New Gold Group Set Menus Launched 

Groups can now enjoy a range of our most loved signature dishes 8 At Trinity is known for including Kingfish Ceviche, Sea Scallops, Singapore Chilli Style Prawns, Whole Murray Cod and Wagyu Sirloin MBS 9+.

Set menus are available for larger groups when you dine at 8 at Trinity. The set-menus are available for groups of 8 adults and above and are mandatory for groups of 13 or more guests (including children).

How to Book for Groups 13 Guests or More

Group bookings for sizes of 13-50+ guests cannot book online. All groups within this size range need to complete the booking form in the Group Bookings Booklet to confirm their booking and return it via email to our reservations team at:
reservations@trinitypoint.com.au

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Key Details

Select an option below to make the relevant booking request with 8 at Trinity.

81 Trinity Point Dr, Morisset Park, NSW

View location on Google Maps

Please note we are currently closed Monday – Wednesday each week.

Dine In Hours

  • Thurs to Sun Lunch: 11:30am – 4pm
  • Thurs to Sun Dinner: 5:30pm – 9:30pm

Bottle Shop

  • Our bottle shop is now open, trading hours as above
  • Bookings: Bookings: please book via “BOOK A TABLE” button. For bookings of more than 11 guests complete the group bookings enquiry form.
  • Covid-19 Policy: 8 at Trinity are following the rules of NSW Health. As the rules change 8 at Trinity will continue to adapt to follow the laws and health orders of NSW Government.
  • Confirmation Policy: Credit card details will be required for all reservations to secure your booking. No charges will be made except in the event of no-shows where $30 per person will be charged.
  • Cancellation Policy: The final number of guests must be confirmed not less than 48 hours prior to the reservation date. In the event that you fail to show up, the guest numbers reduce from the date of confirmation or if you arrive with less guests, you will be charged a $30 per person cancellation fee.
  • A discretionary 8% service charge is applied to all tables of 12 or more guests as a gratuity paid directly to our staff (Monday – Saturday).
  • All reservations have a time allocation of 2 hours at the tables. If you wish to have a little extra time we recommend booking a table for our second sitting rather than the first sitting. We have outlined the dining durations below:
    • 1st lunch sitting: 11:30am, 11:45am, 12 noon or 12:15pm (maximum 2hr time limit)
    • 2nd lunch sitting: 2pm, 2:15pm or 2:30pm (tables must be vacated at 4:45pm for dinner set up)
    • 1st dinner sitting: 5:30pm, 5:45pm, 6pm or 6:15pm (maximum 2hr time limit)
    • 2nd dinner sitting: 8pm, 8:15pm or 8:30pm (can stay until closing time)
  • Late Reservations: Due to limited seating and availability, we kindly ask that patrons are punctual to their sitting and leave promptly at the designated end time out of courtesy for other patrons. Bookings will only be held for 15 minutes from your reserved time. Please advise us if you will be late.
  • All groups above 11 guests are required to be on a set menu. Please use the Group Booking Enquiry form above to enquire about your event.
  • Please see Group Booking Information Booklet & Form for all details relating to pricing, set menus, terms and more.
  • Our reservations system will not allow online reservations in excess of 11 guests.
  • A discretionary 8% service charge is applied to all tables of 12 or more guests as a gratuity paid directly to our staff (Monday – Saturday).

General Enquiries

Use this form to send 8 at Trinity any general enquiries. For all booking requests, please see the ‘Make a Booking’ section in Key Details.

Skilled Chef or CookS Needed

Up to 6 months duration / Non-ongoing / Covering peak trade periods over the summer.

Duties Include

  • Support our current team so we can maintain restaurant operations in our venue’s whilst we continue our recruitment drive for long-term candidates.
  • Work with our current team of cooks and junior chefs to implement standards and food quality.
  • On-board and train apprentice chefs so we can build a skilled 8 at Trinity Team.
  • Demonstrate advanced cooking techniques such as sous vide, and working methods to increase the productivity of our new and existing employees.