Woodfire Gastronomy & Reserve Cellar

Gastronomic Menu & Vintage Cellar

Explore our curated culinary repertoire forged over live Australian ironbark timber coals. From raw ocean delicacies and Mayura Station Wagyu to artisanal desserts and high-roller botanical cocktails, each dish honors wild provenance and technical precision.

Explore 20 Signature Dishes Reserve a Table

Tonight's Feature

Wood-Fired Mayura MB9+ Wagyu

Seared over 850°C ironbark charcoal with smoked bone marrow jus.

Interactive Showcase

The 20 Signature Dishes Explorer

Select any dish below to inspect its ingredients, wild Australian provenance, culinary story, and bespoke sommelier wine pairing.

Starter $48

Tasmanian Rock Lobster Carpaccio

Finger lime pearls, pepperberry emulsion, macadamia oil.

Starter $42

Ironbark Smoked Wagyu Tartare

Mayura MB9+ beef, cured egg yolk, house brioche.

Starter $39

Kangaroo Island Scallop Ceviche

Geraldton wax citrus vinaigrette, samphire succulents.

Starter $34

Charred Heirloom Beetroot & Saltbush

Mornington Peninsula beets, whipped goats curd.

Signature Main $145

Wood-Fired Mayura Wagyu Sirloin

Full-blood MB9+ Wagyu, red gum embers, bone marrow jus.

Main $68

Aquna Murray Cod on the Bone

Native cod in warrigal greens, white ironbark charcoal.

Main $72

Victorian Pasture-Fed Lamb Saddle

Mountain pepperleaf, smoked parsnip puree, glazed turnips.

Main $98

Glacier 51 Toothfish Fillet

Tasmanian leatherwood honey, charred baby leeks.

Degustation $280

7-Course Chef Degustation Journey

Complete multi-region progression curated live by Chef Julian.

Degustation $58

Black Truffle & Potato Agnolotti

King Valley potato, Manjimup black winter truffles.

Degustation $76

Wild Flinders Range Venison Loin

Smoked quandong tart, king oyster mushrooms, juniper reduction.

Starter $46

Fremantle Octopus with Nduja

Wood-charred tentacles, artisanal pork nduja, garlic oil.

Main $68

Dry-Aged Duck Breast with Blood Plum

14-day aged duck, blood plum glaze, charred witloof.

Dessert $26

Smoked Dark Chocolate Ganache

Daintree 72% cocoa, salted wattleseed caramel, macadamia.

Dessert $24

Davidson Plum & Peach Pavlova

Vanilla meringue, Davidson plum coulis, lemon myrtle cream.

Dessert $36

Artisan Australian Cheese Flight

Section 28, Holy Goat, Tarwin Blue, ironbark honeycomb.

Cocktail $38

The High Roller Old Fashioned

Starward Single Malt, smoked wattleseed demerara, gold leaf.

Cocktail $32

Southbank Native Botanical Martini

Four Pillars Olive Leaf Gin, lemon myrtle, finger lime.

Cocktail $34

Blackjack Smoked Negroni

Never Never Gin, Campari, Maidenii, smouldering ironbark.

Cocktail $45

The Royal Flush Champagne Cocktail

Dom Pérignon Vintage, Hennessy XO Cognac, 24k gold dust.

Tasmanian Rock Lobster Carpaccio

$48

Flinders Island, Tasmania

Wild-caught Southern Rock Lobster thinly shaved with finger lime pearls, native pepperberry emulsion, and cold-pressed cold-extracted macadamia oil.

Allergens: Crustaceans, Tree Nuts

Sommelier Pairing: 2021 Grosset Polish Hill Riesling, Clare Valley

Book Table for This Course

Thermodynamics

The Ironbark Woodfire Technique

Unlike gas flame or induction cooking, burning dense Australian ironbark timber produces continuous radiant infra-red heat. The coals burn with minimal flame, imparting clean wood aromatics without bitter creosote soot.

850°C Core Searing Temperature

Instant Maillard reaction crystallizes surface sugars while maintaining beef interior tenderness.

Dual Elevation Crank Grills

Allows chefs to rest cuts over gentle smoke plumes after aggressive searing.

Pure Flame

Red Gum & Ironbark Charcoal

Harvested from certified fallen timber reserves across regional Victoria.

1,400+ Bottles

Sommelier’s Cellar Reserve

Curated by Master Sommelier Camille Laurent. An extensive archive spanning Australia’s legendary vineyards and Old World benchmark estates.

Penfolds Grange Vertical

Unbroken museum vintages dating back to 1982. Perfectly cellared in our climate-regulated subterranean vault at 13°C and 70% relative humidity.

By the bottle & Coravin glass

Burgundy & Champagne

Grand Cru selections from Domaine de la Romanée-Conti, Armand Rousseau, and prestigious grower champagnes direct from the Côte des Blancs.

Rare Vintage Releases

Bespoke Pairing Flights

Three tiers of sommelier flights designed to harmonize with our 7-course degustation and high-roller game sessions.

From $125 to $350 per flight

Artisan Map

Australian Provenance Map

Every ingredient reflects our deep partnerships with Australia's premier independent purveyors.

Tasmanian Waters

Southern rock lobster, ocean trout, and sea urchin harvested along Flinders Island.

Limestone Coast

Mayura Station full-blood Wagyu cattle fed on chocolate and regional pasture grains.

Daintree Rainforest

Single-origin heirloom cocoa beans fermented and sun-dried in Far North Queensland.

Northern Rivers

Indigenous finger lime, lemon myrtle, and mountain pepperberry hand-foraged in season.

Dietary Care

Dietary & Allergen Standards

Our culinary team accommodates dietary preferences—including gluten-free, dairy-free, pescatarian, and halal meat requests—with advance notice. Every individual plate is prepared with dedicated kitchen utensils to prevent cross-contact.

Dedicated allergen station in the primary kitchen
Pre-arrival dietary consultation by our maître d'
Tailored non-alcoholic botanical pairing flights

Custom Degustation Inquiries

Planning a private dinner with specialized nutritional protocols? Speak with our reservations concierge when booking your table.

Contact Concierge Desk

Exclusive Seating

Secure Your Dining Reservation

Tables in our main dining room and private booths are released 30 days in advance. Priority is granted to registered members.

Reserve Dining Table Explore Private Salons