Lunch Menu

Bacar celebrates the finest local, sustainable Australian ingredients paired with our talented culinary team’s creative execution. Our contemporary cuisine spotlights intense flavours, varied textures, and artful plating.

Our passionate team aims to deliver exquisite dishes to create an unforgettable dining experience showcasing the culinary arts.

Led by Executive Chef Marvin Ma, we are devoted to sourcing from local farmers and purveyors who share our values of quality and sustainability.

We take pride in providing a one of a kind epicurean experience by thoughtfully combining the best local produce in to a harmony of flavours.


TO SHARE
MARINATED ALTO OLIVES vegan/vegetarian	8
fennel, chilli, garlic
ROASTED YAMBA PRAWN (3PC)	28
harissa, chimichurri, focaccia	8pp
PONZU GLAZED PORK BELLY dairy free	22
togarashi, miso emulsion, bonito
SWEET CORN BECHAMEL CROQUETTE vegetarian	20
aioli, parmesan
CHARCUTERIE	38
salami sopressa fennel veneto, beef bresaola, mortadella, manchego, house pickles, focaccia
MAINS
POKE	23
brown rice, edamame, corn, cucumber, carrots, kimchi, Japanese dressing
ADD YOUR CHOICE OF:
salmon (fresh) poached free range chicken, silken tofu, avocado	6 5
THE CAESAR	23
baby cos, soft egg, serrano ham, pickled anchovies, parmesan, sour dough croutons
ADD poached free range egg ADD seared salmon	5 6
SMOKED BEEF BRISKET BURGER	30
riverina black angus beef brisket, baby cos, tomato, beetroot, chipotle sauce, liquid cheese, west mont dill pickles, brioche bun, fries
THE CLUB SANDWICH	26
rustic grain loaf, poached free range chicken, smoked bacon, tomato, baby cos, fries
REUBEN SANDWICH	26
toasted sour dough, beef pastrami, sauerkraut, swiss cheese, thousand island dressing, fries
LAMB CASARECCE	36
slow cooked lamb shoulder, tomato sugo, olive, goats curd, gremolata
TRUFFLE MUSHROOM CASARECCE vegetarian	32
parmesan, pangratatto
GRILL
each dish accompanied with house harissa, fennel radish herb salad, jus
BEEF STRIPLOIN 250G	50
SALMON FILLET 200G	48
CHICKEN SUPREME 200G	40
EXTRAS
SONOMA ROSEMARY OLIVE OIL FOCACCIA vegetarian	8
pepe saya cultured butter
TRUFFLE FRIES vegetarian	13
white truffle oil, parmesan
BABY GEM SALAD vegetarian	13
chilli pangrattato, parmesan, buttermilk dressing
DESSERT MENU
WHITE CHOCOLATE CREME gluten free	20
citrus confit, organic black rice, blood orange granita, sugar glass
LEMON CURD TART gluten free	20
single origin chocolate, rasberry, vanilla bean ice cream
OSMANTHUS POACHED PEAR vegan/vegetarian/gluten free	18
Whipped coconut, cranberry, almond, lemon sorbet
CHEF SELECTION OF CHEESE vegetarian	32
DRIED FRUITS, QUINCE PASTE, TRUFFLE HONEY, CRACKERS section28, monforte, SA binnorie, triple cream brie, NSW tarago, gippsland blue,VIC

A special thanks to our suppliers:

Lunch Menu

TO SHARE

MARINATED ALTO OLIVES

8

ROASTED YAMBA PRAWN (3PC)

28

8pp

PONZU GLAZED PORK BELLY

22

SWEET CORN BECHAMEL CROQUETTE

20

CHARCUTERIE

38

MAINS

POKE

23

6

5

THE CAESAR

23

5

6

SMOKED BEEF BRISKET BURGER

30

THE CLUB SANDWICH

26

REUBEN SANDWICH

26

LAMB CASARECCE

36

TRUFFLE MUSHROOM CASARECCE

32

GRILL

BEEF STRIPLOIN 250G

50

SALMON FILLET 200G

48

CHICKEN SUPREME 200G

40

EXTRAS

SONOMA ROSEMARY OLIVE OIL FOCACCIA

8

TRUFFLE FRIES

13

BABY GEM SALAD

13

DESSERT MENU

WHITE CHOCOLATE CREME

20

LEMON CURD TART

20

OSMANTHUS POACHED PEAR

18

CHEF SELECTION OF CHEESE

32