A LA CARTE

TO SNACK

Todays bread with smoked butter and saltbush salt 6pp

Oysters | natural 6ea

| native pepper berry mignonette7ea

| scampi caviar12ea

Chilli pork scratchings 9

Potato rosti, beef tartare, fried seaweed11ea

Baked scallops, lemon myrtle butter, pear30

Sourdough crumpet, moreton bay bag, spring onion18

Yellowfin tuna tartare, orange crème fraiche, tomato concasse 32

Chicken wings, adelita hot sauce 26

Burrata, muhammara, walnuts, sourdough 29

Selection of artisanal & housemade charcuterie 44

MAINS

Market fish - MP

Conchiglie, cuttlefish, mallorquina, black olive39

250g Black onyx mb5 picanha, green tomato chimichurri60

Rolled saddle of lamb, charred eggplant, gai lan49

SIDES

Jack’s chips with aioli | house tomato sauce | sour cream13

Caesar salad, quail egg, white anchovies15

Grilled broccolini, café de paris16

DESSERT

Queen garnet plum, yoghurt ganache, hibiscus17

Chocolate orange mousse, orange blossom18

House sorbet 11

Affogato 12

CHEESE

Please ask our waitstaff for our current selection of cheeses. 9ea

All cheese accompanied with muscatels, house made pear & native pepperberry jelly and lavosh crackers

A plate of sliced grilled steak served with a green herb-based sauce and dark gravy, with a glass of red wine nearby.
A bowl of roasted carrots topped with fresh green herbs in a restaurant setting.
A man with a beard wearing a white t-shirt and a black apron is slicing a cooked piece of meat on a wooden cutting board in a professional kitchen.
Grilled asparagus topped with shredded meat on a decorative brown plate with a creamy sauce.

OPEN WEDNESDAY
TO SUNDAY.

We accept online bookings up to 7 guests. If you would like to book for 8 or more please email our events team at adelitawinebar@gmail.com.