À LA CARTE
All menu and beverage items are subject to availability and prices may change.
On Sundays and public holidays, a surcharge of 10% applies.
Entrées
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Garlic & Herb Bread 9
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Stone baked Flatbread 16
w homemade dip
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Soup of the Day 18
Soup of the day depending on season & chef's inspiration
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Stuffed Zucchini Flowers 24
w citrus ricotta, slow cooked vine ripened tomato ragout, fresh chilli, baby cress & extra virgin olive (V)
**(Seasonal Availability)** -
Muscovy Duck Liver Parfait 24
w heirloom pickled vegetables, sea salt, poppy seed lavoush (G)(D)
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Veal Meatballs 22
w fresh seasonal herbs, Parmesan tomato sugo, garlic, cold pressed olive oil
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Mt Barker Free Range Chicken Wings Hibachi (6) 22
w Misa Pitchu dry rub & burnt maple sauce
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DOP Fresh Burrata Mozzarella 24
w Organic olive oil, baby basil (V)
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WA Lobster & King Prawn Brioche Roll (M) 24
w chardonnay aioli, summer chives, yarra valley caviar, baby edibles
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Marinated Wild Mushrooms 24
w fresh thyme, confit garlic, herbs, grilled baby peppers, cold pressed olive oil & sea salt
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Salt & Pepper Calamari (I) 26
w confit garlic aioli, fermented chilli, citrus
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Steak Tartare 28
w baby pickles, mustard, quail yoke, Baby cornichons, sea salt & poppy seed lavoush
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Hiramasa Kingfish Ceviche (A) 28
w summer herbs, fresh jalapeno, fuji apple, pomegranate, citrus & extra virgin olive oil (G)
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U6 King Prawns (A) 32
chargrilled w crispy garlic, confit chilli & coldpressed olive oil & spicy butter
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Fremantle Octopus Charred Grilled (A) 32
charrgrilled w crispy garlic, confit chilli & coldpressed olive oil & spicy butter
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Nova Scotian Sea Scallop (I) 32
w tomato salsa, sauce escabeche, edibles, sea salt & citrus (G)
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Cinder Tasting Plate (minimum 2 persons) 38 per person
Veal Meatballs, Hibachi Grilled Chicken Wings, Garlic Prawns & bread
Mains
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Cinder’s Signature Grilled Platter (min 2 persons) 68 per person
Black Onyx New York Striploin MBS 3-4, chargrilled marinated Lamb Rump, marinated Chicken Thigh fillets, spicy Chicken Wings, Chef’s Secret marinated Lamb Kofta, U6 King Prawns, handcut fries, garden salad, chimichurri
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Dry Aged Wagyu Burger on brioche bun 36
w apple jack cheese, gem lettuce, truss tomato, onion, house pickles, handcut fries
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Heirloom Eggplant Slow Cooked 42
w fresh herbs in a South American spices, harissa style w smoked feta & fermented plums (V) (G)
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WA Lobster Ravioli (A) 44
w WA Lobster, Blue Swimmer Crab, King Prawns, slow cooked tomato sugo, clotted cream, baby herbs & cold pressed olive oil
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Thirlmere Confit Duck 44
w dutch carrot, pomme puree, black truffle jus
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Fish of the Day (A) 48
Chargrilled baby Barramundi plate sized w confit cherry tomato, garlic, chilli, fresh herbs, cold pressed olive oil (D)(G)
From the Grill
Private Selection
Cooked over charcoal and rested. Add a sauce for 5, or any side for 15.
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Black Angus Short Ribs slow cooked 8 hrs 49
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300g Riverine Premium MBS 2 Tenderloin 56
150-day grain fed / Wagga Wagga NSW
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280g Riverine Classic Striploin 52
100-day grain fed / Wagga Wagga NSW
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350g Scotch Fillet Riverine Premium MBS 2 58
250-day grain fed / New England Tablelands NSW
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400g Black Onyx New York Striploin MBS 3-4 62
270-day grain fed / New England Tablelands NSW
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500 Boneless Ribeye Riverine Premium MBS 2 72
250-day grain fed / New England Tablelands NSW
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Surf & Turf 59
Riverine Classic Striploin MBS 4+, U6 King Prawns
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1 kg Scotch Fillet Riverine Premium MBS 3 138
250-day grain fed / New England Tablelands NSW
Steak Sauce
Sides
1 For $15.00 | 2 for $25.00
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Heirloom Vegetables 15
w King Island goats’ curd, soil, chard, pistachio
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Iceberg Heart 15
w parsley, sea salt, lemon oregano vinaigrette
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Pomme Puree 15
w cultured butter, sea salt, parsley
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Vine Ripened Tomato Salad 15
w sea salt, forvum vinaigrette
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Baby Broccolini 15
Drizzled w lemon-oregano vinaigrette & King Island goat’s curd
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Handcut Fries 15
w Machu Picchu black salt, garlic aioli, summer chives
Desserts
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Edible Garden 18
w calibre white chocolate, passion fruit, edibles, soil, blood orange sorbet
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Homemade Crème Brule 18
w vanilla bean ice cream &n seasonal berries
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Crêpes Suzette 18
w creme fraiche, warm orange buter sauce made from fresh orange juice, orange zest, caramalised sugar, butter & Grand Marnier liqueur
Exquisite food, unforgettable atmosphere
A table by the fire is waiting
Open Monday to Saturday for lunch, happy hour and dinner in Barangaroo.