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 Theo Mensah · Nov 30, 2025
Guides
Planning the perfect birthday dinner
Behind the scenes
The story of our wood-fired oven
More stories
Stories
Ava CarterSep 29, 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.
Ava CarterSep 29, 2026
Desserts
Isla MorganJul 9, 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.
Isla MorganJul 9, 2026
Specials
Maya LarsenApr 26, 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.
Maya LarsenApr 26, 2026
Guides
Mia QuinnMar 21, 2026
Planning the perfect birthday dinner
How to choose the date, the menu and the cake, and the details our team takes care of for you.
Mia QuinnMar 21, 2026A closer look
An evening with us
Walk through a visit, from the welcome at the door to dessert on the terrace.
4.6 / 5Chef's specials
4.8 / 5Vegan options
4.7 / 5Kid friendly
4.9 / 5Fast delivery
A month at Muse
Tables booked, plates served and the average bill, counted every month.
11years in the neighbourhood
120kplates served each year
40seats in the private room
120kplates served each year
Getting started
From booking to dessert
Four steps from reserving online to taking your favourites home.
Guest reviews
What our guests say
Reviews from regulars, birthday tables and first-time visitors.
Our go-to place for business dinners. The private room is perfect.
Ravi HughesCooking class studentDelivery arrived hot and beautifully packed. Just like eating in.
Lucas OkaforFood bloggerOur go-to place for business dinners. The private room is perfect.
Arjun DuarteRegular guestThey made my daughter's birthday dinner truly special.
Ethan BrennanBusiness dinner hostBooked online in seconds and our table was ready the moment we arrived.
Omar DelgadoBirthday dinner guestThe truffle pasta is the best I have had outside of Italy. We come back every month.
Jonah RossiWeekend brunch regularThe kitchen team
Join the team Meet the kitchen team
Felix Ashford
Pastry ChefChloe Sato
Front of House LeadPriya Harlow
Pastry ChefFinn Whitaker
Restaurant ManagerJournal
Notes from the pass
Our chefs and sommelier share what is cooking and what is worth pouring.
Meet the farmers behind our menuThree of the twelve families who grow our vegetables, raise our lamb and make the cheese on our board.Our chocolate tart, step by stepOur pastry chef shares the recipe behind the dessert guests ask for most, from crisp pastry to glossy ganache.Five wines to pair with a summer dinnerOur sommelier picks five bottles under $30, from a crisp Albarino to a chilled light red.Three pasta shapes to make at homeOrecchiette, pici and tagliatelle need only flour, water or eggs, and a little patience. Our sous chef shows you how.
FAQ
Questions we hear at the door
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.
Do you offer delivery?
Yes, we deliver within five kilometres, and pickup is available every day.
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 I need to book a table?
Booking is recommended, especially at weekends. We keep a few tables for walk-ins.
Can I buy a gift card?
Yes, gift cards are available online and at the restaurant.
Are children welcome?
Always. We have high chairs and a children's menu.
Still have questions?Our team is happy to help.
Dine-in
Hungry? We are ready for you
Book a table, or order for pickup in fifteen minutes.
