Enjoy a unique dining experience, beneath the iconic smokestack within Federal Mills.
Amidst electric atmosphere, Head Chef Andy Symeonakis (Kingsleys Woolloomooloo, Hellenic Republic, Lorne Hotel) serves up top-notch, locally sourced modern Australian fare, with Mediterranean-inspired, seasonal flavours. Think tapas-style small bites, and an array of wood-fired meat, seafood, and vegetables, all complemented by an exceptional drinks list, and a sommelier on hand to guide you.
With a stunning mezzanine, roof deck, and adjacent function space in addition to the main restaurant, the soaring conversion of a heritage-listed boiler house is truly something else, and is perfect for intimate dinners, long-table celebrations, cocktail nights, and everything in between. With over 400 carparks on-site, it couldn’t be easier to stop by any day (or night) of the week.
Open seven days, from midday. Vegan and Gluten free options available.