Signature Steak
Our signature dry-aged ribeye, grilled over wood fire and finished with bone marrow butter. Aged for 30 days for depth of flavour, served with roasted potatoes and seasonal greens.
Ivory Marquee Dining
Premium Grillhouse Dining with a Sophisticated Edge
Ivory Marquee combines the finest Australian produce with expert grilling techniques. The dining room offers an intimate, refined atmosphere, and guests can enjoy a meal before or after visiting the offline poker lounge. No online betting or monetary stakes are involved in the lounge—just chips, conversation, and a memorable evening.
Our Culinary Philosophy
Respecting the Grill, Celebrating the Produce
At Ivory Marquee, we believe that great food is the foundation of a memorable evening. Our kitchen is dedicated to sourcing the finest Australian produce and treating it with respect, using time-honoured grilling techniques to bring out natural flavours.
We focus on premium cuts of meat and seasonal vegetables, cooked over a wood-fired grill for smoky depth. Every dish is designed to complement the social, sophisticated atmosphere of the venue, whether you are settling in for a long dinner or pausing between hands in the card lounge.
Grillhouse Specialties
Signature Dishes from the Wood Fire
Three plates that define our grillhouse identity, each prepared with care and precision.
Wood-Fired Lamb
Tender lamb rack, marinated in rosemary and garlic, cooked to a perfect medium-rare. Sourced from local Australian farms and accompanied by a rich rosemary jus.
Grilled Barramundi
Fresh barramundi fillet, grilled with lemon and herbs, served with a light butter sauce. A lighter option that still celebrates the grill, served with sautéed greens.
Chef's Recommendations
From the Head Chef
“For me, the perfect meal at Ivory Marquee starts with the charred octopus, followed by the dry-aged ribeye, and ends with the dark chocolate fondant. It's a journey of flavours that showcases what we do best.”
Chef's Personal Picks
- Charred octopus — smoky, tender, with paprika and lemon.
- Dry-aged ribeye — rich, juicy, with bone marrow butter.
- Dark chocolate fondant — molten centre, served warm.
Top 10 Restaurant Recommendations
Guest and Critic Favourites
Our guests and food critics consistently praise these ten items and experiences at Ivory Marquee.
- Dry-aged ribeye with bone marrow butter — the definitive Ivory Marquee main.
- Charred octopus starter — smoky, tender, and unforgettable.
- Wood-fired lamb rack — a masterclass in herb and fire.
- Dark chocolate fondant — the perfect ending to a rich meal.
- Signature cocktail pairing — designed to complement the grill.
- Private dining room experience — intimate and tailored.
- Chef's tasting menu — a curated journey through the kitchen.
- Grilled barramundi — a lighter option that never disappoints.
- Cheese board with local selections — a celebration of Australian produce.
- Pre-poker lounge dinner package — dine, then settle in for a session.
Dining Atmosphere & Poker Lounge Connection
An Evening Designed to Flow
The dining room at Ivory Marquee is designed to be intimate and sophisticated, with dark timber panelling, leather seating, and soft lighting. It's the perfect setting for a romantic dinner or a gathering with friends before heading to the poker lounge.
Dark timber and leather evoke the card lounge aesthetic, while soft lighting creates a warm, inviting glow. The transition from dining to poker lounge is seamless, with both spaces sharing the same refined design language. The poker lounge is offline-only—no online betting or monetary stakes—so the evening remains focused on food, conversation, and the game.
Reservation Information
Book Your Table
Book Your Table
To reserve a table at Ivory Marquee, please call us or use our online booking system. We recommend booking in advance, especially for weekends and special events. For poker lounge reservations, please mention when booking.
Phone: +61 423 658 904
Email: [email protected]
Hours: Monday–Thursday 5:00 PM – 11:00 PM, Friday–Saturday 5:00 PM – 1:00 AM, Sunday closed.