The same menu philosophy.
A few different ways to experience it.

Thursday Dinner
À la carte and set menu

Friday Lunch
Three course express menu

Friday & Saturday Dinner
Set menu only

Saturday & Sunday Lunch
À la carte and set menu

Three Course Express Lunch 95pp

SNACKS
Baked Uprising Sourdough Loaf, Smoked Butter
Stella Maris Oyster, Kimchi, Nashi Pear + 6.50

SMALL
BLUE FIN TUNA CRUDO mandarin, avocado, purple daikon

MAIN pick one
DRY AGED PORK CUTLET jerusalem artichoke, umeboshi, purple merlot wombok
OCTOPUS beetroot, kombu, pecan
SMOKED CAULIFLOWER cavolo nero, pepita
500G GRASS FED SIRLOIN sugar loaf, roasted jerusalem artichoke + 30

FINISH
CELERIAC CREME CARAMEL buckwheat, miso

FOOD 95pp

*Only available during Friday lunch.

SNACKS
WINTER CONSOMMÉ enoki mushroom, soy
DYLAN’S RADISH mexican cucumber, shiso
BBQ CELERIAC SKEWER rosemary togarashi, tare

ENTREE
SMOKED CARROTS mandarin, avocado, purple daikon

+ SUPPLEMENT
KIMCHI RISOTTO pumpkin, ice plant

MAIN
SMOKED CAULIFLOWER cavolo nero, pepita

PRE-DESSERT
WINTER ORANGES sheep’s yogurt

FINISH
CELERIAC CREME CARAMEL buckwheat, miso

FOOD 110 I 110

BREAD & SNACKS
SYDNEY ROCK OYSTERS apples 6.50 ea
BAKED UPRISING SOURDOUGH smoked butter 8
WINTER CONSOMMÉ chicken, enoki mushroom, soy 6
LOCAL BLUE MACKEREL mexican cucumber, shiso 18
BBQ CELERIAC SKEWER rosemary togarashi, tare 16 (2pc)

SMALL
BLUE FIN TUNA CRUDO mandarin, avocado, purple daikon 22
TIGER ABALONE & CHICKEN noodles 33
KIMCHI RISOTTO pumpkin, ice plant 24

MAIN pick one
DRY AGED PORK CUTLET jerusalem artichoke, umeboshi, purple merlot wombok 42
OCTOPUS beetroot, kombu, pecan 40
SMOKED CAULIFLOWER cavolo nero, pepita 28
500G GRASS FED SIRLOIN sugar loaf, roasted jerusalem artichoke 95

DESSERT
WINTER ORANGES sheeps yogurt 10
CELERIAC CREME CARAMEL buckwheat, miso 18

*Only available Thursday Dinner, Saturday & Sunday lunch

BOOKING DURATION
All reservations are allocated 2.5 hours

SEATING TIMES
Lunch — 12:00 PM to 1:30 PM
Dinner — 5:30 PM to 9:00 PM

DIETARY REQUIREMENTS
We can accommodate dietary requirements with prior notice, including: Gluten-Free, Dairy-Free, Vegan and Pescatarian

GROUP BOOKINGS
A 10% service charge and group menu applies to groups of 8 guests or more.

PUBLIC HOLIDAY SURCHARGE
A 15% surcharge applies on public holidays.

LICENSING
Flotilla is fully licensed.
BYO is not permitted.

ENQUIRIES
For questions or special requests, please contact:
ahoy@theflotilla.com.au