Cover story
Meet the farmers behind our menu
Three of the twelve families who grow our vegetables, raise our lamb and make the cheese on our board.
By Isla Ortega · Oct 26, 2025
Guides
Planning the perfect birthday dinner
Behind the scenes
How we make our sourdough every morning
More stories
Behind the scenes
Lea DelgadoAug 30, 2026
The story of our wood-fired oven
Built by hand in our first year, it now bakes around four hundred pizzas on a busy Saturday night.
Lea DelgadoAug 30, 2026
Mains
Ava RossiAug 9, 2026
Vegan dishes worth crossing town for
Our three most ordered plant-based dishes, and the techniques that give them real depth of flavour.
Ava RossiAug 9, 2026
News
Leo SilvaJun 28, 2026
What is new on our winter menu
Slow-cooked lamb returns, joined by a celeriac risotto and a blood orange tart for dessert.
Leo SilvaJun 28, 2026
Behind the scenes
Ruby NguyenJun 17, 2026
How we make our sourdough every morning
A 36-hour process, a starter we have kept alive for nine years and the 5 am shift that bakes every loaf.
Ruby NguyenJun 17, 2026A month at Iris Hub
Tables booked, plates served and the average bill, counted every month.
40seats in the private room
12local farms we work with
4.8/5from 3,400 reviews
11years in the neighbourhood
Guest reviews
Kind words from our tables
Guests share the dishes and evenings they still talk about.
The cooking class was such fun, and I finally make proper fresh pasta at home.
Zoe HughesCooking class studentBooked online in seconds and our table was ready the moment we arrived.
Ethan NovakBirthday dinner guestWarm welcome, wonderful wine pairings and a dessert we still talk about.
Leo FischerBusiness dinner hostThe truffle pasta is the best I have had outside of Italy. We come back every month.
Kenji KimRegular guestDelivery arrived hot and beautifully packed. Just like eating in.
Diego TanakaWeekend brunch regularOur go-to place for business dinners. The private room is perfect.
Ruby MensahFood bloggerBlog
All articles Notes from the pass
DessertsSep 26, 2026 · 11 min read
Our chocolate tart, step by step
Our pastry chef shares the recipe behind the dessert guests ask for most, from crisp pastry to glossy ganache.
Diego IbrahimDrinksJul 16, 2026 · 8 min read
Five wines to pair with a summer dinner
Our sommelier picks five bottles under $30, from a crisp Albarino to a chilled light red.
Nora DuarteTipsApr 28, 2026 · 11 min read
Three pasta shapes to make at home
Orecchiette, pici and tagliatelle need only flour, water or eggs, and a little patience. Our sous chef shows you how.
Maya KowalskiFAQ
Before you visit
Everything you need to know before you start.
Do you offer delivery?
Yes, we deliver within five kilometres, and pickup is available every day.
Can I buy a gift card?
Yes, gift cards are available online and at the restaurant.
Do I need to book a table?
Booking is recommended, especially at weekends. We keep a few tables for walk-ins.
Do you cater for allergies?
Yes. Allergens are listed on every menu and the kitchen will adapt dishes for you.
Are children welcome?
Always. We have high chairs and a children's menu.
Can I book for a large group?
Groups of up to forty can book our private dining room. Call us to plan the menu.
Still have questions?Our team is happy to help.
First to the table
Subscribers hear about tasting nights and special menus before we post them anywhere else.
Dining with us
Ways to enjoy our food
Dine in, collect, order delivery or bring our kitchen to your next event.
Dine-in
Hungry? We are ready for you
Book a table, or order for pickup in fifteen minutes.
