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

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.


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.

 

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

GPD
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TAKE AWAY MENU

MONDAY-SATURDAY 5:30PM PICK UP ONLY

STARTERS

Sydney rock oysters with golden shallot dressing 6 pieces. 24

Potato rosti, creme fraiche, salmon roe and chives (3 pieces). 22

Burrata with broccoli leaf and macadamia pesto. 22

Yellowfin Tuna and Yellowtail kingish crudo with fingerlime dressing. 22

Rangers Valley Angus tartare, whipped sesame tofu, hunan, chilli oil. 22

Chicken liver paté with onion jam and grilled bread. 18

MAINS

Gnocchi with wild mushrooms, porcini broth, mascarpone and chives. 28

Market Fish, pipi and mussels, nduja butter, cime di rapa, chickpeas. 29

Roast duck with braised leek, butter bean puree, roast pear and pan juices. 29

Bangalow pork rack milanese, guanciale, sage, reggiano and lemon. 29

Jack’s Creek sirloin, salmoriglio, potato straws and resting juices. 38

SIDES

Hand cuts chips 9/ Leaf salad golden shallot dressing 9/Winter greens with EVOO lemon 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 $80

Focaccia with first press olive oil ea 2.5

Sydney Rock oyster with golden shallot dressing ea 4.5

STARTERS

Potato rosti, creme fraiche, salmon roe and chives (3 pieces)

Burrata with broccoli leaf and macadamia pesto

Rangers Valley Angus tartare, whipped sesame tofu, hunan spice, chilli oil

Yellowfin Tuna and Yellowtail kingfish crudo with fingerlime dressing

King prawns in burnt butter with curry leaves and capers (3 pieces)

Chicken liver paté with onion jam and grilled bread

MAINS

Gnocchi with wild mushrooms, porcini broth, mascarpone and chives 

Market Fish, pipi and mussels, nduja butter, cime di rapa, chickpeas

Roast duck with braised leek, butter bean puree, roast pear and pan juices

Bangalow pork rack milanese, guanciale, sage, reggiano and lemon

Jack’s Creek sirloin, salmoriglio, potato straws and resting juices

SIDES

 Hand cut chips 12

 Leaf salad golden shallot dressing 12

 Winter greens with EVOO lemon 12

DESSERT

Vanilla pannacotta with toffee and crumb

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 

Focaccia with first press olive oil

Potato rosti, creme fraiche, salmon roe and chives

Burrata with broccoli leaf and macadamia pesto 

Yellowfin Tuna and Yellowtail kingish crudo, fingerlime dressing

Chicken liver paté with onion jam and grilled bread

Gnocchi with wild mushrooms, porcini broth, mascapone and chives

Market Fish, pipi and mussels, nduja butter, cime di rapa, chickpeas

Bangalow pork rack milanese, guanciale, sage, reggiano and lemon

Leaf salad and hand cut chips

…………………………….

Chocolate mousse with salted chocolate sauce

Pavlova, passionfruit and vanilla cream

Groups of 10 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 10 or more guests enjoy our sharing menuOur 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.

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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