407 Glebe Point Road. Glebe NSW 2037 Ph: 02 9660 2646
OPEN FOR TRADING
DINNER : MON to SAT from 5.30pm
LUNCH: FRI to SUN from 12noon
Sundays & Public holidays incur a 10% operation charge.
A 10% service charge applies to all tables of 6 guests and over.
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
MONDAY-SATURDAY NIGHTS
ORDER BY 4PM FOR A 6PM PICK UP ONLY
SUNDAY LUNCH PICK UP 12:30 – ORDER THE DAY BEFORE.
Take-away from our menu call 96602646 to order.
Check the takeaway menu here

TAKE AWAY MENU
MONDAY-SATURDAY 5:30PM PICK UP ONLY
STARTERS
Sydney rock oysters with golden shallot dressing 6 pieces. 24
Potato scallops, creme fraiche, salmon roe and chives. 3 pieces 22
Burrata with fennel jam and ruby grapefruit. 22
Yellowfin Tuna with caramelised radicchio, pine nuts and raisins. 22
Rangers Valley Angus tartare, chilli oil, black garlic, confit yolk and shiso. 22
Chicken liver pate with preserve and grilled bread. 18
MAINS
Gnocchi with wild mushrooms in burnt butter, sour cream and chives. 28
Spinach linguine with blue spanner crab, cherry tomato, basil, chilli. 28
Barramundi with nduja butter, pippies and cime di rapa. 29
Roast duck with braised leeks, pickled peach and jus. 29
Gooralee pork cutlet, ginger and lemongrass, pickled kolrabi and soft herbs. 29
O’Connor grass fed Rib Eye 500g with salmoriglio and onion rings (MS5+) 250g. (Serves 2) 90
SIDES
Hand cuts chips 9/ Leaf salad golden shallot dressing 9/ Green beans, hazelnut, burnt butter 9
DESSERTS
Chocolate mousse with salted chocolate sauce 12
Ripe cheese with jam and crackers. 10
KIDS MEALS AVAILABLE – $12 each
Cheesy pasta
Fish and chips
MOTHERS DAY MENU
3 COURSES $75
Anchovy with whipped butter on sourdough. $2.50
Sydney Rock oyster with golden shallot dressing. $4.5
STARTERS
Burrata with fennel jam and ruby grapefruit.
Rangers Valley Angus tartare, chilli oil, black garlic, confit yolk and shiso.
Yellowfin Tuna with caramelised radicchio, pine nuts and raisins.
Chicken liver pate with onion jam and grilled bread.
MAINS
Gnocchi with wild mushrooms in brown butter, sour cream and chives.
Barramundi with nduja butter, pippies and cime di rapa.
Gooralee pork cutlet, ginger and lemongrass, pickled kolrabi and soft herbs.
O’Connor grass fed Rib Eye with salmoriglio and onion rings for 2 people ($20 suppliment).
SIDES
Hand cut chips $11 | Leaf salad golden shallot dressing $10
DESSERTS
Pavlova, passionfruit and vanilla cream.
Chocolate mousse with salted chocolate sauce.
Cheese with fruit, lavosh and jam.
AFTER DINNER TREATS
Amaretto soaked prunes dipped in dark chocolate $4
DESSERT WINE
2016 Chateau La Caussade Semillion – Gironde, FR $14 glass | $77 bottle
10% Service charge applies
FOOD MENU
SET MENU
3 COURSES $75
Anchovy and whipped butter on sourdough. $2.5pp
Sydney rock oyster with shallot dressing. $4.50
STARTERS
Potato scallops, creme fraiche, salmon roe and chives
Burrata with fennel jam and ruby grapefruit.
Yellowfin Tuna with caramelised radicchio, pine nuts and raisins.
Rangers Valley Angus tartare, chilli oil, black garlic, confit yolk and shiso.
King Prawns in burnt butter with curry leaves and capers. 3 pieces
Chicken liver pate with preserve and grilled bread.
MAINS
Gnocchi with wild mushrooms in burnt butter, sour cream and chives.
Hand cut orecchiette with salsiccia, broccoli puree, sage and parmesan.
Barramundi with nduja butter, pippies and cime di rapa.
Roast duck with braised leeks, pickled peach and jus..
O’Connor grass fed Rib Eye 500g. with salmoriglio and onion rings
2 people $20 Supplement
SIDES
Hand cut chips $11
Leaf salad golden shallot dressing $10
Green beans, hazelnut, burnt butter $10
DESSERT
Mascapone custard with berries and walnut praline.
Pavlova, passionfruit and vanilla cream.
Chocolate mousse with salted chocolate sauce.
Cheese with fruit, lavosh and jam.
Amaretto soaked prunes dipped in dark chocolate $4
DESSERT WINES
2016 Chateau La Caussade Semillion – Gironde, FR $14 glass | $77 bottle
……………………………………………………………………………………………………………….
HOJIBLANCA – Premium Australian Extra Virgin Olive Oil – $28 p/750ml
GROUP MENU
SHARING MENU
$85 per person
Anchovy and whipped butter on sourdough
Sydney Rock Oyster
Burrata with fennel jam and ruby grapefruit
Yellowfin Tuna with caramelised radicchio, pine nuts and raisins
Chicken liver pate with preserve and grilled bread
Gnocchi with wild mushrooms in burnt butter, sour cream and chives
Barramundi with nduja butter, pippies and cime di rapa.
O’Connor grass fed Rib Eye 500g with salmoriglio and onion rings
Leaf salad and hand cut chips
…………………………….
Chocolate mousse with salted chocolate sauce.
Pavlova, passionfruit and vanilla cream.
Groups of 10 or more

DRINKS MENU
FUNCTIONS

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 set menu and most dietary requirements can be easily accommodated. Your booking will be confirmed upon deposit paid. Tables of 6 or more a 10% discretionary service charge applies.
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.
FOLLOW
Error: API requests are being delayed for this account. New posts will not be retrieved.
Log in as an administrator and view the Instagram Feed settings page for more details.
GIFT VOUCHERS
SUBSCRIBE
Join our mailing list to stay up to date with all the latest Glebe Point Diner news and events.
CONTACT
GLEBE POINT DINER
407 Glebe Point Road. Glebe NSW 2037
Ph: 02 9660 2646
Open
Lunch: Friday – Sunday from 12:00pm
Dinner : Monday – Saturday from 5:30pm