The health and well-being of our customers and staff are our priority.

Dining: Tables are spaced 1.5 metres apart; menus are disposable, single use; wine lists and cocktail lists are wiped down with antimicrobial spray between uses; condiments are provided for individual use; chairs are sanitised between uses; all touch points are sanitised regularly; bathrooms are cleaned and sanitised regularly; we have a commercial grade dishwasher and glasswashers, sanitising all of our glassware, crockery and cutlery between uses.

Hand sanitisers are freely available throughout the restaurant for staff and patrons

Patrons: In line with NSW Government guidelines, we reserve the right to refuse entry to any patron displaying any symptoms such as fever or coughing.

All staff: Hand hygiene guideline are to either wash hands or use hand sanitiser every 20 minutes, for both food preparation and service staff.  All staff are monitored for symptoms when they arrive at work.

Kitchen staff: Wipe down metal and other food preparation surfaces regularly with antibacterial, antimicrobial spray (and other surfaces such as taps, hand rails, door handles, etc)

Service staff: Regular cleaning of surfaces and touch points such as phones (mobile and fixed line), POS, Eftpos terminals, door handles, computers, taps, etc.