April
Sample - À la carte
Sydney rock oysters, lemon verbena granita $7ea
Pyengana cheddar and black walnut croustade $9ea
Betel leaf, raw scallop, chestnut, nori $12ea
Buckwheat tartlet, beetroot, sorrel, horseradish $14ea
Kangaroo tartare, black radish, dill emulsion $18
Malted rye and seed sourdough, Jersey butter, cured ox heart $7pp
BBQ cabbage, bread sauce, salsa macha $22
Squid noodles, celeriac, ham consommé, green cumquat $26
Kingfish, sour green tomato, ají limón and passionfruit dressing $32
Grilled Murray cod, smoked pil pil, charred greens $58
Dry-aged pork schnitzel, green coriander seed, caper leaf, jus gras $65
Lamb rump, cavolo nero and warrigal green sauce $66
Green leaf salad, umeboshi vinaigrette $12
Buttermilk ice cream, blueberry, honeycomb, bay leaf $16
½ dozen madeleines, chamomile cream $20
*Menu is subject to change based on seasonality and produce availability.
Sample - Set Menu
$105pp
Wine pairing $85pp
Non-alcoholic pairing $65pp
Betel leaf, raw scallop, chestnut, nori
Pyengana cheddar and black walnut croustade
Buckwheat tartlet, beetroot, oxalis, horseradish
Kangaroo tartare, black radish, dill emulsion
Malted rye and seed sourdough, house churned Jersey butter
Squid noodles, celeriac, ham consommé, green cumquat
Longreach lamb loin, cavolo nero and warrigal green sauce
Glazed belly, sea herbs
Buttermilk ice cream, blueberry, honeycomb, bay leaf
+ ½ dozen à la minute madeleines, chamomile cream + $20
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Sample - Extended Set Menu
$160pp
Wine pairing $125pp
Non-alcoholic pairing $65pp
Betel leaf, raw scallop, chestnut, nori
Pyengana cheddar and black walnut croustade
Buckwheat tartlet, beetroot, oxalis, horseradish
Mud crab toast, fig and pink pepper jam
Kangaroo tartare, black radish, dill emulsion
Malted rye and seed sourdough, house churned Jersey butter
Squid noodles, celeriac, ham consommé, green cumquat
Grilled Murray cod, pil pil foam, turnip
Dry-aged Northern Rivers duck breast, persimmon condiment
Duck neck sausage, pickled persimmon
Finger lime sorbet cornetto
Buttermilk ice cream, blueberry, honeycomb, bay leaf
Herb stem marshmallow
*Menu is subject to change based on seasonality and produce availability.
Sample - Brunch
Croustade, dill cream, trout roe, seaweed
Potato rosti, taramasalata, cured ox heart
Smørrebrød, egg salad, ocean trout gravlax (add Oscietra caviar; 5g for $40)
Pâté en croûte, house condiments
Rolled venison shoulder, pickled rosella, jus
Red leaf salad, umeboshi vinaigrette
Cardamom bun, very nice cream
$80
*Menu is subject to change based on seasonality and produce availability.
Does the menu change?
Yes. The menu moves with the season and the produce available to us.
Some dishes remain for a time, others give way. We allow the ingredients to guide what arrives at the table.
What is Neo-Nordic?
Neo-Nordic cooking is grounded in seasonality, simplicity and care.
At Venner, it means considered technique, thoughtful sourcing and flavour that feels precise rather than loud - shaped by local produce and a Scandinavian sensibility.
Do you cater to dietary requirements?
We do our best to accommodate dietary requirements with notice.
Please include any allergies or restrictions when booking so our kitchen can prepare accordingly.
While we aim to be flexible, some requests may not be possible depending on the structure of the menu.
Do you accept walk-ins?
We do, when space allows.
For friends who arrive without a booking, our bar at the back offers a place to settle in for wine and a bite.
Reservations are recommended for dinner, but there is always room for a spontaneous glass.
Do you cater to larger groups?
For those with many friends, we have a beautiful table tucked towards the back of the room, designed for shared dishes and long conversation.
Please contact us directly for group bookings so we can guide you through the experience.