Eat at Ikiru Lodge - 

Restaurant coming soon

For the coming 22/23 season we welcome Luke Burgess as our chef in residence and Pam Yung.

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Initially apprenticing at Tetsuya’s in Sydney, Luke has since cooked and traveled the world, including a stage at Noma in 2009, establishing renowned restaurant Garagistes in Hobart, and co-authoring the beautiful publication, Only in Tokyo. Luke will return to Japan to further explore his ongoing cultural interest and share his creative expression in Myoko. This will be special…

Pam Yung joins Luke in the kitchen and brings a gamut of experience, expertise and fun to the kitchen. Previously heading Flor London, ASAP Pizza and Semilla she truely knows a thing or two about bread and pastry. Currently she is exploring various domestic grains and combinations featured in the dinner and breakfast menus.

The dinner is format is a multi-course long table dinning experience with a series of individual and communal platters. The menu is primarily plant based with some seafood dishes at the discretion of the chef. It is a contemporary interpretation of Kaiseki, unconstrained by tradition, it’s served at our communal chef’s table. The menu highlights locally sourced seasonal produce and minimal intervention wines.

This season the restaurant is plant-forward and primarily vegan, however pesciterian dishes may be served depending on availability and the discretion of the chef.