Chilled Seafood

Rock oyster | 9ea
Verjus nuoc cham “mignonette”, pink pepper

Raw scallop | 12ea
Coconut, lime, grape, vadouvan

Qld spanner crab cocktail | 35
Sambal marie rose, finger lime, espelette pepper 

“Plateau de fruits de mer” | 55pp
Selection of cooked and raw seafood (minimum 2 people) 

Starters

Chicken wing | 18 (2)
Ranch, caviar

Bread basket | 8
Sourdough baguette, cultured butter, caper salt

Grilled scallop | 30 (2)
Sea urchin beurre blanc, citrus, trout roe

Cheese beignet | 14 (2)
Gruyere custard, braised onions + lp’s salami cotto 4

Entree

Kingfish cru | 35
Hiramasa kingfish, yuzu kosho creme, peach, tarragon

Heirloom tomato  | 26 
Vannella stracciatella, “vierge dressing”, sorrel

Grilled calamari | 35
Hawkesbury river squid, ink sauce, seaweed persillade, bottarga

Steak tartare | 36
Wagyu topside, smoked aioli, potato crisps, konbu

Panisse | 28
Chickpea polenta, mushroom ragu, goats curd, kohlrabi

Pasta

Ricotta gnocchi | 36
Duck “cassoulet” ragout, charcuterie xo, orange

Angel hair spaghetti | 34
Pistachio pistou, broccoli, anchovy, breadcrumbs

Ravioli “fruits de mer” | 46
Prawn ravioli, crab, yuzu, mussel butter, zucchini flower

Main

Deluxe wagyu burger | 35
Sauce martinez, gruyere, maple bacon

Lamb merguez | 38
Merguez sausage, harissa, romesco, white bean vinaigrette

Cauliflower | 42
Ravigote dressing, roasted seeds, tofu cream

Australian bay lobster | 69
Roasted bay lobster, “cafe de martinez”, brioche, lemon

Specialities

Grilled king prawns bouillabaise | 58
King prawns, clams, croutons, rouille

Chicken galantine “provencal” | 46/85
Provencal pepper sauce, roast tomato, oregano

Martinez Grill

Seafood 

Grilled swordfish | 48
“Ratatouille”, sorrel gazpacho , pine nuts

Whole roast fish of the day | mp
Roast garlic, anchovy, capers, lemon

Meat

200g minute steak | 38
Pepper sauce

250g scotch fillet | 48
Beef fat vinaigrette

Dry aged t-bone mbs 3 | mp
Selection of sauces

400g crossbred wagyu flank | 89
Bone marrow butter

Dry aged rib eye mbs4 600g  | 145
Selection of sauce

Condiments: brown butter béarnaise / red wine jus / bone marrow butter / selection of mustards / horseradish crème 

Sides & Vegetables

Green beans | 14
 Miso, smoked almond, lemon 

   Pommes frites | 14
French fries, herb salt  

   Martinez leaves | 12
Organic leaves, radishes, shallot, chardonnay vinegar

   Witlof salad | 19
Witlof, plums, burnt honey, ricotta

 Spicy macaroni gratin | 16
Gruyere, spicy cabbage

A 7% gratuity is added to all dine-in bills, replaced by 10% for groups of 8 or more guests - both are removable upon request.