Culinary Story
An immersive journey through chef-crafted courses, seasonal Australian produce, and quietly decadent late-evening plates served beneath cinematic light.
Each dish is designed to unfold like a chapter – from first sparkle of an aperitif to the final notes of dessert – with thoughtful pairings from our cellar and bar.
Chef's Tasting Journey
The Chef's Tasting Journey is our most immersive way to experience Au Ssiezen – a multi-course narrative that moves from delicate introductions to slow-burning, late-evening richness.
Availability: Nightly from 6:00pm, with final seatings aligning with our lounge closing.
Format: 6 or 9 courses, optional premium wine or non-alcoholic pairing.
Reservation: Recommended via our Reservation page.
Prelude
Begin with a chilled amuse-bouche, a whisper of citrus and ocean, followed by market vegetables brushed with smoked olive oil and native herbs. Each opening course is light and luminous, designed to wake the senses without overwhelming.
Suggested pairing: Brut-style sparkling or a bright non-alcoholic spritz.
Crescendo
Midway, the menu leans into char, smoke and slow-reduced sauces. Expect line-caught fish kissed by the grill, or a slow-roasted cut of provenance-focused meat layered with umami and aromatics drawn from global kitchens.
Suggested pairing: Textural white or a medium-bodied red with subtle spice.
Finale
The journey closes with a sequence of desserts that play with temperature and texture – crisp, silken, chilled and warm – followed by petits fours for the table. A quiet, lingering finish that suits the soft glow of the late lounge.
Suggested pairing: Aged fortified, dessert wine, or an after-dinner cocktail crafted tableside.
Starters
An elegant introduction built around seasonal produce, precise textures and subtle temperature contrasts.
Served on shaved ice with native finger lime and a whisper of smoked verjus, finished with chilled sea herbs for a saline, citrus lift.
Coal-roasted carrots glazed in burnt honey, set over macadamia cream and finished with toasted seeds and garden greens.
Hand-cut wagyu dressed with embered shallot, chive oil and cured yolk, served with warm brioche crisps for sharing.
Signature Mains
Our mains balance slow craft with modern precision – drawing on Australian provenance and global technique for plates that feel both familiar and quietly daring.
From the Land
Grilled over ironbark and finished in butter, served with charred spring onions, roasted garlic purée and a deeply reduced red wine jus. A modern take on a classic steak plate, offered in limited nightly portions.
Pair with: Structured Shiraz or Cabernet blend.
From the Sea
Slow-roasted to a delicate flake, brushed with kombu butter and served over braised leeks with a Champagne beurre blanc and compressed grapes for gentle sweetness.
Pair with: Rich Chardonnay or aged Riesling.
Vegetarian & Vegan Indulgence
Our vegetarian and vegan dishes are designed as centrepiece mains – layered, generous and worthy of the spotlight in any tasting journey.
Thick-cut celeriac roasted until caramelised, served over smoked parsnip purée with black garlic, walnut jus and crisp leaves for texture.
Charcoal-roasted eggplant glazed with white miso, served with sesame crumble, pickled cucumbers and a chilled herb oil.
A naturally vegan risotto made with seasonal greens, finished with lemon oil and toasted seeds for a bright, layered finish.
Supper Club Specialties
As the night deepens and the lounge takes on a softer glow, the Supper Club menu appears – a set of limited-availability dishes crafted for guests who savour the slower, more intimate hours.
After Eleven
Thick-cut brioche grilled in clarified butter, topped with whipped buffalo curd, shaved seasonal truffle and a drizzle of aged balsamic. Designed to share between hands of conversation in the lounge.
For the Table
12-hour braised short rib finished over the grill, served on the bone with roasted marrow, pickled shallots and charred sourdough for late-night grazing.
Gentle Finish
A clear, deeply flavoured broth poured tableside over delicate dumplings and winter vegetables – a quiet, warming close to an atmospheric evening.
Note: Supper Club dishes are prepared in limited quantities each night and are available exclusively during late lounge hours. To align your reservation with these offerings, mention the Supper Club menu when booking via our Reservation page.
Dessert Finale
Our pastry kitchen leans into contrast – crisp and silken, bright and dark – creating desserts that feel like a final cinematic scene.
A precise lemon custard in shortcrust pastry, finished with torched meringue, gold leaf and a chilled vanilla sorbet.
Warm caramel sauce poured at the table over a thin chocolate shell, revealing hazelnut praline, chocolate crémeux and cocoa nib crunch.
A rotating selection of local and international cheeses, served with seasonal condiments, lavosh and walnut bread for sharing.
Wine & Beverage Pairings
Our sommelier team curates pairings that move in step with your meal – from bright openings to contemplative after-dinner pours, with sophisticated non-alcoholic options throughout.
For Starters
Begin with grower Champagne, cool-climate Australian sparkling or mineral-driven whites that echo the brightness of oysters, crudo and garden-led plates.
Non-alcoholic: citrus and herb spritz, clarified seasonal fruit cordials.
For Mains
Layered Chardonnays, aged Rieslings and savoury Pinot Noirs sit alongside deep, structured reds, chosen to complement the richness of grilled meats, toothfish and plant-led mains.
Non-alcoholic: roasted barley tea, smoked cherry and spice infusions.
For the Finale
Late-harvest whites, fortifieds and rare spirits – each selected to echo the notes of chocolate, citrus or cheese on your plate. Our bar team also offers a list of nightcap cocktails layered with subtle theatre.
Non-alcoholic: spiced cacao brews, roasted fruit infusions, herbal digestifs.
Allergy & Dietary Information
We take allergies and dietary preferences seriously. Our team is available before and during your visit to help you navigate the menu with confidence.
Our printed menus and digital menus used in-venue mark key allergens for each dish using a simple symbol legend. Please speak with your waiter on arrival so we can highlight suitable options and, where possible, adapt dishes.
With advance notice provided via the Reservation or Contact Us pages, we can usually accommodate vegetarian, vegan, gluten-aware, dairy-aware and certain other requirements, including for the Chef's Tasting Journey.
While we follow rigorous protocols, our kitchen handles gluten, dairy, nuts and other common allergens. We cannot guarantee the complete absence of trace amounts.
Gallery of Craft & Atmosphere
From the glow of the open kitchen to the hush of the lounge, each plate is plated as carefully as the room is lit – inviting slow, unhurried evenings.
Plan your own journey through the Au Ssiezen menu – from early-evening starters to late-night Supper Club specialties – and align your visit with live music or special events.