Chef’s Table ~ Tues 23rd July ~ Purchase tickets >

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Our Menus

Our Menus

The Australian menu, created by Group Executive Chef Jason Roberson and Head Chef Sa Va’afusuaga, centres around honest and generous share food with Mediterranean influences, and is predominantly cooked on the in-house wood grill or charcoal oven.

 

The cocktail list has been developed by Group Bars Manager Lachy Sturrock and Bar Manager Craig Kerrison, featuring popular classic cocktails tailored with Australian ingredients and Mediterranean charm. Applejack has collaborated with sommelier consultant Dan Simmons to curate a wine list that aims to champion those at the forefront of sustainable viticulture and oenology in Australia and abroad.

 

Come on in and taste some of our menu favourites including charcoal grilled Australian King Prawns, and don’t go past our smoky wood-grilled meats – they’ll definitely get you talking! For our vegetarians we have a fresh selection of botanical fare, and to top it off make sure you enjoy the delicious desserts.
*menus are seasonal and subject to change

All large plates & shares are cooked on the wood grill or in the charcoal oven

Large Plates

Blue eye trevalla
caper, olive, anchovy $39 (gf, df)
Octopus
romesco, pomegranate caramel, fennel $38 (gf, df)
Our seafood is all sustainably sourced
Spatchcock
smoky paprika, oregano, chilli, organic yoghurt $38 (gf)
Pork loin chop
glazed Granny Smith apple, sage $36 (gf)
Confit duck
cassoulet of cannellini beans, prosciutto $43 (gf)
Wagyu striploin
250g grain fed, Jacks Creek NSW, MB7+ $94 (gf)
Rib eye steak
300g grass fed, Brooklyn Valley VIC MB3+ $56
Steaks are served sliced with black garlic BBQ sauce

Substantial Shares

Whole fish 
market availability ask our staff
Lamb shoulder
1.2kg, salsa verde, roasted eshallots $78 (gf, df)
Bistecca alla Fiorentina
1kg grass fed Brooklyn Valley VIC MB3+ $121 (gf)

In partnership with Haverick Meats, we source only the best quality Australian produce.

Sides

Pear, buffalo ricotta, mixed leaves, hazelnut $18 (gf, v)
Broccolini, fermented chickpea dressing, chilli $12 (gf, df, v)
Roast Cracked Potatoes, herb butter $10 (gf, v)
Crispy Brussels sprouts, smoked paprika, stracciatella $15 (gf, v)
White Polenta, mascarpone, parmigiana $12 (gf, v)
Shoestring Fries, spiced salt $9 (gf, df, v)

Please let us know of any dietary requirements you may have

Cured Meats

All meats served with grissini, sourdough & chutney

Prosciutto di Parma, Italy $17
Salami cacciatore calabrese, Australia $15
Wagyu bresaola, Australia $25
Jamon Iberico, Spain $29

Prices per 100g

Small Plates

Marinated olives, orange, chilli $10 (gf, df, v)
Sydney Rock Oysters, raspberry shallot vinegar $5 each (gf, df)
Buffalo mozzarella, wild thyme honey $19 (gf, v)
Kingfish Crudo, citrus, extra virgin olive oil $26 (gf, df)
Fried cauliflower, paprika yoghurt, dukka, mint $18 (gf, v)
Smoked king salmon fritters, ricotta salata $19
Seared beef carpaccio, gribiche, garlic chip $27 (gf)
Wood grilled eggplant, tahini, pomegranate, caramel $18 (vegan)
Roasted celeriac, Jerusalem artichoke custard $18 (gf, v)
Pippies, fregola, bottarga, chilli, garlic $28
Australian king prawns, garlic, chilli, oregano $9 each (gf, df)

Dessert

Lemon tart, crème fraîche $15
Meringue, apple eucalyptus sorbet, limoncello mascarpone $14
Peanut nougat crunch, chewy caramel $11
White chocolate parfait, raspberry, lemon myrtle sorbet, strawberry (gf) $16
Selection of cheeses ask our staff

OUR SPLENDID BANQUET OPTIONS

Take your pick
Minimum 4 people
Groups of 8 or more will incur a 10% service charge

Add Charcuterie – $8 per person

Lunch Banquet  $58 pp

12pm – 3pm Daily

Buffalo mozzarella, wild thyme honey (gf, v)
Smoked king salmon fritter, ricotta salata
Fried cauliflower, paprika yoghurt, dukka, mint (gf, v)
Spatchcock, smoky paprika, oregano, chilli, organic yoghurt (gf)
Rib eye steak grass fed Brooklyn Valley VIC MB3+ (gf)
Roast cracked potatoes, herb butter (gf)
Broccolini, fermented chickpea dressing, chilli (gf/df)

The Grand $78pp

lunch & dinner

Kingfish crudo, citrus, extra virgin olive oil (gf/df)
Buffalo mozzarella, wild thyme honey (gf, v)
Australian king prawns, garlic, chilli, oregano (gf/df)
Pear, buffalo ricotta, mixed leaves, hazelnut (gf, v)
Spatchcock, smoky paprika, oregano, chilli, organic yoghurt (gf)
Rib eye steak grass fed Brooklyn Valley VIC MB3+ (gf)
Roast cracked potatoes, herb butter (gf, v)
Broccolini, fermented chickpea dressing, chilli (gf/df)
Chocolate & passionfruit mud cake, buckwheat crumb

 

*if you would like to change the Rib Eye to our Whole fish for your banquet group, we will need 48hrs notice. Available for groups up to 25 people.
*t&c’s apply – please contact us for more details

Saturday Bottomless Long Lunch

Packages:
$88pp – set menu + 2hrs of bubbles, bellinis & beers
$150pp – set menu + 2hr Perrier Jouët package

Available every Saturday. Min 4 people. 

Menus:
Buffalo mozzarella, wild thyme honey (gf, v)
Smoked king salmon fritter, ricotta salata
Fried cauliflower, paprika yoghurt, dukka, mint (gf, v)
Spatchcock, smoky paprika, oregano, chilli, organic yoghurt (gf)
Char-grilled rib eye on the bone Riverina MB2+
Roast cracked potatoes, herb butter (gf)
Broccolini, fermented chickpea dressing, chilli (gf/df)

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$25 Quick Smart Lunch

All dishes – $25
Available Monday to Thursday, 12pm – 3pm from the Bar

Chicken Cotoletta
Herb salad, ricotta salata, caper & anchovy dressing

Bopp’s Cheese Burger
Pickle, crispy onion, tomato relish, mustard mayo, shoestring fries DF

Seafood Squid Ink Spaghetti
Garlic, basil, extra virgin olive oil

Char-Grilled Minute Steak
Cafe de Paris butter, parsley, pickled onion, shoestring fries GF

Purchase your first drink with your Quick Smart meal for an additional $6*

*$6 tap wine, $6 prosecco, $6 bottled beer

Experience the magic of our kitchen at an intimate dining experience, curated & hosted by Head Chef Sa Va’afusuaga.

Tickets:
$120 per person, includes an 11 course menu and dining experience with Head Chef Sa.

Upcoming Event Dates:
Tuesday 23 July, 6:30pm
Tuesday 20 August, 6:30pm
Tuesday 17 September, 6:30pm
Tuesday 22 October, 6:30pm

BOOK YOUR SPOT >>

 

Tuesday 23rd July

Sydney rock oyster, smoked tomato vinaigrette
Pambula, New South Wales

Baby corn, black garlic butter, black truffle
Manjimup, Western Australia

Pickled caramelised radicchio, crème fraiche, bottarga

. . .

Spanner crab rillette, brioche, truffle
Mooloolaba, Queensland

Buffalo mozzarella, broad bean, flying fish roe
Sydney, New South Wales

. . .

Pear salad, ricotta, mint, hazelnut

Rosemary beef skewer, salsa verde
Riverine, New South Wales

. . .

Coal grilled Maron, garlic, chilli, oregano

Broccolini, fermented chickpea, mint
Western Australia

. . .

Fennel rhubarb sorbet, pomelo

Jerusalem artichoke ice cream, black barley, honey

Aperitif

 Gin & Tonic $12
Four Pillars Rare Dry Gin, PS Soda Bush Tonic, orange wedge  

Passionfruit Spritz $14
Absolut Vodka, poached passionfruit, verjus, Palloncino Prosecco, soda

Free From Alcohol

Responsible Fizz $12
Seedlip Garden 108, poached passionfruit, lime, aquafaba, tonic

Tailored Signatures

Fancy Wine $20
Berry infused Jim Beam Rye & Campari, verjus, Davidson plum syrup, angostura bitters   

Beetroot Fizz $22
BarSol Pisco, Del Maguey Vida Mezcal, lime, beetroot shrub, aquafaba, Palloncino Prosecco 

Davidson Plum Sour $20
Pepperberry Altos Tequila, Italicus Bergamot, lemon, aquafaba, Davidson Plum

Lemon Myrtle Collins $20
Four Pillars Rare Dry Gin, grapefruit cordial, verjus, PS Soda Bush Tonic, lemon myrtle powder

Wattleseed Old Fashioned $22
Wattleseed Makers Mark, Del Maguey Vida Mezcal, agave, bitters

Wine & Beer Menu

Fizz

120ml/ 750ml

Palloncino Prosecco $11/ $64
Murray Darling NSW, 2018
Glera

Sassafras Pétillant Naturel $15/ $82
Tumbarumba NSW, 2017
Sagrantino & Shiraz

Perrier-Jouët Grand Brut $26/$148
Champagne, Reimes FRA, NV
 Pinot Meunier, Pinot Noir, Chardonnay

Rosé & Skin Contact

150ml / 500ml / 750ml

Geyer Wine Co. ‘Skins’ $18/ $58 / $86
Barossa Valley SA, 2018
Riesling

Becker Wines Rosé $13/ $42/ $62
Hunter Valley NSW, 2018
Syrah, Brachetto, Gewürztraminer, Shönburger

Coup de Genie Rosé $14/ $45/ $67
Provence FRA, 2018
Cinsault, Syrah, Grenache

White

150ml  / 500ml /750ml  

Rieslingfreak No. 3 $14/ $45/ $67
Clare Valley SA, 2018
 Riesling

Vincent Caillé Muscadet-Sèvre et Maine $19/ $61 / $92
‘Fief des Coteaux’ Loire Valley FRA, 2015
Melon De Bourgogne    

Quealy ‘Musk Creek’  $16/ $52 / $76
Mornington Peninsula VIC, 2017
Pinot Gris

Baroni di Pianogrillo $15/ $49 / $71
Sicily IT, 2017
Grillo

Express Winemakers $17/ $54 / $84
Great Southern WA, 2018
Chenin Blanc

La Cadole å Marcel Mâcon Chardonnay $20/ $65 / $95
Burgundy FRA, 2016
Chardonnay

 Jordi Miro $16/ $52 / $76
Catalonia ESP, 2017
Garnacha Blanca

Red

150ml  / 500ml /750ml

Domaine de Marrans Beaujolais Villages $14/ $45 / $67
Beaujolais FRA, 2017
Gamay

Amrit $19/ $61 / $92
Mornington Peninsula VIC, 2017
Pinot Noir

Valentine $15/ $49 / $71
Heathcote VIC, 2017
Grenache

Albert Fresco ‘Picnic Red’ $12/ $40/ $56
Regional NSW, 2017
Syrah, Pinot Meunier

Domaine du Mortier ‘Sables’ $20/ $65 / $95
Loire Valley FRA, 2017
Cabernet Franc

Domaine de Ferrand ‘Mistral’ $16/ $52 / $76
Côtes de Rhône FRA, 2017
Grenache, Syrah, Cinsault, Mourvedre

Bondar ‘Violet Hour’ $16/ $52/ $76
McLaren Vale SA, 2017
Nebbiolo

 Inkwell ‘Pressure Drop’ $20/ $65 / $95
McLaren Vale SA, 2015
Cabernet Sauvignon

 

Table Wine

150ml glass / 500ml carafe / 1L carafe

Bianco $10 / $32  / $58 
Yarra Valley VIC, 2017 
Pinto Grigio

Rosso $10/ $32 / $58
Yarra Valley VIC, 2017
Sangiovese

Beer & Cider

FROM THE TAP

Tone’s Lager, The Rocks NSW $9

Mismatch Pale Ale, Adelaide Hills SA $9

Endeavour XPA, The Rocks NSW $9

Capital ‘Rockhopper’ West Coast IPA, Canberra ACT $12

Seasonal Tap Beer, please ask staff for our current tap option

The Hills Apple Cider, Adelaide Hills SA $8

BOTTLE

4 Pines Kolsch, Manly NSW $10

Estrella Damn Lager, ESP $11

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