DINE & DRINK

Guests of The EVE can now exclusively begin their day with breakfast at Olympus, served beneath the dramatic bougainvillea canopy from 7am–10am. Inspired by the flavours of Greece, choose from a curated breakfast menu accompanied by coffee or juice.

Beyond breakfast, Olympus is the taverna you dream of finding at the heart of a bustling village. Communal, plentiful and full of life, polished service meets authentic and modern craft in a space made for long lunches, shared plates and celebratory gatherings.

In-room dining at The EVE features a curated menu by Olympus Dining, available daily from 7am to 9pm. From breakfast in bed to relaxed afternoon and evening dining, enjoy the distinctive flavours of Olympus from the comfort of your room.

Fresh, flavour-driven dishes served poolside as you lounge. Designed for warm days, long afternoons and unhurried moments between sun and shade.

This November, the team behind Olympus will open Tenjo, a 100-seat izakaya at The EVE Hotel rooftop, bringing classic Japanese cooking together with the energy and ease of a Sydney rooftop bar.

Baptiste is le bistrot du quartier — a neighbourhood bistro to return to time and again. Open daily, moving effortlessly from breakfast and long lunches with friends to afternoon oysters and wine, weeknight dinners and leisurely meals shared late into the evening.

Island Radio is a modern Asian dining room, drawing from the food cultures of Japan, Korea, Hong Kong and South East Asia. The menu moves with the season, shaped by what's good at the markets. The kitchen is ingredient-led, with what's grown, caught and raised with care finding its way to the plate.

Vitelli's Upstairs is an Italian restaurant and bar taking cues from old New York red-sauce joints. Expect pasta made fresh every day by the Grana team, Italian-American classics, lighter plates, and desserts. Later, the bar comes into focus with cocktails, amaro and vino.

Quality, craft and a sense of play define this contemporary pizzeria. At the helm is esteemed pizzaiolo Matteo Ernandes (formerly of Da Orazio and Matteo Double Bay), bringing his expertise to the Fazzone pizza oven — the first of its kind in Australia. Handmade using volcanic stone, it delivers pizzas with a crisp, blistered crust and a perfectly tender base, designed for relaxed, flavour-led dining.

Every scoop of delicious Gelato Messina gelato is made using a unique recipe created by their talented team. Here, you’ll find a 40-flavour cabinet, with 35 traditional flavours and 5 rotating weekly specials.

R by Raita Noda offers an intimate omakase experience, where guests are seated around an open kitchen and invited to witness the quiet precision of Japanese craftsmanship as it unfolds. The serene, understated space draws inspiration from the rhythm and calm of rainfall, setting the tone for a deeply considered dining experience. Guided by Raita Noda, each course celebrates Japanese culinary tradition, thoughtfully paired with exceptional Australian produce — refined, seasonal and delivered with intention.

S’WICH is all about simple food, done exceptionally well. A go-to for freshly made sandwiches and vibrant salads, it offers easy lunch and casual dining options made with quality ingredients and bold flavours. Perfect for a quick bite, takeaway or something light between plans, S’WICH delivers unfussy, flavour-led food with care and intention.