Menu to Taste

Eleven Barrack

Modern Australian, European · Sydney · Chef Brent Savage

Awarded two hats in the Sydney Morning Herald Good Food Guide, Eleven Barrack is a Sydney restaurant by chef Brent Savage. The venue offers Modern Australian seafood and steak grill dining inside a heritage 1800s bank building, highlighted by its signature spanner crab and fish pie with shellfish bisque.

11 BARRACK STREET, SYDNEY, NSW, 2000, Sydney

  • Good Food Guide

Menu

Dishes

  • Sydney Rock Oyster (7.5) — Sauce Mignonette
  • Pacific Oyster (7.5) — Sauce Mignonette
  • Fried Ricotta Dumplings (16) — with Whipped Cod's Roe
  • Oscietra Caviar (10g) (90) — Crème Fraiche, Chives
  • Pickled Oyster Mushroom Skewer (12) — Sesame Yoghurt, Fried Chilli
  • Bluefin Tuna Crumpet (18) — Horseradish Cream, Chives
  • Abrolhos Island Scallop (2) (20) — Mandarin Brown Butter, Coriander Oil
  • Duck Liver Parfait (2) (16) — Choux au Craquelin, Banyuls Jelly
  • Crisp Flathead Goujons (18) — Tartare Sauce
  • AP's Baguette (12) — Cultured Butter

Wines

  • NV Gosset 'Grand Reserve' (38) — Ay, Champagne

Cocktails

  • Eleven Barrack X Never Never Martini (34) — Never Never Triple Juniper & Dry Vermouth, Charteuse M.O.F.S.
  • Half/Half Black Manhattan (36) — High West 'Manhattan barrel' Double Rye, Capellano 'Barolo Chinato', Bitters, Orange
  • 'Sami Odi' Fashioned (40) — Red Mill Rum 'Sami Odi Cask', Chocolate Bitters, Absinthe, Cinnamon
  • Electric Sour (26) — Vodka, Limoncello, Bergamot, Mandarin
  • East Word (26) — Gin, Chartreuse, Cucumber, Basil, Lime, Pepper
  • Bullshot Mary (28) — Wagyu Mustard Vodka, Tomato, Red Wine, Chilli, Blood Plum
  • Golden Hour (28) — Flor de Cana Gran Reserva, Coconut, Spiced Banana Oleo, Lime
  • Barrack Ascent (28) — Bourbon, Aperol, Nonino Amaro, Vermouth, Shiso, Passionfruit
  • La Rosa (28) — Rose Tequila, Apricot Brandy, Blood Orange, Lime
  • Shot in the Navy (27) — Vanilla Gin, Chartreuse, Honey Mead, Orgeat, Angostura, Lemon

Set Menu

  • Classic Set Menu (118) — AP's Baguette; Raw Bluefin Tuna; Abrolhos Island Scallop; Wagyu Beef Tartare; Mafaldine; 250g O'Connor Grass Fed Scotch Fillet; Green Leaf Salad; Barrack Seasoned Fries; Red Velvet Cake
  • Premium Set Menu (190) — Fried Ricotta Dumplings; Bluefin Tuna Crumpet; Duck Liver Parfait; Smoked Garlic & Herb Bread; Pickled Oyster Mushroom Skewer; Duck, Pork and Pistachio Terrine; Coal Roasted Murray Cod; 450g Bone-In Sirloin; Green Leaf Salad; Baked Potato; Poached Rhubarb

The Experience

In a historic setting. The meal is structured around à la carte dining. A good fit for celebrations.

Phone: +61292200111

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