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

Starters

Yellowfin Tuna crudo with fingerlime dressing
Burrata, heirloom tomatoes, peach, basil, smoked almonds
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

Mains

Strozzapreti, basil macadamia pesto, pine mushroom, pangratatto
Squid Ink Malloreddus, vongole, calamari and chilli
Market Fish, sobrasada butter and grilled bitter leaves
Grilled pork cutlet, polenta with raisin, pinenuts and saltbush dressing
Black Angus sirloin, black pepper sauce, potato straws **supplement $10

Sides

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

Desserts

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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