• 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!


30

SEAFOOD

Prawn cutlet w/ lemon pepper and aioli – Aussie Lager
Grilled octopus with chilli and tomato salsa – rEd cheerin
Sesame seeded tuna with soy dressing – Honey Ale
Salmon gravalax with creme fraiche & lemon balm- Organic Pale Ale
Please note that tasting board items and beer matches do change from time to time.
30

MEAT

Lemon myrtle and garlic chicken w/ guacamole – Aussie Lager
Braised pork belly w/ pickles and slaw- Honey Ale
Wild boar salami w/ native cranberries/muntries and salt bush – West Coast PaleAle
Kangaroo saucisson w/ sweet mustard relish- Stout
Please note that tasting board items and beer matches do change from time to time.
17

AUSSIE BEEF BURGER

Redoak’s aussie beef patty with tomato, cos lettuce, cheese, caramelised onion and vegemite mayonnaise on milk bun
{ Stout }
17

LEMON MYRTLE CHICKEN BURGER

Lemon myrtle and garlic grilled breast chicken with cos lettuce, tomato, cheese, guacamole and mayonnaise
{ Organic Pale Ale }
16

VEGETARIAN BURGER (v)

Grilled haloumi cheese, cos lettuce, tomato, capsicum and fresh basil pesto mayonnaise on charcoal brioche bun(v)
{ Pommy Bitter }
*All Redoak burgers are served on a variety of buns and there are a selection of exttra ingredients – wagyu steak, bacon, pineapple, fried egg, haloumi cheese.
9" 15 / 12" 22

VEGETARIAN (v)

Vegetarian pizza with marinated eggplant, semi dried tomato, capsicum, crumbled goats cheese with balsamic glaze (gf) (add gluten free base 4)
9" 16 / 12" 23

WILD BOAR SALAMI

Wild boar salami, native cranberries and fresh salt bush leaves on tomato base (gfm) (add gluten free base 4)
9" 16 / 12" 23

PROSCIUTTO

Prosciutto on a thin crust and bocconcini, rocket and shaved parmesan (add gluten free base 4)
19

BEEF POT PIE

braised beef cheek pie with smashed green pea and salad
(add extra mash or chips 4)
15

PANZANELLA SALAD

Italian inspired Tuscan salad of tomato, onion, basil and balsamic viniagrette and wattleseed sourdough croutons (vg)
15

PUMPKIN & LENTILS SALAD

Roasted pumpkin slices, lentils, rocket, lentils, pickled purple onions, cherry tomatoes and raspberry walnut viniagrette (vg)
15

QUINOA & KALE SALAD

Organic quinoa, kale, almond, emu apples/muntries, capsicum and Dijon truffle dressing (add grilled chicken tenderloin $6) (gf)
9

STEAMED GREENS

9

CREAMY POTATO MASH

9

GARLIC FLAT BREAD

9

SIDE SALAD

raddish, sugar snap peas, watercress, cherry tomato with citrus dressing (v/gf)
9

CHUNKY CHIPS

Chunky chips with choice of: aioli, tomato sauce or salt & vinegar
24

BANGERS & MASH

Choice of Pork & fennel OR Kangaroo sausages served with potato mash, caramelised onion and jus
{ Organic Pale Ale }
26

SQUID INK FETTUCINI

Beer braised octopus, cherry tomatoes, chilli, garlic, rocket and pangrattato on homemade squid ink fettucini
{Aussie Lager}
23

PUMPKIN & RICOTTA RAVIOLI (v)

Roast pumpkin and ricotta filled ravioli with brown butter, parmesan, bush apple and crispy salt bush (add grilled chicken tenderloin $6)
{ Pommy Bitter }
22

FISH & CHIPS

Classic beer battered barramundi fillets served with chunky chips, green salad, lemon wedge and tartare sauce
{ Aussie Lager }
29

TASMANIAN SALMON

Tasmanian salmon fillet, green beans, tomato, potato, egg, anchovy, kalamata olives, Snowy River seaspray and lemon myrtle dressing (gf/df)
{ Honey Ale }
29

LAMB RUMP

Lamb rump with green pea risotto, pea tendrils, wild herb tomato chutney and quandong jus
{ rEd Cheerin }
16

CRISPY CHICKEN DRUMETTES

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

CHEESE PLATE (v)

selection of southcape brie, King Island cheddar, Roaring Forties blue, olive bread, fruit compote, lavosh and water crackers (v/gfm)
12

BAKER’S BREAD (v)

sourdough bread with marinated olives, whipped butter, balsamic & olive oil
25

CHARCUTERIE BOARD

Selection of prosciutto, kangaroo saucisson, wild boar salami, pork rilette, olives, pickles, grainy mustard with rustic sourdough (gfm)
25

SEA PLATE

smoked salmon, grilled baby octopus, crumbed prawn cutlet with lemon pepper with sundried tomato and slices of sourdough bread
68

REDOAK MEAT PLATTER (for 2 or more)

selection of chicken schnitzel, lamb ribs, wagyu steak, pork and fennel sausage, pork crackling, onion rings, salad, BBQ sauce, beer onion jus (for two or more people to share)
21

VEGETARIAN PLATE (v)

roasted mushroom, grilled eggplant, Persian feta, dolmades, spicy capsicum dip and naturally fermented sourdough (gfm)
49

BEEF RIB EYE

400gm rib eye fillet grilled with crushed chat potatoes, roasted mushrooms, dutch carrots and housemade BBQ sauce (gfm)
{ Global IPA }
29

CHICKEN BREAST

Grilled chicken breast with ratatoulle, polenta chips and wattleseed jus (gf) { Pommy Bitter }
38

OVEN ROASTED PORK HOCK

oven roasted pork hock with potato mash, sauerkraut, roasted carrots, baby green beans and jus (15mins cooking time) { Belgian red ale}
9

CHUNKY CHIPS

Choose: aioli, tomato sauce or salt & vinegar (v/gfm)
12

SWEET POTATO FRIES

with a choice of aioli or blue cheese sauce
12

BEERAMISU

Redoak twist on a traditional tiramisu
{ stout }
12

WILD ROSELLA PANNA COTTA

with berry sauce, wattleseed biscotti, vanilla fairy floss
{ honey ale }
12

WARM CHOCOLATE BROWNIE

served warm with chocolate dipped candied orange, chocolate ice cream garmished with shavings and fresh mint
{ stout }
15

AFFOGATO

tantalising trio of spiced vanilla icecream, Redoak’s stout reduction syrup combined with Vanilla Galliano and a shot of espresso coffee
9" 16 / 12" 23

GARLIC PRAWN

Garlic prawn and kalamata olive pizza on thin crust base (gfm) (add gluten free base 4)
9" 15 / 12" 22

MARGHERITA (v)

Margherita pizza with bocconcini, tomato and fresh basil pesto (v)
12

SWEET POTATO FRIES

Moroccan spiced sweet potato fries – served with aioli or blue cheese sauce (v/gfm)
15

CAESAR SALAD

Cos lettuce, poached egg, anchovy, mayonnaise, parmesan and croutons

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

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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