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

Sydney rock oyster 5


Grilled globe artichoke, fennel, lemon, dill  20

+ anchovies  23

Vanella burrata, olive oil, yesterday’s bread  19

Heirloom tomato salad, basil vinaigrette  20

Flathead sashimi, lime, ponzu, sea spray 26

Steak tartare, cornichon, caper, potato crisps  26

Grilled tiger prawns, lemon, dill  32 

Grilled eggplant, broad bean, sea succulents  32

Smoked rainbow trout, caper, burnt butter

42 Grilled spatchcock chicken, brioche, sage, tarragon  44

Eye fillet, grain fed 200gm 49

Scotch fillet, grass fed 300gm  49


Whole roast duck charred pear sauce  145

1kg Brooklyn Valley T-bone, grass fed  140 


Butterleaf salad, chives, chardonnay dressing  12

Crispy chips, smoked celery salt, house ketchup  12

Market veg, olive oil  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.





Caramelised white chocolate, macadamia, vanilla  16

Burnt orange sorbet, lemon verbena, mint  16

Selection of Australian cheese, condiments  32