Menus
Dining Menus at Bistro Ebony Sydney
At Bistro Ebony, dining is never one-note. Our menus bring together French-ish flair, Italian-adjacent cooking and a love of the classics, with something for every kind of Sydney dining occasion.
From our à la carte menu and signature dishes to express weekday lunches, pre-theatre dining, group shared menus and private dining, each menu is designed with Ebony’s signature touch – thoughtful, a little cheeky, and always worth coming back for.
Explore our menus, or make a reservation and join us at Bistro Ebony in the heart of Sydney CBD.
To start
HOKKAIDO SCALLOP (I) – 16ea
seared scallop, porcini, lemon, chives
BLUEFIN TUNA (A) – 30
Bluefin tuna, tomato water, basil oil, capers (A)
ZUCCHINI FLOWER, STRACCIATELLA – 30
kumquat agrodolce, puffed buckwheat
GRILLED WA OCTOPUS (A) – 37
sweet corn puree, nduja
ROASTED BUTTERNUT PUMPKIN – 30
macadamia cream, mandarin, candied pepitas
WAGYU STEAK TARTARE – 33
black garlic, pickled mushrooms, creme fraiche, nasturtium
PORK CROQUETTE – 30
cherry chutney, tarragon
Main course
SHARK BAY CRAB CHITTARA (A) – 53
Calabrian chilli, garlic, bottarga
SWORDFISH (A) – 50
dill beurre blanc, trout roe
SARDINIAN FREGOLA – 49
ossobuco ragu, king brown mushroom
300GR VEAL MILANESE COTOLETTA – 60
fried oregano, lemon
PYRENEES LAMB RUMP – 53
cime di rapa, madeira jus, rosemary
GNOCCHI PARISIENNE – 45
pomodoro, stracciatella, basil
250G RANGERS VALLEY ‘BLACK ONYX’ – 67
SCOTCH FILLET MBS 3+
300G 1824 WAGYU – 65
STRIPLOIN MBS 4+
All steaks are served with Cavalier mustards + smoked tallow jus
Sharing
1KG Yambinya Reserve T Bone - 180
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
(A) – Australian seafood (I) – Imported seafood
Dessert
AMARO CREME CARAMEL – 17
lavender
CREPES SUZETTE – 25
vanilla bean chantilly cream
WHITE CHOCOLATE MOUSSE – 17
blood orange, orange jelly, feuilletine
CHOCOLATE CREMEAUX– 19
fresh raspberry, pistachio
Dessert cocktails
ANGEL’S PLACE – 25
Angels Envy, Wattle-Seed PX Sherry, Fernet Branca, orange bitters, chocolate bitters
Please note that, in line with our venue policy, we are unable to allow outside birthday cakes on the premises.
To start
HOKKAIDO SCALLOP (I)
seared scallop, porcini, lemon, chives
BLUEFIN TUNA (A)
tomato water, basil oil, capers (A)
GRILLED WA OCTOPUS (A)
sweet corn puree, nduja
Pasta course
SHARK BAY CRAB CHITTARA (A)
Calabrian chilli, garlic, bottarga
GNOCCHI PARISIENNE
pomodoro, stracciatella, basil
MARRON & CLAM RISOTTO + $75
Calabrian chilli
Main course
250G RANGERS VALLEY ‘BLACK ONYX’
SCOTCH FILLET MBS 3+
smoked tallow jus
REG’S POTATO SALAD
triple cooked potatoes, Joey’s grandfathers Mauritian spice blend, red onion
BRUSSEL SPROUTS – 18
miso butter, pine nut, merlot vinegar
Dessert
AMARO CREME CARAMEL
(A) – Australian seafood (I) – Imported seafood
