Dinner 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 kind epicure an experience by thoughtfully combining the best local produce into a harmony of flavours.


FOR THE TABLE
SONOMA ROSEMARY OLIVE OIL FOACCIA vegetarian	8 pp
pepe saya cultured butter
MARINATED ALTO OLIVES	8
fennel, chilli, garlic
ENTREE
BERKSHIRE PORK BELLY	28
fremantle octopus, gochujang, rosella
JASMINE GREEN TEA SMOKED DUCK BREAST dairy free/gluten free	29
beetroot ketchup, papaya, asparagus, pickled mushroom
HIRAMASA KINGFISH CEVICHE gluten free	35
kalamansi, jalapeno, watermelon, creme fraiche
CHERMOULA ROASTED CAULIFLOWER vegan	26
heirloom carrots, hummus, chimichurri, kale
CHARCUTERIE	38
salami sopressa fennel veneto, beef bresaola, mortadella, manchego, house pickles, focaccia
SIGNATURE CUTS
all cuts are NSW grown & bred - each dish accompanied with house harissa, fennel radish herb salad, jus
GRAINGE SILVER GRAIN FED RIB EYE , 350G	65
SOUTHERN PRIME GRAIN FED BEEF STRIPLOIN, 250G	50
RIVERINA BLACK ANGUS GRAIN FED BEEF CHEEK, 250G	46
GREAT SOUTHERN PINNACLE GRASS FED BEEF TENDERLOIN, 200G	56
MAINS
12 HOUR ROASTED LAMB SHOULDER	49
confit carrot puree, pickled beetroot, zucchini flower, goats curd, eggplant kasundi
42 DEGREE DAISHI POACHED TASMANIA PETUNA SALMON dairy free	48
green lip mussel, blistered heirloom tomatoes, enoki, romesco, fennel pollen
GAME FARM CHICKEN SUPREME gluten free	45
Hawkesbury squid, celery, shiitake mushroom, cannellini beans
HANDMADE GNOCCHI vegan/vegetarian	40
oyster mushroom, edamame, sweet corn, tomato confit, kale, beetroot essence
EXTRAS
TRUFFLE FRIES vegetarian	13
white truffle oil , parmesan
PAN ROASTED POTATO dairy free/gluten free	13
pancetta, honey
MARKET GREENS dairy free/gluten free/vegan/vegetarian	13
confit shallots, chili, almond, lemon
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:

Dinner Menu

FOR THE TABLE

SONOMA ROSEMARY OLIVE OIL FOACCIA

8 pp

MARINATED ALTO OLIVES

8

ENTREE

BERKSHIRE PORK BELLY

28

JASMINE GREEN TEA SMOKED DUCK BREAST

29

HIRAMASA KINGFISH CEVICHE

35

CHERMOULA ROASTED CAULIFLOWER

26

CHARCUTERIE

38

SIGNATURE CUTS

GRAINGE SILVER GRAIN FED RIB EYE , 350G

65

SOUTHERN PRIME GRAIN FED BEEF STRIPLOIN, 250G

50

RIVERINA BLACK ANGUS GRAIN FED BEEF CHEEK, 250G

46

GREAT SOUTHERN PINNACLE GRASS FED BEEF TENDERLOIN, 200G

56

MAINS

12 HOUR ROASTED LAMB SHOULDER

49

42 DEGREE DAISHI POACHED TASMANIA PETUNA SALMON

48

GAME FARM CHICKEN SUPREME

45

HANDMADE GNOCCHI

40

EXTRAS

TRUFFLE FRIES

13

PAN ROASTED POTATO

13

MARKET GREENS

13

BABY GEM SALAD

13

DESSERT MENU

WHITE CHOCOLATE CREME

20

LEMON CURD TART

20

OSMANTHUS POACHED PEAR

18

CHEF SELECTION OF CHEESE

32