$30 PASTA NIGHT IS BACK! ~ EVERY WED & THU, FROM 4PM.
You read right. We’re now open Wednesdays, and we’re bringing the neighbourhood back-to-back mid-week pasta nights. Just $30 for a bowl of house made pasta and a glass of wine.
There will be a vego and non-vego option, changing weekly. Wine is white or red. Simple. Easy. Delicious. Come and be served.
Bookings are preferred so we can prep for you — but walk-ins are always welcome in our house too.
Join us this week for our first bowls!
Bookings at the link in bio.
Artwork @cooperfare
$35 SUNDAY ROAST LUNCH ~ 12-4PM EVERY SUNDAY IN WINTER. 🍽️🍽️
With the cooler weather settling in, it’s time to make Sundays the warm hug they need to be.
Every Sunday until the end of August, we’ll be dishing up the homestyle roast lunch you can’t be bothered cooking.
Quality meat. Yorkshire pudding the size of your head (as pictured!). Gravy good enough for grandma. Just $35 per person.
A limited à la carte menu will remain available so you can snack around your roast to you heart’s content.
Bookings are preferred, as they help chef prepare – but we’ll welcome walk-ins as always too. Our dining room is a very cosy place to be in winter and booking is the best way to make sure you’re sitting in it.
Our Sunday hours are changing slightly too for the winter — we’ll be open 12pm to 6pm (instead of 2pm to 9pm). Last bookings are at 3.45pm, last food orders at 4pm.
Join us this Sunday for our first roast! Bookings at the link in bio.
DAHL DADDYS 2.0 ~ WALK-IN ALL WEEKEND! ~ @coreyrozario
Night one went off with a bang last night ‼️ Four nights to go, with Chef Corey Rozario cooking dinner all long weekend and plenty of space for walk-ins.
The chefs have been hard at work for four (!!) days preparing this meal for you all. Swipe for menu highlights and menu itself; it’s à la carte and absolutely delicious.
Sticky and juicy Nuea Yang (grilled beef skewer); herbal and spicy Pla Meuk Yam Phrik Laap (squid salad); nourishing Kyet Si Pyoke (chicken soup); Dad’s Dahl and a melt-in-your-mouth Wet Tha Hmyit Hin (curry of pork belly and shoulder and bamboo with wild rosella leaf).
Bold flavours, alfresco sunlight, cold Leo lager. A winning long weekend combination.
Open:
Fri & Sat 12–11pm
Sun & Mon 4–10pm
Dinner only, every night from 5pm.
See you there!
The most beautiful Bigeye tuna from Fremantle. ❣️ @jackshort___
Our crudo changes weekly, depending on the local catch.
Bookings at the link in bio; or walk-in anytime.
Pork & duck crépinette with lentils. 🍽️ @jackshort___
The crépinette is an old workaday dish from south west France, dating back to the 13th century. It’s like a small, flattened sausage, traditionally served with mashed potato — but here with a bed of salty, nourishing lentils for a lighter finish.
Very good at lunch with a fine bottle of wine.
Bookings at the link in bio.
WE’RE HIRING: HEAD CHEF!
We are searching for a Head Chef to join our business and lead our team.
Our kitchen is a place of incubation, experimentation, collaboration and quality. This is a rare opportunity for an ambitious, creative individual to take up a position running it, to grow and deepen their skills and vision in a small, dedicated team, and to work with a 500-plus-strong cellar of natural wines from around the world.
Our food is proudly produce-driven, and we work hard as a team to hand source the best local ingredients we can find. We’re seeking someone to drive our style of simple European cooking — but also to make it their own.
We have amazing customers who are always excited to enjoy our ever-changing menu and a passionate front of house team that delights in translating our approach to diners.
The ideal candidate is an experienced head chef in a likeminded venue looking for a change, or a sous chef looking to take the next step.
We’re open to applicants from anywhere, but you must be eligible to work in Australia. We are willing to offer support for relocation for the right person.
We strongly encourage applicants from diverse backgrounds, and from those with deep cultural understanding.
This is a full-time position with a June start. 4-day work week possible for the right candidate. Competitive salary.
To apply:
Email [email protected] with your CV and a brief cover letter. We want to get an idea of who you are and what you care about in cooking.
Applications written by Chat GPT will not receive replies.
CHEF IN RESIDENCE: Jack Short ~ Apr 2 - June 29
Jack is back — back again! We are so excited to have our dear friend back on the pans and specifically in the Wines of While kitchen.
Many will know Jack left our kitchen late last year with some allergy issues; thankfully (for all our sakes!) he has overcome them, and is easing back into chef life. He joins us for a very fun three months before heading off on some travels to sharpen his skills even further.
He’s already been cooking for a couple of weeks, putting up some simply spectacular dishes. Moving forward, expect menus of abundance and generosity, with a renewed focus on produce. He’s bringing back our house charcuterie program, cycling through the classics — and will have more of an emphasis on vegetable dishes too as we start to take advantange of the cooler months.
Come say hello and give the man some love. We’re open all weekend for Easter.
Bookings as always at the link in bio!
