enquire

enquire

enquire

Book the restaurant for a private dinner - starting at $1320 for a Chef’s Menu curated just for you & your crew…

Take over the entire venue, all inclusive - all six rooms, chef’s menu, premium beverage pairing, premium bar service, chefs’ breakfast… we can even organise airport pick up & drop off - starting at just $3350 for one night…

get in touch about your TROUT TAKE OVER…

get in touch about your TROUT TAKE OVER…

- real food - real flavour - real people -

- real food - real flavour - real people -

  • A plate of grilled prawns topped with a drizzle of sauce, served with crispy noodles and garnished with herbs and sliced red chili.
  • Dish of crispy pork served with sticky rice and greens, garnished with sliced chili peppers and vegetables, on a ceramic plate.
  • A ceramic plate with a serving of matcha ice cream topped with white crumbles, on a dark wooden table. Another similar plate is partially visible in the background.
  • A plated dish of pork belly with roasted garlic, onions, and greens, accompanied by a creamy purée and drizzled with sauce, labeled as 'Pork Belly 18hr slow braise'.
  • A plate of Lemongrass Chicken with sticky rice, garnished with fresh herbs, sliced chili peppers, and vegetables.
  • Close-up of a gourmet dish with slices of fish or meat topped with sauce, cucumber slices, and orange fish roe, served on a gray plate. In the background, another similar dish is visible. Text overlay at the bottom reads '3 delights, daikon, cucumber & lotus root.'
  • Viet salad with julienned carrots, onions, green herbs, and chopped nuts on a gray plate.
  • A plate of ceviche with chopped fish, colorful peppers, cilantro, and red chili peppers garnished with cilantro leaves.
  • A vegetarian mezze dish featuring grilled flatbread, roasted vegetables including red peppers, eggplant, and zucchini, green olives, fresh parsley, and a side of creamy white sauce on a rustic ceramic plate.
  • A dessert of panna cotta with white chocolate ganache, topped with strawberry coulis, blackberries, raspberries, and a mint leaf, served on a ceramic plate.
  • A plate of tagliatelle pasta with wild mushrooms sautéed in sage beurre noisette, served with crispy fried sage leaves. There is a second plate with the same dish slightly blurred in the background.
  • Prosecco poached ocean trout with quenelle mash potato and prosecco beurre blanc, garnished with a sprig of parsley.
  • Macadamia & pistachio baklava garnished with orange syrup & white chocolate ganache.
  • A plate of lasagna with roasted pumpkin and grilled capsicum, garnished with seeds and sauce, served on a ceramic dish.
  • Plate with Greek style char grilled lamb cutlet, risotto stuffed tomato, olives, and tzatziki garnished with continental parsley.
  • 800g of 45-day dry aged tomahawk steak & mixed oyster mushrooms sautéed in sage beurre noisette.
  • A plate of honey-glazed, pan-roasted frogs garnished with fresh herbs and accompanied by a drizzle of honey.
  • Ceviche dish with sliced fish, coriander, chili, lime, and green sauce in a bowl
  • A close-up of mango pudding in a white chocolate bowl with white chocolate, lime and coconut ganache, garnished with a sprig of mint & mango coulis..
  • Lamb cutlet crusted in macadamia, mountain pepper & sage, served with broad bean mash & alexanders.
  • Yakitori & Nigiri.