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
Gougère, stout, Bay Of Fires cheddar
Sydney rock oysters, snake chillies salsa
El menu anchovies, guindillas, aleppo
Raw fish, Tasmanian wasabi, desert lime
Chicken liver parfait, pear, pain d’épice
Focaccia, agrodolce
De Palma full blood 9+ Wagyu bresaola
Crapaudine beetroot, hazelnut, wattleseeds
Ricotta, persimmon, pepper berry
Gnudi, black truffle, beurre blanc
Caramelised Jerusalem artichoke casarecce, malt
Sugarloaf cabbage, candied buckwheat, eggplant skin
Whole flounder, bone marrow, capers
Aylesbury dry aged duck, inca berry, erbette
Royal Blue Pomme purèe
Farmer’s leaves
Grapefruit sorbetto, Suze
Tulumba, crème diplomat, black garlic
Brillat-Savarin triple cream
Chef’s menu
Gougère, stout, Bay Of Fires cheddar
Sydney rock oysters, snake chillies salsa
El menu anchovies, guindillas, aleppo
Raw fish, Tasmanian wasabi, desert lime
Chicken liver parfait, pear, pain d’épice
Focaccia, agrodolce
De Palma full blood 9+ Wagyu bresaola
Crapaudine beetroot, hazelnut, wattleseeds
Ricotta, persimmon, pepper berry
Gnudi, black truffle, beurre blanc
Caramelised Jerusalem artichoke casarecce, malt
Sugarloaf cabbage, candied buckwheat, eggplant skin
Whole flounder, bone marrow, capers
Aylesbury dry aged duck, inca berry, erbette
Royal Blue Pomme purèe
Farmer’s leaves
Grapefruit sorbetto, Suze
Tulumba, crème diplomat, black garlic
Brillat-Savarin triple cream
Chef’s menu
5
39
14
28
18
7
32
16
22
42
32
29
54
45
16
12
12
14
16
85
5
39
14
28
18
7
32
16
22
42
32
29
54
45
16
12
12
14
16
85
Gougère, stout, Bay Of Fires cheddar
Sydney rock oysters, snake chillies salsa
El menu anchovies, guindillas, aleppo
Raw fish, Tasmanian wasabi, desert lime
Chicken liver parfait, pear, pain d’épice
Focaccia, agrodolce
De Palma full blood 9+ Wagyu bresaola
Crapaudine beetroot, hazelnut, wattleseeds
Ricotta, persimmon, pepper berry
Gnudi, black truffle, beurre blanc
Caramelised Jerusalem artichoke
casarecce, malt
Sugarloaf cabbage, candied buckwheat, eggplant skin
Whole flounder, bone marrow, capers
Aylesbury dry aged duck, inca berry, erbette
Royal Blue Pomme purèe
Farmer’s leaves
Grapefruit sorbetto, Suze
Tulumba, crème diplomat, black garlic
Brillat-Savarin triple cream
Chef’s menu
5
39
14
28
18
7
32
16
22
42
32
29
54
45
16
12
12
14
16
85
5
39
14
28
18
7
32
16
22
42
32
29
54
45
16
12
12
14
16
85
Gougère, stout, Bay Of Fires cheddar
Sydney rock oysters, snake chillies salsa
El menu anchovies, guindillas, aleppo
Raw fish, Tasmanian wasabi, desert lime
Chicken liver parfait, pear, pain d’épice
Focaccia, agrodolce
De Palma full blood 9+ Wagyu bresaola
Crapaudine beetroot, hazelnut, wattleseeds
Ricotta, persimmon, pepper berry
Gnudi, black truffle, beurre blanc
Caramelised Jerusalem artichoke casarecce, malt
Sugarloaf cabbage, candied buckwheat, eggplant skin
Whole flounder, bone marrow, capers
Aylesbury dry aged duck,
inca berry, erbette
Royal Blue Pomme purèe
Farmer’s leaves
Grapefruit sorbetto, Suze
Tulumba, crème diplomat, black garlic
Brillat-Savarin triple cream
Chef’s menu
Gougère, stout, Bay Of Fires cheddar
Sydney rock oysters, snake chillies salsa
El menu anchovies, guindillas, aleppo
Raw fish, Tasmanian wasabi, desert lime
Chicken liver parfait, pear, pain d’épice
Focaccia, agrodolce
De Palma full blood 9+ Wagyu bresaola
Crapaudine beetroot, hazelnut, wattleseeds
Ricotta, persimmon, pepper berry
Gnudi, black truffle, beurre blanc
Caramelised Jerusalem artichoke casarecce, malt
Sugarloaf cabbage, candied buckwheat, eggplant skin
Whole flounder, bone marrow, capers
Aylesbury dry aged duck, inca berry, erbette
Royal Blue Pomme purèe
Farmer’s leaves
Grapefruit sorbetto, Suze
Tulumba, crème diplomat, black garlic
Brillat-Savarin triple cream
Chef’s menu
5
39
14
28
18
7
32
16
22
42
32
29
54
45
16
12
12
14
16
85