Cover story
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.
By Tariq Brennan · Jan 9, 2026
Guides
Planning the perfect birthday dinner
Mains
Vegan dishes worth crossing town for
More stories
Behind the scenes
Zoe HarlowSep 26, 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.
Zoe HarlowSep 26, 2026
News
Isla DelgadoSep 17, 2026
What is new on our winter menu
Slow-cooked lamb returns, joined by a celeriac risotto and a blood orange tart for dessert.
Isla DelgadoSep 17, 2026
Stories
Maya FischerJun 20, 2026
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.
Maya FischerJun 20, 2026
Specials
Hana TanakaMar 17, 2026
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.
Hana TanakaMar 17, 2026A closer look
A closer look at Lyraia
From the dining room to the pickup counter, see how we look after our guests.
4.8 / 5Kid friendly
4.7 / 5Fast delivery
4.8 / 5Chef's specials
4.6 / 5Online reservations
93%
of guests would recommend us to a friend
Reservations, orders and covers from the last month, in the dining room and online.
15 minfor takeaway orders
40seats in the private room
4.8/5from 3,400 reviews
11years in the neighbourhood
Our kitchen
A taste of the evening
Candlelit tables, the terrace in summer and the moments our guests remember.
Guest reviews
What our guests say
Reviews from regulars, birthday tables and first-time visitors.
Delivery arrived hot and beautifully packed. Just like eating in.
Aria HughesFood bloggerBooked online in seconds and our table was ready the moment we arrived.
Mason MorganWeekend brunch regularOur go-to place for business dinners. The private room is perfect.
Owen KimCooking class studentThey made my daughter's birthday dinner truly special.
Noah DuarteBusiness dinner hostWarm welcome, wonderful wine pairings and a dessert we still talk about.
Ivy KowalskiBirthday dinner guestGreat vegan options that are not an afterthought. Everything was delicious.
Theo PatelRegular guestPlans
Set menus
Two to seven courses at a fixed price per person, changed with the seasons.
Lunch set
Colleagues with a weekday lunch hour
$28 / person
- Bread baked this morning
- Seasonal starter and main
- Still or sparkling water
Most popular
Dinner menu
Couples and friends on a relaxed evening
$55 / person
- Bread baked this morning
- Seasonal starter and main
- Still or sparkling water
- Dessert from our pastry chef
- Coffee or tea to finish
Chef's tasting
Birthdays, anniversaries and curious food lovers
$110 / person
- Bread baked this morning
- Seasonal starter and main
- Still or sparkling water
- Dessert from our pastry chef
- Coffee or tea to finish
- Amuse-bouche and petits fours
- Wine pairing for every course
The kitchen team
Join the team The people behind every plate
Liam Ibrahim
Head ChefNoah Alvarez
Pastry Chef
Jonah Mensah
SommelierFinn Whitaker
Front of House LeadFAQ
Questions we hear at the door
Everything you need to know before you start.
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.
Can I buy a gift card?
Yes, gift cards are available online and at the restaurant.
Can I book for a large group?
Groups of up to forty can book our private dining room. Call us to plan the menu.
Do you cater for allergies?
Yes. Allergens are listed on every menu and the kitchen will adapt dishes for you.
Do I need to book a table?
Booking is recommended, especially at weekends. We keep a few tables for walk-ins.
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.
On the menu
Full menu From our kitchen
Catering
Hungry? We are ready for you
Book a table, or order for pickup in fifteen minutes.
