407 Glebe Point Road. Glebe NSW 2037  Ph: 02 9660 2646

OPEN

LUNCH : WED – SUN from 12pm
DINNER : MON – THU from 6pm • FRI – SAT from 5:30pm


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BYO available Monday to Thursday $15 corkage per bottle.
Cakeage $6pp. 

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.

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WHAT’S ON

HOME



VALENTINES DAY
3 courses – $90p/p



STARTERS

Duck liver pate with preserve and grilled bread

Ox-heart tomato salad with goats curd, nectarine, basil and picada

Hiramasa kingfish crudo with finger fennel, native lime, horseradish and grapefruit vinaigrette

MAINS

Ricotta gnocchi with ox-heart tomato sugo, straciatella and basil

Pan roasted market fish with cuttlefish, snow peas, napa cabbage and green onion butter

Roasted duck breast with radicchio, agrodolce, cannelini beans, salmoriglio salsa and pancetta

Rangers Valley Wagyu bavette with agrodolce salsa and fried onion

DESSERT

Hokey pokey burnt Alaska

Baked lemon tart with chantilly cream

Cheese with lavosh, fruit and preserve


Please notify us of any dietary requirements at time of booking.
Credit card details are required to secure the booking.

FOOD MENU

A LA CARTE

STARTERS

Brickfields organic sourdough  2.5ea

Australian olives  6

Sydney rock oysters with mignonette sauce  4ea

Potato rosti with smoked eel, sour cream and chives  5ea

Duck liver pate with preserve and grilled bread  18

Ox-heart tomato with goats curd, nectarine, basil and picada 22

Hiramasa kingfish crudo with finger fennel, native lime, horseradish and
grapefruit vinaigrette  22

Roasted Tiger prawns with brown butter, capers and curry leaves 22

 

MAINS

Ricotta gnocchi with roasted ox-heart tomato sugo, basil, reggiano and stracciatella 30.5

Steamed market fish with snow peas, green-onion butter, cuttlefish and napa cabbage 36.5

Roast duck with radicchio agrodolce, cannelini beans, salmoriglio salsa
and pancetta  34.5

Slow cooked pork neck with marjoram, mustard fruits, celery, kale and cucumber  32.5

Rangers Valley Wagyu bavette with agrodolce salsa and fried onion  36.5

SIDES

Seasonal vegetables with hoji and lemon  9

Cos and radicchio with pickled shallot dressing  9

Hand cut chips  9

 

DESSERT

Lemon tart with chantilly cream 14

Hokey pokey burnt Alaska  14

Baked custard with strawberry 14

Icecream or sorbet (per scoop) 4

Amaretto soaked prune dipped in dark chocolate  4

Affogato 10 (with liqueur)18

Cheese with lavosh, bread, fruit and jam  12ea

Serving Single Origin coffee and tea  4.5

DESSERT WINES

2014 Glenguin “The Sticky” Botrytis semillon – Hunter Valley, NSW  12g | 40b

2016 Domaine Cauhaupe Petit Manseng – Jurancon France   46b

2015 La Tunella Verduzza – Friuli, Italy  60b (500mls)

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HOJIBLANCA – Premium Australian Extra Virgin Olive Oil – $22 p/litre

Bring your own bottle or available to purchase for $6

LUNCH SPECIAL

Available Wednesday to Sunday from midday
2 COURSES WITH WINE  $49

ENTREE

Heirloom tomato with green goddess, witlof and picked onion

Hiramasa kingfish crudo with finger fennel, native lime and grapefruit dressing

Duck liver pate with preserve and grilled bread

MAIN

Ricotta gnocchi with roasted ox-heart tomates, basil and stracciatella

Pan-fried squid with chilli, chickpeas, rocket, lemon and bottarga dip

Wagyu skirt steak with mustard butter, chips and watercress

SHARING MENU

$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

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Baked custard with strawberry

Small treats

Whole table must participate

Glebe Point Diner Wine

DRINKS MENU

FUNCTIONS

Glebe Point Diner Interior S

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 menuOur 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.

GIFT VOUCHERS

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CONTACT

GLEBE POINT DINER
407 Glebe Point Road. Glebe NSW 2037
Ph: 02 9660 2646

Open
Lunch:  Wednesday – Sunday from 12:00pm

Dinner : Monday – Thursday from 6:00pm
Friday – Saturday from 5:30pm

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