menu
Sails' menu celebrates Sydney's coastal flavours, skillfully showcasing the finest local seasonal ingredients in simple, perfectly executed dishes.
Enjoy our fixed price 2 or 3-course menus or opt for our 5-course shared tasting experience, thoughtfully designed for the entire table and complemented by optional paired wines.
A LA CARTE
2 COURSES $95 - 3 COURSES $109
SNACKS
HERVEY BAY SCALLOP CEVICHE | 12EA
mandarin ponzu, shiso
FRESHLY SHUCKED EAST 33 OYSTERS | 7EA
mignonette dressing
CONFIT CHICKEN WINGS | 12
chilli maple glaze, gorgonzola mousse (3)
YARRA VALLEY SALMON ROE | 9EA
potato rösti, cultured cream, chives
MARINATED OLIVES | 14
served warm, orange, garlic
Small Plates
BUTTERNUT PUMPKIN TERRINE
macadamia cream, saltbush, anise myrtle
SILVER TREVALLY CRUDO
cucumber, preserved lemon, fennel cream
BARBECUE KING PRAWNS
yuzu kosho butter, pickled kombu
CHARGRILLED HAWKESBURY CALAMARI
confit garlic cream, squid ink vinaigrette
WAGYU BRESAOLA
whipped ricotta, beetroot pickle, truffle honey
To Follow
BARBECUE EGGPLANT
buffalo yoghurt labneh, tamarind, puffed buckwheat
PINK SNAPPER
kataifi, scallop & prawn mousseline, finger lime, beurre blanc
MORETON BAY BUG SPAGHETTINI
XO shellfish emulsion, Thai basil oil
BORROWDALE FREE RANGE PORK CUTLET
charred apple butter, pickled kohlrabi
ROAST NZ HAPUKA
braised pencil leek, Spring Bay mussels, dashi velouté
CONE BAY BARRAMUNDI
ras el hanout lentils, golden beetroot, whipped tahini
STEAK FRITES
Little Joe grass fed 4+ sirloin, fries, bone marrow & parsley butter
TAJIMA 6+ WAGYU RUMP CAP
pioppino mushroom, burnt butter hollandaise (15 SUPP/PP)
SIDES
BABY COS | 16
radicchio, radish
CUCUMBER SALAD | 16
fennel, feta, mint
STEAMED SEASONAL GREENS | 16
lemon thyme butter
ROAST CAULIFLOWER | 16
gruyere fondue, Espelette
FRIES | 16
Onion salt, chive mayonnaise
SHARED TASTING MENU
5 COURSE TASTING MENU PLUS SNACKS $155 - MATCHING WINES $75
ARTISAN BREAD AND HOUSEMADE BUTTER
CHEF’S SNACKS
NV VEUVE CLICQUOT BRUT PINOT NOIR-CHARDONNAY-MEUNIER Reims, France 18
SUPPLEMENTARY OYSTER COURSE
THREE FRESHLY SHUCKED OYSTERS (3P/PP) wakame oil, finger lime 24
NV VEUVE CLICQUOT BRUT PINOT NOIR-CHARDONNAY-MEUNIER Reims, France 18
SILVER TREVALLY CRUDO cucumber, preserved lemon, fennel
2022 RIESLINGFREAK ‘NO.3’ Clare Valley, South Australia
$2023 NICK SPENCER PINOT GRIS Hilltops, NSW
BARBECUE KING PRAWNS
yuzu kosho butter, pickled kombu
$2023 NICK SPENCER PINOT GRIS Hilltops, NSW
MORETON BAY BUG SPAGHETTINI XO shellfish emulsion, Thai basil oil
2022 ‘M’ DE MINUTY CÔTES DE PROVENCE AC ROSE Provence, France
SLOW COOKED BORROWDALE PORK COLLAR gochujang, pickled daikon, shiso
2022 MULLINE ‘NOUVEAU’ PINOT NOIR Geelong, Victoria
SUPPLEMENTARY CHEESE COURSE 15
Ask for today's selection
DARK CHOCOLATE CRÈMEUX maple and cinnamon ice cream, banana, dulce de leche
NV STANTON & KILLEEN CLASSIC MUSCAT Rutherglen, Victoria
PLEASE ALLOW 2 HOURS FOR TASTING MENU
DESSERT
GRANNY SMITH APPLE SORBET
vanilla buttermilk curd, meringue
RUM BABA
pineapple, lime chantilly, spiced rum ice cream
HONEY & LAVENDER CRÈME BRULEE
raspberries, pistachio ice cream
DARK CHOCOLATE CRÈMEUX
maple and cinnamon ice cream, banana, dulce de leche
CHEESE
INDIVIDUAL CHEESE
with accompaniments 10 SUPP
SELECTION OF THREE CHEESES
with accompaniments 40
PLEASE ASK FOR TODAY’S SELECTION
10% SURCHARGE APPLIES ON SUNDAYS | 15% SURCHARGE APPLIES ON PUBLIC HOLIDAYS
Cocktails &
WINE LIST
Indulge in a thoughtful beverage experience at Sails, where vibrant cocktails complement a meticulously curated wine list overseen by Sydney Restaurant Group's Head Sommelier, Iain Wood. Our selection features carefully chosen vintages from Australia and Europe, ensuring a diverse and extensive range to enhance your dining experience.