Cooked in front of you
The chef's table sits beside the pass, where plates are finished and the woodfire grill is in full view. Courses arrive at a comfortable pace, with time to ask questions and talk about the produce.
The chef's table, close to the fire.
Join us at the kitchen pass for a seasonal tasting menu, introduced by the team who cooked it. It is a slower, more personal way to experience Restauran Tatelier, with a front-row view of the woodfire grill.
A seat at the pass
A menu that changes
The tasting menu follows the season and the best produce available that week. Some dishes are planned days ahead; others are shaped on the day, which means no two visits are exactly alike.
Dinner and a conversation
Pair the tasting menu with wine, sake or a non-alcoholic flight. The team explains each match as it arrives, but the emphasis stays on enjoyment rather than a lecture.
Tasting menus and seatings
The chef's table is available for lunch and dinner, with a limited number of seats. Menus change regularly; the examples below show the style and number of courses.
| Menu | Price | Description |
|---|---|---|
| Lunch tasting | $95 per guest 4 courses |
A concise seasonal menu, ideal for a long lunch or a special afternoon. |
| Dinner tasting | $145 per guest 6 courses |
The full chef's table experience, with dishes from the woodfire grill and the day's best produce. |
| Vegetarian tasting | $125 per guest 5 courses |
A seasonal vegetarian menu built with the same care and produce as the main tasting. |
The room around the pass
The chef's table sits within the main dining room, separated just enough to feel like its own experience. Warm timber, stone and low lighting frame the pass, while the kitchen's quiet rhythm becomes part of the evening. It is a room for curious eaters, not a staged performance.
Food, wine and the people who make it
The chef's table is built around conversation. Ask about a producer, a technique or the wine in your glass, and the team will happily go into detail. The menu is designed to be flexible, so tell us about allergies or preferences when you book.
- Seasonal produce from Australian growers and fishers
- Optional wine, sake or non-alcoholic pairing
- Vegetarian and dietary-specific menus on request
Chef's table seats are limited and often booked ahead. Reserve online or call (02) 9240 1234 to check availability. Reserve the chef's table.
Dietary requirements
We want every guest at the chef's table to enjoy the full experience. Please tell us about allergies, intolerances or dietary preferences at least 48 hours before your booking so the kitchen can plan the menu properly.
- Vegetarian and vegan menus available with notice
- Gluten-free adaptations where possible
- Allergen guidance from the kitchen team
For detailed information, read our dietary and allergen guide.
Practical information
Seatings
Lunch: Friday and Saturday, 12:30 PM. Dinner: Wednesday to Saturday, 6:30 PM. Subject to seasonal changes.
Dress code
Smart casual attire is appreciated. No sportswear or thongs.
Booking
Chef's table seats are limited. Please book ahead and tell us about any dietary requirements.
Ready for a seat at the pass?
Reserve the chef's table for a closer look at the kitchen, a seasonal menu and a conversation about the produce behind it. Booking takes less than a minute.
Reserve the Chef's Table