Fire, ice and
rare bottles
Everything we serve is cut, cured, poured or plated in-house — from the Josper hearth that never cools to the raw bar, the couture dessert trolley and a digestif library built over fourteen years. Menus move with the season and the wheel.
Steaks with a
marble score
The open Josper burns charcoal and river red gum at 400°C, centre-stage between the dining room and the pit. Cuts are listed by marble score and provenance, and cooked to your call.
Cooked While You Play
Order from the felt — your steak's progress is tracked at the table and served the moment it leaves the hearth.
The ice card,
served by the gram
The baccarat lounge keeps its own kitchen pass — caviar on mother-of-pearl, blinis to order and a champagne list weighted toward Blanc de Blancs from the great houses.
- Beluga 30g / 50g — mother-of-pearl service, A$340 / A$520.
- Osetra Golden 30g — hazelnut finish, A$240.
- Sevruga 30g — bright and briny, A$180.
- Blanc de Blancs flight, three houses — A$95.
The Private Loge
A raised booth above the baccarat rail — caviar service, your own pourer and a standing invitation to the midnight draw. Held for Diamond and Salon Privé guests.
Request the LogeNocturnal Brunch
After 02:00 the kitchen flips to recovery service — bone-marrow toast, congee with wagyu, espresso tonics and zero-proof nightcaps for players finishing tournaments.
Breakfast at
three a.m.
The last hands usually settle after two. That is when the brunch board appears — warm, restorative and deliberately quiet, plated for guests coming off long sessions and night owls who plan their evening backwards.
Night-slot check-ins are handled at the bar; show your player's card or your dinner receipt and the kitchen prioritises your order. The full card is on the price list.
Desserts cut
like gems
The couture trolley rolls nightly: platinum-leaf bonbons, sugar-work playing cards, and the famous chocolate chip stack — five couverture coins in house denominations.
The Chip Stack
Single-origin 70% coins, salted caramel core — the house signature since 2016.
A$28
Ace of Spades
Isomalt playing card over dark-chocolate cremeux and sour-cherry gel.
A$26
The Pearl
White-chocolate shell, lychee and finger-lime centre, served over dry ice.
A$30
Vault Box of Six
Take-away couture bonbons in the house poker-chip tin — gift wrapped.
A$48
Crack one open.
Claim the line.
Every bill arrives with a black sesame fortune cookie, baked in-house. Most hold a line of desert philosophy. Some hold a voucher — A$20 off the next visit, a complimentary pour, or on lucky nights a A$100 chip credit.
Voucher cookies are marked with a platinum seal and honoured at the cage or the till within thirty days. The odds are printed honestly on the FAQ page — roughly one in fourteen carries a prize.
- Black sesame, dark chocolate, zero artificial anything.
- Winning slips are signed and sealed by the duty manager.
Tonight's Prophecy
“The house always wins — except on Fridays, when it hands out pearls.”
Winter's
white season
June through August the kitchen runs the truffle card — Manjimup black and, for Gold cardholders, a standing allocation of Alba white shaved to order at the table.
Provenance, Certified
Every truffle and caviar lot arrives with its certificate — origin, harvest date and handler. Ask and the ledger comes to the table; we consider it part of the dish.
Book a Truffle Tasting
Geisha at dawn,
grappa at four
The bar's quiet twin: single-origin Geisha and Yirgacheffe pour-overs beside a digestif shelf of aged calvados, grappa and amaro — engineered for the last hour of the night.
- Panama Geisha pour-over, washed — A$14.
- Calvados Pays d'Auge 25y, 30ml — A$38.
- House amaro blend, barrel-aged — A$16.
The Barista's Call
A standing order at your table or felt seat — tap the service button and the night barista brings the flight to you.
Call the BaristaLate-Night Wagyu Burger
The pit's favourite: a 220g wagyu patty, aged cheddar, black-garlic mayo on a milk bun — built for one hand and a short break between shoes.
The player's
barbecue
The burger corner sits beside the pit entrance — deliberately casual, deliberately fast, and deliberately good. The ale card leans on Territory and Tasmanian microbrews, rotated monthly.
Order at the counter or from the felt; runners deliver to table numbers across the gaming floor. See the full drinks list on the menu or ask the floor manager for tonight's tap list.
Last Friday
of the month
From 23:00 to 01:00 the raw bar goes unlimited — oysters shucked to order and a standing pour of house champagne for guests holding a live seat or a dinner receipt.
Coffin Bay
Deep-cupped, creamy finish — the house favourite.
Smoky Bay Pacific
Clean brine, cucumber note — built for champagne.
Sydney Rock
Rich and mineral — the connoisseur's pick.