Davelona keeps the pricing simple because the room is small. Dinner prices update with the market, the chef's table runs on three fixed tiers, and the pasta masterclass has one rate per seat with a discounted four-class series if you want to keep going.
Everything we publish is the price you pay. Service is included, GST is included, and there is no surcharge for card payments or weekends. The only prices that move are dinner plates, and they move because the cost of what arrived that morning moved with them.
If something does change between the time you book and the time you arrive, the confirmation email is the price we hold you to. We have never charged more than what was quoted at booking and we do not plan to start.
All prices on this page are the final amounts. No add-on service charge, no weekend loading.
Visa, Mastercard and Amex are all charged at face value. Cash is welcome but not required.
The number in your booking confirmation is the number on the final bill, even if the menu shifts.
Dinner plates are reviewed each month as produce costs move. Most dishes stay within $2 across a season.
A snapshot of recent evening dishes. The actual menu on the night depends on what the chef picked that morning, so treat these as a realistic range rather than an exact list.
Nine-hour cure in citrus salt, sliced thin and dressed with shaved fennel.
Lettuce grilled hard on the cut side, then dressed warm.
Brined overnight and cooked to order on the open grill.
Made from the previous day's catch, served four to a plate.
Rolled thin enough to see your hand through it, cut by knife.
Filled pasta made the day of service, sauced in the same pan.
Cooked on the bone and rested for eight minutes before slicing.
Delivered that morning, filleted in-house, cooked skin side down.
Honey taken to the edge of bitter, set in thin butter pastry.
Dark chocolate set with cultured butter, finished with flaked salt.
The chef's table is priced per seat and runs for six to fourteen guests. Wine is either matched glass by glass or left open for you to order from the list.
Seven courses with a non-alcoholic pairing included. Three and a half hours in the room, booked from eight weeks out.
Seven courses and five matched wines poured at the table. Includes a kitchen walk-through between courses three and four.
Exclusive use of the dining room and courtyard. Nine courses, a bar tab up to $600 and a menu session two weeks out.
A 25 percent deposit is required to hold the room. Full rules sit under the refund policy.
Four hours at the bench with a maximum of eight students. All ingredients, tools and a take-home rolling pin are included, plus a meal at the long table when the cooking is done.
The cellar holds around 400 bottles, mostly Victorian and Italian, and it changes often enough that we print a new list every month. Here is the shape of it rather than a fixed list.
Wine pairing at the chef's table works out at $125 per guest for five matched pours. Any pour can be swapped for another bottle in the same price band at no extra cost.
Ten wines by the glass, changed each week. Six whites, three reds and one fortified.
Mostly Victorian producers within two hours of the restaurant. Drinking well now.
Italian imports and small Victorian makers with limited allocations.
Older bottles we hold back for special tables. Ask the floor staff for what is open.
Four taps rotating through Victorian craft and one from further afield. Bottled cider available.
When a table is large enough that ordering à la carte slows service down, we set a menu instead. Three formats available, all cooked the same morning.
Entrée, main and dessert chosen by the chef from the evening menu. Vegetarian and gluten-free versions available.
Four courses with three matched wines. Designed for tables of eight or more who want to sit down together.
Five courses, a bottle of sparkling on arrival, and a cake if it is a birthday. No cake charge. Tables of ten and up.
Small things that turn a regular table into something a bit more considered. Add any of these when you book and they get rolled into the same final bill.
Five matched pours served at the table, from sparkling through to a dessert wine.
Three Australian farmhouse cheeses with sourdough from the bakehouse two streets away.
A small dessert plate with a handwritten message. Ordered 48 hours ahead so the kitchen can prepare it properly.
Bring your own bottle on Tuesday and Wednesday only, two bottles per table maximum.
Reserved courtyard tables for groups of ten to twenty, with a dedicated server for the evening.
A short table so you can weigh the two main experiences before you decide. Both go through the same kitchen and the same producer list.
Standard dining room entrees start at $17. Chef's table starts at $215 per guest.
Dining room is à la carte, two to four courses typical. Chef's table is seven courses fixed.
Chef's table from eight weeks out. Dining room same-week bookings usually available midweek.
Dining room bookings take no deposit. Chef's table requires 25 percent at booking.
Single class and series sessions both run four hours. Private group class runs three hours.
Single and series seats share the class with up to eight. Private class is your group only.
All formats include dough, a jarred sauce, a printed method sheet and a rolling pin.
Move a seat free of charge up to five days before the class. Inside five days, availability dependent.
We sell vouchers for the dining room, the chef's table and the pasta school. You choose the amount, they choose the date. Vouchers are valid for three years from purchase.
Enough for two courses each and a glass of wine at the dining room.
Covers a full single class seat including ingredients and the meal afterwards.
Enough for two guests on the six-seat chef's table tier with the non-alcoholic pairing.
Vouchers can be issued for any value from $50 up to a full room buyout.
Straight answers on deposits, surcharges and how the menu affects the bill. If yours is not here, call us and someone will pick up during service hours.
Ask a QuestionTwo pieces from our journal that explain the reasoning behind the way we price the menu and teach the class.
Why the menu gets written after the morning delivery lands, and what it takes to run a kitchen that prices dishes the day they are cooked.
What actually justifies the price of a class seat, and why four hours with a rolling pin teaches more than a stack of recipes ever will.
Both run in the same kitchen with the same producers. One is a slow dinner, the other is four hours with flour on your hands.
Seven courses over roughly three and a half hours for six to fourteen guests. The menu is written the morning of your booking and texted through before you arrive.
Four hours at the bench with a maximum of eight students. Two dough bases, five shapes, sauces built alongside, and you eat what you made at the long table when the cooking is done.
The full terms for deposits, cancellations and rescheduling sit on our refund policy page. The short version is that we refund deposits in full up to fourteen days before a chef's table booking and up to seven days before a group dining booking.
Pasta class seats can be moved free of charge up to five days before the class. Gift vouchers are valid for three years and can be extended once by six months if you ask before they expire.
Chef's table and large group deposits are held separately and fully refunded within the windows above.
Move a booking at no cost up to seven days out, subject to availability on the new date.
Three-year validity, and we will always extend once if you ask before the expiry date.
Itemised invoices for company bookings, issued the same day and backed by our legal information page.
Standard tables take no deposit. The chef's table and pasta classes need a short confirmation, and we reply to every enquiry within one business day.