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, fermented tomatillos
Olasagasti anchovies, guindillas, blood lime
Raw fish, wasabina, salted coriander seeds
Chicken liver parfait, pear, pain d’épice
Focaccia, agrodolce
De palma full blood wagyu bresaola 9+
Marinated Day’s walk farm peppers, curry leaf
Ricotta, persimmon, pepper berry
Chickpea agnolotti, nutmeg, Comté
Spanner crab bucatini, seaweed, radicchio
Eggplant cotoletta, pumpkin seed
Whole flounder, bone marrow, capers
Loddon Valley dry aged lamb rump, black walnuts
Farmer’s leaves
Day’s Walk Farm snow peas, salsa verde
Grapefruit sorbetto, Suze
Tulumba, crème diplomat, black garlic
Charles Arnaud Reserve Comté 24 months
Chef’s menu
5
39
14
26
18
7
29
16
22
32
38
33
52
53
9
16
12
14
15
85
5
39
14
26
18
7
29
16
22
32
38
33
52
53
9
16
12
14
15
85
Gougère, stout, Bay Of Fires cheddar
Sydney rock oysters, fermented tomatillos
Olasagasti anchovies, guindillas, blood lime
Raw fish, wasabina, salted coriander seeds
Chicken liver parfait, pear, pain d’épice
Focaccia, agrodolce
De palma full blood wagyu bresaola 9+
Marinated Day’s walk farm peppers, curry leaf
Ricotta, persimmon , pepper berry
Chickpea agnolotti, nutmeg, Comté
Spanner crab bucatini, seaweed, radicchio
Eggplant cotoletta, pumpkin seed
Whole flounder, bone marrow, capers
Loddon Valley dry aged lamb rump, black walnuts
Farmer’s leaves
Day’s Walk Farm snow peas, salsa verde
Grapefruit sorbetto, Suze
Tulumba, crème diplomat, black garlic
Charles Arnaud Reserve Comté 24 months
Chef’s menu
5
39
14
26
18
7
29
16
22
32
33
38
48
53
9
12
12
14
15
15
15
85
Gougère, stout, Bay Of Fires cheddar
Sydney rock oysters, fermented tomatillos
Olasagasti anchovies, guindillas, blood lime
Raw fish, wasabina, salted coriander seeds
Chicken liver parfait, pear, pain d’épice
Focaccia, agrodolce
De palma full blood wagyu bresaola 9+
Marinated Day’s walk farm peppers,
curry leaf
Ricotta, persimmon , pepper berry
Chickpea agnolotti, nutmeg, Comté
Eggplant cotoletta, pumpkin seed
King prawn spaghetti, seaweed, Sherry
Whole flounder, bone marrow, capers
Ravens Creek dry aged pork cutlet,
fermented plum
Farmer’s leaves
Dog Creek Growers beetroot,
pistachio praline
Grapefruit sorbetto, Suze
Tulumba, crème diplomat, black garlic
Long Paddock Silver Wattle
Charles Arnaud Reserve Comté 24 months
Gabriel Coulet Roquefort
Chef’s menu
Gougère, stout, Bay Of Fires cheddar
Sydney rock oysters, fermented tomatillos
Olasagasti anchovies, guindillas, blood lime
Raw fish, wasabina, salted coriander seeds
Chicken liver parfait, pear, pain d’épice
Focaccia, agrodolce
De palma full blood wagyu bresaola 9+
Marinated Day’s walk farm peppers, curry leaf
Ricotta, persimmon , pepper berry
Chickpea agnolotti, nutmeg, Comté
Spanner crab bucatini, seaweed, radicchio
Eggplant cotoletta, pumpkin seed
Whole flounder, bone marrow, capers
Loddon Valley dry aged lamb rump, black walnuts
Farmer’s leaves
Day’s Walk Farm snow peas, salsa verde
Grapefruit sorbetto, Suze
Tulumba, crème diplomat, black garlic
Charles Arnaud Reserve Comté 24 months
Chef’s menu
5
39
14
26
18
7
29
16
22
32
38
33
52
53
9
16
12
14
15
85