BEA FOOD MENU

Level 1: Eat

SEASONAL. SHARE-STYLE. SIMPLE

 

You won’t find any fussy garnishes or tweezer techniques at BEA, Executive Chef, Tom Haynes, works his magic on our wood-fired grill using local ingredients to create dishes inspired by the land and sea.

Food 

 

Bread, butter  4 ea


Sydney rock oyster  5 ea

 

Grilled globe artichoke. fennel, lemon, dill  19

+ anchovies  22


Hiramasa kingfish, cucumber, olive oil, lime  24


Steak tartare, cornichon, caper, potato crisps  24


Grilled tiger prawns, lemon, dill  44


Roasted pumpkin, cashew, macadamia  32


Butterflied pink snapper, blistered cherry tomatoes  42


Spatchcock chicken, green rice stuffing  40

 

Eye fillet, grain fed 200gm  49


Scotch fillet, grass fed 300gm  48


Whole roast duck, charred fig, pear sauce  140

 

Butterleaf salad, chives, chardonnay sauce  12


Market veg, olive oil  12


Crispy chips, smoked celery salt, house ketchup  12

 

 

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

 

Chocolate, coffee, hazelnut  16

 

Chocolate, granita, coconut  16

 

Selection of Australian cheeses, condiments  24