Pan-roasted barramundi
Crisp skin, charred broccolini, beurre blanc, sprouting herbs.
Modern Australian · Millers Point
A table at the water’s edge.
Seasonal plates from a short menu, a wine list made for sharing, and a dining room that lets the evening take its time.
The idea
About the restaurant
We cook a short menu that follows the market, and serve it without hurry. Come for three courses, or for a glass and one good plate at the bar.
- The menuChanges with the season
- The setThree courses, AUD 98
- DinnerTuesday to Saturday
- The barWalk-ins welcome
From this season
Three plates to start with.
46
Braised lamb shoulder
Heirloom carrots, labneh, dukkah and mint.
Hand-cut pappardelle
Wild mushrooms, aged parmesan, thyme, brown butter.
The room
Forty seats, and the harbour at the door.
Linen, timber and low light inside; a terrace on the foreshore for the first drink. Dinner is unhurried, and the bar is always open to walk-ins.
Visit and hoursThe Harbour set
Three courses, chosen by the kitchen.
For the whole table. Our cooks pick the plates that are at their best that night; you tell us what to leave out.
98AUD per person
Wine pairing, three glasses, AUD 62. Five-course long table, AUD 135.
Private dining
Your evening, our kitchen.
Birthdays, long lunches that run into dinner, and company dinners for up to fourteen at the long table, or the whole room for a larger night.
Plan an eventThe mailing list
Be first to know about new menus.
One short note when the menu turns, and early word on special evenings. No more than twice a month.
Demo
You are on the list.
A note would go to when the next menu is ready. In this sample, nothing was sent.
Hours and location
Hours
- Tuesday to Thursday5.30pm to 10pm
- Friday and Saturday5.30pm to 11pm
- Sunday and MondayClosed
Reservations
Book online, or call (02) 5550 0148. Parties of nine or more, please use the private dining enquiry.