Table and Meal

The Menu

A Menu Built for the Split Table

Our menu is designed to be shared across the long communal table, with dishes that encourage conversation and discovery. Seasonal Australian produce and modern Australian technique meet European influences in a collection built for pairing, passing, and lingering.

  • Seasonal Australian produce
  • Modern Australian cuisine with European influences
  • Designed for sharing and pairing

Starters

Starters to Open the Evening

Begin with light, vibrant dishes that awaken the palate and set the stage for the meal. These plates are designed to move across the table, encouraging the first shared bites of the evening.

  • Seared Scallops

    Hand-dived scallops, citrus beurre blanc, micro herbs, and a whisper of finger lime.

  • Heirloom Tomato Salad

    Mixed heirloom tomatoes, whipped ricotta, basil oil, and toasted sourdough crumb.

  • Wagyu Beef Tartare

    Hand-cut wagyu, smoked egg yolk, cornichons, and crisp potato wafer.

  • Charred King Prawns

    Grilled king prawns, garlic butter, lemon, and flat-leaf parsley.

  • Burrata and Stone Fruit

    Creamy burrata, charred peach, prosciutto, and aged balsamic.

Overhead photograph of seared scallops with citrus beurre blanc and microgreens on a white plate
Overhead photograph of slow-cooked lamb shoulder with roasted root vegetables and jus on a dark plate

Mains

Mains for the Heart of the Table

Substantial, satisfying dishes that anchor the meal and invite lingering conversation. Robust flavours and generous portions make these plates ideal for sharing or for enjoying as a personal centrepiece.

  • Slow-Cooked Lamb Shoulder

    Twelve-hour lamb shoulder, roasted root vegetables, rosemary jus, and mint salsa verde.

  • Barramundi

    Crisp-skin barramundi, fennel and citrus salad, brown butter, and caper berries.

  • Roasted Pumpkin Risotto

    Carnaroli rice, roasted pumpkin, sage, pepitas, and shaved pecorino.

  • Duck Breast

    Dry-aged duck breast, blackberry jus, braised red cabbage, and potato galette.

  • Pappardelle

    Slow-braised beef cheek ragu, hand-cut pappardelle, and aged parmesan.

  • Roasted Cauliflower

    Whole roasted cauliflower, almond cream, currants, and crispy capers.

Grill

From the Grill

Fire-kissed dishes that bring a smoky depth to the table, echoing the warmth of the evening. Cooked over open flame or charcoal, each plate arrives with house-made sauces and a confident char.

  • Dry-Aged Ribeye

    Four-hundred-gram dry-aged ribeye, smoked bone marrow butter, and watercress.

  • Grilled Octopus

    Charred octopus, romesco, confit potato, and smoked paprika oil.

  • Charred Vegetables

    Seasonal vegetables, whipped tahini, dukkah, and lemon.

  • Lamb Cutlets

    Grilled lamb cutlets, mint and caper salsa, and charred lemon.

  • BBQ Pork Ribs

    Slow-grilled pork ribs, bourbon glaze, and pickled green tomato.

Overhead photograph of a dry-aged ribeye steak with char marks, grilled vegetables, and sauce on a wooden board
Overhead photograph of chocolate fondant with molten centre, vanilla ice cream, and fresh berries

Desserts

A Sweet Finish

End the meal with desserts that balance indulgence and finesse, perfect for lingering over. Seasonal fruit and house-made ice creams bring a bright, clean close to the table.

  • Chocolate Fondant

    Warm chocolate fondant, vanilla bean ice cream, and fresh berries.

  • Lemon Tart

    Sharp lemon curd, torched meringue, and shortcrust pastry.

  • Pavlova

    Crisp meringue, whipped cream, passionfruit, and seasonal fruit.

  • Affogato

    House-made vanilla gelato, double espresso, and amaretti crumb.

  • Cheese Plate

    Australian and European cheeses, quince paste, lavosh, and honeycomb.

Signature Plates

Signature Plates

A selection of dishes that define our culinary identity, each crafted to be memorable. These are the plates our kitchen recommends first, and the ones guests ask for by name.

Overhead photograph of the Split Table Tasting Board with small bites, cheeses, charcuterie, and dips arranged along a central line

Split Table Tasting Board

A long board of small bites, cheeses, charcuterie, and dips arranged to mirror the split table itself. Built for the centre of the table and the start of the conversation.

Overhead photograph of the Casino Night Ribeye with truffle fries and béarnaise sauce on a green felt table runner

Casino Night Ribeye

A perfectly grilled ribeye served on a green felt runner, with truffle fries and béarnaise. A playful nod to the after-dark table without losing the focus on the beef.

Overhead photograph of the Roulette of Desserts, a circular platter of small desserts arranged like a roulette wheel

Roulette of Desserts

A circular platter of small desserts arranged like a roulette wheel, with a chocolate marker at the centre. Share it, or let the table choose where the next spoon lands.

Dining Experience

More Than a Meal

The menu is part of a larger experience that includes the restaurant's unique interior and the Casino After Dark evenings. The split table concept encourages shared dining, with dishes designed to travel from hand to hand.

After sunset, the table transforms with green felt and cards. Casino nights feature poker, roulette, and blackjack alongside dinner, creating an offline, refined evening where gastronomy remains the focus and the table becomes the centre of play.

Interior photograph of the Table and Meal restaurant showing the long communal wooden table with one side set for dining and the other with green felt, playing cards, and poker chips

Reservations

Book Your Table

Join us for an evening of exceptional food and refined entertainment. Reservations can be made online or by phone, and Casino After Dark evenings require advance booking.

Call +61 9 2034 5081 or email [email protected]

Reserve a Table