Hearthan Ddish is Australia's flagship destination for culinary artistry and private high-stakes gaming, where every dish is a statement of provenance and precision.
Our degustation menu is a choreographed sequence of courses, each designed to highlight the finest Australian produce and the chef's creative vision. Guests may choose from a five-course or seven-course journey, with optional wine pairings from our sommelier reserve. The progression moves from delicate amuse-bouche through land and sea, building toward a composed dessert and petit fours. Seasonal changes keep the menu responsive to the best available produce, while maintaining the signature dishes that define Hearthan Ddish.
Every course is a deliberate step in a narrative of Australian flavour.
Hearthan Ddish Culinary Team
Two carefully composed degustation experiences, each with optional sommelier pairings.
A concise journey through our signature dishes, featuring a balance of land and sea. Includes amuse-bouche, two savoury courses, pre-dessert, and dessert.
The full Hearthan Ddish experience, featuring additional courses including Glacier 51 Toothfish and a cheese course. Includes amuse-bouche, three savoury courses, pre-dessert, dessert, and petit fours.
Three exceptional ingredients define the Hearthan Ddish kitchen, each sourced with uncompromising standards.
Sourced from select Australian farms, our Wagyu is renowned for its marbling and depth of flavour. Served as a main course with seasonal accompaniments and a native pepper jus.
Wild-caught from the pristine waters of Tasmania, this lobster is celebrated for its sweet, delicate flesh. Featured in our degustation as a signature course with brown butter and citrus.
A rare and luxurious fish from the sub-Antarctic, Glacier 51 Toothfish offers a buttery texture and rich flavour. A highlight of the seven-course degustation, finished with champagne beurre blanc.
Our cellar features an exceptional collection of Penfolds, including Grange and Bin 707, carefully stored and available by the glass or bottle.
| Wine | Vintage | Region | Price Range |
|---|---|---|---|
| Penfolds Grange | 2015 | South Australia | Upon request |
| Penfolds Bin 707 | 2016 | South Australia | Upon request |
| Penfolds St Henri | 2017 | South Australia | Upon request |
We champion small-batch Australian winemakers, offering a rotating selection of cool-climate Chardonnay, Shiraz, and Pinot Noir.
| Wine | Vintage | Region | Price Range |
|---|---|---|---|
| Yarra Valley Chardonnay | 2022 | Yarra Valley, VIC | $28–$45 AUD per glass |
| Barossa Shiraz | 2021 | Barossa Valley, SA | $32–$55 AUD per glass |
| Mornington Peninsula Pinot Noir | 2022 | Mornington Peninsula, VIC | $30–$48 AUD per glass |
A theatrical and botanical bar experience designed to complement the degustation.
Our bar features a selection of rare bourbons, served with a theatrical smoking ritual using native Australian woods.
We celebrate Australian craft gins, highlighting native botanicals like lemon myrtle and finger lime.
Our mixologists craft bespoke cocktails that complement the degustation, such as the Obsidian Old Fashioned and Amber Negroni.
We cater to a range of dietary requirements, including vegetarian, vegan, gluten-free, and allergies. Please inform us at the time of booking so our chefs can prepare a bespoke menu tailored to your needs.
We are committed to sustainable and ethical sourcing. Our seafood is sustainably certified, and our Wagyu comes from farms with high animal welfare standards. Local Australian produce is prioritised wherever possible.
The Wagyu is a canvas for native Australian flavours. We age it in-house and finish with a native pepper jus to honour the land.
Chef's Note on Wagyu
Glacier 51 Toothfish is a rare treasure. We treat it simply—pan-seared with a champagne beurre blanc—to let its natural richness shine.
Chef's Note on Toothfish
Book your table or private salon experience today. Our concierge team is ready to assist with every detail.
