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	10
guindilla peppers, fennel, chilli
HOUSE PICKLES vegan	10
harissa, chimichurri, focaccia
PROSCIUTTO CRUDO WITH FOCACCIA (2pcs)	18
pickled baby figs, buffalo blue cheese, truffle honey
FRIED SOFT-SHELL CRAB	25
ROASTED FIELD MUSHROOM vegitarian	18
garlic butter, parmesan, parsley, focaccia
fermented chilli butter, peanuts
CHARCUTERIE	39
black truffle squid ink salami, free-range pork nduja, prosciutto crudo, triple cream brie, house pickles, focaccia
MAINS
POKE	25
brown rice, edamame, corn, cucumber, carrots, furikake, kimchi, japanese dressing
ADD YOUR CHOICE OF:
salmon (fresh) poached free range chicken silken tofu avocado	6 5 5 5
CAESAR	25
baby cos, soft egg, serrano ham, pickled anchovies, parmesan, sourdough croutons
ADD YOUR CHOICE OF:
poached free-range chicken seared salmon	5 6
TAJIMA WAGYU BEEF BURGER	32
baby cos, tomato, beetroot, chipotle sauce, liquid cheese, westmont dill pickles, brioche bun, fries
CLUB SANDWICH	30
rustic grain loaf, poached free-range chicken, smoked bacon, tomato, baby cos, fries
STEAK SANDWICH	32
scotch fillet, onion relish, mustard mayo, baby cos, tomato, fries
LAMB CASARECCE	36
slow cooked lamb shoulder, tomato sugo, olive, goat curd, salsa verde
TRUFFLE MUSHROOM CASARECCE vegetarian	32
forest mushroom, parmesan, pangratatto
GRILL
each dish accompanied with smoked wagyu beef fat vinaigrette, broad leaf rocket
BEEF STRIPLOIN 250G	55
SALMON FILLET 200G	50
BUTTERFLIED SPATCHCOCK 500G	52
EXTRAS
SONOMA ROSEMARY OLIVE OIL FOCACCIA vegetarian	9
pepe saya cultured butter
TRUFFLE FRIES vegetarian	14
white truffle oil, parmesan
SALAD LEAVES gluten free, vegetarian	14
confit shallots, chili, lemon
MARKET GREENS dairy free, gluten free, vegetarian	14
fennel, fresh herbs, radish, seeds, persian feta, merlot vinaigrette
DESSERT MENU
WHITE CHOCOLATE GANACHE gluten free	22
hazelnut praline, elderflower poached rhubarb, crispy meringue, lemon myrtle
MILLE-FEUILLE	22
wattleseed mascarpone, kahlua jelly, salted cream cheese, espresso ice cream
CINNAMON ROASTED PINEAPPLE vegan, gluten free	20
pistachio, coconut sorbet, lime mint syrup, wild hibiscus flower, sugar glass
CHEF'S SELECTION OF CHEESE vegetarian	36
dried fruits, quince paste, truffle honey, crackers la saracca, section28, SA triple cream brie, binnorie, NSW riverine buffalo blue, berry creek, VIC

PSOP Pasta Bacar Restaurant Olympic Park

Lunch Menu

TO SHARE

MARINATED ALTO OLIVES

10

HOUSE PICKLES

10

PROSCIUTTO CRUDO WITH FOCACCIA (2pcs)

18

FRIED SOFT-SHELL CRAB

25

ROASTED FIELD MUSHROOM

18

CHARCUTERIE

39

MAINS

POKE

25

6

5

5

5

CAESAR

25

5

6

TAJIMA WAGYU BEEF BURGER

32

CLUB SANDWICH

30

STEAK SANDWICH

32

LAMB CASARECCE

36

TRUFFLE MUSHROOM CASARECCE

32

GRILL

BEEF STRIPLOIN 250G

55

SALMON FILLET 200G

50

BUTTERFLIED SPATCHCOCK 500G

52

EXTRAS

SONOMA ROSEMARY OLIVE OIL FOCACCIA

9

TRUFFLE FRIES

14

SALAD LEAVES

14

MARKET GREENS

14

DESSERT MENU

WHITE CHOCOLATE GANACHE

22

MILLE-FEUILLE

22

CINNAMON ROASTED PINEAPPLE

20

CHEF'S SELECTION OF CHEESE

36