SMALL PLATES ENTREES HIRAMASA KINGFISH PASTRAMI | 25 · hiramasa kingfish pastrami | 25...
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SIDES MAINS SMALL PLATES ENTREES MEATS BBQ 100 & 200G SERVINGS OYSTERS ROCKS & PACIFIC | EA 4.5 ½ DOZ 25 DOZ 48 NATURAL • AGED RED WINE & ESCHALOT VINAIGRETTE • CHIPOTLE BLOODY MARY TUNA SASHIMI LIGHTLY TORCHED | 24 CREOLE SEASONING, PONZU, ALMONDS, SEA GRAPES FILLET STEAK AU POIVRE | 38 BONE MARROW HASH WHOLE FLOUNDER | 34 PARSLEY SALAD, ACTIVATED NUTS & SEEDS, LEGUMES RED GURNARD | 35 MEXICAN CHORIZO, CLAM & SHELLFISH BOUILLABAISSE, ROUILLE CHAR GRILLED MISO EGGPLANT | 31 SCALLIONS, SMOKED PEANUTS, HERBS, CURD, TOMATO DARLING DOWNS PICKLED WAGYU TONGUE | 34 SAUPIQUET SAUCE, WARRIGAL GREENS, CHEESE GRITS GRILLED RED CLAW YABBIES | 42 MAITRE D’ BUTTER, WAKAME, SALAD CRISP HAWKESBURY CALAMARI & PORK SALAD | 24 GRILLED SPANISH ONION, CHICKPEAS, CHILI, MINT CHARCOAL GRILLED COS & RADICCHIO | 22 SHAVED ZUCCHINI, SMASHED PEAS & RICOTTA, MINT & PECAN ROMESCO DEVILLED DUCK EGG | 22 RUBY GRAPEFRUIT, JICAMA, PICKLED ANCHOVIES, COS JACK’S CREEK DRY AGED BEEF BRISKET | 15/28 DRY RUBBED & SMOKED (14HRS) MELANDA PARK PORK SHOULDER | 14/26 SMOKED & PULLED ORGANIC CHICKEN | 11/20 TEA BRINED, SMOKED & BLACKENED JUNEE LAMB | 13/24 SPIT ROASTED OVER COALS SAUCES & RELISH | 3 EACH LEXINGTON STYLE BBQ KETCHUP GREEN SAUCE • BOIS BOUDRAN RELISH SHRIMP & GAZPACHO COCKTAIL | 24 CORIANDER, NATIVE LIME, CAPSICUM GEL SEARED SCALLOPS | 26 SMOKED SAUSAGE SUMMER SUCCATASH, SUNFLOWER SHOOTS HIRAMASA KINGFISH PASTRAMI | 25 POMEGRANATE, HEIRLOOM TOMATO, CRÈME FRAICHE, NASTURTIUMS, RYE CRUMBS FINE CHICKEN LIVER TERRINE | 22 PICKLED PLUMS, BRIOCHE 1.2KG DRY AGED JACK’S CREEK COTE DE BOEUF | 140 SCORCHED ONIONS, ROAST GARLIC, WATERCRESS, RED WINE TEA BRINED, SMOKED & BLACKENED ORGANIC CHICKEN | 48 GRAINS, ACTIVATED LEGUMES, CRANBERRIES, SMOKED YOGHURT 12HR BRAISED MELANDA PARK PORK NECK | 58 CHICARONES, PEACH, FENNEL, WATERCRESS, PINEAPPLE & MUSTARD SEED SALSA SLOW ROAST NEW SEASON LAMB SHOULDER | 64 - FOR 3 OR MORE - GARLIC, CREOLE MUSTARD CRUST, LEMON & GARLIC PIT-MASTERS PICK (2 OR MORE) | 43pp 50g EACH BBQ, A SIDE, SAUCE SELECTION PER PERSON STEAK TARTARE & BUTTER POACHED | 28 LOBSTER MEDALLION SALAD BURNETT-SAUCE ANTIBOISE, CROSTINI WOOD FIRED HEIRLOOM TOMATOES | 23 STRACCIATELLA, CANDIED OLIVE, BASIL, WARM BREAD SHARING SALADS @nolasydney BBQ SPICED GARLIC CORN | 10 CRISP OKRA | 11 CHIPOTLE AIOLI SUMMER SALAD | 12 PECAN VINAIGRETTE GRAINS | 10 ORGANIC CRANBERRIES, SMOKED YOGHURT & SESAME BREAD SELECTION | 2pp MAC ‘N’ CHEESE | 12 SMOKED PORK (OPTIONAL) FRIES | 11 CHILI & ESCHALOT SALT SIMPLE SLAW | 9 LEMON & SCALLIONS * 10% SUNDAY SURCHARGE. TABLES OF 8 OR MORE INCUR A 10% SERVICE CHARGE. OYSTERS ROCKEFELLER | ½ DOZ 25 DOZ 48 PACIFIC OYSTERS, RICARD, WATERCRESS, CHERVIL, GARLIC, LEMON, BRIOCHE CRUMBS
Transcript of SMALL PLATES ENTREES HIRAMASA KINGFISH PASTRAMI | 25 · hiramasa kingfish pastrami | 25...
SIDES
MAINS
SMALL PLATES ENTREES
MEATS BBQ100 & 200G SERVINGS
OYSTERS ROCKS & PACIFIC | EA 4.5 ½ DOZ 25 DOZ 48 NATURAL • AGED RED WINE & ESCHALOT VINAIGRETTE • CHIPOTLE BLOODY MARY
TUNA SASHIMI LIGHTLY TORCHED | 24 CREOLE SEASONING, PONZU, ALMONDS, SEA GRAPES
FILLET STEAK AU POIVRE | 38BONE MARROW HASH
WHOLE FLOUNDER | 34
PARSLEY SALAD, ACTIVATED NUTS & SEEDS, LEGUMES
RED GURNARD | 35MEXICAN CHORIZO, CLAM & SHELLFISH BOUILLABAISSE, ROUILLE
CHAR GRILLED MISO EGGPLANT | 31
SCALLIONS, SMOKED PEANUTS, HERBS, CURD, TOMATO
DARLING DOWNS PICKLED WAGYU TONGUE | 34SAUPIQUET SAUCE, WARRIGAL GREENS, CHEESE GRITS
GRILLED RED CLAW YABBIES | 42
MAITRE D’ BUTTER, WAKAME, SALAD
CRISP HAWKESBURY CALAMARI & PORK SALAD | 24GRILLED SPANISH ONION, CHICKPEAS, CHILI, MINT
CHARCOAL GRILLED COS & RADICCHIO | 22
SHAVED ZUCCHINI, SMASHED PEAS & RICOTTA, MINT & PECAN ROMESCO
DEVILLED DUCK EGG | 22RUBY GRAPEFRUIT, JICAMA, PICKLED ANCHOVIES, COS
JACK’S CREEK DRY AGED BEEF BRISKET | 15/28DRY RUBBED & SMOKED (14HRS)
MELANDA PARK PORK SHOULDER | 14/26
SMOKED & PULLED
ORGANIC CHICKEN | 11/20TEA BRINED, SMOKED & BLACKENED
JUNEE LAMB | 13/24
SPIT ROASTED OVER COALS
SAUCES & RELISH | 3 EACHLEXINGTON STYLE BBQ KETCHUP
GREEN SAUCE • BOIS BOUDRAN RELISH
SHRIMP & GAZPACHO COCKTAIL | 24 CORIANDER, NATIVE LIME, CAPSICUM GEL
SEARED SCALLOPS | 26 SMOKED SAUSAGE SUMMER SUCCATASH, SUNFLOWER SHOOTS
HIRAMASA KINGFISH PASTRAMI | 25 POMEGRANATE, HEIRLOOM TOMATO, CRÈME FRAICHE,
NASTURTIUMS, RYE CRUMBS
FINE CHICKEN LIVER TERRINE | 22 PICKLED PLUMS, BRIOCHE
1.2KG DRY AGED JACK’S CREEK COTE DE BOEUF | 140SCORCHED ONIONS, ROAST GARLIC, WATERCRESS, RED WINE
TEA BRINED, SMOKED & BLACKENED ORGANIC CHICKEN | 48GRAINS, ACTIVATED LEGUMES, CRANBERRIES, SMOKED YOGHURT
12HR BRAISED MELANDA PARK PORK NECK | 58CHICARONES, PEACH, FENNEL, WATERCRESS, PINEAPPLE & MUSTARD SEED SALSA
SLOW ROAST NEW SEASON LAMB SHOULDER | 64- FOR 3 OR MORE -
GARLIC, CREOLE MUSTARD CRUST, LEMON & GARLIC
PIT-MASTERS PICK (2 OR MORE) | 43pp50g EACH BBQ, A SIDE, SAUCE SELECTION PER PERSON
STEAK TARTARE & BUTTER POACHED | 28 LOBSTER MEDALLION
SALAD BURNETT-SAUCE ANTIBOISE, CROSTINI
WOOD FIRED HEIRLOOM TOMATOES | 23 STRACCIATELLA, CANDIED OLIVE, BASIL, WARM BREAD
SHARING
SALADS
@nolasydney
BBQ SPICED GARLIC CORN | 10
CRISP OKRA | 11CHIPOTLE AIOLI
SUMMER SALAD | 12
PECAN VINAIGRETTE
GRAINS | 10ORGANIC CRANBERRIES, SMOKED YOGHURT & SESAME
BREAD SELECTION | 2pp
MAC ‘N’ CHEESE | 12SMOKED PORK (OPTIONAL)
FRIES | 11
CHILI & ESCHALOT SALT
SIMPLE SLAW | 9LEMON & SCALLIONS
* 10% SUNDAY SURCHARGE. TABLES OF 8 OR MORE INCUR A 10% SERVICE CHARGE.
OYSTERS ROCKEFELLER | ½ DOZ 25 DOZ 48 PACIFIC OYSTERS, RICARD, WATERCRESS, CHERVIL, GARLIC, LEMON, BRIOCHE CRUMBS
@nolasydney
