What diners ask us

It means a relaxed Surry Hills dining room and plates composed around flavour, colour and seasonal produce. The menu is organised by flavour profile rather than entrée, main and dessert, so you can build a meal across several dishes. Each plate is described with its main ingredients and preparation method.

The menu page carries the current list, organised by flavour profile. Printed menus in the room follow the same order and carry placeholders where a dish name or description is still being finalised. If you need a dish explained before you book, ring or email and the team will talk you through it.

Four times a year, to align with seasonal produce. Each change brings the allergen guide up to date and gives the kitchen a new set of dishes to compose. Staff taste new dishes weekly so they can describe the flavour and colour on the plate.

Yes, when you tell the team before you visit. Staff ask about dietary needs before taking orders and check the kitchen's allergen guide for every dish. Use the booking form or contact the restaurant directly so the kitchen can confirm ingredients and preparation options.

The menu lists dietary suitability where it has been confirmed, and the team will point you to the dishes that fit. The kitchen does not assume a dish is vegetarian without checking, so ask before you order. If you are vegetarian, mention it when you book and the team will guide you through the current menu.

Tell the team at booking and again when you sit down. The allergen guide is updated with each menu change, and staff confirm ingredients and preparation with the kitchen. If a dish cannot be confirmed as suitable, the team will say so rather than guess.

Parties of six or more can book, and a deposit is taken off the bill. Tables are spaced at least 1.2 metres apart, which helps conversation without overhearing the next table. For a group with dietary needs, send the details with the booking so the kitchen can prepare.

Yes, by phone or email, up to 21 days ahead. The team confirms personally within 24 hours, and a table is held for 30 minutes past the booked time. Walk-ins are seated when a table is free.