• LUNCH MENU

    LUNCH MENU

LUNCH 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 recommendations are designed to complement or contrast and enhance your dining experience. Please enjoy!


17

CLASSIC AUSSIE BEEF

Redoakā€™s aussie beef patty with tomato, cos lettuce, cheese, caramelised onion, beetroot and smoky BBQ mayonnaise
17

SOUTHERN FRIED CHICKEN

Southern fried chicken with slaw, pickled raddish, chipotle, herb & garlic ranch dressing on potato bun
16

BLACK BEAN BURGER (v)

black bean and sweet potato patty, cucumber, cos lettuce, avocado mash (v, vg, gfm)
18

WAGYU STEAK SANDWICH

wagyu steak, rocket, tomato, caramelised onion, seeded mustard worcestershire mayonnaise on turkish bread
*All Redoak burgers are served on a variety of buns. Add ons are available for extra beef patty, wagyu steak, bacon, haloumi, pineapple, fried egg, etc.
15

ROCKET & PEAR SALAD

Rocket, pear, cherry tomatoes, sunflower seeds, parmesan and balsmaic reduction (gf) Add a protein option if desired – smoked salmon, chicken, wagyu, prawns or haloumi cheese.
15

PUMPKIN & QUINOA SALAD

Roast pumpkin slices, quinoa, mesclun lettuce, pickled purple onions, almond flakes and raspberry viniagrette (vg, gf) Add grilled chicken strips, smoked salmon, garlic prawns, wagyu steak for a small charge.
15

REDOAK CAESAR SALAD

Cos lettuce, poached egg, anchovies, mayonnaise, parmesan and croutons (v/gf) Add a protein option – smoked salmon, garlic prawns, wagyu steak, chicken breast strips or haloumi cheese.
9

CHUNKY CHIPS

Chunky cut hot chips – Choose: aioli, tomato sauce or salt & vinegar (vg/gfm)
30

SEAFOOD TASTING BOARD

Salmon, pea puree, pickled samphire – Aussie Lager
Braised octopus with chilli and tomato salsa – Honey Ale
Sesame seeded tuna with soy dressing – Pommy Bitter
Prawn with lettuce and karkalla salsa- Organic Pale Ale
Please note that tasting board items and beer matches do change from time to time.
30

MEAT TASTING BOARD

Southern fried chicken w/ ranch dressing – Aussie Lager
Braised pork belly w/ pickles and slaw- Organic Pale Ale
Wild boar salami w/ native cranberries/muntries and salt bush – Felda Weiss
Kangaroo proscuitto w/ sweet mustard relish- McStout
Please note that tasting board items and beer matches do change from time to time.
24

SAUSAGES & MASH

Choice of: Pork & fennel OR Kangaroo sausages with creamy potato mash and beer onion jus
29

TASMANIAN SALMON

Tasmanian salmon fillet w/ roast baby beets, pea puree, target beet and lemon myrtle dressing (gf)
22

FISH AND CHIPS

Classic beer battered barramundi fillets served with chunky chips, green salad, lemon wedge and tartare sauce
28

ARTICHOKE FETTUCINE

sauteed artichoke, cherry tomatoes, garlic and a light tomato sauce (gf pasta available on request) Add chicken 5 | prawns 9)
22

BEEF POT PIE

braised beef cheek and winter vegetables, green pea puree and side salad (add mash or chips $4)
12

SWEET POTATO FRIES

Moroccan spiced sweet potato fries with a choice of aioli, blue cheese sauce or sweet chilli and sour cream (vg/gfm)
16

CHICKEN DRUMMETTES

Crisp chicken drummettes with a choice of blue cheese sauce, Srirachi butterg or BBQ sauce
16 / 23

PROSCIUTTO & ROCKET

Prosciutto, bocconcini, rocket, parmesan on thin crust base
(add gluten free base 4)
15 / 22

MARGHERITA (v)

Margherita pizza with bocconcini, tomato and fried basil leaves (v) 9″ base (or 12″ base 22)
17 / 24

REDOAK SUPREME

Wild Boar salami, chorizo, ham, onion, capsicum, fried salt bush leaves on a tomato base (gfm)
(add gluten free base 4)
16 / 23

LEMON MYRTLE PRAWN

Lemon myrtle prawn pizza with cherry tomatoes, feta cheese, parsley on a thin 9″ crust (12″ crust for 23)
15 / 22

CHARGRILELD VEGETARIAN (v)

capsicum, zucchini, mushrooms, eggplant and coconut sprinkle (v, vgm) 9″ base (12″ available for 22)
15

FISH TACOS

A trio of battered fish fillets, guacamole, coleslaw salad and mayonnaise on warm soft tacos (available 12pm – 3pm only)
15

CHICKEN SCHNITZEL

Chicken schnitzel with chunky hot chips and salad (available 12pm – 3pm)
16 / 23

BBQ CHICKEN

BBQ chicken pizza with capsicum, mushroom, onion, BBQ sauce on a thin 9″ crust (12″ crust for 23)
21

PAN SEARED GNOCCHI

wild mushrooms, lemon thyme burnt butter
23

VEGETABLE STACK

Black bean and sweet potato patty, roast pumpkin slices, grileld mushroom, sun dried tomatoes, capsicum, avocado mash, dukkah (v, vg, gf)

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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Lunch 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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