Spring/Summer Menu

Our refreshed spring/summer menu has arrived. Executive Chef Jason Staudt has developed a truly stunning seasonal offering that heroes the best local produce and celebrates some Stokehouse favourites. Featuring playful snacks like the Spanner Crab Donut, alongside our classic Australian premium seafood platter, this menu is an ode to refined luxe dining. Group Pastry chef Ash Smith’s stunning sweet creations make for the perfect finale to your Stokehouse experience. His summer berry pudding a highlight, along with an entirely plant based dessert – milk chocolate and poached cherry bar with coconut sorbet. 

Preview the new menu in full, here.