We have recently relaxed our booking policy,
now offering bookings for a la carte dining as well as our chef’s menu,
Menus are seasonal and subject to change without notice.
Please advise of dietary requirements at time of booking.
We always have plenty of tables reserved for walk in drinkers or grazers,
we take bookings for full dinner only.
5 COURSE CHEFS MENU $75
•••
A LA CARTE
•••
wattleseed sourdough, vegemite butter 8
oyster, verjus, pommeau 5 each
octopus donut, salsa verde 8 each
raw kangaroo, umeboshi mayo, bush tomato, tostada 8 each
jamon serrano, grapes, shiraz seed oil 15
•
house made ricotta, beetroot, lemon myrtle 19
raw kingfish, heirloom tomato, basil oil, ice plant 24
smoked sardines, white bean hummus, mojo picon 22
verjus braised onion tarte tatin, fermented shoots, crème fraiche 20
••
hapuka, confit radish, mussels 34
eggplant, sunflower cream, bush tomato dukkah, flatbreads 28
milawa chicken, grilled fennel, goosefoot pesto 35
bass strait 500g bone in rib-eye steak frites to share 80
grilled broccoli, macadamia, chili 14
garnished cos heart, vinaigrette 12
•
crème brûlée 14
chocolate mousse, native mint ice-cream, cocoa nib 15
cheese - single 50g 15, three cheeses 75g25
Everything we can, we make in-house - from the bread (baked daily),
to the bottle-fermented sodas, to the tonic in your gin.
DRINKS PROGRAM
The innovative drinks program at Henry Sugar is centered around sustainability and independence. The small producers we work with, across the wines we pour and the spirits we mix carry these same values. We make whatever we can from scratch,
