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.