3 courses $79pp

Sourdough with Alto olive oil ea 3.5
Potato rosti, sour cream, salmon roe and chives ea 7.5
Sydney Rock oyster with golden shallot dressing ea 6.5


Yellowfin Tuna crudo with fingerlime dressing
Kale sprouts, kohlrabi, preserved rhubarb, tomato, red onion with basil oil and shiso
Rangers Valley Angus tartare, chilli oil, black garlic, confit yolk and perilla
Chicken liver paté with onion jam and grilled bread
King Prawns, burnt butter, curry leaves, capers (3 pieces) **supplement $10


Casarecce, basil macadamia pesto, oyster and shitake mushrooms, pangratatto
Squid ink spaghetti, prawns, cherry tomatoes and chilli
Market Fish, red curry sauce, grilled snake beans and pickled okra
Grilled pork cutlet, polenta with raisin, pinenuts and saltbush dressing
Black Angus sirloin, black pepper sauce, potato straws **supplement $10


Hand cut chips 12
Leaf salad golden shallot dressing 12
Seasonal greens with EVOO lemon 12


Amaretto soaked prunes dipped in dark chocolate 4
Burnt Alaska with gingerbread ice cream
Chocolate mousse, vanilla cream, berry sorbet, macadamia and oats
Madeleines, kumquat jam, marscapone custard, baked to order (20mins)
Cheese, fresh fruit, lavosh and jam

A la carte always available.

Groups of 6 or more a 10% service charge applies.

A Surcharge of 10% applies on Sunday and 15% on Public Holidays.

Items and prices are subject to change without prior notice.

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