We’re open AND we have new ways of getting our food to you!

 

  • Take-away from our new take away menu (call 96602646 anytime to order)
  • Home delivery exclusive menu here

 

Check the new home delivery menu and shop on the Kearns Food page.

 

GPD

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

OPEN
for pick up only


DINNER : MON – SAT from 5.30pm -7.30pm
SUN from 12-2pm


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

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.

  • Glebe Point Diner Exterior
  • Glebe Point Diner 2
  • Glebe Point Diner 3
  • Glebe Point Diner 4
  • Glebe Point Diner 5
  • Glebe Point Diner 6
  • Glebe Point Diner 7
  • Glebe Point Diner 8
  • Glebe Point Diner 9

WHAT’S ON

50 off wine

TAKE AWAY MENU

(Starting Wednesday April 1)

STARTERS

Australian olives with housemade foccacia. 6

Duck liver pate with preserve and grilled bread. 16

Ox-heart tomato salad with mozzarella, basil and pickled onioins. 16

Potato chowder with cream and chives. 16

MAINS

Spinach and ricotta lasagne. 24

Steamed market fish with snow peas, green-onion butter, ginger and napa cabbage. 28

Roast duck with grilled radicchio, cannelini beans, salmoriglio salsa and pancetta. 28

Slow roasted wagyu brisket with garlic green beans and chickpea purée. 28

SIDES

Seasonal vegetables with hoji and parmo. 7

Hand cut chips. 7

KIDS MEALS AVAILABLE – $12 each

Bolognese

Cheesy pasta

Fish and chips

DESSERT

Sticky date pudding – butterscotch – praline. 10

White and dark chocolate mousse. 10

Ice cream tubs. 10 (Ask for flavours)

CHEESE

Gippsland Blue cheese – jam and lavosh. 10

COOL ROOM SECTION

(Delivery available)

3kg lasagna. $50

Individual lasagne. $8

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)

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

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

…………………………….

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

SUBSCRIBE

Join our mailing list to stay up to date with all the latest Glebe Point Diner news and events.

* indicates required

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

FACEBOOK

INSTAGRAM