The Best of the season

At The Dining Room, the seasons shape every menu.

Led by Executive Chef Tyson Gee, our kitchen draws on Australia's exceptional produce and the relationships behind it, crafting dishes that celebrate provenance, simplicity and ingredients at their peak.

Every plate reflects a thoughtful approach to cooking, refined yet generous, familiar yet unexpected. Discover a dining experience that is unmistakably Australian.

Open for dinner
Tuesday to Saturday | 5:30pm – 9:00pm

For our signature Afternoon Tea experience, find out more here.

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OUR CHEFS

Led by Executive Chef Tyson Gee and Chef de Cuisine Dan Parkes, The Dining Room is guided by a shared philosophy of thoughtful, produce-led cooking.

Drawing on experience from acclaimed kitchens across Australia, the United Kingdom, Canada, Thailand and Malaysia, Tyson and Dan bring a wealth of global expertise to a dining experience that is distinctly Australian. United by a deep respect for seasonal ingredients, craftsmanship and collaboration, they create menus that celebrate provenance while allowing exceptional produce to shine.

Together, they foster a kitchen culture built on care while crafting memorable dishes that are refined and deeply connected to place.

The Produce of Place

  • Aquna Murray Cod

    Aquna, in New South Wales' Riverina region, produces premium Murray Cod, promoting sustainability for Australia's native fish. "Akuna," an Aboriginal term meaning "the way forward" and "flowing water," inspires their ethos.

  • Red Claw Seafood

    Red Claw Seafood is a renowned Australian supplier offering premium, sustainably-sourced seafood. Committed to quality, they provide fresh, ocean-to-table products that highlight Australia's rich marine biodiversity and pristine waters.

  • Bass Strait Octopus

    Established in the late 1970s by Michael & Jan Hardy, T.O.P Fish (Tasmanian Octopus Products) originates from Bass Strait. They specialise in tender, hand-selected Tumble octopus, renowned for quality and craftsmanship.

  • Stanbroke Pastoral

    Stanbroke beef is raised on high-altitude pastures in the Gulf region of northern Queensland. They follow world-leading animal welfare practices, ensuring their cattles are always treated humanely and respectfully to ensure every cut of beef meets the highest standards.

  • Nimbin Valley Dairy

    Based in the scenic Northern Rivers region of New South Wales, Nimbin Valley Dairy produces artisanal cow and goat dairy products using sustainable, regenerative farming practices, emphasising animal welfare, chemical-free quality, and traditional European cheesemaking methods to reflect local community values.

  • Newcastle Greens

    Since 2012, Newcastle Greens explores rare global varietals, boasting captivating textures, flavours, and visual appeal for diners. They favour soil cultivation, utilising hot houses and permanent raised beds.

  • Ananda Organic Capers

    Ananda Organic capers are grown on a sustainable farm in South Australia's Limestone Coast, where they are hand-harvested at their peak. The farm employs organic practices to ensure high-quality, flavourful capers.

  • Mussett Farm

    Driven by the purpose of showing their children where food comes from, Will and Connie Mussett set out to build a sustainable and regenerative farm in 2016 to grow mushrooms and vegetables.

  • Vanella Dairy

    With origins deeply rooted in Puglia, Vanella is a family-owned business based in Marrickville NSW that handcrafts a variety of fresh, stretched curd cheeses that sing the traditions of their birthplace.

  • Moonlight Flat Oysters

    Moonlight Flat Oysters are premium Sydney Rock Oysters grown in the tidal Clyde River estuary at Batemans Bay, southern New South Wales. The farm treats oysters like fine wine, letting the specific estuarine environment dictate distinct finishes, salinity and creamy sweetness.