• DINNER MENU

    DINNER MENU

DINNER MENU

We offer meals and daily specials.

We brew local real craft beers full of body, flavour and taste. We believe good beer should be enjoyed with good food. The beer recommended by our brewers is designed to complement or contrast and enhance your dining experience. Please enjoy!


beer 30 / no beer 20

SEAFOOD

Old Bay Spanner crab – Aussie Lager
Tiger prawn – Honey Ale
Smoked salmon souffle – Felda Weiss
Braised octopus – Pommy Bitter
beer 30 / no beer 20

MEAT

Sliced turkey breast, stuffed brie cheese and cranberry sauce – Felda Weiss
Blackforest ham, dark cherry compote and cherry glaze – Honey Ale
Rare roast beef with seeded mustard and dill pickle – Gaelic Red
Lamb kofta with minted yoghurt and fresh mint – Paddy Stout
22

BREWERS BEEF BURGER

Redoak’s patty with onion jam, aioli
{ Paddy Stout }
22

PULLED PORK BURGER

juicy pork, coleslaw, sriracha butter sauce
{ Gaelic Red }
22

CRISP CHICKEN BURGER

breast chicken with coleslaw, chilli aioli
{ Organic Pale Ale }
22

SPICED DORY FISH BURGER

lemon peppered dory fillet and tartare sauce
{ Bloody Wit }
20

VEGETARIAN BURGER(v)

chickpea & sweet potato cake and taziki
{ Pommy Bitter }
*All Redoak burgers are served on a brioche bun with sliced tomato, cos lettuce, cheddar cheese and a serve of chips with aioli
9" 15 / 12" 22

SPICED PUMPKIN (v)

spiced pumpkin, semi dried tomato, feta, rocket , chilli (gfm) (add gluten free base 4)
9" 15 / 12" 22

CHICKEN & MUSHROOM

chicken, mushroom, pancetta, rocket, blue cheese aioli (gfm)
9" 15 / 12" 22

CHORIZO SAUSAGE

chorizo, boccocini, tomato, basil, salsa verde mayonnaise (gfm)
18

RICH BEEF PIE

braised beef cheek in spiced butter, broad-bean mash and salad
(add extra mash or chips 4)
18

HALOUMI & FENNEL (v)

grilled haloumi tossed with fennel, tomato, raddish, fresh herb mix and Moroccan harissa dressing (v) (gfm)
20

BRAISED OCTOPUS MANGO & CHILLI

with Spanish onion, cucumber ribbons, red capsicum, rocket, Bloody Wit dressing (gfm/df)
9

SEASONAL STEAMED VEGETABLES

9

CREAMY POTATO MASH

9

GARLIC FLAT BREAD

9

BREWERS SALAD

green beans, rocket, spanish onion, blue cheese aioli
9

CHUNKY CHIPS

Choose: aioli, tomato sauce or salt & vinegar
28

DUCK, PISTACHIO & ORANGE SAUSAGES

Duck, pistachio & orange sausages served with creamy mash, caramelised onion, shallots and red ale jus
{ Pommy Bitter or Organic Pale Ale }
24

PRAWN & CHILLI PASTA

spicy tiger prawn, angel hair pasta, cherry tomatoes, sauted eshallots, rocket, garlic, chilli
{Aussie Lager}
21

CHEFS NEPALESE STACK (v)

Nepalese inspired vegetable stack served with zucchini ribbons, green beans and kale chips
{ Organic Pale Ale }
20

FISH & CHIPS

beer battered fish served with chunky chips, green leaf salad, lemon wedge and tartare sauce
{ Dave’s Lager }
29

CHICKEN BREAST

pan fried chicken breast, smashed chats, chargrilled asparagus, juniper and orange gel, sauteed spinach and jus
{ Organic Pale Ale }
32

CRISPY TASMANIAN SALMON

sustainably farmed Tasmanian Atlantic salmon, roasted artichokes, new potatoes, tomato, olives, onion concasse, salsa verde (gfm/df)
{ Felda Weiss }
32

ROAST LAMB RUMP

oven roasted lamb rump w/ broad beans, baby beets, roasted dutch carrots, silverbeet, persian feta and dark ale jus (gfm)
{ Gaelic Red }
15

CRISPY CHICKEN DRUMETTES

choose: blue cheese sauce, Loiusiana spiced dressing or beer bbq sauce
25

CHEESE PLATE (v)

selection of creamy brie, tasmanian pyengana cheddar, trinity cellars blue, olive & beer bread, fruit & nut compote (gfm)
12

BAKER’S BREAD (v)

breads with selection of olives, whipped butter, balsamic & olive oil
25

CURED MEATS

proscuitto, German salami, Sopresso salami, pickles, dijon mustard, rustic sourdough
25

SEA PLATE

tiger prawns, grilled octopus, crab cake with cherry tomato confit and slices of sourdough bread
25

ANTIPASTO BOARD

assortment of proscuitto, pickles, pumpkin dip, brie, semi dried tomato, olives, sourdough (gfm)
21

VEGETARIAN PLATE (v)

slow roasted mushroom, beetroot dip, persian feta, roasted pumpkin, pickles and naturally fermented sourdough (gfm)
38

BEEF TWO WAYS

beef sirloin and beef back rips with homemade BBQ sauce served with potato galette, celeriac puree, roasted mushrooms and dutch carrots (gfm)
{ Paddy Stout }
49

WHOLE BABY BARRAMUNDI (to share)

whole roasted baby barramundisustainably farmed Humpty doo, NT with sauteed snow peas, green beans, bok choy, asain slaw with soy, ginger and garlic dressing (df) { bloody wit}
9

CHUNKY CHIPS

Choose: aioli, tomato sauce or salt & vinegar
9

ROSEMARY SPICED CRUSHED CHAT POTATOES

12

CHOCOLATE ORANGE BROWNIE

with salted caramel sauce, chocolate dipped candied orange, chocolate ice cream garmished with shavings and fresh mint
{ Paddy Stout }
12

GREEN TEA CHEESECAKE

Green tea cheesecake served with mint syrup, sprinkle of toasted hazelnuts and shard of chocolate
{ Felda Weiss}
12

MANGO AND COCONUT SEMI-FREDDO

with lemon peel, raspberry and Honey Ale coulis, short bread and lemon balm (gfm)
{Honey Ale }
10

TRIO OF ICE CREAMS

chocolate icecream, salted caramel sauce, choc savings | passionfruit icecream, honeycomb, pashmak | green tea icecream, mint syrup, mint leaves
{Gaelic Red }
15

CHOCOLATE 'BEER INFUSED' TRUFFLES

white chocolate honey ale truffle rolled in coconut | milk chocolate and stout truffle with cocoa powder | dark chocolate and Gealic Red truffle rolled in crushed hazelnuts – served with berry coulis and Paddy Stout
{ Paddy Stout }
15

DECONSTRUCTED AFFOGATO

tantalising trio of spiced vanilla icecream, Redoak’s stout reduction syrup combined with Vanilla Galliano and a shot of espresso coffee
20

CHICKEN, AVOCADO AND KALE

with cherry tomato, dried cranberries, raddichio salad, orange lemon viniagrette (gfm/df)

V: Vegetarian GF: Gluten Free GFM: Gluten free modified DF Dairy Free (please ask for options)
Please advise our staff if you suffer any food allergies or require any special dietary needs.
Whilst we cannot guarantee your request, we may be able to make some minor adjustments to our dishes.
Please note a surcharge applies for visa/mastercard/amex/diners (1.5%) transactions

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Dinner Menu



  • Share your love and passion for beer and food this Christmas

  • Last Beer Class for 2016 – 3 December. Don’t miss out.

Venue

201 Clarence Street
Sydney, NSW,
Australia, 2000

OPEN
Monday to Saturday
Lunch and Dinner
12pm till late

CLOSED
Sundays & Public Holidays Closed

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