Harbour Table - Fine Dining Experience
Harbour Table is the hotel's signature ground-floor restaurant, driven by a commitment to Australian ingredients at their least manipulated and most flavourful. The kitchen team builds its weekly menu around what arrives from Tasmania, Coffin Bay, and the Riverina - so the plate you receive in March is genuinely different from the one served in August. Guests come once for the food and return because the room, with its harbour glimpse through the north wall, earns a second visit independently.
Seasonal Tasting Menu
A six-course progression built fresh each week around peak-season Australia produce - never repeated verbatim so returning guests encounter a living menu.
Sydney Harbour Seafood Selection
Oysters, snapper, and Australian mussels sourced directly from Sydney Harbour suppliers and delivered to the kitchen the same morning they appear on your plate.
Wood-Fire Cooking Station
A central wood-fire hearth drives the main-course section of the menu, lending Riverina lamb and free-range chicken a clean, smoke-forward character specific to this kitchen.
Private Dining Room
An eight-seat private room adjacent to the main floor accommodates celebrations, business dinners, and milestone occasions with a dedicated service team and a customisable set menu.
Chef's Counter Experience
Four seats at the pass allow guests to watch the kitchen in real time, ask questions directly to the lead cook, and receive dishes as they leave the fire - intimate without being performative.
Hotel-Guest Priority Bookings
Registered hotel guests access a 48-hour advance reservation window before tables open to the public - securing a seat on Australia's busiest Friday and Saturday nights.