Fine Dining & The Chef's Table
Six signature restaurants anchor the Lodge — from harbour-side seafood at Azure to the twelve-seat Chef's Table inside the kitchen itself, plated in front of you by the brigade.
Signature restaurants
Chef's Table seats
Course tasting
Farm sourcing radius
A Kitchen Open Like a Theatre
Executive Chef Mariko Tanen runs the Lodge kitchens as a single brigade — one pastry room, one butcher's block, one wood oven — feeding six restaurants across the podium. Azure serves line-caught seafood on the water's edge; Fume works entirely over ironbark coals; and The Still Room distils the larder into a tasting counter.
The Chef's Table sits inside the pass itself: twelve seats, one counter, the evening's menu written around your table's tastes. Courses arrive plated by the chefs who made them — blue swimmer crab with finger lime, dry-aged duck from the wood oven, a salt-baked celeriac that has converted committed carnivores.
Discuss with concierge
What the Service Includes
The Chef's Table
Twelve seats inside the kitchen, seven courses plated at the pass, and the brigade narrating each plate.
Azure Seafood Room
Sydney rock oysters, kingfish crudo and whole roasted reef fish metres from the harbour it came from.
Fume Grill
Everything cooked over ironbark and mallee coals — dry-aged beef, whole duck, smoked honey desserts.
Sommelier Pairings
Two pairing flights per menu: an Australian classics route and a rare-vintage route from the 4,000-bottle vault.
15-Kilometre Larder
Vegetables, honey and native botanicals come from partner farms inside the Sydney basin — menus change with the week.
Supper Until Late
The Still Room serves a reduced menu until 02:00 — designed for guests returning from the salons or the theatre.
The Sequence of the Stay
Choose Your Room
Select a restaurant — or let our concierge match the room to the occasion and your tastes.
Note Your Preferences
Tell us allergies, aversions and favourites; the brigade writes the table's menu around them.
Take Your Seat
Arrive via the private podium lift; aperitifs are poured before you sit at the counter.
Meet the Brigade
Each course is plated and presented by the chef who cooked it — questions encouraged, photographs welcome.
Chef's Table from A$295 per guest
Wine pairings curated by our head sommelier from A$180 per guest. Reservations essential; dietary adaptations with 48 hours' notice.
Request availability
Every reservation includes
- Seven-course tasting menu at the Chef's Table
- Welcome aperitif and house bread service
- Water, tea and coffee service throughout
- Printed menu card personalised to your table
- Kitchen tour and photograph with the brigade
- Priority waitlist for sold-out evenings
A Chef's Table that belongs in any conversation about the best seats in Australian dining.
Good Food Guide, Sydney
Seven courses, two hours, and the best seat in the house is inside the kitchen. Book it twice.
Guest review, Melbourne
Frequently Asked
The counter seats twelve guests once per evening and typically books out four to six weeks ahead. Hotel guests receive priority waitlist access through their concierge.
Yes — with 48 hours' notice the brigade rewrites the menu around allergies, vegetarian, vegan, halal and other requirements without compromising the progression of courses.
All six dining rooms welcome visitors. Reservations via our contacts page or your preferred booking platform are recommended, especially Thursday to Sunday.
Smart elegant attire applies after 18:00 — jackets preferred for gentlemen at the Chef's Table, no sportswear or beach footwear in the dining rooms at any time.
Pairs Well With
Reserve the Chef's Table
Twelve seats, one seating, one menu written around you. Send your preferred evening and our dining concierge will confirm.