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   4 ea

Sydney rock oyster   5 ea


Shishito peppers, sherry vinegar   14

Grilled zucchini salad, goats cheese, harissa salt 22

Roasted broccoli, "XO sauce", enoki mushroom 24


Smoked beef tartare, cornichon, capers, crisps 24

Hiramasa kingfish, cucumber, olive oil, lime 24 

Warm rainbow trout, horseradish, smoked salmon roe 26

Charred Tasmanian octopus, basil, lemon oil 28




Roast carrot, fermented chilli, onion, parsley 32


Butterflied pink snapper, soft herbs, succulents 44


Spatchcock chicken, green rice stuffing 40


Dry aged pork neck chop, sugarloaf cabbage, apple 40



Eye fillet, grass fed 200g   49

Scotch fillet, grass fed 300g   48





Whole dusky flathead, burnt caper, butter   MP

1kg T-bone, grass fed, rosemary   130

Whole roast duck, charred fig, pear sauce   140




Butter leaf lettuce, chardonnay dressing   14

Smashed Kipfler potatop, ginger, shallot   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.


Watermelon granita, raspberry, elderflower  16


Chocolate, coffee, hazelnut  16


Burnt fig leaf tart, fig jam 16