Desserts
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.
Oct 14, 2026 · 3 min readFeatured
Your favourites, delivered hot
Order online for pickup in 15 minutes, or delivery within five kilometres, packed to arrive as good as in the dining room.
Latest
Behind the scenes
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.
Sep 19, 2026 · 8 min read
Tips
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.
Aug 28, 2026 · 7 min read
Specials
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.
Jul 21, 2026 · 11 min read
Drinks
Five wines to pair with a summer dinner
Our sommelier picks five bottles under $30, from a crisp Albarino to a chilled light red.
Jul 9, 2026 · 7 min read
Stories
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.
May 31, 2026 · 8 min readA closer look
A closer look at Muse
From the dining room to the pickup counter, see how we look after our guests.
4.8 / 5Local ingredients
4.8 / 5Online reservations
4.6 / 5Chef's specials
4.6 / 5Vegan options
Our kitchen in numbers
Reservations, orders and covers from the last month, in the dining room and online.
11years in the neighbourhood
15 minfor takeaway orders
40seats in the private room
4.8/5from 3,400 reviews
Getting started
Book your table in seconds
Choose a time, tell us the occasion and we prepare the rest.
Guest reviews
Kind words from our tables
Guests share the dishes and evenings they still talk about.
Booked online in seconds and our table was ready the moment we arrived.
Freya RossiWeekend brunch regularOur go-to place for business dinners. The private room is perfect.
Noah OrtegaRegular guestThe truffle pasta is the best I have had outside of Italy. We come back every month.
Tariq NovakFood bloggerWarm welcome, wonderful wine pairings and a dessert we still talk about.
Aria AlvarezBusiness dinner hostThe cooking class was such fun, and I finally make proper fresh pasta at home.
Luna FischerBirthday dinner guestDelivery arrived hot and beautifully packed. Just like eating in.
Leo TanakaCooking class studentThe kitchen team
Join the team The people behind every plate
Isla Whitaker
Front of House LeadElla Nguyen
Pastry Chef
Zoe Harlow
Restaurant ManagerLiam Mensah
Sous ChefJournal
From our kitchen journal
Recipes, farm visits and the stories behind our seasonal menus.
Vegan dishes worth crossing town forOur three most ordered plant-based dishes, and the techniques that give them real depth of flavour.What is new on our winter menuSlow-cooked lamb returns, joined by a celeriac risotto and a blood orange tart for dessert.Planning the perfect birthday dinnerHow to choose the date, the menu and the cake, and the details our team takes care of for you.Vegan dishes worth crossing town forOur three most ordered plant-based dishes, and the techniques that give them real depth of flavour.
FAQ
Before you visit
Everything you need to know before you start.
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 offer delivery?
Yes, we deliver within five kilometres, and pickup is available every day.
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 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.
Still have questions?Our team is happy to help.
Private events
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