Our menus are guided by the seasons and shaped by what’s freshest and most exciting on the day. These samples are a glimpse into what we love to serve – but the final touches are often decided just hours before service, depending on what our chef finds inspiring. Choose the menu thats right for your table - kids menus are welcome as add ons.

 The same menu  is required for the whole table, though children and vegan/vegetarian guests will have their own menu, as below.

  • House made flat bread, labneh, pistachio, rose

    Traditional wagyu tartare, croutons

    Pumpkin and tofu dumpling, yellow curry

    Mooloolaba prawn, nam jim talay

    Charcoal chicken, tabouleh, toum

    Casarecce, burnt zucchini, garlic chips

    Leaves, soft herbs, champagne vinaigrette

    Shoestring fries

    White chocolate ganache, passionfruit curd, meringue

  • Freshly shucked rock oyster, mezcal, lime

    House made flat bread, labneh, pistachio, rose

    South coast tuna, green olive

    Pumpkin and tofu dumpling, yellow curry

    Black Onyx MBS 5 flank skewer, hot honey, toum

    Mooloolaba prawn, nam jim talay

    700g icon XB MBS 6-7 rump, jus

    Charcoal chicken, tabouleh, toum

    Leaves, soft herbs, champagne vinaigrette

    Shoestring fries

    White chocolate ganache, passionfruit curd, meringue

  • (Per child u12)

    Housemade flatbread

    Teriyaki chicken skewer

    Icon 8+ Rump, chips, tomato sauce

    Vanilla Ice - Cream

  • (Available as an add on)

    Charred Light Rye, smoked butter

    Burnt tomato tartare, tobasco, puffed rice

    Pumpkin dumplings, yellow curry, coriander oil

    King Brown mushroom skewer, XO, shallot

    Harissa rub cauliflower, hummus, preserved lemon

    Shoestring fries

    Leaves, soft herbs, champagne vinaigrette

    Blood orange sorbet, Chantilly, raspberry

We’re happy to accommodate gluten free, coeliac, lactose free, vegetarian and vegan requests with the notice requested by your events coordinator. For anything outside of this, please contact us before arrival.

Our Feed Me menus are chef-led and ever-changing. We always try our best to accomodate, although some dishes can’t be altered or swapped.

Unless notified with appropriate advance, tables will be charged for the amount of set menus booked - as the kitchen prepares your food in advance to your arrival to ensure a seamless evening.

Book a Table
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A table set with various dishes including grilled steak, roasted chicken, oysters, salads, and appetizers, with napkins and glasses. At The Inn Ainslie, Upstairs from Edgars Inn. Best Steak at a neighbourhood Restaurant Canberra.
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A chef's hand, tattooed with various designs, places a sprig of greens on a grilled steak with dark sauce on a white plate in a dimly lit restaurant kitchen. At The Inn Ainslie, Upstairs from Edgars Inn. Best Steak in Canberra.
People sharing and eating fried food and desserts at a wooden table, with plates of food and glasses of drinks visible. At The Inn Ainslie, Upstairs from Edgars Inn. Best Steak at a neighbourhood Restaurant Canberra.
Two women sit at a wooden table enjoying a meal with various dishes, including seafood, pasta, and desserts, in a cozy indoor setting. At The Inn Ainslie, Upstairs from Edgars Inn. Best Steak at a neighbourhood Restaurant Canberra.
A plate of freshly shucked oysters on a bed of salt, garnished with lime wedges, served with a small bowl of dipping sauce. At The Inn Ainslie, Upstairs from Edgars Inn. Best Steak at a neighbourhood Restaurant Canberra.
A dish of seafood with four white shellfish pieces garnished with green herbs in a brown sauce inside a green-rimmed white bowl on a dark surface.