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

We have implemented stringent hygiene guidelines in place for our staff to protect both you and them from COVID-19.

Staff: All staff are monitored for symptoms when they arrive at work. Our staff know to stay away from work if they feel unwell in anyway at all, to self-isolate and have themselves tested if they have come into, or believe they may have, come into contact with someone who has COVID-19.

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. Please do not enter the premises if you are unwell or are have COVID-19 symptoms.

Dining: Tables are spaced 1.5 metres apart; we offer digital versions of our menus, which can be downloaded by scanning a QR code; printed 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

All staff: Hand hygiene guideline are to either wash hands or use hand sanitiser every 20 minutes, for both food preparation and service staff.

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.