Wood-fired seasonal Australian produce

 

 

 

At the heart of Bea’s kitchen sits our wood-fired grill, where Executive Chef Tom Haynes works his magic. You won’t find any fussy garnishes or tweezer techniques here, we’re all about sourcing beautiful Australian produce from nearby land and sea and treating it simply and respectfully, guided by the best of each season. Our menu is designed for sharing and where necessary, portions are generous, just as they should be.

 

 

Food 

 

Bread, butter   4 ea


Sydney rock oyster   5 ea

 

Shishito peppers, sherry vinegar   14


Grilled zucchini salad, goats cheese, harissa salt 22


Roasted broccoli, "XO sauce", enoki mushroom 24

 

Smoked beef tartare, cornichon, capers, crisps 24


Hiramasa kingfish, cucumber, olive oil, lime 24 


Warm rainbow trout, horseradish, smoked salmon roe 26


Charred Tasmanian octopus, basil, lemon oil 28

 

 

 

Roast carrot, fermented chilli, onion, parsley 32

 

Butterflied pink snapper, soft herbs, succulents 44

 

Spatchcock chicken, green rice stuffing 40

 

Dry aged pork neck chop, sugarloaf cabbage, apple 40

 

 

Eye fillet, grass fed 200g   49


Scotch fillet, grass fed 300g   48

 

 

 

 

Whole dusky flathead, burnt caper, butter   MP


1kg T-bone, grass fed, rosemary   130


Whole roast duck, charred fig, pear sauce   140

 

 

 

Butter leaf lettuce, chardonnay dressing   14


Smashed Kipfler potatop, ginger, shallot   14


Creamed corn, jalapeño butter   14


Market veg, olive oil   14


Chips   10

 

 

 

We take your allergy and dietary requirements very seriously. Please advise your needs at time of booking and our Chefs and kitchen team will do their best to accommodate you.

Dessert


Watermelon granita, raspberry, elderflower  16

 

Chocolate, coffee, hazelnut  16

 

Burnt fig leaf tart, fig jam 16