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


To stay up to date with all our latest news and events.

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.

 

We have new ways of getting our food to you!

TAKE-AWAY

Take-away from our menu call 96602646 to order. 

Please allow minimum 30mins notice for pick up. We accept pre orders in advance.

LOCKDOWN TRADING FOR TAKE-AWAY HOURS ARE

We are doing pick ups on half an hour time slots.

LUNCH: Sunday 12pm-1:30pm 

DINNER: Monday-Saturday 5:30-7:30pm 

Check the takeaway menu here

50% OFF OUR WINE LIST 

GPD
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TAKE AWAY MENU

STARTERS

Negroni 12

Sydney rock oysters with golden shallot dressing 6 pieces. 24

Shaved fennel, asparagus, broad bean, gruyere, orange and pea tendrils. 18

Cauliflower and leek chowder with spanner crab, chives and dill. 20

Sugar cured ocean trout with capers, fennel seed, chilli oil and creme fraiche. 22

Chicken liver pate with preserve and grilled bread. 18

MAINS

Pumpkin and ricotta tortellini with pine nuts, raisins, sage and burnt butter. 28

Market fish with English spinach and romesco sauce. 29

Crumbed pork cutlet with shredded witlof, rocket and parmesan. 28

Rangers Valley Wagyu steak (MS5+) 220g with mushroom and dijon sauce, fried onion. 30

1.4kg Whole roast corn fed chook, paris mash, bread sauce, season veg and gravy (serves 2). 64

Cut off time for CHOOKS is 4.30pm for dinner service and 11am Sunday day. 

SIDES

Hand cuts chips 9/ Leaf salad golden shallot dressing 9/ Seasonal vegetables EVOO parmo 9/Black Russian tomato with stracciatella and basil. 12

DESSERTS

Chocolate mousse with salted butterscotch and cream 12

Sticky date pudding with butterscotch sauce 12

Tiramisu 12

Ripe cheese with jam and crackers. 10

KIDS MEALS AVAILABLE – $12 each

Cheesy pasta

Fish and chips

COOLROOM SELECTION 

450g Massaman beef curry with sweet potato $20

50% OFF WINE LIST AVAILABLE IN STORE 

WEEKEND SPECIAL

THIS WEEKS TAKE-AWAY SPECIALS

BURGER AVAILABLE FRI-SAT-SUN LUNCH 12-2


TWO ALL BEEF PATTIES, BURGER SAUCE, CHEDDAR CHEESE, PICKLES ONIONS ON A MILK BUN $20

ADD FRIES $7

 

FOOD MENU

A LA CARTE

3 COURSES $75

2 COURSES $65

Brickfields bread $2.5pp

STARTERS

Sydney rock oysters with golden shallot dressing. 6 pieces

Kingfish, pickled green tomato, olive, sobrassada on toast.

Spanner crab cakes with charred corn mole. 3 pieces

Rangers Valley Wagyu tartare, classic condiments, chilli oil, creme fraiche and brioche toast.

Poached baby beetroot with fish dip, plum dressing and horseradish.

Yellowfin Tuna crudo with finger lime, horseradish and grapefruit dressing.

Black Russian tomato with stracciatella, basil and olive.

Chicken liver pate with preserve and grilled bread.

 

MAINS

Pumpkin and ricotta tortellini with pine nuts, raisins, sage and burnt butter.

Market Fish with braised fennel, savoy cabbage and mussel sauce.

Rangers Valley Wagyu Bavette (MS5+) 220g with herb butter and fried onion.

Roast duck with star anise, grilled pear and caramelised radicchio.

SIDES

Hand cuts chips with aioli $11

Leaf salad golden shallot dressing $9

Seasonal vegetables EVOO parmo $9

 

DESSERT

Affogato with Frangelico.

Burnt Alaska.

Chocolate mousse with salted butterscotch, chantilly and almond praline.

Roasted pineapple, coconut sorbet, meringue, pineapple molasses.

Cheese with fruit, lavosh and jam. 

DESSERT WINES

2016 Chateau La Caussade Semillion – Gironde, FR $12 glass | $60 bottle

……………………………………………………………………………………………………………….

HOJIBLANCA – Premium Australian Extra Virgin Olive Oil – $28 p/litre

SHARING MENU

$80 per person 

Brickfields organic sourdough

Sydney Rock oyster

Black Russian tomato with stracciatella, basil and olive

Yellowfin Tuna crudo with finger fennel, native lime, horseradish
and grapefruit vinaigrette

Chicken liver pate with preserve and grilled bread

Pumpkin and ricotta tortellini with pine nuts, raisins, sage and burnt butter

Market Fish with with braised fennel, savoy cabbage and mussel sauce

.Rangers Valley Wagyu bavette with herb butter and fried onion

Leaf salad and hand cut chips

…………………………….

Burnt Alaska

Chocolate mousse with salted butterscotch, chantilly and almond praline

Groups of 8 or more

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 8 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. Groups of 8 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.

GIFT VOUCHERS

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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

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