Behind the scenes
Samir VargaSep 9, 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.
Samir VargaSep 9, 2026NewKid friendly
Come hungry, leave happy
Generous plates, a children's menu with crayons, and a kitchen happy to adapt any dish for allergies or preferences.
★★★★★
Loved by 38.0k guests
+5.3%Average ticket
Ava Alvarezleft a 5-star reviewDinner worth getting dressed up for
A seven-course tasting menu with wines from small family vineyards, served on Friday and Saturday evenings.
Open the dashboardReservations
2,311
10.0%Orders
4,701
12.4%Covers
8,066
13.7%Average ticket
$38.56
16.1%
Behind the scenesDiego DelgadoApr 25, 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.
Diego DelgadoApr 25, 2026
DrinksNora HaddadApr 1, 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.
Nora HaddadApr 1, 2026A closer look
A closer look at Muse
From the dining room to the pickup counter, see how we look after our guests.
4.8 / 5Fast delivery
4.7 / 5Local ingredients
4.6 / 5Chef's specials
4.8 / 5Kid friendly
Our kitchen in numbers
Reservations, orders and covers from the last month, in the dining room and online.
12local farms we work with
40seats in the private room
12local farms we work with
11years in the neighbourhood
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.
Great vegan options that are not an afterthought. Everything was delicious.
Mia QuinnBirthday dinner guestWarm welcome, wonderful wine pairings and a dessert we still talk about.
Noah KimFood bloggerDelivery arrived hot and beautifully packed. Just like eating in.
Aria SatoBusiness dinner hostOur go-to place for business dinners. The private room is perfect.
Tariq OrtegaRegular guestThe cooking class was such fun, and I finally make proper fresh pasta at home.
Mason SilvaWeekend brunch regularThey made my daughter's birthday dinner truly special.
Isla BrennanCooking class studentThe kitchen team
Join the team The people behind every plate
Arjun Tanaka
Pastry ChefNadia Ibrahim
Sous ChefMaya Morgan
SommelierSofia Lindqvist
Sous ChefJournal
Notes from the pass
Our chefs and sommelier share what is cooking and what is worth pouring.
Five wines to pair with a summer dinnerOur sommelier picks five bottles under $30, from a crisp Albarino to a chilled light red.Meet the farmers behind our menuThree of the twelve families who grow our vegetables, raise our lamb and make the cheese on our board.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.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 buy a gift card?
Yes, gift cards are available online and at the restaurant.
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.
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 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.
Private events
Reserve your table tonight
A few tables are still free this week. Book yours in seconds.
