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 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
TAKE AWAY MENU
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
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.
Hand cuts chips 9/ Leaf salad golden shallot dressing 9/ Seasonal vegetables EVOO parmo 9/Black Russian tomato with stracciatella and basil. 12
Chocolate mousse with salted butterscotch and cream 12
Sticky date pudding with butterscotch sauce 12
Ripe cheese with jam and crackers. 10
KIDS MEALS AVAILABLE – $12 each
Fish and chips
450g Massaman beef curry with sweet potato $20
50% OFF WINE LIST AVAILABLE IN STORE
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
A LA CARTE
3 COURSES $75
2 COURSES $65
Brickfields bread $2.5pp
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.
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.
Hand cuts chips with aioli $11
Leaf salad golden shallot dressing $9
Seasonal vegetables EVOO parmo $9
Affogato with Frangelico.
Chocolate mousse with salted butterscotch, chantilly and almond praline.
Roasted pineapple, coconut sorbet, meringue, pineapple molasses.
Cheese with fruit, lavosh and jam.
2016 Chateau La Caussade Semillion – Gironde, FR $12 glass | $60 bottle
HOJIBLANCA – Premium Australian Extra Virgin Olive Oil – $28 p/litre
$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
Chocolate mousse with salted butterscotch, chantilly and almond praline
Groups of 8 or more
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 menu. Our 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.
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