Desserts
Arjun HarlowJul 23, 2026
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.
Arjun HarlowJul 23, 2026 Online reservations
Learn our recipes on Saturday mornings
Cooking classes for twelve, where our chefs teach three dishes and you sit down to eat everything you made.
Reservations1,349
18.0k+ guests joined this month
Local ingredientsOnline reservations
A month at Iris Hub
Tables booked, plates served and the average bill, counted every month.
4.8/5from 3,400 reviews
120kplates served each year
12local farms we work with
40seats in the private room
Guest reviews
Kind words from our tables
Guests share the dishes and evenings they still talk about.
They made my daughter's birthday dinner truly special.
Maya NguyenBusiness dinner hostThe truffle pasta is the best I have had outside of Italy. We come back every month.
Ivy FischerFood bloggerOur go-to place for business dinners. The private room is perfect.
Jonah CarterBirthday dinner guestWarm welcome, wonderful wine pairings and a dessert we still talk about.
Felix WhitakerRegular guestGreat vegan options that are not an afterthought. Everything was delicious.
Freya BrennanWeekend brunch regularBooked online in seconds and our table was ready the moment we arrived.
Priya AshfordCooking class studentJournal
Notes from the pass
Our chefs and sommelier share what is cooking and what is worth pouring.
MainsLea MorganJul 6, 2026
Vegan dishes worth crossing town for
Our three most ordered plant-based dishes, and the techniques that give them real depth of flavour.
Lea MorganJul 6, 2026
DrinksChloe KowalskiJun 20, 2026
Five wines to pair with a summer dinner
Our sommelier picks five bottles under $30, from a crisp Albarino to a chilled light red.
Chloe KowalskiJun 20, 2026
Behind the scenes
Nora OkaforMay 11, 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.
Nora OkaforMay 11, 2026Blog
All articles From our kitchen journal
NewsJul 28, 2026 · 9 min read
What is new on our winter menu
Slow-cooked lamb returns, joined by a celeriac risotto and a blood orange tart for dessert.
Ravi PatelSpecialsJul 22, 2026 · 12 min read
Our chef's guide to seasonal autumn produce
Squash, wild mushrooms and late figs: what arrives from our farms in October, and how the kitchen cooks it.
Ivy RossiBehind the scenesJul 1, 2026 · 9 min read
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.
Finn SilvaFAQ
Before you visit
Everything you need to know before you start.
Do you cater for allergies?
Yes. Allergens are listed on every menu and the kitchen will adapt dishes for you.
Can I buy a gift card?
Yes, gift cards are available online and at the restaurant.
Do you offer delivery?
Yes, we deliver within five kilometres, and pickup is available every day.
Are children welcome?
Always. We have high chairs and a children's menu.
Do I need to book a table?
Booking is recommended, especially at weekends. We keep a few tables for walk-ins.
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.
Cooking classes
Saturday morning classes for twelve, where you cook three dishes and eat them all.
From $85Enquire
Catering
Seasonal buffets and sharing platters delivered to offices, weddings and parties, priced per guest.
From $35Enquire
Private events
A private room for up to forty guests, with a set menu planned with you.
From $65Enquire
Dine-in
Hungry? We are ready for you
Book a table, or order for pickup in fifteen minutes.
