Private Dining
A closed corner of the Copper Room — your own long table, your own pace, your own staff. Custom menus from the same kitchen that feeds the house, for 10 to 40 people who actually want to talk to each other.
The Chef's Room
A long table behind a real door.
The private dining room sits off the main restaurant — same kitchen, separate everything else. One long table, warm light, a sideboard for the good bottles, and a waiter who answers only to your table all night.
Chef writes the menu around your table — tell us the occasion, the budget, and the one person who "doesn't eat anything", and we'll build something everyone actually eats.
Menu formats
Three ways we run the table.
The Feast
Shared everything — platters down the middle, three courses, no choosing stress. The format for birthdays and big tables.
The Tasting — $135 pp
Five courses, chef's choice, wines matched per course if you want them. This is the one people photograph.
The Working Lunch
Two courses in ninety minutes — proper food, boardroom timing. For offsite days that need a good middle.
Occasions we host
If it deserves a long table.
- Birthdays where the restaurant would seat you apart
- Anniversaries — parents', yours, the business's
- Client dinners that need to land properly
- Engagement dinners before the big ask
- Team dinners — the ones people skip if the venue's boring
The details
- Dietaries handled properly — not a sad alternate plate
- BYO welcome for special bottles, corkage $20
- Cake, flowers, cards on the table — tell us the occasion
- Salon afterwards? Your table can hold seats next door
- Rooms at 10% off for guests staying over
From the kitchen
What the table usually eats.
A menu changes weekly, but the signature moments stay — the table-talk dishes regulars ask for by name.
The bread course
House sourdough, smoked butter, salt from the Fleurieu. Free with every table — people remember it.
The shared rib
Slow-cooked beef rib for the table, carved at the sideboard. The centrepiece of The Feast.
The quiet dessert
Burnt honey panna cotta — chef's been making it since 2016 and won't write the recipe down.
The cellar pull
Our cellar leans South Australian — Clare Riesling, McLaren Vale Shiraz, and a few surprises.
Mum's 70th, eighteen of us, one long table. Chef came out twice, nobody's phone came out once. She cried at the panna cotta — take that as the review.
Private Dining
Tell us the occasion. We'll write the menu.
Headcount, date and budget — chef comes back with two menu options within a day. The table books out 3–4 weeks ahead.