Restaurant Atelier

Menu
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Degustation Menu (applicable to the whole table):

  • Seven-Course Degustation, $80pp.
  • With Matching Wines, 130pp.

Our Degustation Menus are tailored to individual tables.

BYO Wine Tuesday to Friday.

 

For bookings of 9 people or more, a set menu applies. Please call 02 9566 2112, or e-mail eat@restaurantatelier.com.au for more information.

 

a la Carte Menu

$
Sourdough Bread w Tapenade, EVOO & Balsamic, or Echire Butter 3.00
Garlic Pot Bread 4.50
Rare Breed ‘Berkshire Black’ Pork Rillette w Lavosh & Pickles 9.00
Starter
Wagyu Beef Tartare w Parsnip Ice Cream, Quail Egg & Pickled Mushrooms 22.00
Seared Scallops w Braised Oxtail, Crispy Veal Sweetbreads & Creamed Celeriac 22.00
Warm Tomato Tarte Tatin Topped w Capri Feuillle Goat Cheese Foam, Vintage Aged Balsamic Vinegar 16.00
Smoked Kangaroo Island Marron Tail, White Asparagus, Pink Grapefruit & Foie Gras Mousse 22.00
Twice-Cooked Spiced-Cured Boneless Quail w Cauliflower Custard, Fresh Pea & Black Olive Salad 20.00
Main Course
Cocoa-Roasted Striploin of New Zealand Venison, Carrot Puree, French Onion Tortellini & Baby Turnips 32.00
Roasted Breast of Grimauld Duckling, Trevisio, Baby Beetroot & a Dried Cherry Sauce

32.00

Seared Yellow-Fin Tuna w Pomme Mousseline, Moreton Bay Bug Grenobloise 34.00

Roasted Queensland Squab Wrapped in Prosciutto, Shiitake Mushrooms, Salsify, Truffled Linguini

38.00
Roasted Boned & Rolled White Rabbit w XO Pippies, Bocollini & Chinese Radish 30.00
Vegetarian Main Course Can be Prepared to Order on Request 28.00

Mixed Leaves w a Choice of:

Roasted Hazelnut & Confit Eschallot Dressing, or

Lemon Vinaigrette

6.50
Dessert
Dark Chocolate Delice, Coconut Sabayon w Stretched Caramel 15.00
Tonka Bean Creme Brulee w Balsamic-Poached Strawberries, Vanilla Ice Cream 15.00
Caramel Souffle w Turron d'Yema Ice Cream, Whisky Creme Anglaise 15.00
Mont Blanc w Caramelised Chestnuts, Goat Milk Ice Cream 15.00
Selection of House Made Ice Creams: Malt, Lemon Curd, Christmas Pudding 15.00
Selection of House Made Sorbets: Strawberry, Pineapple, Blood Orange 15.00
Seasonal Selection of Cheese, Served w Quince Paste, Sourdough & Poppyseed Lavosh
2 Cheese     15.00
3 Cheese     18.00
4 Cheese     21.00

22 Glebe Point Road, Glebe, 2037
Ph: 02 9566 2112        Fx: 02 9566 2115
email: eat@restaurantatelier.com.au
Tuesday - Saturday from 6pm