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.


Please view our Chef's Menu here, perfect for groups and the indecisive. 





Pacific oysters, green kosho dressing 6(ea)
Cured ocean trout, uni, ponzu yuzu 30
Kingfish tartare, WA scallop, oyster mayo, cucumber 28
Beet carpaccio, ume dressing, furikake, coconut cream 24
Steak & Eggs - chopped beef, avruga caviar, puffed tendon 28
Add 50g of Black Siberian Sturgeon to any raw dish +150
Caviar – Black Siberian Sturgeon, chives, pickles, crackers 550




Parker house roll, cultured butter, smoked salt 16
Kimchi dumplings - tahini, tofu, pomegranate (4pc) 24
Dressed King crab, sweetcorn, chive 45
Shumai Stuffed chicken wings, black vinegar, sesame 28
Lamb ribs, puffed rice & sesame, mustard leaf (3pc) 34



Okonomiyaki, fried egg, wasabi mayo, pickled ginger salad 34
Grilled tiger prawns, togarashi, yuzu dressing (2pc) 34
Whole Sand Whiting, tobiko, yuzu dressing 50
Dry aged pork neck 350g, black garlic butter 60
Riverine MBS 2+ Flat Iron Riverine 250g 50




Whole Market fish, dashi butter sauce, pippies MP
Whole Maremma Duck, leg wonton, Persimmon Half 75 / Whole 150
Dry aged Brooklyn Valley T-bone 800g 190
Riverine MBS 2+ Tomahawk (1.5kg Avg) MP




Red & Green oak salad,chives, yuzu dressing 12
Crispy kipflers, seaweed salt 12
Smoked oyster mushroom, Sichuan spices 14
Grilled broccolini, nuoc cham 14
Creamed corn gratin 14




Olive oil financier, persimmon jam, whipped almond 20
Snickers Bar - macadamia caramel, vanilla bean ice cream 20
Coconut & lime pie, mango sorbet, lime curd, meringue 20



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.