Chef's Table & Fine Dining
Seven courses served across the pass from the kitchen brigade, plus three dining rooms and a late supper club for the post-casino crowd. South Australia's larder — Barossa, Adelaide Hills, Spencer Gulf — drives every menu.
7
Courses, chef's table
3
Dining rooms
90%
SA-sourced produce
The kitchen, up close
Dining built around the state's larder
Executive Chef Mara Ellison runs the kitchen like a map of South Australia: Spencer Gulf prawns, Coffin Bay oysters, Barossa pork, Adelaide Hills cheeses and foraged coastal greens. The main dining room serves an à la carte built for pre-theatre and post-gaming appetites; the chef's table — eight seats at the marble pass — serves a seven-course degustation that changes with the markets.
The wine program leans hard into the state: a 400-label list weighted to Barossa, McLaren Vale and Eden Valley, with a sommelier on floor until midnight. For late nights, the supper club runs a compressed menu of oysters, tartare and steak frites until 2 am.
Chef's table degustation
Seven courses at the pass with the brigade — dietary adaptations handled with 48 hours' notice.
400-label SA cellar
Barossa shiraz to Eden Valley riesling, with museum releases poured by the glass through Coravin.
Supper club till 2 am
A late menu for the post-gaming crowd: oysters, tartare, steak frites and a short champagne list.
In detail
An evening at the chef's table
Seating is 6:30 pm sharp — the menu unfolds across roughly three hours with the brigade plating in front of you. Expect courses like Coffin Bay oyster with finger lime, Spencer Gulf prawn toast, dry-aged Barossa duck and a Hills cheese course before dessert. Wine pairing is optional but recommended; the sommelier works the state almost exclusively.
- Eight seats, one seating, 6:30 pm
- Seven courses over roughly three hours
- Optional SA-only wine pairing
- Dietary adaptations with 48 hours' notice
The 2 am steak frites
Ask any regular — the supper club's frites, cooked in tallow, have ended more debates than the casino floor.
400
Labels in the cellar
8
Chef's table seats
2
am, supper club close
90
% SA produce
How it works
Three steps to arranged
Reserve a table
Book the dining room online; the chef's table is confirmed by phone or the concierge desk.
Tell us your constraints
Allergies, timing, theatre curtains — the kitchen sequences around your evening.
Stay for supper
If the night runs long, the supper club keeps the kitchen warm until 2 am.
Pricing
from AUD 185
chef's table, per guest
The seven-course chef's table is AUD 185 per guest, +AUD 110 for the SA wine pairing. À la carte mains run AUD 42–78.
- Seven-course degustation at the pass
- Optional SA wine pairing
- Meet-the-brigade kitchen tour on request
- Valet parking included
- Supper club access until 2 am
Chef's Table
Eight seats at the pass, seven courses, one seating.
Dining Room
À la carte, 5:30–10:30 pm, pre-theatre menus available.
"Eight seats at the pass and a kitchen that cooks like it's showing off — because it is. The duck course alone was worth the flight to Adelaide."
James L. · Chef's table guest, Brisbane
Questions
Before you book
The questions our desk answers most often. Anything else, write or call — a human replies.
Full FAQHow far ahead should I book the chef's table?
Two to three weeks for weekends; the eight seats are the hardest reservation in the building.
Can the menu handle dietary restrictions?
Yes, with 48 hours' notice the degustation adapts fully — vegetarian, gluten-free and allergy protocols included.
Is there a dress code?
Smart casual for the dining room; the chef's table welcomes anything you'd wear to the theatre.
What's open late?
The supper club serves a compressed menu until 2 am — no booking needed for hotel guests.
Take a seat at the pass
Eight stools, one seating, a brigade showing off — reserve the chef's table for your next evening.