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


Blistered tomato, heirloom, basil   18

Hiramasa kingfish, finger lime   24

Raw tuna, lemonade fruit, salt   24

Beef tartare, quail egg, crisps   24

Stracciatella, broad bean, pea, nasturtium   24

Charred tiger prawns, lemon, dill   42

Jurassic quail terrine, pickles, sourdough   26

Charred calamari, chilli, ginger   32




Grilled pumpkin, cashew, pepita, sunflower   32

King salmon,  grilled cabbage   38

Pink snapper, tomato, oregano   42

Spatchcock chicken, green rice stuffing   40

Kurobuta pork cutlet, pea, mint   38




Eye fillet, grass fed 200g   49

Scotch fillet, grass fed 300g   48

Wagyu bavette, grass fed 220gm   44




Whole dusky flathead, caper butter   85

1kg T-bone, grass fed, rosemary   130

Whole roast duck, bbq quince sauce   140




Butter leaf lettuce, chardonnay dressing   14

Beetroot, fennel, rocket   14

Baby gem leaf, chopped egg, anchovies   12

Smashed roast kipfler, green onion sauce   14

Creamed corn, jalapeño butter   14

Market veg, olive oil   14

Chips   10




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


Strawberry tart, ripple cream   16

Watermelon granita, raspberry, elderflower   16


Mango, coconut, yuzu   16



Selection of Australian cheeses   28



Room for a little more?

Wattle seed caramel koala   4