Pantja

30/05/2026

Our limited-time Aperol cocktail specials take their place on the Oyster & Spritz menu at Pantja. Built around bright citrus, refreshing textures, and gentle bittersweet notes, each serve is crafted to complement the clean, briny character of fresh oysters.

From lighter, sparkling pours to fruit-forward creations, the collection celebrates the easy pairing between oysters and aperitivo-style cocktails—made for long conversations and leisurely afternoons at the table.

Available until 1 June and also served during Pantja's weekend brunch service.

27/05/2026

PANTJA Steakhouse returns from 1–7 June with wagyu.

Raised across Australia’s northern rangelands, Westholme is known for its balanced marbling, deep beef flavour, and clean buttery finish — bringing richness with a refined, savoury depth in every cut.

A week centred around proper steaks, good pours, and classic Pantja hospitality.

26/05/2026

19/05/2026

PANTJA Bento - Ichibo

Ichibo, a prized cut from the rump cap, is known for its balance of lean meat and gentle marbling, giving it a rich savoury depth with a tender, satisfying bite. Finished with a touch of yuzu for subtle brightness, it brings a clean lift to the beef without taking away from its natural character.

Served in our bento format with a selection of sides for a complete midday meal with comfort, variety, and balance.

16/05/2026

A little tribute to as she turns 60 today.

From R&B/hip-hop and new jack swing to soul, funk, pop, and dance, Janet’s music has shaped the kind of rhythm that lives naturally at Pantja — smooth, confident, soulful, and always made to move with the room.

An icon whose sound still finds its way into our nights.

15/05/2026

PANTJA Bento
Built piece by piece.

A selection of Bentos & Donburi with sashimi preparations, seasonal sides, soup, and crafted details from the kitchen. A complete midday meal, made with balance, texture, comfort, and thoughtful craft in mind.
Available for lunch starting 18 May 2026.

13/05/2026

Introducing our Black Cod Miso Bento, launching next week on 18 May.

A long-time Pantja favourite, the black cod is marinated in sweet miso for a gentle balance of umami, sweetness, and soft buttery texture. Served with agedashi tofu, tuna taco, sashimi salad, miso soup, rice, and pickles for a complete lunch set.

11/05/2026

OFF THE BOOKS returns on Weds 13 May with David J behind the decks, moving through boom bap, soul, funk, jazz, and 90s hip-hop all night long. Expect laid-back grooves, good cocktails, and the kind of atmosphere that settles in naturally as the night goes on.

Good music for your midweek break.

08/05/2026

Agnolotti
Hokkaido corn, sage, Parmigiano Reggiano

Agnolotti, made fresh in-house, filled with Hokkaido corn at its peak — naturally sweet, tender, and carrying a clean, milky note that defines the season. Finished with Parmigiano Reggiano and sage, it’s a dish that stays simple and lets the ingredient speak.

A plate shaped by what’s in season, brought together with a light, thoughtful touch.

04/05/2026

PANTJA Steakhouse returns with a closer look at , Australia’s most respected Full-blood Wagyu producers. Known for its consistent marbling, fine grain, and clean, buttery finish, each cut offers a balance of richness and clarity that stands out on its own.

This week keeps the focus on the beef, precise cuts, thoughtful sourcing, and a style of cooking that lets the character of Stone Axe come through naturally.