You won’t find any fussy garnishes or tweezer techniques at BEA, Executive Chef, Tom Haynes, works his magic on our wood-fired grill using local ingredients to create dishes inspired by the land and sea.



Bread, butter  4 ea

Sydney rock oyster  5 ea


Grilled globe artichoke. fennel, lemon, dill  19

+ anchovies  22

Hiramasa kingfish, cucumber, olive oil, lime  24

Steak tartare, cornichon, caper, potato crisps  24

Grilled tiger prawns, lemon, dill  44

Roasted pumpkin, asparagus, spring pea, cashew  32

Butterflied pink snapper, blistered cherry tomatoes  42

Spatchcock chicken, green rice stuffing  40


Eye fillet, grain fed 200gm  49

Scotch fillet, grass fed 300gm  48

Whole roast duck, charred fig, pear sauce  140


Butterleaf salad, chives, chardonnay sauce  12

Market veg, olive oil  12

Crispy chips, smoked celery salt, house ketchup  12



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.





Chocolate, coffee, hazelnut  16


Watermelon, guava sorbet, mandarin  16


Selection of Australian cheeses, condiments  24