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.
A la carte menu
To start
HOKKAIDO SCALLOP (I) – 16ea
tomato water, sea herbs, finger lime
BLUEFIN TUNA (A) – 36
chevre, fresh greens, mint
FRESH FIGS, STRACCIATELLA – 33
hazelnut, shiso, honey
GRILLED WA OCTOPUS (A) – 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
SHARK BAY CRAB CHITTARA (A) – 52
Calabrian chilli, garlic, bottarga
MARKET FISH (A) – 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 + 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
Sharing
1 KG GRASS FED BLACK ANGUS
PINNACLE T-BONE MBS 4+ – 190
smoked tallow jus
Dessert
AMARO CREME CARAMEL – 18
nutmeg
GRAND MARNIER CREPES SUZETTE – 18
vanilla bean chantilly cream
WHITE CHOCOLATE YUZU MOUSSE – 18
rhubarb, feuilletine
CHOCOLATE VOL AU VENT – 18
macerated raspberries, chocolate mousse, mascarpone cream
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
Additional menus
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.
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.
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.
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.