In collaboration with Executive Chef Tom Haynes, Head Sommelier Georgina Larsson has created a rosé menu to pair perfectly with our Chef's menu. You can opt for either a 'Classy' or 'Outrageous' match depending in your mood. 




Rosé Rising Wine Match




Sydney rock oyster 5 ea


Bea Classy: NV Chandon Cygnet Pinot Meunier, Yarra Valley VIC

Bea Outrageous: NV Ruinart Rosé, Champagne FR



Bread, butter

Blistered tomato, broad bean, basil

Hiramasa kingfish, finger lime


Bea Classy: Spinifex Rosé, Barossa Valley SA

Bea Outrageous: Nittnaus Zweigelt Rosé, Burgenland AU



Burrata, apple, walnut

Jurassic quail terrine, mustard, pickles


Bea Classy: Domaine Le Galantin Rosé, Bandol FR

Bea Outrageous: Domaine Tempier Rosé, Bandol FR (From Magnum)



King salmon, diamond clams, grilled cabbage

Wagyu bavette, grain fed


Bea Classy: Barraco Rosammare Rosato, Marsala IT

Bea Outrageous: Salvo Foti Vinudilice Rosato, Etna IT



Butter leaf lettuce, chardonnay dressing

Smashed kipfler potato, green onion sauce

Creamed corn, jalapeño butter



Strawberry tart, white chocolate, ripple cream

Mandarin granita, coconut, eucalyptus


Bea Classy: Pegasus Bay Encore Botrytis Riesling NZ

Bea Outrageous: Ratafia de Champagne Egly-Ouriet FR




Chefs Menu – 89pp


- Bea Classy Match – 60pp

- Bea Outrageous Match - 80pp