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Doo-Bop Restaurant

The Doo-Bop Restaurant is located in our Basement room, and is open 6.30pm-late, Tuesday to Saturday.

Let Head Chef Ben Gilshenan and his team cook for you from our delicious menu while you take in a show on our center stage.

A romantic, intimate and musical dining experience awaits!

Our restaurant also serves lunch from 11am daily in the Piano Bar (ground level). Check out our tasty lunch menu and wine list.

Basement Restaurant Menu


Heirloom Tomato Bruschetta, Sourdough & Fior de Latte (V), (GF) $10
Spring Rolls with House made Sweet Chili Sauce $13
Pacific Oysters Natural (GF) Kilpatrick (GF) Siracha Granita (GF) $4 ea
Duo of Dips & Sourdough (GF) option available $13
Marinated Olives & Nuts (VE), (GF) $11


Seared Tuna, Finger lime, Cucumber, Tomato Gel (GF) $15
Braised Beef Cheeks, Truffle Mash, Snap Peas & Baby Carrots With Red Wine Jus & Pea Puree (GF) $18
Arancini Balls with Smoked Tomato Relish $13
Chicken & Mushroom Terrine Pomegranate, Rocket and a Balsamic Glaze $17


250g Pork Cutlet, Pineapple Salsa & Chat Potato served with Caramelised Apple Gel & Apple Cider Jus. (GF) $28
200g Wagyu Sirloin +6MBS served on Mash, Broccoli & Jus (GF) $32
Market Fish, Butternut Pumpkin Puree, Macerated Fennel & Rosti With an Elderflower Gel & Green Tomato Chutney. $29
Yellow Squash and Sage Risotto with Mascarpone (V), (GF) and (VE) option available $26
Seared Chicken Supreme, Fried Brussel Sprouts, Confit Potato & Lardons served with Peas & Spiced Jus. (GF) $29


Green Beans topped with Almonds, Thyme, Lemon (GF), (V) $8
Thick Cut Chips and Aioli $8
Sweet Potato Fries and Aioli $8
Fried Cauliflower, Quinoa, Kale & Pomegranate Salad (VE), (GF) $8


Salted Caramel Cheesecake, Peanut Brittle & Cream $14
Coffee Parfait, Blood Orange Gelato, Vanilla Tuiles w/Black Berry Compote (GF) option available $14
Raspberry Mousse, Figs, Strawberries & Honeycomb (GF) $14
Carrot Cake, Berry Jelly, Macadamia Praline w/Passionfruit Coulis. (VE) $14


$10 /portion
Choice of:
Soft, Semi Hard, Blue

$25 Cheese Platter
Selection of Three Cheeses
Served with Quince, Dried Fruits, Muscatels, Lavosh
Crackers & Roasted Nuts