Sydney-born Executive Chef Matt Robinson has created an all-day menu inspired by the fresh flavours and ingredients of the Pacific. Expect sunshine food for breakfast with plates that nod to clean Californian and Australian cooking, while at lunch and dinner, menus take on a refined Asian influence. At weekends, we do brunch and dinner, great for families and groups of friends alike. And when it comes to drinks, expect New World wines – many of which we serve by the glass – exotic cocktails and Australian beer.Book a Table
Join us Join us on Thursday 26th January 2017 for our special celebration for Australia Day. The Affinity Group’s Executive Chef, Matt Robinson, and Head Chef for Dickie Fitz, Jon Coates, have partnered to make a menu to excite all your Australian senses. We will have a special selection of our key suppliers on hand to talk about their products and ensure that for the night Dickie Fitz is your Australian home away from home. Think ‘Beer can chicken’, ‘Stubby holders’, and ‘Tim Tam Martini’s’ To register your interest please email: firstname.lastname@example.org
We source the best possible produce, incorporating flavours and ingredients from the Pacific – think lotus root, mooli and yuzu to classic Aussie confectionary – see our Tim Tam and Caramello cocktails! To get the highest quality fish and meat, we work with suppliers that we believe to be some of the best out there: Barramundi from the Indian Ocean, Iberico pork from Spain, turbot from Jody and his day-boat team in Cornwall, cheese from Fabrize on the West Coast of France, and Herdwick lamb and Galloway beef from Russell and Dan up in Cumbria.