February
Iced cos heart, rock oyster green goddess, finger lime
Chickpea croustade, pickled walnut, Pyengana cheddar
Buckwheat tartlet, blue mackerel, cucumber
Kangaroo pastrami, cultured cream, fried onions
Rye, ale & treacle sourdough, house churned Jersey butter
BBQ deer loin, cavolo nero & warrigal green sauce served with braised shoulder, rye waffle, pickled rosella
Salad greens, shiso vinaigrette
Buttermilk custard, fig leaf & ginger granita, honeycomb
A la minute madeleines, chamomile cream
Chartreuse melon
$105
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.