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