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. We are able to make a cake for groups of 10 guests or more for $100

Yes, we take bookings. Book by phone on Ph: 02 9660 2646 or online via the button above.

All bookings made for 6pm, 6:15pm and 6:30pm are required to be vacated within two hours.
If your preferred time is not available please contact the restaurant by phone.

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WHAT’S ON

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FOOD MENU

A LA CARTE

STARTERS

Brickfields organic sourdough  2.5ea

Australian olives  5

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

Burrata, broadbean leaf, green goddess and crispy sourdough 22

Yellowfin Tuna carpaccio, kohlrabi, horseradish and
grapefruit vinaigrette  22

Fried blue swimmer crab with harissa, parsley and lemon 24

 

 

MAINS

Maltagliati with globe artichoke, basil and leek fondue  30

Pan roasted market fish with leek, pea, cos and french tarragon 36

Spring chook stuffed with sourdough, grilled grape and
shooting cauliflower  32

Darling Downs Pork cotoletta with peppermint, green/yellow zucchini and parmesan  32

Rangers Valley Wagyu bavette with agrodolce salsa and fried onion  36

SIDES

Seasonal vegetables with hoji and lemon  9

Cos and radicchio with pickled shallot dressing  9

Hand cut chips  9

 

DESSERT

Mango, anglaise, passionfruit jelly, cream and nut crunch 14

Wattleseed burnt Alaska  14

Baked custard with strawberry 14

Icecream (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

2010 Grande Maison cuvée des Anges Sem|Sav – Monbazillac, France   46b

2015 La Tunella Verduzza – Friuli, Italy  65b

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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  $45

ENTREE

Heirloom tomato with green goddess, witlof and picked onion

Pickled mussel with saffron, garlic crema, roasted tomato, jalapeno and crisps

Duck liver pate with fig preserve and grilled bread

MAIN

Pasta primavera with pea, broadbean, asparagus, basil and pecorino

Fritto Misto – crab, fish and squid with harissa aioli

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

Burrata, broadbean leaf, green goddess and crispy sourdough

Yellowfin Tuna carpaccio, kohlrabi, horseradish and grapefruit vinaigrette

Duck liver pate with preserve and grilled bread

Market fish with leek, pea, cos and french tarragon

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

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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 a la carte 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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