The Beginning
The Woman Behind the Legend
In the early 1900s, Ada May Gunn welcomed weary travellers beneath Flinders Street Station with tea, scones, and quiet hospitality.
Our menu follows the seasons, not the calendar. Expect a collection of wood-fired dishes built around the best local produce, changing with each new season rather than every week.
Behind the bar, the list is just as considered. Signature cocktails, Australian and international wines, local and imported beers, premium spirits, and an extensive selection of whiskies, gins, vodkas and more. Whether you're after a classic, something adventurous, or simply your favourite pour, we've got you covered.
At Miss Gunn’s we keep things easy.
Catering? Of course.
Events? Absolutely.
Functions? If you can dream it, we’re already halfway there.
Planning something special? Take a look at our
Function Pack.
Ready to disappear below the city for a while? Click Book the Basement and step into Miss Gunn's.
Skip the upstairs chaos and step into our hidden corner. We keep the lights low, the music dialled, and the drinks flowing smoothly. Whether it is a long-overdue catch-up or the start of a late night, we will make sure you have a place to settle in.
Crispy golden shoestring fries served with truffle aioli.
Member 11 / Guest 12
Kettle-style crispy potato chips with shaved prosciutto.
Member 12 / Guest 14
Creamy Tasmanian brie baked until gooey, topped with hot honey, served with crispy focaccia.
Member 16 / Guest 18
Chicken breast marinated in buttermilk and fried crispy & golden brown, tossed in hot honey & served with ranch dipping sauce.
Member 16 / Guest 18
3 golden fried aranchinis infused with black truffle & aged pecorino, served with truffle aioli & finished with parmesan.
Member 16 / Guest 18
Crispy rolls filled with spiced duck, served with sticky hoisin caramel & house pickles.
Member 16 / Guest 18
Fresh spaghetti tossed with olive oil, garlic & chilli, finished with pecorino & cracked black pepper.
Member 18 / Guest 20
House beef patty with cheese, truffle mayo, pickles on a toasted sesame seed bun, served with frites.
Member 20 / Guest 22
Chef’s selection of cured meats, cheese, pickled vegetables & olives.
Member 28 / Guest 31
300g New York MBS2+ Porterhouse with shoestring fries & chimichurri.
Member 33 / Guest 36
Warm, crispy-edged cookie with a gooey centre, topped with dulce de leche & vanilla bean ice-cream.
Member 10 / Guest 11
Butter-Washed Buffalo Trace, Maple Syrup, Black Walnut Bitters, pinch of salt, burnt orange peel.
Sweet & salty, popcorn Old Fashioned.
Member 23 / Guest 25
Kettle-style crispy potato chips with shaved prosciutto. Old Kempton Ellis Reserve Gin, Dolin Sweet Vermouth, Campari, Regans Orange Bitters.
Rich & bold, oaky Negroni.
Member 24 / Guest 26
Gosling’s Spiced Rum, Yellow Chartreuse, Grapefruit Oleo, Orange Sour Juice, Berry-Flavoured Smoke.
Tingly & bright, leaving a refreshing feeling.
Member 23 / Guest 25
Never Never Juniper Freak Gin, Orange Super Sour, Vanilla, Butterfly Pea Tea, Violette.
Floral & delicate, brings memories of Grandma’s perfume.
Member 23 / Guest 25
Johnnie Walker Double Black, Metoro Mezcal, Orgeat, Honey, Cinnamon, Lemon.
Fruity & bitter, sure enough to raise the dead.
Member 24 / Guest 26
Dutch Rules Vodka, Villa Massa Limoncello, Cucumber Oleo, Green Chartreuse, Grapefruit Bitters, Citric acid.
Light & fresh, green means go.
Member 23 / Guest 25
Cointreau, Dutch Rules Coffee Liqueur, Monin Choc Cookie Syrup, Espresso, Orange Bitters.
Sweet, Jaffa-cake take on the classic Espresso Martini.
Member 23 / Guest 25
Rooster Rojo Blanco Tequila, Licor 43 Horchata, Peach Syrup, Yellow Chartreuse.
Velvety little nightcap, so nice (almost) named it twice.
Member 23 / Guest 25
A rotating selection of miniature martinis, with flavours changing regularly.
Small pours, big flavour.
Member 24 / Guest 26
Miss Gunn's acknowledges the Traditional Custodians of the lands we are on and pays respect to their Elders past and present.