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About Us

 
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THE FOOD

A SUMPTUOUS STEAK, A CRAB LASAGNE, A ROTISSERIE CHICKEN ALL STAR AT NATURAL HISTORY. A CLASSIC STEAKHOUSE MENU WITH A SOUTH AMERICAN TWIST THAT'S SURE TO HAVE YOU COMING BACK FOR MORE.

FOR A CHEEKY EXPRESS LUNCH, TRY OUR CAJUN FISH SANDWICH, NAMED ONE OF AUSTRALIA'S BEST FISH BURGERS BY RENOWNED FOOD EDITOR DAN STOCK.

 
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The Venue

NATURAL HISTORY CHANGES GEARS THROUGHOUT THE DAY, FROM THE BUSTLING SANDWICH BAR AND CAFE IN THE MORNING FROM 7AM, THROUGH TO BUSINESS POWER LUNCHING AND ROWDY AFTER WORK SCHOONER SESSIONS, AND INTO LONG EVENING FEASTS WITH THE WORLD’S BEST NATURAL WINES ON POUR.

THE SPACE IS DESIGNED WITH MANY AND VARIED SEATING OPTIONS, PERFECT FOR DINING, DRINKING, PEOPLE WATCHING, HIDING IN BOOTHS OR WATCHING THE KITCHEN AT WORK FROM THE CHEF’S TABLE.

 
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The Design

INTERNATIONAL WORLDWIDE LED BY MICHAEL DELANY AND JAIME WIRTH HAVE DESIGNED THIS 350 SEATER DRINKING AND DINING SPACE WITH AN EYE TO THE CLASSIC BIG CITY STEAKHOUSES SUCH AS KEANE’S, THE GRILL ROOM AT THE FOUR SEASONS AND THE GRAND CENTRAL OYSTER BAR IN NYC.

THE LARGE SPACE IS MADE INTIMATE BY SEPARATING THE DINING AREA IN FRONT OF THE FAMOUS DIORAMA FROM THE BOOTH AND BAR AREAS WHERE ALL MANNER OF EARLY AND LATE NIGHT SHENANIGANS ARE PLANNED TO OCCUR.

 

 
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The Diorama

ARTIST VANJA ZARIC HAS CREATED A MAGICAL ARTWORK THAT SPANS FIFTEEN METRES OF THE NATURAL HISTORY DINING ROOM.

BLENDING ELEMENTS OF MURAL, DIORAMA AND TAXIDERMY TO CREATE A NATURAL WORLD OF FOXES, MOUNTAIN GOATS AND PEACOCKS, VANJA’S WORK PROVIDES A TRULY UNIQUE BACKDROP FOR YOUR DINING EXPERIENCE.