals bottles the way a croupier deals cards: exactly what the table needs.
Sommelier’s pick of the week
A 2016 Coonawarra cabernet, decanted one hour — “the safest bet on the list,” says our head sommelier.
The pairing board
Three grades of sturgeon roe served on chilled mother-of-pearl, matched to blanc de blancs by the glass. The board is built for two; add a third spoon for $40.
Oscietra Royal
Nutty, buttery — the crowd-pleaser with structure for vintage champagne.
Beluga Hybrid
Large pearls, long finish — the board’s centrepiece for special evenings.
Baerii Classic
Brisk and briny — best with the house blanc de blancs, coldest pour.
Eggs, oysters and a friendly felt
Sundays run softer: a seafood-and-carvery buffet, bottomless filter coffee, and a friendly $40 tournament in the lounge while you eat.
After 02:00, the fire stays lit
When the dining room dims, the late menu takes over — finger food with backbone, built for guests mid-session at the tables.
24/7 on event nights
During tournament weekends the kitchen never fully closes — the fryer rests, the grill does not.
Whisky by the barrel’s mood
Single malts and rare bourbons arranged along one honest axis: how much smoke they carry. Slide the marker to find your corner of the vault.
The marker sits at “Balanced” — Speyside and Highland territory. Ask the bar for the vault map; it changes as barrels finish.
Single-cask Tasmanian, 14 years
Drawn from one sherry butt — dark chocolate, orange oil, cold smoke. Twenty-two pours remain; when it’s gone, the vault picks a successor.
The slowest room in the house
A cedar-lined parlour kept at 21°C and 68% humidity — the humidor reads like a wine list, the cognac list like a cellar book.
- Walk-in humidor, single sticks and cabinet selections
- Pairing flights of three drams matched to leaf strength
- Closed tastings monthly — twelve seats, hosted by the keeper
Learn the house’s pours
Ninety minutes behind the bar with our head bartender — shaking, stirring and smoking three signature cocktails, with a souvenir kit to take home.
- Arrival pour and the theory of balance — sweet, acid, spirit.
- Hands-on: build the Croupier and the Full House Fizz.
- Design your own — best glass wins a bottle of the house vermouth.
Your host: Devon Aoki-Marsh
Twelve years across London and Singapore bars; built our “Culinary Odds” card and its probability system.
The kitchen is waiting
Book a table for tonight, or ask the concierge to hold the chef’s counter. The menu changes with the market — the welcome does not.