Lunch
Saturday & Sunday
Dinner
Wednesday to Saturday
03 9853 1826
reservations@suzefitzroy.com
Lunch
Saturday & Sunday
Dinner
Wednesday to Saturday
03 9853 1826
reservations@suzefitzroy.com
Dinner
Wednesday to Saturday
Lunch
Sunday
Design and illustrations by Together With & Studio Magda
Sample Menu
Sample Menu
Sample Menu
Sydney rock oysters, rhubarb & jalapeño salsa
Gougère, stout, Bay Of Fires cheddar
Panisse, El menu anchovies, shatta
Raw fish, wasabi & desert lime
Chicken liver parfait, pear, pain d’épice
Beher acorns fed jamón ibérico, 36 months
Focaccia, agrodolce
Super fresh ricotta, leatherwood honey
Salt baked celeriac, hazelnut, wattleseeds
Casarecce, caramelised Jerusalem artichoke, malt
Bottoni pasta, smoked potato, brown butter & hay
Tiger prawns, tamarind, seaweed
Whole flounder, anchovy & capers xo
Aylesbury dry aged duck, black currants
Farmer’s leaves
Royal Blue Pomme purée
Lemon & ginger sorbetto, Fernet
Tulumba, black garlic, nigella seeds
Affiné Au Chablis – cow’s milk, soft ripened, washed rind
Chef’s menu
Wine pairing
39
5
9
28
18
45
7
22
16
33
32
40
54
49
12
16
12
14
16
90
70
Sydney rock oysters, rhubarb & jalapeño salsa
Gougère, stout, Bay Of Fires cheddar
Panisse, El menu anchovies, shatta
Raw fish, wasabi & desert lime
Chicken liver parfait, pear, pain d’épice
Beher acorns fed jamón ibérico, 36 months
Focaccia, agrodolce
Super fresh ricotta, leatherwood honey
Salt baked celeriac, hazelnut, wattleseeds
Casarecce, caramelised Jerusalem artichoke, malt
Bottoni pasta, smoked potato, brown butter
& hay
Tiger prawns, tamarind, seaweed
Whole flounder, anchovy & capers xo
Aylesbury dry aged duck, black currants
Farmer’s leaves
Royal Blue Pomme purée
Lemon & ginger sorbetto, Fernet
Tulumba, black garlic, nigella seeds
Affiné Au Chablis – cow’s milk, soft ripened, washed rind
Chef’s menu
Wine pairing
39
5
9
28
18
45
7
22
16
33
32
40
54
49
12
16
12
14
16
90
70
39
5
9
28
18
45
7
22
16
33
32
40
54
49
12
16
12
14
16
90
70
Sydney rock oysters, rhubarb & jalapeño salsa
Gougère, stout, Bay Of Fires cheddar
Panisse, El menu anchovies, shatta
Raw fish, wasabi & desert lime
Chicken liver parfait, pear, pain d’épice
Beher acorns fed jamón ibérico, 36 months
Focaccia, agrodolce
Super fresh ricotta, leatherwood honey
Salt baked celeriac, hazelnut, wattleseeds
Casarecce, caramelised Jerusalem artichoke, malt
Bottoni pasta, smoked potato, brown butter
& hay
Tiger prawns, tamarind, seaweed
Whole flounder, anchovy & capers xo
Aylesbury dry aged duck, black currants
Farmer’s leaves
Royal Blue Pomme purée
Lemon & ginger sorbetto, Fernet
Tulumba, black garlic, nigella seeds
Affiné Au Chablis – cow’s milk, soft ripened, washed rind
Chef’s menu
Wine pairing
Sydney rock oysters, rhubarb & jalapeño salsa
Gougère, stout, Bay Of Fires cheddar
Panisse, El menu anchovies, shatta
Raw fish, wasabi & desert lime
Chicken liver parfait, pear, pain d’épice
Beher acorns fed jamón ibérico, 36 months
Focaccia, agrodolce
Super fresh ricotta, leatherwood honey
Salt baked celeriac, hazelnut, wattleseeds
Casarecce, caramelised Jerusalem artichoke, malt
Bottoni pasta, smoked potato, brown butter & hay
Tiger prawns, tamarind, seaweed
Whole flounder, anchovy & capers xo
Aylesbury dry aged duck, black currants
Farmer’s leaves
Royal Blue Pomme purée
Lemon & ginger sorbetto, Fernet
Tulumba, black garlic, nigella seeds
Affiné Au Chablis – cow’s milk, soft ripened, washed rind
Chef’s menu
Wine pairing
39
5
9
28
18
45
7
22
16
33
32
40
54
49
12
16
12
14
16
90
70