What guests ask before they visit

The menu page lists the current dishes section by section — To Begin, First Course, Main Course, Sides and Dessert — with each price in Australian dollars, along with the set lunch served Tuesday to Friday. Each entry carries a short description, and ingredients or preparation notes only where the kitchen has confirmed them.

The set lunch is two courses drawn from the day's menu, so the midday offering moves as the kitchen works through what it holds. Ingredients and preparation methods can change on the main menu as well, which is why the team will confirm what is being served on the day you visit rather than weeks ahead.

Raise it when you book, or as soon as you sit down, and the floor team will take you through the dishes that are affected — usually during the short menu guide that opens a first visit. Please speak with our team about allergies or dietary requirements before any order is taken.

Dishes are not labelled vegan, vegetarian, gluten-free, dairy-free or nut-free unless the kitchen has confirmed that in writing, so no symbol on this site replaces a conversation. Vegetable-led plates such as the confit leek with hazelnut and aged cheese, or the roasted cauliflower with tahini and pomegranate, are on the current menu; ask what can be adjusted for you.

The room seats 24, so a party of 6 or more is asked for a deposit, taken off the bill at the end of the meal. Book as far ahead as 60 days and give the number in the party when you call, so the kitchen and the floor can plan the sequence together.

Tables can be booked up to 60 days ahead by phone on +61 419 566 936 or through the form on this site, and a table is held for 15 minutes past the booked time. Walk-ins are seated when a table is free, so calling ahead is the calmer route on Friday and Saturday.

Culinary Interior serves in a 24-seat dining room in Fitzroy. Street address and entrance details are confirmed with your booking — call the number above before you travel and the team will point you to the right door.

Dinner runs Tuesday to Thursday from 17:30, Friday and Saturday cover lunch through to 23:00, Sunday serves 12:00–16:00, and the room is closed on Monday. The day-by-day hours are set out below; the kitchen takes its last order 60 minutes before closing.