Chef's specials

Vegan dishes that are never an afterthought

Vegan, vegetarian and gluten-free dishes are marked on every menu and cooked with the same attention as everything else.

Local ingredients
Chef's specials
Kid friendly

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A closer look

A closer look at Muse

From the dining room to the pickup counter, see how we look after our guests.

4.9 / 5Vegan options

4.7 / 5Fast delivery

4.6 / 5Online reservations

4.6 / 5Kid friendly

Our kitchen in numbers

Reservations, orders and covers from the last month, in the dining room and online.

11years in the neighbourhood

12local farms we work with

120kplates served each year

40seats in the private room

Getting started

Book your table in seconds

Choose a time, tell us the occasion and we prepare the rest.

Step 1

Choose your time

Pick a date and time that suits you online.

Step 2

Tell us the occasion

Birthday, date night or business dinner, we prepare accordingly.

Step 3

Enjoy your meal

Sit back while our team takes care of everything.

Step 4

Take the taste home

Order your favourite dishes for pickup next time.

Guest reviews

Kind words from our tables

Guests share the dishes and evenings they still talk about.

★★★★★

The cooking class was such fun, and I finally make proper fresh pasta at home.

Amara KimBusiness dinner host

★★★★★

The truffle pasta is the best I have had outside of Italy. We come back every month.

Chloe NguyenWeekend brunch regular

★★★★★

Warm welcome, wonderful wine pairings and a dessert we still talk about.

Hana PatelFood blogger

★★★★★

The truffle pasta is the best I have had outside of Italy. We come back every month.

Ava AlvarezBirthday dinner guest

★★★★★

Warm welcome, wonderful wine pairings and a dessert we still talk about.

Mateo LindqvistRegular guest

★★★★★

They made my daughter's birthday dinner truly special.

Leo TanakaCooking class student

The kitchen team

The people behind every plate

Join the team

Priya Mensah

Sous Chef

Ethan Sato

Head Chef

Liam Delgado

Front of House Lead

Owen Duarte

Restaurant Manager

Journal

From our kitchen journal

Recipes, farm visits and the stories behind our seasonal menus.

Oct 10, 2026The story of our wood-fired ovenBuilt by hand in our first year, it now bakes around four hundred pizzas on a busy Saturday night.Aug 5, 2026Our chocolate tart, step by stepOur pastry chef shares the recipe behind the dessert guests ask for most, from crisp pastry to glossy ganache.May 3, 2026Meet the farmers behind our menuThree of the twelve families who grow our vegetables, raise our lamb and make the cheese on our board.Apr 19, 2026Three 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

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 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 I need to book a table?

Booking is recommended, especially at weekends. We keep a few tables for walk-ins.

Are children welcome?

Always. We have high chairs and a children's menu.

Do you offer delivery?

Yes, we deliver within five kilometres, and pickup is available every day.

Still have questions?Our team is happy to help.

Get in touch

Catering

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