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 

 

Bread, butter 4

Sydney rock oyster 5

 

Grilled globe artichoke, fennel, lemon, dill  20

+ anchovies  23

Vanella burrata, olive oil, yesterday’s bread  19

Heirloom tomato salad, basil vinaigrette  20

Flathead sashimi, lime, ponzu, sea spray 26

Steak tartare, cornichon, caper, potato crisps  26

Grilled tiger prawns, lemon, dill  32 


Grilled eggplant, broad bean, sea succulents  32

Smoked rainbow trout, caper, burnt butter

42 Grilled spatchcock chicken, brioche, sage, tarragon  44

Eye fillet, grain fed 200gm 49

Scotch fillet, grass fed 300gm  49

 

Whole roast duck charred pear sauce  145

1kg Brooklyn Valley T-bone, grass fed  140 

 

Butterleaf salad, chives, chardonnay dressing  12

Crispy chips, smoked celery salt, house ketchup  12

Market veg, olive oil  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

 

Caramelised white chocolate, macadamia, vanilla  16

Burnt orange sorbet, lemon verbena, mint  16

Selection of Australian cheese, condiments  32