Dine & Unwind
Offer
Dine & Unwind With Pool Pass at Nobu
Daily, Lunch, 14 September - 12 November
Experience the artistry of Nobu's renowned fusion Japanese cuisine with a curated three-course lunch, complete with a coveted Crown Metropol Pool Pass.
Begin with your choice of entrée, featuring Nobu's signature Yellowtail Jalapeño, Tasmanian Salmon Karashi Su Miso, or Spinach Dry Miso Salad. For the main course, enjoy three of Nobu's most iconic dishes on one plate: Miso Black Cod, Beef Tenderloin Ume Teriyaki, and Spicy Crab, accompanied by a Crispy Shiitake Salad. Finish with Nobu's legendary Miso Cappuccino, delivering the perfect sweet finale to your dining experience.
After you dine, you’ll receive your Crown Metropol Pool Pass. Redeemable once, Monday to Thursday, from 14 to 24 September 2026 or 12 October to 17 December 2026, the pass is subject to availability and advance bookings are essential. Once you have received your Pool Pass, simply secure your poolside booking via the link below.
Conditions and exclusion dates apply.
Terms & conditions
Lunch available from Monday 14 September until Thursday 12 November 2026, excluding public holidays and 3 November 2026. Subject to venue opening hours and conditions. Selected menu items only. Menus subject to change. Images are for illustration purposes only. Not to be used in conjunction with any other offer or discount. Restricted to groups of 12 or less. Please note a weekend surcharge of 10% on Saturdays and 15% on Sundays applies. Crown Metropol Pool Pass conditions apply. Pool Pass redeemable once for one person, Monday to Thursday, from 14 to 24 September 2026, or from 12 October to 17 December 2026. For lunch and Pool Pass offer: Other exclusion dates may apply. Advance bookings essential and are subject to availability. Cancellation policy applies. See here for full terms and conditions.
Pool Pass FAQ's
How to use your Crown Metropol Pool Pass
Please view full terms and conditions here or see more information on the Crown Metropol Pool Pass including FAQ's.
