Western Australia on a tasting menu
The signature dining room runs a single seasonal menu built around Western Australian produce — Manjimup truffle in winter, Exmouth prawns, Margaret River wagyu, native citrus and saltbush from growers we name on the menu.
The chef's table seats eight inside the kitchen pass line. Courses arrive with the cooks who made them, and the sommelier pairs from a cellar weighted toward Australian producers with a Burgundy and Barolo spine.
Details that carry the experience
Chef's table at the pass
Eight stools facing the pass — courses explained by the cooks, timing set by the room's mood.
Sommelier pairing
Classic and discovery pairings, plus a zero-alcohol sequence that actually respects the food.
Private dining alcoves
Two curtained alcoves for six to ten guests, with a set menu built around your table.
Supper service to 2am
A short late menu for theatre crowds and gaming guests — oysters, steak frites, soufflé.
Three steps, handled for you
Choose the room or the pass
Dining room bookings open 60 days out; the chef's table is request-only.
Note dietary needs
The kitchen rewrites the menu for allergies and preferences with 48 hours' notice.
Take your seat
Coats, wines and pacing handled by the floor team — you just sit down.
Everything in the booking
- Nine-course seasonal tasting menu
- Bread, butter and petits fours service
- Filtered and sparkling water service
- Printed menu with producer credits
- Coat and bag check at the door
- Valet parking validation
- Anniversaries and proposals where the kitchen becomes the venue.
- Client dinners that need privacy without a boardroom feel.
- Food-focused travellers working through the state's produce.
The truffle course arrived while the cook explained where it was dug that morning. I have eaten in three-star rooms with less nerve.
Before you book
Through the concierge or the enquiry form — it is request-only for parties of four to eight, confirmed about two weeks ahead once the kitchen approves the date.
Smart casual works in the dining room — collared shirt preferred after 6pm. The chef's table is relaxed; you are inside a working kitchen.
Yes — the kitchen rebuilds the menu for allergies and preferences with 48 hours' notice. Note everything on the booking and the chef confirms directly.
A dedicated zero-alcohol sequence runs at A$85 per guest — fermented, brewed and infused drinks built for each course rather than juice substitutes.
More of the resort
Request the chef's table
Eight seats, one seating, the kitchen deciding the pace — leave your date and we confirm within two weeks.