Answers first. No hold music.

Adults 18 and over with photo ID — no exceptions, no guests under age, no exceptions for regulars. Entry is free; you register at the cage and your restaurant table number doubles as your player registration.

Not at all. Dealers walk new players through blackjack and roulette at minimum stakes, printed rule cards sit at every table, and the floor manager will happily run a five-minute lesson before your first hand. Most of our regulars started exactly where you are.

Blackjack from $10, roulette from $5, poker from $2/$2. Event packages include reserved tables with dedicated dealers. All limits are posted on the table before you sit.

Set a budget at the cage and our floor team will help you keep it — time reminders, self-exclusion and pre-commitment limits are all available on request, quietly and without judgement. Gaming help: 1800 858 858.

Standard tables are free to book — a card hold applies only for parties of six or more. Private rooms and events take a 20% deposit, fully credited against your final bill. Everything is confirmed in writing.

Standard tables can be moved or cancelled free up to four hours before service. Events and private rooms follow the terms on the terms page — deposits are credited, not kept, whenever we can re-sell the space.

Never. Booking direct is free, and the price you're quoted is the price on the bill. The full pricing structure lives on the price page.

Quote the voucher code when booking or hand it to your server — it applies across every service, including the gaming floor. Vouchers are valid 36 months from purchase; unused balances refund per the refunds policy.

Yes — gluten-free, dairy-free, nut-free, vegan and halal paths run through the whole carte. Mention requirements when you book and every course arrives with its own plan, mapped by the pass before service starts.

A proper one — smaller cuts from the same grill, a dessert trolley and zero nuggets in sight. Families are welcome in the dining room and on the terrace until 21:00.

Four times a year with the seasons. The 45-day ribeye, the whole snapper and the Pavlova Noir never leave; everything else follows the markets. The menu page always shows the current carte.

The full carte runs to the floor until midnight, then a late grill list until 01:00 — oysters, steaks and cocktails served between hands by the same brigade that runs the dining room.