Menu

The ESQ menu has been crafted with our take on the classics drawing inspiration from the prohibition era, utilising high-quality Australian produce. From small plates to happy hour and share plates to steaks we have you covered.

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All Day Dining

APPETISERS

Sprouted sourdough, chickpea miso ricotta butter v, vgo, dfo 12

Warm misto olives, garlic, fennel seed, citrus vg, nf 10

Sydney rock oysters, minimum 4pc gf, df, nf

Natural 7 | eshallot sherry vinaigrette 7.5 | Worcestershire, tabasco 7.5

Stuffed zucchini flower, honeycomb, parmesan minimum 2pc v, nf 9

Smoked bone marrow, baguette, chimichurri, roast garlic nf, dfo 26

SMALL PLATES

Eggplant tempura, miso glaze, hazelnut, coriander, goma vg, nfo 18

Carrot crackers, taramasalata, salmon roe, green onion df, nf, vgo 21

Asparagus, aged Parma, yolk mousse, caper beurre blanc vo, nf 24

King fish sashimi, namjim, coconut cream, garlic crisp df, nf, gfo 29

Scallop, cucumber, peas, lime crème fraiche, kimchi butter dfo, nf, gf 28

Vannella burrata, compressed stone fruit, heirloom tomato, pesto, sherry v, nfo, gf 27

Beef tartare MB+5, smoked egg yolk, crisp bread df, nf, gfo 32

LARGE PLATES

Sugar loaf, romesco, pickled choy sum, golden raisin, puffed grain, caper, goma vg, nfo 26

Potato gnocchi, feta, basil pesto, pinenut, tomberry, pecorino v, dfo 30

Pork neck, onion soubise, tomberry, sherry, apple jang, red wine jus dfo, nf, gf 35

Great Dividing Range lamb backstrap, pistachio, saffron carrot puree, asparagus, whipped feta, lamb jus dfo, nfo, gf 44

Snapper, creamy onion, zucchini frittata, pickled choy sum, caper beurre blanc nf, gfo 47

Aged duck breast, stone fruit, pickled bitters, peas, spiced jus dfo, nf, gf 49

FROM THE GRILL

Catch of the day MP

350g Butter poached Cowra pork cutlet gf 38

250g Ranger’s valley Black angus flank MB3+ df, gf 48

250g Ranger’s valley black market angus striploin MB5+ df, gf 65

300g O’ Connor black angus Scotch fillet MB5+ df, gf 85

Served with smoked salt, charred lemon, house mustard & a choice of sauce

Peppercorn gf, nf | Red wine gf, df, nf | Mushroom nf
Béarnaise nf | Beurre blanc nf | Extra sauce +5

SIDES

Green leaf salad, fennel, vinaigrette vg, gf, nf 16

Fries, smoked salt vg, gf 16

Ratatouille, confit garlic, pecorino vgo, nf, gf 16

Heirloom tomato, pesto, puffed grain vg, gf 16

DESSERTS

Coconut panna-cotta, blueberry compote, mango sorbet vg 23

White chocolate mousse, rhubarb, plum, pistachio ice cream, meringue nfo, gf 23

Bombe Alaska, passionfruit, lychee, coconut & rum gf, df, nf 23

Whiskey glazed apple tart, vanilla ice cream nf 23

Selection of cheeses – grapes, lavosh, oat crackers gfo, nfo 34

gf gluten free, df dairy free, nf nut free, v vegetarian, vg vegan

Anything with an ‘o; a terwards means option available,
for example, gfo = gluten free option

Shared Menus

$85
SANS PROHIBITION

Minimum two – for the whole table

Sprouted sourdough, chickpea miso ricotta butter v, vgo, dfo

Asparagus, aged Parma, yolk mousse, caper beurre blanc vo, nf

King fish sashimi, namjim, coconut cream, garlic crisp df, nf, gfo

Potato gnocchi, feta, basil pesto, pinenut, tomberry, pecorino v, dfo

Pork neck, onion soubise, tomberry, sherry, apple jang, red wine jus dfo, nf, gf

Green leaf salad, fennel, vinaigrette vg, gf, nf

Fries, smoked salt vg, gf, nf

White chocolate mousse, rhubarb, plum, pistachio ice cream, meringue nfo, gf

$105
QUEEN TEXAS TASTING

Minimum two – for the whole table

Sprouted sourdough, chickpea miso ricotta butter v, vgo, dfo

Vannella burrata, compressed stone fruit, heirloom tomato, pesto, sherry v, nfo, gf

Beef tartare MB+5, smoked egg yolk, crisp bread df, nf, gfo

Snapper, creamy onion, zucchini frittata, pickled choy sum, caper beurre blanc nf, gfo

Great Dividing Range lamb backstrap, pistachio, saffron carrot puree, asparagus, whipped feta, lamb jus dfo, nfo, gf

Green leaf salad, fennel, vinaigrette vg, gf, nf

Fries, smoked salt vg, gf, nf

Coconut panna-cotta, blueberry compote, mango sorbet vg

Bombe Alaska, passionfruit, lychee, coconut, rum gf, df, nfo

Beverage List

Sip on hand-crafted cocktails that’ll transport you back to the days of speakeasies and flappers. From classic Manhattan to modern house designed cocktails, each drink is a work of art, carefully made with premium ingredients to deliver the perfect balance of flavours.

And if wine’s your poison, then you’re in luck! Our premium wine list boasts of the finest selections from around the world, carefully chosen to complement any dish and leave you feeling like royalty. Whether you prefer crisp whites or full-bodied reds, each pour is a journey to the world.

So come on in and raise a glass to good times and great company. The prohibition may have ended, but the spirit of the era lives on at ESQ.

Pre-Theatre Dining

Entree & Main or Main & Dessert 65pp

ENTREE
Eggplant tempura, miso glaze, hazelnut, coriander, goma vg, nfo
Scallop, cucumber, fresh peas, lime crème fraiche, tomato kimchi butter dfo, nf, gf
Asparagus, aged Parma, yolk mousse, caper beurre blanc vo, nf

MAIN
Sugarloaf, romesco, pickled choy sum, golden raisin, puff grain, caper gome vg, df, nfo
Snapper, creamy onion, zucchini frittata, pickle leaves, caperbeurre blanc nf, gfo
Pork neck, onion soubise, tomberry, sherry, apple jang, red wine jus dfo, nf, gf

SIDES
Green leaf salad, fennel, vinaigrette vg, nf, gf

DESSERT
Coconut, panna-cotta, blueberry compote, mango sorbet vg
White chocolate mousse, rhubarb, plum, pistachio ice cream, meringue nfo, gf
Whiskey glazed apple tart, vanilla ice cream nf