Seasonal cooking · thoughtful company
A little warmth, a beautifully considered plate and time for the people around you. Settle in for a seasonal journey, served with care.
Our story
Velour Table began with a simple idea: a beautiful meal should make room for the people around it. In a small, softly lit dining room, we bring seasonal ingredients, careful cooking and generous hosting to the same table.
Head chef Mara Ellis follows the market rather than a fixed script. A handful of excellent ingredients, a measured hand and a little curiosity shape each plate. Our hosts look after the rest, from a thoughtful pairing to the quiet moment before the next course.
Mara Ellis
Head chef & co-founder
Discover our storyFrom our kitchen
Celeriac purée, glazed carrots and a glossy shallot jus.
Golden skin, braised leek, fennel cream and fresh dill oil.
Dark chocolate crémeux, roasted pear and vanilla bean ice cream.
A seat at the chef’s table
Follow the kitchen through a changing landscape of flavour, from a bright seasonal beginning to a quiet sweet finish. A small gathering of eight, with the next course prepared just beyond your table.
Roasted golden beet, whipped goat cheese and garden dill in a delicate pastry shell.
YOUR PAIRINGOrchard aperitif
Hand-dived scallop, green apple, citrus dressing and a few fragrant herb leaves.
YOUR PAIRINGCoastal white
A silky mushroom soup with browned butter, fresh thyme and warm sourdough.
YOUR PAIRINGLight woodland red
Golden skin, braised leek, fennel cream and fresh dill oil.
YOUR PAIRINGMineral white
Celeriac purée, glazed carrots and a glossy shallot jus.
YOUR PAIRINGStructured red
A bright citrus sorbet with a delicate sugar crisp and fresh thyme.
YOUR PAIRINGCitrus infusion
Dark chocolate crémeux, roasted pear and vanilla bean ice cream.
YOUR PAIRINGRoasted cocoa
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The seven-course evening
$145 per guestWine or alcohol-free pairing available from $48
Your table awaits
Tell us when you would like to join us. For a table of up to eight, share your preferred date and time below. Larger gatherings begin with a conversation about the room, the menu and the people around your table.
A reservation is confirmed only after our hosting team responds.
Around our table
Kitchen journal
20OCTA quieter plate can make an ingredient easier to understand. Mara shares how the kitchen decides what belongs, what supports it and what can be left out.
Read the story →17OCTFruit, tea and herbs can carry a meal with as much care as a cellar selection. Here is how our alcohol-free pairing follows the courses.
Read the story →
14OCTA shared table, a seasonal menu and enough time between courses. Planning notes for a private supper with the people who matter.
Read the story →