Signature Plates
Signature Plates: A Culinary Journey
Our signature plates are crafted with the finest Australian produce, blending classic techniques with modern creativity. Each dish tells a story of flavour, texture, and the unique atmosphere of Table and Meal, where gastronomy meets a subtle casino-inspired evening experience.
The Philosophy Behind Our Plates
At Table and Meal, we believe that great food starts with great ingredients. Our chefs work closely with local farmers and producers to source the freshest seasonal produce, ensuring every plate reflects the best of Australia. We are committed to sustainability and ethical sourcing, building relationships that honour the land and the people who cultivate it. This dedication shapes a modern Australian cuisine that is both grounded and inventive.
Our approach combines classic French techniques with a distinctly Australian flair. Each dish is designed to surprise and delight, balancing bold flavours with elegant presentation. The overhead photography you see throughout this page captures the precision and artistry of our kitchen, while the split table concept mirrors the dual nature of our restaurant: refined dining by day, and a playful, casino-inspired atmosphere by night.
Seared Scallops with Cauliflower Purée
Plump, seared scallops sit atop a silky cauliflower purée, finished with a brown butter and caper sauce. The dish is garnished with micro herbs and a sprinkle of smoked paprika, offering a delicate balance of sweet and savoury. The scallops are sustainably sourced from Australian waters, and the purée is made with local cauliflower and cream. Served as a starter or light main, it is a refined introduction to our kitchen.
“This dish highlights the natural sweetness of the scallops, enhanced by the nutty brown butter. It's a guest favourite and a perfect start to the Table and Meal experience.”
Slow-Cooked Lamb Shoulder
Tender lamb shoulder, slow-cooked for 12 hours, is served with a rich rosemary jus, creamy mashed potatoes, and seasonal vegetables. The meat falls apart effortlessly, infused with garlic and herbs. The lamb is sourced from a family farm in regional New South Wales, and the dish is finished with a sprinkle of sea salt and cracked pepper. A hearty option for dinner, it embodies the comfort and depth of our menu.
Pairing suggestion: Pair with a bold Australian Shiraz to complement the richness of the lamb.
Dark Chocolate Fondant
A rich dark chocolate fondant with a molten centre, served with vanilla bean ice cream and a raspberry coulis. The contrast of warm, gooey chocolate and cold, creamy ice cream is irresistible. Made with 70% dark chocolate from a local artisan chocolatier, the fondant is baked to order to ensure a perfect molten centre. This classic dessert receives a modern twist, making it a memorable finale.
Serving note: Best enjoyed immediately after baking, while the centre is still flowing.
Dining on the Split Table
Our signature plates are designed to be shared and enjoyed around the long communal table that splits the room. This setup encourages conversation and a sense of togetherness, making every meal a memorable event. The table is made from a single piece of Australian hardwood, and guests are seated on both sides, facing each other. The split line is a visual reminder of the restaurant's unique concept, where gastronomy and entertainment meet.
As the sun sets, part of the table transforms into a green felt surface, with cards and chips appearing, signalling the start of the casino-inspired evening. This seamless transition adds an element of surprise and delight. The transformation is purely physical and offline, with no online gambling elements. The felt surface is used for poker, roulette, and blackjack, creating an atmosphere that is both refined and playful.
Seasonal Highlights
In addition to our signature plates, our menu changes with the seasons to showcase the freshest ingredients. From summer heirloom tomatoes to winter truffles, there's always something new to discover. The menu is updated quarterly, and chef's specials are announced weekly.
- Summer: Heirloom tomato salad with basil and buffalo mozzarella.
- Autumn: Mushroom risotto with porcini and aged parmesan.
- Winter: Truffle pasta with hand-cut tagliatelle and black truffle.
- Spring: Lamb cutlets with pea purée and mint jus.
Reserve Your Table
Ready to taste our signature plates? Book your table today and experience the unique blend of gastronomy and entertainment at Table and Meal, including our casino-night dining experience.
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