Signature Fine Dining
Seven venues under one roof — a ten-course chef's counter, an ironbark fire kitchen and a twelve-seat omakase, all sourcing within a day's drive of the river.
A Kitchen That Knows Its Postcode
Executive chef Matteo Ferraro built the program on a single rule: if it can't be sourced within a day of the river, it had better be worth the flight. Darling Downs beef arrives weekly, Mooloolaba tuna lands each morning, and the rooftop farm supplies forty herbs the menus treat as currency.
The flagship is Atelier 33 — a ten-seat counter where the tasting writes itself nightly around what arrived best. Ember & Oak handles fire and appetite until 2 AM; Nami's twelve-seat omakase is the hardest reservation in the building; The Conservatory keeps the city's most civilised breakfast.
Why the Tables Are Full
Counter dining
Atelier 33 and Nami both seat guests at the pass — dinner as theatre, conversation with the person cooking it.
Level-6 farm
Forty herb varieties, native limes and edible flowers grown six floors above the pass — zero food miles.
The 400-label cellar
Sommelier Élodie Marchand's list runs Barossa icons to Burgundy rarities, with 40 pours by the glass.
From the Pass
Plates from this week's menus — the tasting changes nightly.
How Reservations Work
The hardest tables are booked earliest — here's the honest sequence.
Pick your venue
Degustation, fire kitchen or raw bar — the concierge matches the room to the occasion if you're unsure.
Book ahead
Counters release 30 days out and weekend slots go inside two weeks; brasserie tables hold same-week.
Flag the details
Allergies, occasions, wine requests — tell us at booking and the menu is rebuilt before you sit.
Arrive hungry
Counters seat on the hour; the first pour and the first bite land within ten minutes of sitting.
Every Reservation Includes
- Sommelier pairing consult
- Dietary menu adaptation
- Priority seating for house guests
- Occasion staging on request
- Key Club points on the bill
- 2-hour table hold, relaxed pacing
Good to know
- Atelier 33 & Nami: 30-day release · others: walk-in friendly
- Chef's counter requires 48-hour notice for dietary rebuilds
- Smart casual after 6 PM · counters are 12+ only
A great menu is a promise the kitchen keeps one plate at a time — ours is written every morning by what the farm gives us. Matteo Ferraro, Executive Chef
Atelier 33 and Nami release seats 30 days out; weekend sittings typically fill within two weeks of release. Hotel guests can request a priority waitlist through the concierge.
Yes — every kitchen runs full allergen matrices, and the counters rebuild menus entirely for coeliac, halal, vegan and low-FODMAP guests with 48 hours notice.
The Conservatory and the gaming-floor eateries carry full children's menus; Ember & Oak halves most mains for under-12s. The counters are 12+ given the tasting format.
Ember & Oak holds a 14-seat private room and Atelier 33 can be bought out entirely — both through the events desk with custom menus and paired wines.
Your Table Is Waiting
Tell us the date, the party and the occasion — the concierge will place you where the evening deserves.