Slip into a brand-new menu at Capitol Bar & Grill that leans into the indulgence of the season: deeper flavours, burnished tones, and locally sourced produce at its prime.

Wild venison schnitzel, crisped to perfection before giving way to pure tenderness. Ocean‑fresh, crumbed Tasmanian scallops, cool‑water sweetness with just the right crunch.

These are plates made for slower evenings, longer conversations, and that extra glass you didn’t plan on ordering (but absolutely should).

End on a sweet note with Executive Chef Josh’s favourites. A personal edit inspired by travel, memory, and a very well‑trained appetite.