Margaret Double Bay Menu

All credit and debit cards incur a surcharge at the rate of your provider.
Tables of 8 and over incur a 10% discretionary service charge.
Sunday surcharge 10%.
Public Holiday surcharge 15%.

Baker Bleu Sourdough with CopperTree Salted Butter 3 pp
Our Garlic Bread 14
10g Black Pearl White Sturgeon Caviar Tartlet 49
100g Black Pearl White Sturgeon Caviar with
Crème Fraîche and Potato Crisps

460

Freshly Shucked Sydney Rock Oysters
with Dessert Lime Salsa (½ Dozen or Dozen)
- Appellation Clyde River
- Gary’s Tathra

45/90
51/102
Potato Rosti with Crème Fraiche and 30g Yarra Valley
First Harvest Salmon Roe
- Substitute 30g Black Pearl White Sturgeon Caviar
39

147
Sashimi of Paspaley Pearl Meat with White Soy Ponzu 42
Flinders Island Scallop Crudo with Seablite,
Finger Lime and River Mint
36
Sashimi of Pav and Heidi’s Albacore Tuna with Avocado,
Nori, Kombu and Brown Rice Vinegar
34
Spicy Korean Style Tartare of Pav and Heidi’s Bigeye Tuna
with Gochujang, Sesame and Pickles
34
Crudo of Pav and Heidi’s Bigeye Tuna with  
Moroccan Eggplant and Harissa 
34
Crudo of Bruce’s Southern Flathead with Salsa Verde 34
Ceviche of New Zealand Snapper with Lime, Chilli and
Freshly Pressed Coconut Milk
34
Gem Lettuce, Parmesan and Crouton Salad with
Soft Egg Dressing and House Togarashi
26
Elena’s Buffalo Mozzarella with Peach, Vincotto and
Hazelnuts
32
Salad of Consorcio Anchovies, Smoked Tomato,
Wentworth’s Potatoes and Grilled Sourdough
38
Thai Style Salad of Dennis’ Hand-picked Blue Swimmer
Crab, Sweet Pork, Chilli, Green Mango and Cashews
42
Fried Coral Trout Wings with Lime and Chilli Dressing 32
CopperTree Steak Tartare with Charred Pepper Paste,
Dashi Shoyu and Potato Crisps
32

Beetroot Roasted in Embers with Pistachio Butter
and Puffed Barley
26
Colin’s Jersey Cheese with Slow Cooked Carrots
and Malfroy’s Honey
32
Coorong Pipis with Mexican XO and Garlic Shoots 42
King Brown Mushrooms with Salted Chilli, Chinese Olive
and Preserved Radish Paste
28
Miso Glazed Corner Inlet Southern Calamari with
Kimchi Salad and Shallot Oil
34
Spencer Gulf King Prawns with Roast Pepper Salsa 39
Spicy Prawn, Scallop and Pork Sausages with
Pickled Cucumber and Peanut Salad
34

Ben’s Coral Trout XO Butter 65
Pav and Heidi’s Bigeye Tuna with Macadamia and  
Wattleseed Romesco
55
Bruce’s Rock Flathead with Slow Cooked Zucchini, 
Chilli and Mint   
55
Anthony’s Snapper with Fragrant Tomato and
Curry Leaf Vinaigrette
59
Anthony’s West Australian Pearl Perch with Lime,
Coconut and Garam Masala
59
New Zealand John Dory with Roast Tomato and
Kombu Butter
65
1.2kg Eastern Rock Lobster
- Lime and Sambal Dressing
- Mornay
290

Swiss Brown, Oyster and Field Mushroom Pie with
Jerusalem Artichoke Puree (25 Minutes)
42
Crumbed Bruce’s Rock Flathead with
Smoked Tomato and Caper Salad, Umami Mayonnaise
55
Rotisserie Sun Farms Sommerlad Chicken with
Smoked Eggplant and Almond Dressing
49
Brent’s Wollemi Duck Breast with Grilled Lapin Cherries
and Vincotto
52
240g White Rocks Veal Rump with Spinach Puree and  
Sage Butter
65
Colin’s Chermoula-Crusted Lamb Cutlets with Harissa 59
220g CopperTree 60 Month Friesian Fillet with
Red Curry Butter and Grilled Shallots
65
500g Dry-aged CopperTree 36 Month Grassfed
Hereford Bone-In Sirloin
115
500g Dry-aged CopperTree 36 Month Grassfed
Hereford Ribeye
125
240g Slow Cooked Mishima Brisket with
Espelette Pepper Vinaigrette
75
240g David Blackmore Wagyu Denver with
Tarragon Bread Salsa
135
300g David Blackmore Wagyu Sirloin with Chimichurri 240
800g David Blackmore Rubia Gallega Bone-In Sirloin 340

Mixed Leaf Salad with Margaret Vinaigrette 12
Sugarloaf Cabbage with Black Vinegar and Chilli Oil 12
Grilled Cos with Sesame and Rice Wine Dressing 14
Wood Grilled Peppers with Red Wine Vinegar and Oregano 16
Boiled Greens with Lemon and Margaret X Cobram Estate
Hojiblanca Extra Virgin Olive Oil
16
Grilled New Season Green Beans with Anchovy Cream 16
Slow Cooked Peas with Anchovies, Chilli and Garlic 14
Corn Purée with Sheep’s Yoghurt and Brown Butter 16
Wentworth’s Twice Cooked Crisp and Creamy Potatoes 16