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.

 

 

 

Bread, butter   3 ea


Sydney rock oyster   5 ea


Artichoke, fennel, dill   18
+ anchovies   21


Raw kingfish, finger lime   24


Trout tartare, potato crisps   24


Burrata, persimmon, pistachio   24


Charred tiger prawns, lemon, dill  38


Warm pressed pork, rice cracker   24


Calamari, chilli, ginger   32

 


Romanesco Cauliflower, green garlic, onion jus gras   32


Grilled garfish, potato salad   32


Butterflied sea bream, tomato, oregano   42


Spatchcock chicken, green rice stuffing   40


Berkshire pork cutlet, brussels sprout salad   36

 


Eye fillet, grass fed 200g   49


Scotch fillet, grain fed 300g   48


Wagyu chuck tail, grain fed 220g   44

 


Whole john dory, burnt grapefruit   95


1kg t-bone, grass fed, rosemary   120


Whole roast duck, bbq quince sauce   140

 

 

Cucumbers, mint yogurt   12


Tomatoes, olive oil   14


Creamed corn, jalapeño butter   14


Market veggies, olive oil   14


Roasted kipfler, green onion sauce   12


Chips   10

 

 

 

Desserts


Mandarin granita, coconut   16


Baked passion fruit tart   16


Apple bombe alaska, vanilla, brandy   16


Chocolate, cashew milo, malt ice cream   16

 

Selection of Australian cheeses   28

 

Room for a little more?


Wattle seed caramel koala   4

 

 

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.