For the past few months, King Arthur has been quietly been opening its doors on Friday evenings to host patrons for a special dinner service that has had tongues wagging. After a period of fine-tuning, the renowned breakfast hotspot is ready to unveil its brand-new weekly offering. Much like the daytime fare, the King Arthur team is sourcing its produce directly from farmers, with natural flavours shaping the menu direction. The dishes will also showcase a greater range of produce than one would find at brunch, but retaining King Arthur’s sustainability conscious approach that it is known for.

The menu will feature a range of small and large plates, with an emphasis places on locally and ethically sourced ingredients across each dish. Diners can expect the likes of buttermilk chicken ribs with house made pickles, kangaroo tartare with pickled green tomatoes, carrots with house made curd and grilled broccoli with miso custard. As for the tipples, King Arthur is pairing the cuisine with an all-Australian selection of beer from the likes of Brouhaha Brewery, Green Beacon Brewing, and Slipstream Brewing Co., as well as natural wines from organic and biodynamic winemakers. King Arthur will remain open on Friday afternoons to offer drinks and snacks from 2:30 pm, with dinner commencing from 5:00 pm onwards.

Images: Toby Scott