Bartiga Menu

Entrée
Lunch Menu
Mains
Sandwiches
Salads
HAINAN FOCACCIA 8
sambal pol butter.
GF available (2 pc)
APPELLATION OYSTER 6.5
Side of rice wine mignonette.
GF, DF
Add trout roe +$3 each
BUG ROLL 22
lightly battered moreton bay
bugs with fermented chilli aioli,
pickled cucumbers and
buttercup lettuce.
TUNA OR WATERMELON 16
TOSTADA
Szechuan salsa, matcha,
chipotle aioli, avocado,
and crispy eschalots.
STEAK FRITES 32
grass fed striploin 200gm,
shoestring fries, Asian chimichurri.
GRILLED MARKET FISH 30
Baby cos, calamansi vinaigrette,
and seasonal veg.
WAGYU PASTRAMI 25
2GR wagyu pastrami,
saurkraut, zucchini pickles.
POACHED CHICKEN 22
Chicken breast, dijonaise,
chopped celery, lettuce,
fried onion.
JAPANESE NIÇOISE 32
seared crusted yellowfin tuna,
baby cos, green beans, soft
boiled egg, baby chat potatoes,
red radish and roasted sesame
wakame, furukake and ponzu
dressing.
BARTIGA GARDEN 27
Mixed leaves, brocollini,
crispy artichokes, baby eggplants,
roasted sweet potatoes pepitas,
mint and house green goddess.
LIGHTLY TORCHED SCALLOPS 12
Buttermilk with yuzu kosho
and truffle oil.
BEEF RENDANG 18
SAUSAGE ROLL
coriander chutney.
Vegetarian available
KINGFISH CRUDO 26
Nam jim dressing, crispy shallots,
and coriander. GF, DF
RICOTTA TUNA XO LINGUINE 32
With spinach, tuna tartare,
and bottarga.
CHILLI PRAWN PASTA 34
Chili garlic with lemon
preserved, tiger prawns and
spaghettini.
EGGPLANT & ZUCCHINI 22
Grilled eggplant and roasted
zucchini, house pesto rocket,
sundried tomatoes and parmesan.
THAI CRISPY DUCK SALAD 32
Twice cooked duck confit,
crispy red rice, raddichio,
cucumber, coriander, mint
with chilli, green apple, thai basil.
toasted coconut, fried onions
and rice wine vinaigrette.
RAINBOW TROUT SALAD 32
Hot smoked rainbow trout, baby
gem, baby cos, green beans with
yuzu, citrus vinaigrette, pickled
eschallots, green peas and
smoked tomatoes.
CHIPS 12
CHARRED BROCCOLINI 12
MESCLUN SALAD 12
BARTIGA PLATTER 28
chef’s selection of cheese
cold cuts & condiments
DUCK
Confit duck legs,
betel leaf,
tamarind, onion.
FISH
Tempura flame tail
snapper,
pickled onion.
CRISPY EGGPLANT
With zucchini pickles.
ea.
Tacos
10 each
Sides
Add Proteins: Snapper +14 // Minute Steak 150gr +12 // Poached Chicken +9
Add on chips +$4
available 12- 5 pm

Coffee Roasters
4.5
Soft Drinks
6.5
ONA COFFEE ROASTERS
Almond Milk ¢50
Oat Milk ¢50
Soy Milk ¢50
Extra Shot $1
ONA BLEND ASPEN
Brazil + El Salvador + Ethiopia +
Guatemala // Washed + Natura
Bartiga Iced Coffee
9
Coconut milk,
coconut ice cream scoop.
Strawberry Iced Matcha
9
BLOODY MARY 20
Savory mix of vodka, tomato juice,
worcestershire, and hot sauce.
BLOOD PEACH BELLINI 19
Prosecco, blood peach purée.
APEROL SPRITZ 21
Aperol, sparkling Prosecco,
soda, and an orange slice.
HOUSE SPRITZ 21
Elderflower, limoncello,
yuzu soda, prosecco.
Sweet, refreshing, lemony
BARTIGA MARTINI 23
Eristoff vodka, apricot brandy,
blood peach, lime, mint.
Sour, fruity.
TOMMY’S REVOLVER 24
Chili pepper infused Patrón Silver,
amores mezcal, mandarin, honey,
citrus, lime salt.
Spicy, smoky, tart.
ESTRELLA DAMM 12
LORD NELSON THREE SHEETS 13
APPLE THIEF PINK LADY CIDER 12
Drinks
Fresh Juices
10
SANUAR SUNRISE
Pineapple, mint, sanur mandarine,
lime, ginger
RESET
Carrot, apple, beetroot,
ginger, lemon
TROPIC TIGER
Watermelon, orange, lime
GREEN GARDEN
Celery, apple, spinach,
lemon, mint
Fizz
NV DAL ZOTTO ‘PUCCINO’ Prosecco 18
NV TAITTINGER ‘BRUT’ Champagne 28
NV VEUVE CLICQUOT Brut 25
Rosé
2023 DOMAINE LES MESCLANCES Rosé 19
White
2022 CROWDED HOUSE Sauvignon Blanc 17
2021 CANTINE CATABBO Falanghina 16
NV MAISON RONCIER Chardonnay 21
Red
2020 FEUDO LUPARELLO N.D’Avola (Chilled) 17
2023 RISING Pinot Noir 17
2020 MOUNTADAM ‘FIFTY FIVE’ Shiraz 18
2022 COLLI SENESI Chianti 17
2021 DOMINIQUE PORTET Cabernet Sav 16
2022 TORBRECK CUVEE’ JUVENILE GMS 18
Wine Cocktails
Beers & Ciders
by the glass