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Cannoli, Lamb Ragù, Smoked Eggplant, Salsa Verde

The cannoli began as Sicilian street food, a crisp fried shell built for richness. Here, the form is kept and the contents reimagined: cacao and taketsumi shape a blackened shell, filled with slow cooked lamb ragù and hearth charred eggplant.

Salsa verde lifts the dish with green brightness. A touch of oceanic salinity grounds it.

Smoke, depth, and contrast held in a single bite.

Crispy Yuba, Spanner Crab, Bottarga

Yuba, the delicate skin that forms on heated soy milk, has been prized in Kyoto's Buddhist temple cuisine for centuries, valued for its richness and silken texture in a tradition without meat or fish.

Here, it's crisped and paired with sweet spanner crab, balancing delicacy with depth. Bottarga and toasted buckwheat finish the dish, layering salinity and nuttiness for an oceanic close.

Porcini & Foie Gras Macaron, Davidson Plum, Cacao Nib

Davidson plum, native to the rainforests of Northern NSW and Queensland, has long been used by First Nations communities and is known for its sharp acidity and high antioxidant content.

Here, it cuts through the richness of porcini and foie gras, while cacao nib adds a final note of bitterness for balance.

Blackmore's Wagyu Rump Cap M9+, plated for her.

Mother's Day weekend at Five - Saturday 9 and Sunday 10 May. $190 set menu finished with caviar, alongside our seasonal autumn à la carte and a thoughtful kids' menu for our younger guests.

A handful of tables remains. Reserve hers via the link in bio.

Mother’s Day at Five.

Celebrate with a refined $190 set menu finished with caviar, plus a dedicated menu for our younger guests. Enjoy these specials alongside our à la carte menu from 5–16 May. Please note that on 9–10 May, we will exclusively serve our Mother’s Day and Kids’ menus only.

Join us at the table. Reservations are now open.

Nearing the end of April. Figs at peak, maybe ten days left. Plums raw, lightly macerated by Thursday. Olives in first cure today, three brines to test. This is where the autumn menu begins each morning.

Nearing the end of April. Figs at peak, maybe ten days left. Plums raw, lightly macerated by Thursday. Olives in first cure today, three brines to test. This is where the autumn menu begins each morning.

Tuesdays at FIVE: BYO has arrived.

Bring the bottle. We'll set the table.

Every Tuesday, your personal collection meets our new Autumn menu — with our Sommelier on hand to consult on pairings and handle your selection with cellar-level care.

$25 corkage per bottle. Book your table — link in bio.

Pork Belly, Bay Bugs, ’Nduja, Mixed Herbs

Slow-brined and gently cooked pork belly until meltingly tender, finished with crisp skin and paired with sweet Moreton Bay bugs.

The warmth of Calabrian ’nduja brings depth and spice, creating a bold balance of land and sea in every bite.

Pork Belly, Bay Bugs, ’Nduja, Mixed Herbs

Slow-brined and gently cooked pork belly until meltingly tender, finished with crisp skin and paired with sweet Moreton Bay bugs.

The warmth of Calabrian ’nduja brings depth and spice, creating a bold balance of land and sea in every bite.

From the first prep of the morning to the final plate of the night, the experience at FIVE is defined by a shared obsession with detail. We believe the most important ingredients aren’t found in the pantry, but in the hands that shape, season, and refine every element of the autumn menu.

From the first prep of the morning to the final plate of the night, the experience at FIVE is defined by a shared obsession with detail. We believe the most important ingredients aren’t found in the pantry, but in the hands that shape, season, and refine every element of the autumn menu.

From the first prep of the morning to the final plate of the night, the experience at FIVE is defined by a shared obsession with detail. We believe the most important ingredients aren’t found in the pantry, but in the hands that shape, season, and refine every element of the autumn menu.

From the first prep of the morning to the final plate of the night, the experience at FIVE is defined by a shared obsession with detail. We believe the most important ingredients aren’t found in the pantry, but in the hands that shape, season, and refine every element of the autumn menu.

From the first prep of the morning to the final plate of the night, the experience at FIVE is defined by a shared obsession with detail. We believe the most important ingredients aren’t found in the pantry, but in the hands that shape, season, and refine every element of the autumn menu.

From the first prep of the morning to the final plate of the night, the experience at FIVE is defined by a shared obsession with detail. We believe the most important ingredients aren’t found in the pantry, but in the hands that shape, season, and refine every element of the autumn menu.

Aonori Aerated Æbleskiver
Hokkaido scallop, Oscietra caviar

A crisp aonori-infused sphere, aerated for lightness and finished with sashimi-grade Hokkaido scallop and Oscietra caviar.

The natural sweetness of the scallop meets the ocean fragrance of Japanese green laver, bringing together refined Japanese ingredients with a subtle nod to the sea-scented fritters of Southern Italy.

Aonori Aerated Æbleskiver
Hokkaido scallop, Oscietra caviar

A crisp aonori-infused sphere, aerated for lightness and finished with sashimi-grade Hokkaido scallop and Oscietra caviar.

The natural sweetness of the scallop meets the ocean fragrance of Japanese green laver, bringing together refined Japanese ingredients with a subtle nod to the sea-scented fritters of Southern Italy.

Supernature by Yuki Tsuji explores cycles of growth and change through ikebana-inspired forms shaped with quiet precision.

A similar sensibility guides the autumn menu: seasonal ingredients, deeper flavours, and compositions defined by balance and restraint.

Murray Cod

Spinach, tomato, saffron, squid ink, garlic, anchovy.

Five colours come together in quiet balance: green for freshness, yellow for warmth, red for depth, black for intensity, and white for clarity.

Through Goshiki, colour becomes structure, guiding flavour, texture, and composition across the cod and the layered pasta.

Murray Cod

Spinach, tomato, saffron, squid ink, garlic, anchovy.

Five colours come together in quiet balance: green for freshness, yellow for warmth, red for depth, black for intensity, and white for clarity.

Through Goshiki, colour becomes structure, guiding flavour, texture, and composition across the cod and the layered pasta.

Murray Cod

Spinach, tomato, saffron, squid ink, garlic, anchovy.

Five colours come together in quiet balance: green for freshness, yellow for warmth, red for depth, black for intensity, and white for clarity.

Through Goshiki, colour becomes structure, guiding flavour, texture, and composition across the cod and the layered pasta.