< 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
Fried peppers cashew-stout cream, bbq eggplant (VG) / 15
Cucumber dill pickle, jalapeño cream cheese (VG) (GF)/ 17
Chicken liver pâté potato chips, fish sauce caramel (GF) / 22
SMALL
Raw beef gochujang, daikon, puffed rice (GF) / 24
Pickled mussels old bay, celery, smoked cream / 25
Buckwheat crumpet smoked tomato jam, feta (V) (GF) / 20
Asparagus comté custard, spinach soubise (V) (GF) / 24
Raw tuna raspberry ponzu, mustard leaves, kombu (GF) / 28
King prawns sambal, coconut butter (GF) / 40
LARGE
Blood pancake pork jowl, fried egg, maple syrup / 27
Octopus xo sauce, chickpeas, preserved soybean (GF) / 39
Pumpkin tamarind chilli paste, pumpkin seed furikake, shiso / 35
Hapuka sourdough miso butter sauce, roasted corn / 50
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
Beans pesto, sunflower seeds, savory yeast / 16
Leaf salad buttermilk dressing, parmigiano-reggiano (VGO)(GF)/ 15
DESSERT
Dulce de leche flan fig leaf, koji cream / 17
Pavlova milk crumbs, raspberry, mango sorbet / 17
Dark chocolate pudding whiskey miso caramel, banana gelato / 17
BANQUET MENU / 65PP
Shared style menu (sample, subject to change)
Beer bread house baked sourdough, odd cultured butter
Cucumber dill pickle, jalapeño cream cheese
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, truffle-lemon butter, chives
Chicken liver pâté potato chips, fish sauce caramel
Raw tuna raspberry ponzu, mustard leaves, kombu
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.
