Menu
Our menu is fire–led modern Australian, celebrates the seasons, exceptional produce, and thoughtful craft.
We work closely with passionate small-scale farmers, fishers, and growers who treat the land (and sea) with the respect it deserves. All our seafood is native, ethically wild-caught or responsibly farmed because we believe good food starts with good choices.
At the heart of it all, Our wood-fired hearth. It’s where premium meats and seafood meet flame, adding just the right kiss of smokiness and a little fire-kissed drama to every plate.
It’s honest food with a refined twist led by the seasons, elevated by technique, and always celebrating the natural beauty of every ingredient.
Lunch at Le Foyer
Perfectly paced for the workday.
Our business lunch offering is designed for those who want quality without compromise fresh, seasonal dishes, approachable pricing, and service that respects your schedule. In, out, and back to business within the hour or linger a little longer if you can.
Dinner at Le Foyer
Begin lightly with freshly shucked oysters, delicate bites, and refined snacks, or lean into indulgence with generous plates of wood-fired meats and just-caught seafood. Bold, flame-kissed flavours made for sharing or savouring all to yourself.
The Bar at Le Foyer
For a more relaxed way to dine, the bar offers a casual, come-and-go feel perfect for after-work drinks, spontaneous bites, or an easy night that doesn’t need a plan.
To keep things interesting, our bar snacks are anything but shy. Think beef tartare, wood-fired pork skewers with rojo mojo, golden buttermilk fried chicken with aioli, our signature wood-fired cheeseburger, John Dory over flames, and a thoughtfully curated cheese platter to finish.
From the chef
“For me, great cooking starts with great produce. We build our menu around what’s in season and what’s grown or caught with care it’s about respecting the ingredient and letting it speak for itself. The wood-fired hearth brings everything together it’s raw, honest, and adds a depth you can’t fake. Every dish we put up is simple at heart but driven by technique and purpose.”
— Paul Pitcher, Executive Chef
