Menus

At Bistro Ebony, dining is never one-note. Our à la carte menu brings the classics to life – French-ish, Italian-adjacent, and full of flavour.

Feeling decisive? Perfect. Prefer to leave it to us? Try our shared menu.

Here for a quick bite or a glass before curtain call? The bar and pre-theatre menus have you covered.

Every option is designed with Ebony’s signature touch – thoughtful, a little cheeky, and always worth coming back for.

Make a reservation

A la carte menu

To start

ABROLHOS SCALLOP – 16ea
tomato water, sea herbs, finger lime

BLUEFIN TUNA – 36
chevre, fresh greens, mint

FRESH FIGS, STRACCIATELLA – 33
hazelnut, shiso, honey

GRILLED OCTOPUS – 36
sweet corn puree, nduja

ROASTED BUTTERNUT PUMPKIN – 34
macadamia cream, mandarin, candied pepitas 

WAGYU STEAK TARTARE – 34
black garlic, creme fraiche, black rice

PORK CROQUETTE – 34
cherry chutney, tarragon

Main course

FRASER ISLAND CRAB CHITTARA – 52
Calabrian chilli, garlic, bottarga

MARKET FISH – MP
dill beurre blanc, smoked salmon roe, charred leek

SARDINIAN FREGOLA – 52
braised oxtail ragu, seasonal mushrooms

300GR VEAL MILANESE COTOLETTA – 54
fried oregano, lemon

PYRENEES LAMB RUMP – 52
cime di rapa, madeira jus, rosemary

GNOCCHI PARISIENNE – 44
pomodoro, stracciatella, basil

250G RANGERS VALLEY ‘BLACK ONYX’ – 66
SCOTCH FILLET MBS 3+

300G 1824 WAGYU – 64
STRIPLOIN MBS 4+
All steaks are served with Cavalier mustards + tallow jus smoked

Sharing

HONEY ROASTED DRY AGED DUCK CROWN – 90
fruit mustard jus

1 KG GRASS FED BLACK ANGUS
PINNACLE T-BONE MBS 4+ – 190
smoked tallow jus

Sides

REG’S POTATO SALAD – 18
triple cooked potatoes, Joey’s grandfathers Mauritian spice blend, red onion

BRUSSEL SPROUTS – 18
miso butter, pine nut, merlot vinegar

LEAF SALAD – 16
shallot vinaigrette, mint

SKIN ON FRIES – 13

Dessert

AMARO CREME CARAMEL – 18
nutmeg

GRAND MARNIER CREPES SUZETTE – 18
vanilla bean chantilly cream

WHITE CHOCOLATE YUZU MOUSSE – 18
rhubarb, feuilletine

Dessert cocktails

AFFOGATO – 20
Grey Goose, Brookies Macadamia Liqueur, espresso, honey, vanilla ice-cream, liquid nitrogen

ANGEL’S PLACE – 25
Angels Envy, Wattle-Seed PX Sherry, Fernet Branca, orange bitters, chocolate bitters

Winter truffle menu

$130pp

Celebrate winter truffle season with a menu designed to showcase fresh truffle in every dish. From start to finish, each course is layered with the first of the season Manjimup black truffles from Western Australia.

To start

WAGYU STEAK TARTARE
black garlic, creme fraiche, black rice

CHITARRA CACIO E PEPE
pecorino romano

GNOCCHI PARISIENNE
pomodoro, stracciatella, basil

Main course

250G RANGERS VALLEY ‘BLACK ONYX’
SCOTCH FILLET MBS 3+
smoked tallow jus

TRUFFLED FRIES
aged truffle pecorino

LEAF SALAD
shallot vinaigrette, mint

Dessert

AMARO CREME CARAMEL

Add ons

CHEESE COURSE – $17PP

French brie layered with shaved black truffle, sourdough croutons

Additional menus

Heirloom beetroot carpaccio with walnuts, goats chevre, aged balsamic on a marble table with other dishes, a glass of white wine, and utensils.

Pre-theatre menu

A little performance of its own. Our pre-theatre menu is designed for those who like their evenings well-timed, well-fed, and just a little bit decadent.

View menu
Lamb saltimbocca with green salad and a glass of red wine on a marble table.

Group shared menu

Don’t overthink it. Our group shared menu is made for the full cast – a considered selection curated by Ebony, best enjoyed together.

View menu

Private dining menu

Entertaining clients or marking a milestone? Our private dining menu pairs elevated dishes with seamless service, ideal for occasions that call for privacy and polish.

View menu

Express lunch menu

In the city and on the clock? The express lunch menu delivers classic flavour with modern pace – perfect for Sydney’s weekday lunch crowd.

View menu