29-30 October

Manti - Mini Dough Parcels, Beef Filling, Garlic Yoghurt, Mint, Sumac  $12
Lahmacun - Thin Base Ground Beef & Lamb Belly Pizza, Antep Spices $8

Two Wings tossed in Traveller Spice, served with white bread, pickles and Alabama white sauce $10
House Lemonade, Peach Tea $6

Jamon croqueta $6 (1pc)
Gazpacho $6 
Grazing plate of Chorizo pamplona, Manchego, Guindillas $18

Spicy Cumin Lamb Skewer $10
Chi's Cha Siu Fried Rice $15
Mango Pancakes $14 (2pc)

Uni Roll on Toasted Brioche $19
Booze & Bump - 3 grams of Kaluga Caviar paired with a glass of Villa Sandi Prosecco $29 or with a glass of NV Laurent Perrier La Cuvée Champagne $38

Chicken Karaage with Kewpie Mayo $8
Spicy Szechuan Chicken Karaage with Spicy Kewpie Mayo $10
Chicken Karaage Milk Bun $9 (2pc)

Prawn and Pork Rice Paper Rolls $9 (2pc)
Mini Crackling Pork Banh Mi $9
Vietnamese Iced Coffee "Ca Phe"  $5

Chicken, Leek and Truffle Spring Roll $4
Duck Fried Rice $14

Oysters with Finger Lime $15 (3pc) 
Tuna Crudo $15 (2pc)

Pork Belly Bao Bun $9
Rice Cake Skewer $10
White Soy Kingfish $12
Yuzu Lemonade $6

Prawns Pad Thai  $15
Chopped chicken, chili and basil with rice $15
Fish cakes $10 (3pc)
Spring Roll $10 (4pc)
Coconut & Pandan dessert $5

Pulled Pork Burger $15
Brisket Roll $15

Chirashi Bowl $18
Takoyaki $16
Beef Kushiyaki $18 (2pc)
Yakitori $16 (2pc)
Okonomi Sticks $18 (2pc)
Loaded Fries $16

Scoop of Gelato $6.50

Samosas and Chutney $12 (2pc)
Mango Lassi $8

Kingfish Tostada $15 (2pc) 

Baklava & Turkish Coffee $4 each or both for $7

Burdock Chips $16
House Made Sodas $8
Yuzu & Mandarin
Watermelon & Strawberry
Ginger & Passionfruit

Beef Short Rib Slider $14
Takeaway coffee from $4.5

Lotus Crisps $6 
Seaweed Salt
Mexican
Salt and Vinegar
Natural Sodas $6
Yuzu and Brown sugar Soda
Ginger and Passionfruit Soda
Japanese Plum Soda
Strawberry and Vanilla Soda

Vegan Toasties $10 
Non Alcoholic Frosé $8

Truffle Fries with Parmesan $8.50

Honey Prawns with Japanese Coleslaw $15 (4pc)

Take a seat in The Canteen food court and enjoy your favourite grab and go dishes

Join us to kick off The Great Graze with a traditional ceremony including Welcome to Country, smoking ceremony and Indigenous performances. 

Myffy Rigby is an Australian writer, editor, cookbook author and presenter. Her work has appeared in Bon Appetit, Conde Nast Traveller, Gourmet Traveller, Time Out, AFR and Good Weekend just to name a few. For the last seven years Myffy has been editing The Sydney Morning Herald Good Food Guide – the country’s most prestigious and influential restaurant guide – and feature writing for the Herald’s weekly section, Good Food. She is currently editing Swill magazine. 

Matt Moran has played a central role in the Australian food industry for more than 30 years. Matt has a plethora of awards to his name, a handful of best-selling cookbooks under his belt, and is the tour de force behind some of Australia’s most celebrated dining establishments including Aria, Chiswick and Barangaroo House.

Brent Savage is chef and co-owner of renowned Sydney venues Cirrus, Bentley Restaurant, Monopole & Yellow, each of which holds two chef hats in the 2019 Good Food Guide. Brent has a reputation for exciting, innovative food which is at the forefront of contemporary dining. He has twice been awarded the Sydney Morning Herald Good Food Guide Chef of the Year (2005 and 2015) and has travelled the world cooking as a guest in some of the world’s best restaurants.

John Susman is senior partner at Fishtales, an agency providing counsel to catchers, processors, Government and Industry bodies, retailers, restaurateurs and fisheries managers. Susman has been catching, processing, selling, marketing and mostly eating seafood professionally for the past 30 years.

Rebecca Sullivan is a self-taught cook and has worked with some of the world’s best food producers, academics, activists, and chefs. A food curator, consultant, TV presenter, activist, author, regenerative farmer and social entrepreneur having founded Australian Native wellbeing brand Warndu with her partner Damien. Damien Coulthard is from Adnyamathanha country in the Flinders Ranges. He grew up in Quorn and Nepabunna South Australia, very connected to his heritage and culture.

Dr Clinton Schultz, founder of Sobah Beverages, Australia's first-to-market non-alcoholic craft beer company with a range of brews featuring Australian native food. Dr Clinton Schultz, a Gamilaraay man and registered psychologist, has a keen interest in holistic wellness. A natural self-starter and former chef, Clinton is always looking for innovative ways to make a positive difference in people’s lives. Clinton founded Marumali Consultations (2009) and Sobah Beverages (2017), and is currently Director of First Nations Health and Wellbeing at The Black Dog Institute. Clinton speaks regularly on topics of mental health and wellness, social entrepreneurship, and pioneering the no-lo beverages category in Australia. 

Caroline is recognised internationally for her contribution to the development of property whole building life cycle carbon assessment, green building standards and sustainable design practice. She founded The Footprint Company with the vision of enabling low carbon design leadership globally – via the cloud-based software systems which she created via her doctoral studies. Caroline has driven world class sustainability outcomes for real estate companies including Lendlease, The GPT Group, Frazers and CapitaLand. 
https://footprintcompany.com/

In February 2021 Michael was announced as the state's inaugural 24-Hour Economy Commissioner, a role he commenced on 29 March 2021. Michael launched the Time Out brand in Australia under license in 2007 and in recent years, prompted by the challenges facing Sydney's night-time economy, he launched and chaired the Night Time Industries Association which was instrumental in shaping the NSW 24-Hour Economy Strategy.

Native drinks that connect people to Country and Community

On a mission to REGENERATE culture, community, tradition, health seas and our soils

Creating delicious chocolate experiences infused with ancient wisdom and a mission

100% First nations owned social enterprise giving back to our Mob, Country and the wider community through Education and growing native plants and produce

My Dilly Bag works sustainably with Aboriginal communities that grow and harvest Australian Sovereign Food and Botanical ingredients 

Empowering Aboriginal women on the South Coast to share their traditional native foods and botanicals

The Unexpected Guest creates a range of Wholesome Snacks that are bursting with Indigenous Superfoods and local produce

Aboriginal owned and made bees wax food wraps that showcase culture

Sydney based duo featuring the prodigious vocal talents of Juliette Rose and the Guitar wizardry skills & backing vocals of Matt Vail.

Newly arrived in Sydney after decades headlining Beach Hotel Byron Bay and YotClub, Australia's pioneer of Barbecue House, DJ Longtime delivers a boundless array of old school edits, warm underground grooves and uplifting classics.

Steff is an accomplished vocalist and performer that performs in many Duos, accompanied with a DJ and with her long standing wedding band Stef, Cam & Ron.

Ricky & Johnny are the 2 vibe masters that makeup YKDR (You Know Dam Right).
Charismatic Kings of progressive and deep house.

A self-taught musician with a keen understanding of playing to the crowd, Alex thrives on merging new and old songs. With a repertoire ranging from ACDC to Ed Sheeran, Alex is guaranteed to get everyone dancing. 

Sydney vocalist Danielle Lamb and guitarist Matty Jay provide immaculately chilled acoustic grooves, using a loop pedal, percussive guitar and honey dipped vocals, ‘Dusk’ is a Duo that brings a full band sound to their unique feel-good mix of Pop, R&B, Soul, Jazz & Classic hits for your listening pleasure.