Gibney Cottesloe

Head Chef James Cole Bowen introduces a refined new menu at Gibney — contemporary European dining shaped by seasonality, craftsmanship and considered detail.

New dishes include Duck & Foie Gras parfait with toasted brioche and Noble One gelée, seasonal crudité with saffron potato and sauce ravigote, and cured Hiramasa kingfish with avocado, yuzukosho and kalamansi.

Housemade pasta highlights include casarecce with slow cooked lamb shoulder, piperade and Pecorino Romano, alongside spaghetti with Shark Bay blue swimmer crab and smoked cherry tomato bisque. From the grill, O’Connor grass fed fillet is served with mushroom duxelles — a refined expression of the season’s rich, coastal flavours.

Discover the new menu through our link in bio.

Head Chef James Cole Bowen introduces a refined new menu at Gibney — contemporary European dining shaped by seasonality, craftsmanship and considered detail.

New dishes include Duck & Foie Gras parfait with toasted brioche and Noble One gelée, seasonal crudité with saffron potato and sauce ravigote, and cured Hiramasa kingfish with avocado, yuzukosho and kalamansi.

Housemade pasta highlights include casarecce with slow cooked lamb shoulder, piperade and Pecorino Romano, alongside spaghetti with Shark Bay blue swimmer crab and smoked cherry tomato bisque. From the grill, O’Connor grass fed fillet is served with mushroom duxelles — a refined expression of the season’s rich, coastal flavours.

Discover the new menu through our link in bio.

Gibney snacks. Luxurious, considered, and crafted with the same intention as every course that follows.

Reserve a table now through the link in our profile.

From the Champagne Cellar - Representing the pinnacle of Krug’s excellence, the two clos' in Ambonnay and Le Mesnil-sur-Oger are extreme in their rarity, a

Unforgettable evenings at Gibney.

Where formality meets ease.
The Lounge Bar at Gibney — an intimate setting for a classic drink before dinner, or a quiet moment after.

Available to all guests, with or without a reservation.

Soft-boiled Albany yolk jam, whipped Belvedere crème fraîche, Yarra Valley trout roe and brioche, finished with Oscietra caviar.

Paired with NV Champagne Tarlant ‘Zero’.

Created by Head Chef James Cole Bowen, the pairing reflects a familiar memory reinterpreted — a refined take on eggs and soldiers, balancing nostalgia with quiet indulgence.

Valli Cobbler.

A seasonal composition of sherry, spring rhubarb, apple and grapefruit.

Bright, layered, and quietly complex.

Gibney Cottesloe. A considered approach to service, shaped by refinement and coastal formality.