Specials
Lucas RossiOct 11, 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.
Lucas RossiOct 11, 2026 Restaurant & Food
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.
- Kid friendly
- Local ingredients
- Fast delivery
- Chef's specials
24+years in the kitchen
01
Private events
A private room for up to forty guests, with a set menu planned with you.
- Vegan options
- Fast delivery
- Online reservations
02
Catering
Seasonal buffets and sharing platters delivered to offices, weddings and parties, priced per guest.
- Local ingredients
- Vegan options
- Kid friendly
03
Wine pairing
A glass chosen by our sommelier for each course, from small family vineyards.
- Fast delivery
- Vegan options
- Online reservations
How it works
Book your table in seconds
Choose a time, tell us the occasion and we prepare the rest.
- 1Step 1
Choose your time
Pick a date and time that suits you online.
- 2Step 2
Tell us the occasion
Birthday, date night or business dinner, we prepare accordingly.
- 3Step 3
Enjoy your meal
Sit back while our team takes care of everything.
- 4Step 4
Take the taste home
Order your favourite dishes for pickup next time.
Our kitchen
From our kitchen to your table
A look at the pass, the oven and the plates as they leave the kitchen.
Journal
From our kitchen journal
Recipes, farm visits and the stories behind our seasonal menus.
Guides
Ruby HaddadJul 7, 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.
Ruby HaddadJul 7, 2026Stories
Kenji DuarteMay 7, 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.
Kenji DuarteMay 7, 2026NewsFreya NguyenMar 12, 2026
What is new on our winter menu
Slow-cooked lamb returns, joined by a celeriac risotto and a blood orange tart for dessert.
Freya NguyenMar 12, 2026Blog
All articles Notes from the pass
DrinksSep 23, 2026 · 9 min read
Five wines to pair with a summer dinner
Our sommelier picks five bottles under $30, from a crisp Albarino to a chilled light red.
Isla SatoBehind the scenesJul 25, 2026 · 9 min read
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.
Felix HarlowMainsJul 12, 2026 · 10 min read
Vegan dishes worth crossing town for
Our three most ordered plant-based dishes, and the techniques that give them real depth of flavour.
Kai CarterFAQ
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.
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.
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.
Still have questions?Our team is happy to help.
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News from our kitchen
New menus, cooking class dates and wine evenings, once a month.
Hungry? We are ready for you
Book a table, or order for pickup in fifteen minutes.