Guides
Zoe DelgadoAug 3, 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.
Zoe DelgadoAug 3, 20262.0Kid friendly
Pasta rolled by hand each morning
Bread is baked at dawn and every shape of pasta is rolled by hand before the lunch service begins.
★★★★★
Loved by 67.9k guests
+16.3%Covers
Lucas Kowalskijust booked a table for fourA closer look
A closer look at Muse
From the dining room to the pickup counter, see how we look after our guests.
4.8 / 5Vegan options
4.6 / 5Fast delivery
4.8 / 5Kid friendly
4.8 / 5Chef's specials
Our kitchen in numbers
Reservations, orders and covers from the last month, in the dining room and online.
4.8/5from 3,400 reviews
12local farms we work with
11years in the neighbourhood
120kplates served each year
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.
Delivery arrived hot and beautifully packed. Just like eating in.
Mateo HughesBirthday dinner guestBooked online in seconds and our table was ready the moment we arrived.
Kenji LarsenRegular guestThe cooking class was such fun, and I finally make proper fresh pasta at home.
Chloe AshfordWeekend brunch regularGreat vegan options that are not an afterthought. Everything was delicious.
Isla HaddadFood bloggerWarm welcome, wonderful wine pairings and a dessert we still talk about.
Luna VargaCooking class studentOur go-to place for business dinners. The private room is perfect.
Omar NovakBusiness dinner hostJournal
Notes from the pass
Our chefs and sommelier share what is cooking and what is worth pouring.
TipsDiego TanakaJun 3, 2026
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.
Diego TanakaJun 3, 2026
SpecialsFreya QuinnJun 2, 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.
Freya QuinnJun 2, 2026
Drinks
Ruby RossiMar 18, 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.
Ruby RossiMar 18, 2026The kitchen team
Join the team The people behind every plate
Nora Fischer
Sous ChefNadia Moreau
SommelierLea Ortega
Head ChefRavi Lindqvist
Restaurant ManagerJournal
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.The story of our wood-fired ovenBuilt by hand in our first year, it now bakes around four hundred pizzas on a busy Saturday night.What is new on our winter menuSlow-cooked lamb returns, joined by a celeriac risotto and a blood orange tart for dessert.Meet the farmers behind our menuThree of the twelve families who grow our vegetables, raise our lamb and make the cheese on our board.
FAQ
Before you visit
Everything you need to know before you start.
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 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.
Do you cater for allergies?
Yes. Allergens are listed on every menu and the kitchen will adapt dishes for you.
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.
