The Grand Velvet Room Menu

Sustainably farmed barramundi with a crispy skin, served on a bed of lemon myrtle risotto and sautéed greens. Barramundi is sourced from the Northern Territory, and lemon myrtle adds a citrusy, aromatic note for a light yet satisfying main course.

Slow-braised Wagyu beef cheek in a rich red wine jus, served with parsnip purée and roasted root vegetables. Wagyu comes from award-winning Australian producers, delivering fall-apart tenderness with deep, savory flavors ideal for late-night dining.

Pan-seared Tasmanian salmon with a native pepper crust, served with a fennel and orange salad and a saffron beurre blanc. Salmon is sourced from the cold waters of Tasmania, and native pepper adds a subtle heat for an elegant, vibrant plate.

A classic Australian pavlova with a crisp meringue shell, topped with whipped cream, passionfruit curd, and fresh berries. Made with free-range eggs and local cream, the passionfruit adds a tangy contrast for a light, airy finish to the meal.

A rich dark chocolate fondant with a molten center, served with vanilla bean ice cream and a native wattleseed crumble. Uses single-origin Australian chocolate, while wattleseed adds a nutty, coffee-like flavor for a decadent and warming dessert.

A smooth martini with premium Australian gin, dry vermouth, and a twist of lemon, served ice-cold. Uses Four Pillars gin from Victoria, crisp and elegant for starting the evening, garnished with a lemon twist.

A classic old fashioned with a smoky twist, using Australian rye whiskey, bitters, and a hint of maple. Whiskey comes from Tasmania's distilleries, and smoke infuses the glass for a dramatic presentation, rich and warming for late-night sipping.