EAT.

FOOD
MENU

FOOD
MENU

< RETURN TO ODD CULTURE NEWTOWN

 

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

 

LUNCH & DINNER MENU

SNACKS 

Beer bread house-baked sourdough, odd cultured butter (V) (VGO) / 7

Anchovy rice cracker, nori, anchovy emulsion (GF) / 9ea

Fish on toast scallop, sesame, ginger-shallot / 12ea 

Pickle Plate fermented and pickled vegetables (VG) (GF) / 15

Beetroot plum, whipped coconut, curry leaf (VG) (GF)/ 17

Chicken liver pâté potato chips, fish sauce caramel (GF) / 22

SMALL

Raw beef tomato dashi, yuzu, puffed wheat (GF) / 24

Raw tuna  fermented fig, lardo, mint (GF) / 28

Mushrooms corn-miso butter, blueberry, walnut (V, GF) / 26

Buckwheat crumpet smoked tomato jam, feta (V) (GF) / 20

Squid kohlrabi, yoghurt, spiced coconut, herbs / 25

King prawns tuna-miso butter, aleppo pepper (GF) / 40

LARGE

Blood pancake pork jowl, fried egg, maple syrup / 27

Octopus xo sauce, chickpeas, preserved soybean (GF) / 39

Cauliflower taleggio sauce, hazelnut, sourdough breadcrumbs / 35

Rainbow trout caper leaves, mustard seeds, bagel spice / 39

Koji roasted chicken togarashi, chicken fat congee (GF) / 46

Bavette steak burnt garlic, egg yolk sauce (GF) / 52

SIDES

Potato lorette, dashi creme fraiche (V) / 16

Flat beans sunflower seed pesto, cherry tomatoes / 16

Leaf salad buttermilk dressing, parmigiano-reggiano (VGO)(GF)/ 15

DESSERT 

Dulce de leche flan fig leaf, koji cream / 17

Dark chocolate mousse coffee cream, mascarpone, raspberry / 17

Malt cake maple butterscotch, peanut gelato / 17

 

BANQUET MENU / 65PP

Shared style menu (sample, subject to change)

Beer bread house baked sourdough, odd cultured butter 

Beetroot plum, whipped coconut, curry leaf

Chicken liver pâté potato chips, fish sauce caramel  

Koji 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 

Fish on toast scallop, sesame, ginger-shallot

Chicken liver pâté potato chips, fish sauce caramel  

Raw tuna fermented fig, lardo, mint

Bavette steak burnt garlic, egg yolk sauce

Potato dashi creme fraiche 

Leaf salad buttermilk dressing, parmigiano-reggiano

DESSERT SELECTION

 

$6pp cakeage fee applies when bringing your own cake.
15% surcharge applies on public holidays.
Groups of 7+ are required to partake in a banquet menu. 
A voluntary 10% gratuity amount will be added onto your bill which will be paid directly to your server for groups of 7 or more. We pride ourselves on our excellent service and this tip helps us retain the best staff who will provide you with the best service. Please let your server know if you would not like this amount added to your bill.

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