Wood-fired seasonal Australian produce

At the heart of Bea’s kitchen sits our wood-fired grill, where Executive Chef Tom Haynes works his magic. You won’t find any fussy garnishes or tweezer techniques here, we’re all about sourcing beautiful Australian produce from nearby land and sea and treating it simply and respectfully, guided by the best of each season. Our menu is designed for sharing and where necessary, portions are generous, just as they should be.

Bread, butter   3 ea

Sydney rock oyster   5 ea

Artichoke, fennel, dill   18
+ anchovies   21

Raw kingfish, finger lime   24

Trout tartare, potato crisps   24

Burrata, persimmon, pistachio   24

Charred tiger prawns, lemon, dill  36

Warm pressed pork, rice cracker   24

Calamari, chilli, ginger   32

Roast eggplant, mushroom, watercress   32

Grilled garfish, potato salad   32

Butterflied sea bream, tomato, oregano   42

Spatchcock chicken, green rice stuffing   40

Berkshire pork cutlet, brussels sprout salad   36

Eye fillet, grass fed 200g   48

Scotch fillet, grain fed 300g   44

Wagyu chuck tail, grain fed 220g   40

Whole john dory, burnt grapefruit   95

1kg t-bone, grass fed, rosemary   120

Whole roast duck, bbq figsauce   130

Cucumbers, mint yogurt   12

Tomatoes, olive oil   14

Creamed corn, jalapeño butter   14

Market veggies, olive oil   14

Roasted kipfler, green onion sauce   12

Chips   10

Desserts

Mandarin granita, coconut   16

Baked passion fruit tart   16

Apple bombe alaska, vanilla, brandy   16

Chocolate, cashew milo, malt ice cream   16

Selection of Australian cheeses   28

Room for a little more?

Wattle seed caramel koala   4

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.