You won’t find any fussy garnishes or tweezer techniques at BEA. Our kitchen work their magic on our wood-fired grill using local ingredients to create dishes inspired by the land and sea.





Rock oysters, green kosho dressing 6ea
Pumpkin carpaccio, roast beets, pepita, yoghurt 22
Seared bonito, yuzu ponzu, crispy chicken skin, chilli 26
Cured kingfish, finger lime, avocado, tobiko, kaffir 28
Steak & Eggs – beef tartare, avruga caviar, tendon crisps 28
+ Baerii Caviar 25g 150




Parker house roll, whipped butter, smoked salt 16
Burrata tart, heirloom tomato, cucumber & zucchini relish 28
Charred Tasmanian octopus, nduja vinaigrette, anchovy 30
Grilled tiger prawns, togarashi, citrus dressing (2pcs) 32
Lamb ribs, puffed rice & sesame, mustard leaf (4pcs) 34




Barbequed cauliflower, shiso verde, sesame 36
Snapper fillet, red miso, garlic shoots 50
Whole flathead, salmon roe, citrus dressing 75
Whole BBQ spatchcock, edamame, lardo 46

Eye fillet, Riverine, grass-fed 200g 50
Hanger steak, 2GR, wagyu, 300g 56                                                  

T-bone, Brooklyn Valley, grass fed, 1kg 140




Crispy chips, smoked salt 12
Butterleaf salad, soft herbs, citrus dressing 12
Wood roasted Brussel sprouts, apple molasses 14
Baby carrots, yogurt, sesame 14

Blistered spring onions, olive oil 14



We take your allergy and dietary requirements very seriously. Please advise your needs at time of booking and our Chefs and kitchen team will do their best to accommodate you.





S’mores tart, chocolate ganache, torched marshmallow 20
Rum baba, raspberries, mascarpone 20
BBQ pineapple, hazelnut crumble, coconut yogurt 20