Orson

The Winter Table is our take on a traditional Sunday Roast, a four-course menu built around the best of the season. Expect dishes that reflect the depth, warmth and quiet comfort of winter.

This Sunday’s Menu:

- Jerusalem Artichoke Veloute & Parmesan
- Beetroot Cured Rainbow Trout, Dark Rye, Crispy Onions
- Trueman’s Meat Co Pork, Blood Pudding & Pork Jus
- Treacle Custard Tart

90 per person · four courses

Link in bio

A proper Sunday roast, the Orson way.

Assiette of lamb, sweet potato cake, mint jelly and . Rich, comforting and made for long lunches shared around the table.

Part of this week’s Sunday Winter Table series.

This Sunday, 21 June, our take on the traditional Sunday roast.

This Sunday’s Menu:
• Broccoli, Crème Fraîche, Balsamic Pearls
• Tuerong Crumpet, Rainbow Trout, Salmon Roe
• Assiette of Lamb, Mint Jelly, Sweet Potato Cake
• Bread & Butter Pudding, Brown Butter & Vanilla Ice Cream

$90 per person · Four Courses
Reservations highly recommended.
Sunday surcharge applies.

The simplest things are often the best.

Appellation oysters, shucked to order and served simply.

Every Monday, $4 each from 5pm this winter.

Pair them with a Dirty Martini or a glass of Sparkling and settle into the week properly.

A small expression of tide, season and place.

The Winter Table - Sunday Roasts at Orson

Starting this Sunday June 14, The Winter Table brings a slower style of Sunday lunch to Orson.

Four courses that reflect the warmth, depth and generosity of winter, served as a shared expression of the season. A menu that changes each week, shaped by what’s at its best.

$90 per person · Four Courses

Stay a little longer with considered wines and something a little stronger to finish.

As EOFY approaches, whether you’re finalising client gifting, thanking your team, celebrating a successful year, or simply finding an excuse to return later in the season, now is the perfect time to plan ahead.

An Orson Dining gift card offers more than a meal. It’s an invitation to slow down, share a bottle, discover something new, and spend time around the table.

From client thankyous to future celebrations, it’s a thoughtful way to mark the occasion with seasonal produce, considered wines and warm hospitality.

And if you happen to purchase one for someone else while quietly planning your own return visit, we’d say that’s just good planning.

Gift cards are available online now via the link in bio.

An extra evening at the table.

For the King’s Birthday Weekend, Orson will be opening an additional Sunday dinner service, alongside our usual lunch and dinner offerings throughout the long weekend. Then we’ll take a short break and be closed Monday through Wednesday.

Seasonal produce, thoughtful wines, and a little more time to settle in.

Reservations are now available.

Rabbit terrine, pickled walnut, golden raisin.

A slower kind of cooking - layered, pressed and left to settle into itself. Richness from the rabbit, sweetness from golden raisin, and the dark, earthy sharpness of pickled walnut cutting through the middle.

Sometimes, you just can’t beat the classics.

Coming to the menu this Thursday.

Friday lunches, done properly.

Harry’s mussels, layered with pickled green tomatoes and a soft, saffron-kissed rouille - bright, saline, and just the right side of indulgent.

Poured alongside: Oyster Thief Chardonnay from Old Man Sun. Textural, coastal, quietly powerful. The kind of pairing that makes a long lunch feel like a very good decision.

Considered. Seasonal. Changing seasonally and weekly.

Fridays from 12pm. Bookings strongly recommended.

Fridays, done properly.

The Express Lunch is on - fast-paced, seasonal, and dialled in for the end of the week. A concise menu du jour that moves with the kitchen, built to get you in, looked after, and back out (if you must).

This month, we’re pouring local, vibrant, and made for exactly this kind of lunch. Bright, easy, and seriously good in the glass.

2 courses $60
3 courses $75

Book it in. Start the weekend early.