EAT.

FOOD
MENU

FOOD
MENU

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(V) = Vegetarian  (VG) = Vegan  (VGO) = Vegan Option Available 
(GF) = Gluten Free (GFO) = Gluten Free Option Available 

 

BREAKFAST MENU

SOURDOUGH TOAST, odd cultured butter, jam (V) / 8 

BACON BUTTY, house bacon, tonkatsu sauce / 18 

OMELETTE, kombu butter, leaf salad (V/GF) / 24

BLOOD PANCAKE, smoked pork jowl, fried egg, chilli maple / 26 

STEAK & EGGS, tomato, red pepper brown butter (GFO) / 29 

 

LUNCH & DINNER MENU

SNACKS 

BEER BREAD, house-baked sourdough, odd cultured butter (V) (VGO) / 6

ANCHOVY CIGAR, brick pastry, olive, taramasalata / 9ea

FISH ON TOAST, sardine, tomato, bagna càuda butter / 9ea 

CRUDITE, fermented vegetables, fava bean, hummus (VG) / 14

CUCUMBER, salted chilli, preserved tofu (VG)/ 15

CHICKEN LIVER PÂTÉ, potato chips, fish sauce caramel (GF) / 20

SMALL

RAW BEEF, puffed rice, herbs, lime  (GF) / 22

RAW SCALLOP mango, yuzu kosho, poppy seeds (GF) / 28

SQUID, peppers, nectarine, ginger, shallot (GF) / 26

EGGS MAYONNAISE,  green beans, spicy mayo (V) (GF) / 15

TOMATOES, whipped feta, melon, oregano (V) (GF) / 22 

KING PRAWNS, sambal, coconut butter (GF) / 32

LARGE

BLOOD PANCAKE, pork jowl, fried egg, maple syrup / 26

WA OCTOPUS, potato, red pepper brown butter, capers (GF) / 38

RED CABBAGE, mushroom, sorrel soy (V, VGO) / 28

MARKET FISH, baby tomatoes, fennel, nuoc cham butter sauce (GF) / 48

KOJI ROASTED CHICKEN, togarashi, chicken fat congee (GF) / 44

BAVETTE STEAK, burnt garlic, egg yolk sauce (GF) / 49

SIDES

BROCCOLINI, salted peach gremolata, almond (V) (GF) / 16

POTATO, lorette, garlic butter (V) / 16

LEAF SALAD, buttermilk dressing, parmigiano-reggiano (VGO)(GF)/ 15

DESSERT 

PANNA COTTA, honey, peach, rosemary / 16

TIRAMISU BLANCO, lemon myrtle, almond, wattleseed / 16

DARK CHOCOLATE PUDDING, whiskey miso caramel, banana gelato / 16

 

BANQUET MENU / 75PP

Shared style menu (sample, subject to change)

BEER BREAD, house baked sourdough, odd cultured butter 

CUCUMBER, salted chilli, preserved tofu 

CHICKEN LIVER PATE, potato chips, fish sauce caramel  

WA OCTOPUS, potato, red pepper brown butter, capers

ROASTED CHICKEN, togarashi, chicken fat congee 

LEAF SALAD, buttermilk dressing, parmigiano-reggiano

DESSERT SELECTION

 

BANQUET MENU / 95PP

Shared style menu (sample, subject to change)

BEER BREAD, house baked sourdough, odd cultured butter 

ANCHOVY CIGAR, brick pastry, olive, taramasalata 

CHICKEN LIVER PATE, potato chips, fish sauce caramel  

RAW SCALLOP mango, yuzu kosho, poppy seeds 

SQUID, poblano pepper, nectarine, scallion dressing

BAVETTE STEAK, burnt garlic, egg yolk sauce

POTATO LORETTE, garlic butter

LEAF SALAD, buttermilk dressing, parmigiano-reggiano

DESSERT SELECTION

 

$6pp cakeage fee applies when bringing your own cake.
10% service fee applies to all groups 8 or more.
10% surcharge applies on public holidays.

 

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