Sample site. Harbour Table is a made-up restaurant. Built by Maddrell Design.

Harbour Table

Spring menu · Dinner

What we are cooking now.

A short à la carte that follows the market, a set menu for the whole table, and wine to match. Prices in Australian dollars, including GST.

VvegetarianVGveganGFgluten freeDFdairy freeNnuts

Small plates To begin or to share

  • Six Sydney rock oysters on crushed ice with lemon, herbs and a dish of mignonette

    Sydney rock oysters

    27

    Half a dozen, natural, with finger lime mignonette and lemon.

    GFDF
  • Burrata with heirloom tomatoes, basil and green oil on a speckled stoneware plate

    Burrata, heirloom tomato

    24

    Basil oil, aged balsamic, grilled sourdough.

    V

  • Wood-fired flatbread

    22

    Roasted pumpkin, whipped ricotta, pepitas, chilli honey.

    V

  • Fennel and blood orange

    21

    Shaved fennel, pickled shallot, toasted hazelnuts, dill.

    VGGFDFN

  • Kingfish crudo

    26

    Finger lime, green olive, cucumber, chilli oil.

    GFDF

  • Charred leeks

    20

    Hazelnut romesco, pickled raisins, parsley.

    VGGFDFN

Mains From the pass

Pan-roasted fish fillet with crisp skin on charred broccolini and beurre blanc, in a speckled stoneware bowl on white marble

Pan-roasted barramundi

Crisp skin, charred broccolini, beurre blanc, sprouting herbs.

GF
46
Braised lamb shoulder with roasted heirloom carrots, labneh and dukkah in a speckled stoneware bowl

Braised lamb shoulder

Heirloom carrots, labneh, dukkah, mint.

GFN
48
Hand-cut pappardelle with mixed mushrooms, shaved parmesan and thyme in a speckled stoneware bowl

Hand-cut pappardelle

Wild mushrooms, aged parmesan, thyme, brown butter.

V
36

  • Dry-aged sirloin, 300g

    56

    Watercress, shoestring fries, green herb butter.

    GF

  • Roast half chicken

    44

    Charred corn, jus gras, pickled green chilli.

    GF

Sides

  • Shoestring fries

    12

    Sea salt, garlic mayonnaise.

    VGF

  • Watercress salad

    11

    Lemon, olive oil, shaved shallot.

    VGGFDF

  • Charred broccolini

    14

    Chilli, almond, lemon.

    VGGFDFN

  • Roasted chats

    13

    Rosemary, sea salt, crème fraîche.

    VGF

Sweet

  • A slice of dark chocolate tart with raspberries and crème fraîche on a stoneware plate

    Dark chocolate tart

    17

    Raspberries, cocoa nib, crème fraîche.

    V

  • Burnt honey ice cream

    15

    Bee pollen, shortbread crumb, sea salt.

    V

  • Cheese, quince, lavosh

    24

    Two Australian cheeses, quince paste, crisp lavosh.

    V

Please tell us about any allergy when you book or when you sit. Our kitchen handles nuts, gluten, dairy, egg, shellfish and sesame, so we cannot promise a dish is free of traces. Menu changes with the market; this is a sample.

For the whole table

Set menus

The Harbour set AUD 98

Three courses, chosen by the kitchen. Available to the whole table, Tuesday to Saturday.

  1. Two small plates to share
  2. A main from tonight’s pass
  3. A sweet to finish

The long table AUD 135

Five courses with a longer pace, for the whole table and booked ahead. Vegetarian version on request.

  1. Oysters and a cold plate
  2. Pasta
  3. Fish or lamb
  4. Cheese
  5. Dessert

Wine pairing

Poured to match each course.

Mostly Australian producers, with a few from further away where they suit the plate. Ask about a pairing with either set menu; our team will adjust it to what you like to drink.

  • Three glasses with the Harbour setAUD 62
  • Five glasses with the long tableAUD 92
  • Non-alcoholic pairingAUD 48
  • Wines by the glass, fromAUD 14
Reserve a table