Chef Russell Blaikie oversees the menu development and Head Chef Chris Cheong leads the kitchen team. A selection of Must’s signature dishes are present with local produce driving the menu and daily specials. Many dishes are designed for sharing with a long communal table the centre piece of the Bistro.

The kitchen can be seen through a refrigerated meat aging cellar, where cuts are hung before they are drawn down and portioned for service. Dry aged beef, single farm sourced from Paul Omeehan's Butterfield property at the foot of the Stirling Ranges is a key feature. This aging process allows the meat to become more flavoursome, tender and moist and takes us back to a very traditional way of aging beef.

While Must is wonderful for meat lovers, the ocean and the earth are also great providers. Our suppliers are integral to helping us maintain our standards and it’s their dedication to organic or at the least, clean and green practices that we are grateful for.

Click to download sample Bistro Menu (PDF File)
Click to download sample Bar Menu (PDF File)