Now serving, Autumn 2026
A neighbourhoodkitchen,in the Hills.
REDACTED is a small dining room cooking with growers we know by name. Slow mornings, wood-fired plates after sundown, and coffee taken seriously.
Find us
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Tonight
19:30, last sitting
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Wood-fired sourdoughSingle-origin filterHand-rolled gnocchiBrined heirloom tomatoesSlow-cooked lamb shoulderHouse-cultured butterWood-fired sourdoughSingle-origin filterHand-rolled gnocchiBrined heirloom tomatoesSlow-cooked lamb shoulderHouse-cultured butterWood-fired sourdoughSingle-origin filterHand-rolled gnocchiBrined heirloom tomatoesSlow-cooked lamb shoulderHouse-cultured butterWood-fired sourdoughSingle-origin filterHand-rolled gnocchiBrined heirloom tomatoesSlow-cooked lamb shoulderHouse-cultured butter
01. The kitchen
We cook the way our grandparents did, with a hand on the season.
The room is small on purpose. Forty-two seats, an open kitchen, a single redgum-fired oven that gives the dining room its smell. Lunch leans toward what the garden brought in that morning; dinner is slower: long-braised cuts, fresh pasta, the kind of plates that ask you to stay another hour.
Our coffee programme is run with a REDACTED roaster we trust. We change the filter offering every fortnight and publish the farm, the washing station, and the elevation on a card at the bar.
42
Seats in the room
11
Hills producers, weekly
02. The menu
Cooked over redgum.
Eaten by candlelight.
A short, hand-written list that turns over with the season. Bread, olives and our cultured butter arrive with every table.
Mornings
- Free-range eggs, cultured butter, sourdoughTwo eggs, our way. Toasted miche, hand-churned butter.18
- Roasted pumpkin, whipped feta, dukkahKent pumpkin, marinated REDACTED goat curd, Egyptian dukkah.24
- Smoked trout rösti, crème fraîche, dill oilREDACTED trout, fingerling potato, fermented apple.26
Wood
- Heritage tomato, stracciatella, basil oilREDACTED toms, hand-pulled curd, garden basil.24
- Slow-cooked lamb shoulder, salsa verdeTwelve hours over redgum. Anchovy, caper, parsley.32
- Wood-fired Gnocchi alla NormaHand-rolled potato gnocchi, smoked aubergine, ricotta salata.28
- Whole roasted snapper, fennel, preserved lemonFor two. Line-caught snapper, charred fennel, sumac.68
Cellar
- Espresso, house blendHonduras Marcala, Ethiopian Guji, Brazil Cerrado.5
- Filter: single origin, rotatingAsk your host. Today: Yirgacheffe Aricha, washed.7
- Hills Pinot Noir, by the glassREDACTED. Cherry, forest floor.16
Gluten-free on request10% surcharge on SundaysNo split bills, with love
03. Visit
Find us on the
parade.
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Reservations from 9am
Service hours
- Sunday07:30 to 15:00
- Monday07:30 to 15:00
- Tuesday07:30 to 21:00Dinner service
- Wednesday07:30 to 15:00
- Thursday07:30 to 21:00Dinner service
- Friday07:30 to 21:00Dinner service
- Saturday07:30 to 15:00
Walk-ins for the bar and four-top by the window. Larger parties are best reserved a week ahead.