Wild-caught
Pan-Seared Barramundi
Pan-Seared Barramundi
Chimichurri Verde
Crisp-skinned fillet, parsley-coriander chimichurri, roasted sweet potato, charred broccolini.
"You truly are what you eat — the choices you make today shape how you'll feel thirty years from now."Julian Luczyc-Wyhowski · Founder & Executive Chef
From the kitchen
What's cooking.
A taste of the dishes coming out of Sunday's service. The menu rotates with the seasons — every plate built around a proper portion of fresh protein.
Free-range
Slow-Simmered
Slow-Simmered
Butter Chicken
Free-range chicken in a tomato-cream masala, cardamom basmati, fresh coriander.
Free-range
Peruvian Chicken
Peruvian Chicken
Aji Verde
Charred chicken thigh, lime-coriander green sauce, jasmine rice, mango salsa.
Wild-caught
Harissa Prawn
Harissa Prawn
Orzo
King prawns in rose harissa, slow-cooked orzo, preserved lemon, dill, charred peppers.
What we will never compromise
The standard.
These are not marketing claims. They are the non-negotiable conditions under which this food is made. If we cannot meet them, we don't send the box.
01
Cooked & delivered the same day
Every meal is prepared Sunday morning and in your hands Sunday afternoon. The gap between our kitchen and your table is measured in hours, not days.
02
Never frozen. Not once.
We don't have a freezer in this operation. Fresh means fresh. If the supply chain can't support that standard, we change the supply chain.
03
150g of protein, minimum, always
Not a garnish. A proper portion of grass-fed beef, free-range chicken, or wild-caught fish — at the centre of every plate, every time.
04
The menu changes every week
Because seasons change and great cooking follows them. No meal repeats on a fixed rotation. If it's on the menu, it's what's best right now.
Sunday · 09:42
Inside the kitchen
Sunday
Sunday
morning.
Every meal that lands on your table tonight was being plated this morning. Same kitchen. Same chef. No commissary, no factory line, no overnight truck.
The phone in the corner is the order list — that's how we know exactly how many to make. By 2:00 PM the Zetland kitchen is empty and the boxes are on their way.
How delivery works
Weekly subscription
Never think about
Never think about
dinner again.
Subscribe and your meals are prepared, delivered, and waiting — every Sunday, without lifting a finger. Skip, pause or cancel any time before Thursday noon.
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Julian Luczyc-Wyhowski
The chef
Julian
Julian
Luczyc-Wyhowski
"I spent a decade cooking in restaurants where a single dish took three days to prepare. I wanted to bring that same standard into people's daily lives."
Founder & Executive Chef · Sydney
Read his full story