The Restaurant
Modern Australian cooking on Level 40, 140 metres above Melbourne. Dinner Wednesday to Sunday, lunch Saturday and Sunday.
The Dining Room
114 seats, a live kitchen and three booths
The room is built around a live kitchen with a stone benchtop, with three concave booths set apart from the main floor and windows facing Port Phillip Bay.
The dress code is casual and the service isn’t formal. Each guest orders a minimum of two dishes — entrée, larger, grill or dessert.
- Dinner Wed–Sun from 5pm, last seating 9pm
- Lunch Sat & Sun 12pm–2pm
- Dress Casual
The Produce
Where the produce comes from
Victorian Mt Leura lamb, Riverine Angus beef, Humpty Doo barramundi, Hazeldine free-range chicken and Black Opal wagyu — named on the menu so you know where it comes from.
Grills are served with mushroom purée and confit sweet potato. Sides, pasta and a short dessert list round it out.
From the Kitchen
On the menu now
Dining as a group
Chef’s Choice, explained
Chef’s Choice is a set menu at $139 per person: the kitchen chooses a spread across the seasonal menu and sends it to the table.
- Price $139 per person
- Minimum Two people
- Groups Parties of more than four dine via Chef’s Choice
It keeps service moving for larger tables and means nobody is waiting on one long order. Dietary requirements are accommodated — tell us when you book.
