BEA FOOD MENU

SEASONAL. SIMPLE. SHARE-STYLE

 

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 

 

TO START

 

Bread, butter 4 v 
Sydney rock oyster 5.5 gf df
Heirloom tomato salad, basil vinaigrette 20 gf df v 
Vanella burrata, zucchini, pine nut 22 gf v 
Kingfish crudo, rhubarb, mountain pepper 26 gf df
Bonito cured salmon, green shallot, roe 26 gf df
Grilled tiger prawns, lemon, dill 32 gf df 
Quail and mushroom terrine, fruit chutney, sourdough 28 df 

 

TO SHARE

 

Grilled eggplant, enoki, sea succulents 32 gf df v
Smoked rainbow trout, caper, burnt butter 42 gf
Steamed hapuka, cavolo nero, pickled mussels 48 gf df 
Grilled spatchcock chicken, brioche, sage, tarragon 44
Eye fillet, grain fed 200gm 50 gf df
Scotch fillet, grass fed 300gm 56 gf df
Whole roast duck charred plum sauce 145 gf df
1kg Brooklyn Valley T-bone. grass fed 140 gf df

 

SIDE

 

Butterleaf salad, chives, chardonnay dressing 12 gf df v
Crispy chips, smoked celery salt, house ketchup 12 df v
Wood roasted sugarloaf, vinaigrette 12 gf v
Market veg, olive oil 12 gf df v
Slow roasted carrots, maderia 14 v gf df

 

 

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

 

Caramelised white chocolate, macadamia, vanilla 16 
Burnt fig, maple, coconut 16 gf df
Selection of Australian cheese, condiments 32