Everything the kitchen, cellar and bar can pour onto one evening
The menu changes with the market, but its shape doesn't: raw and cold to start, fire in the middle, pastry worth the wait at the end. Menus below are this week's printing.
This week's printing
Prefer the chef drives?
The 7-course degustation runs the length of this menu for $195 per guest — details here.
Late supper menu
Oysters, steak frites and the cheese board served at the bar until 1am — no booking needed.
The cocktail laboratory
Daniel Moretti's bar treats classic recipes as a starting hypothesis — house ferments, smoked syrups and ice cut to the drink.
Made in-house
Finger-lime cordial, wattleseed syrup, charred-pineapple shrub, smoked vermouth — forty-two bottles of things you can't buy.
Ironbark Old Fashioned
Rye, wattleseed syrup, bitters, smoke trapped under glass
$28
Southbank Sour
Native gin, finger lime, white of farm egg, river-mist garnish
$26
The Dealer's Choice
Tell the bartender a mood — the recipe is improvised nightly
$30
The bakery that wakes at 4am
Priya Nair's pastry team starts before the city does — laminated doughs, long-ferment sourdough and the day's first bake landing at 7:30 sharp.
Croissants, pain au chocolat, morning buns
Sourdough and seeded loaves for the day
Afternoon tart — whatever the market gave us
Dessert service begins across the dining room
A tea list with a passport
Twenty-two single-origin leaves brewed to their own rules — temperature, vessel and steep timed at the table.
Aged pu-erh · 2009
Yunnan, 95°C, gongfu style — earthy, dark, made for after the grill.
High-mountain oolong
Alishan, 85°C, porcelain — floral and light beside the raw bar.
Cold-brew sencha
Six-hour ice steep — the sommelier's pick for seafood courses.
Native blends
Lemon myrtle and river mint, grown forty minutes from the door.
Coffee taken as seriously as wine
A dedicated brew bar runs all day — single-origin espresso and four slow methods for those who ask.
- Ethiopian Guji — washed, light roast, apricot notes
- Brazilian Cerrado — the house espresso, chocolate-driven
- Colombian Geisha — filter only, weekends and on request
Brunch, but make it Crown
Weekends from 9am — the grill stays lit, the pastry counter is full and the first mimosa lands at ten.
Every guest eats the real menu
Dietary menus aren't an apology here — vegan, gluten-free and allergen-adjusted versions run in parallel all service.
Tell us your requirementsVegan
Full degustation available
Gluten-free
90% of menu adaptable
Pescatarian
Ocean-led set menu
Allergen-aware
Kitchen-briefed per table
Two elements run this kitchen
Fire
Ironbark coals at 420°C. Dry-aged beef, whole fish, blistered vegetables and the smoke that perfumes the dining room.
- Rib eye, lamb rack, tomahawk
- Coal-roasted sides
- Smoked butters and jus
Ice
The raw bar and the cold side of the menu — oysters shucked to order, crudo cut to the minute, sorbets churned twice daily.
- Oysters, crudo, shellfish towers
- Cured & fermented plates
- House sorbets and granita
Geometry on a plate
Every dish leaves the pass as a composition — negative space, one warm element, one cold, and colour the fire itself supplied.
"A plate should read from across the room before it reads up close." — Elena Vasseur
Before you order
The fine print on the food — answered plainly.