Plate No. 03 — The Seasonal Menu

The Seasonal Menu

A changing collection of dishes, composed like a gallery of plates for the season.

The menu is rehung each season to reflect the best available produce and the mood of the restaurant. Each dish is presented as a numbered plate, with its own character and place in the evening's progression.

A Menu Hung Like a Gallery

Each season, the kitchen composes a new collection of dishes, arranged to be experienced as a progression from light to rich, much like the rooms of a gallery. The menu is designed to be read as a sequence, with each course building on the last. Dishes are inspired by the Italian Renaissance tradition of hospitality, where food and conversation were central to the evening. The poker salon's card lounge provides a natural pause between courses, allowing guests to move from table to table.

Our chef works with local growers and producers to select ingredients at their peak, then composes each dish to highlight texture, colour, and aroma. Seasonal availability dictates the menu; some dishes may change weekly. The kitchen avoids heavy sauces in favour of clear, bright flavours that complement the restaurant's calm atmosphere.

Antipasti — First Plates

Plate 01

Charred Octopus with Saffron Aioli

Tender octopus, lightly charred over open flame, served with a saffron aioli and a salad of bitter greens. The octopus is sourced from local waters and cooked slowly before finishing on the grill. The saffron aioli adds a subtle warmth that echoes the gold tones of the dining room.

Plate 02

Burrata with Heirloom Tomatoes and Basil Oil

Creamy burrata paired with ripe heirloom tomatoes, torn basil, and a drizzle of basil oil. The tomatoes are selected daily for sweetness and acidity. A simple dish that reflects the season's brightness.

Plate 03

Prosciutto di Parma with Grilled Peaches

Thin slices of Prosciutto di Parma draped over grilled peaches, finished with aged balsamic. The saltiness of the prosciutto balances the sweetness of the peaches. A classic combination presented as a small, elegant plate.

Primi — Pasta and Risotto

Plate 04

Hand-Cut Tagliatelle with Wild Boar Ragù

Fresh tagliatelle tossed with a slow-cooked wild boar ragù, finished with aged pecorino. The ragù is simmered for several hours to develop depth. The pasta is made in-house each morning.

Plate 05

Risotto al Tartufo Nero

Carnaroli risotto with black truffle, mascarpone, and a light parmesan broth. Black truffle is shaved tableside for aroma. The risotto is cooked to a creamy, flowing consistency.

Plate 06

Pumpkin Tortelli with Amaretti and Sage Butter

Delicate tortelli filled with roasted pumpkin, finished with amaretti crumble and brown sage butter. A sweet-savoury combination inspired by Mantuan tradition. The amaretti adds a subtle almond note.

Secondi — Main Plates

Plate 07

Wood-Fired Lamb Shoulder with Rosemary Potatoes

Slow-roasted lamb shoulder, cooked in the wood oven until tender, served with crispy rosemary potatoes and a red wine reduction. The lamb is sourced from a local farm and cooked for several hours. The wood oven imparts a subtle smokiness.

Plate 08

Pan-Seared Barramundi with Fennel and Citrus

Crisp-skinned barramundi served on a bed of shaved fennel, orange segments, and a light citrus beurre blanc. Barramundi is a sustainable Australian fish. The citrus cuts through the richness of the fish.

Plate 09

Bistecca alla Fiorentina for Two

A thick-cut T-bone steak, grilled over charcoal and finished with olive oil and sea salt, carved tableside. A dramatic dish meant for sharing. The steak is rested properly to ensure tenderness.

Dolci — Sweet Endings

Plate 10

Tiramisù Classico

Layers of espresso-soaked savoiardi and mascarpone cream, dusted with cocoa. Made to a traditional recipe, served in a small glass. The espresso is from a local roaster.

Plate 11

Panna Cotta with Blood Orange and Pistachio

Silky vanilla panna cotta topped with blood orange segments and crushed pistachios. The blood orange adds a bright, seasonal note. Pistachios provide a gentle crunch.

Plate 12

Affogato with Vanilla Gelato

A scoop of vanilla gelato drowned in a shot of hot espresso, served with a small amaretti biscuit. A simple, satisfying end to the meal. The contrast of hot and cold is part of the ritual.

Wood-fired lamb shoulder plated with rosemary potatoes and a red wine reduction on a marble table — Plate 13 — The Wood-Fired Lamb, Plated A photograph of the wood-fired lamb shoulder, arranged on a ceramic plate with rosemary potatoes and a drizzle of reduction, set against the restaurant's marble table. The image captures the dish's rustic elegance and the warm light of the dining room. The composition echoes a still-life painting, with the plate as the central subject.

Between Courses, a Hand of Poker

At Ashend Willoow, dinner and poker are not separate events but parts of one evening. After the primi, guests may retire to the card lounge for a quiet hand of poker before returning to the table for secondi. The card lounge is furnished with felt-topped tables and chip trays, echoing the tactile pleasures of the dining room. Poker here is a social ritual, played for conversation and camaraderie, never for stakes. The seasonal menu is designed to be flexible, allowing guests to pause and resume their meal.

Guests joining the poker table are asked to observe the same courtesy as at the dining table: no phones, no loud distractions, and a respect for the rhythm of the game. The full poker-table etiquette is described on its own page. Chips are handled as tactile props, not as currency.

Read the poker-table etiquette

From Market to Plate

The kitchen works with a small network of growers, fishers, and producers across New South Wales. Each week, the chef visits the market to select what is best, and the menu is adjusted accordingly. Dishes may change without notice based on availability. The restaurant prioritises sustainable and ethical sourcing. The menu is printed daily, reflecting the day's best offerings.

The Seasonal Calendar

Spring brings artichokes and lamb; summer favours tomatoes and stone fruit; autumn features mushrooms and game; winter calls for braises and truffles. The menu is rehung at the start of each season. Guests can expect a few signature dishes to remain year-round.

Dietary Requirements

The kitchen is happy to accommodate most dietary needs with advance notice. Please inform us when booking, and we will adapt dishes where possible.

Vegetarian and vegan options are available on request.
Gluten-free pasta and bread can be provided.
Allergies should be communicated clearly to the staff.

Because the menu changes frequently, some dishes may not be available on a given evening. Our staff will guide you through the current offerings.

Reserve Your Evening

To experience the seasonal menu, please reserve a table through our contact page or by phone. We recommend booking in advance, especially for weekend evenings.

Booking Details

+61255501234

[email protected]

12 Gallery Lane, Sydney NSW 2000, Australia

Visit the contact page

Private Poker Evenings

For those who wish to combine the seasonal menu with a private poker evening in the card lounge, please inquire about our private evenings. These can be tailored to your group. Private evenings include a set menu and dedicated poker tables. Chips and cards are provided as part of the experience.

Inquire about private evenings