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 

 

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 raw tuna, lardo, fermented hot sauce (2pc) / 20

Cucumber citrus olive oil, dill pickle salt (VGO) (GF) / 12

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

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

SMALL

Raw beef bone marrow toast, parsley salad / 24

Scallop cime di rapa, XO sauce / 28

Octopus olive tapenade, fennel, almond / 22

Squid kohlrabi, yoghurt, spiced coconut, herbs / 25

Mushrooms walnut pesto, feta, English muffin (V) / 26

Risotto parmigiano-reggiano, black pepper / 20

Tiger prawns fermented capsicum butter, basil, chilli oil (GF) / 40

LARGE

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

Cauliflower taleggio sauce, hazelnut, radicchio, breadcrumbs / 35

Rainbow trout sorrel, 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

Broccolo tahini sauce, yuzu kosho / 16

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

DESSERT 

Crème caramel dulce de leche, mandarin, coffee / 17

Meyer lemon posset white chocolate, meringue / 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 tuna, lardo, fermented hot sauce

Chicken liver pâté potato chips, fish sauce caramel  

Squid kohlrabi, yoghurt, spiced coconut, herbs

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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