Yes, we take bookings. Book by phone on Ph: 02 9660 2646 or online via the button above.
All bookings are allocated a 2 hour time slot.
If your preferred time is not available please contact the restaurant by phone.
TAKE AWAY MENU
Sydney rock oysters with golden shallot dressing. 4ea
Fish dip, onion jam and olives with focaccia. 18
Ox-heart tomato salad, green goddess, pickled red onion and witlof. 18
Hiramasa kingfish crudo, native lime, horseradish and grapefruit dressing. 22
Pippies with chilli, garlic, chickpeas, pancetta and sea greens. 26
Duck liver pate with preserve and grilled bread. 18
Ricotta gnocchi with porcini sauce, regianno, stracciatella and fried enoki. 28
Grilled market fish, English spinach with crab and pernod sauce. 29
Black Onyx Wagyu rump 220g with agrodolce salsa and fried onion. 29
Roast duck breast and confit leg served with grilled radicchio and plum sauce. 29
Whole roast Nichols chook 1.6kg with bread sauce and Brussels sprouts
(24 hours notice). 64
Hand cuts chips 9/ Leaf salad golden shallot dressing 9/ Greens EVOO parmo 9
Chocolate mousse with salted butterscotch and cream 14
Ripe cheese with jam and lavosh. 10
KIDS MEALS AVAILABLE – $12 each
Fish and chips
Pork and lychee red curry $15
A LA CARTE
3 COURSES $75
Black truffle and reggiano butter $6
Brickfields bread $2.5pp
Sydney rock oysters with golden shallot dressing. 6 pieces
Yarra Valley Atlanic Salmon Caviar with creme fraiche on pommes Anna. 3 pieces
Rangers Valley Wagyu tartare, classic condiments, chilli oil, creme fraiche and brioche toast.
Red and golden beetroot with ajo blanco, blue lentils and chervil.
Yellowfin Tuna crudo with finger lime, horseradish and grapefruit dressing.
King Prawns with burnt butter, curry leaves and capers.
Duck liver pate with preserve and grilled bread.
Ricotta gnocchi with porcini sauce, reggiano, stracciatella and fried enoki.
Humpty Doo Barramundi fillet, English spinach with crab and Pernod sauce.
Rangers Valley Wagyu rump (MS7+) 220g with agrodolce salsa, mustard butter and fried onion.
Roast duck with parsnip puree, caramelised radicchio and pear sauce.
Hand cuts chips $9
Leaf salad golden shallot dressing $9
Seasonal vegetables EVOO parmo $9
Affogato with Frangelico.
Chocolate mousse with salted butterscotch, chantilly and almond praline.
Tarago River triple cream Brie with black truffle, fruit, lavosh and jam. $5
2017 Glenguin ‘The Sticky’ Botrytised semillon – Hunter Valley, NSW $12 glass | $60 bottle
HOJIBLANCA – Premium Australian Extra Virgin Olive Oil – $22 p/litre
Bring your own bottle or available to purchase for $6
$75 per person
Brickfields organic sourdough and Australian olives
Sydney Rock oyster
Potato rosti, smoked eel, sour cream and chives
Ox-heart tomato with goats curd, nectarine, basil and picada
Hiramasa kingfish crudo with finger fennel, native lime, horseradish
and grapefruit vinaigrette
Duck liver pate with preserve and grilled bread
Steamed market fish with snow peas, green-onion butter,
cuttlefish and napa cabbage
Rangers Valley Wagyu bavette with agrodolce salsa and fried onion
Leaf salad and hand cut chips
Baked custard with strawberry
Whole table must participate
Groups of up to 14 guests can be comfortably seated in the restaurant on one long table. Friday and Saturday night and Sunday lunch, groups of 10 or more guests enjoy our sharing menu. Our sharing menu offers a wide selection from our a la carte menu and most dietary requirements can be easily accommodated. Your booking will be confirmed upon deposit paid.
For larger groups and functions Glebe Point Diner can be booked for exclusive use, minimum spend and conditions applies. Please contact us for conditions and more details.
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