DINE IN available

LUNCH AND DINNER BOOKINGS AVAILABLE FROM WEDNESDAY 13 OCTOBER 2021
BREAKFAST | LUNCH | DINNER | CHILDREN’S HEALTHY CHOICES | DRINKS

COVID TERMS & CONDITIONS FOR LUNCH & DINNER BOOKINGS FROM 13 OCTOBER 2021 UNTIL FURTHER NOTICE

Due to NSW COVID SAFE Health Orders, we can only secure bookings based on the following Assumptions, Terms & Conditions.  Please read the terms by clicking on the ‘READ TERMS & CONDITIONS PRIOR TO BOOKING’ bar below. Thank you for your understanding.

READ TERMS & CONDITIONS PRIOR TO BOOKING

Assumptions, Terms & Conditions.

1. Capacity

From 11 October 2021 mid November 2021
30 people inside (1:4M2)
25 people outside (1:2M2)
From mid November 2021 until Christmas
60 people inside (1:2M2)
50 people outside (1:2M2)

2. Booking request

All bookings requests must be made via email barzura@barzura.com.au
Same day telephone bookings may only be confirmed by supervisors and only if deposit is paid via credit card over the phone.  Please note that by paying the deposit you have agreed to the Terms & Conditions of entry listed in this document.

Bookings may only be requested from 12pm(noon)-8pm every day including public holidays.

No breakfast bookings.

All bookings must finish by 10pm due to council restrictions.

3. Table sittings from Wednesday 13 October 2021

Lunch
12-1.30pm OR 12.30-2pm
1.30-3pm OR 2-3.30pm

Dinner
5.30-7.30pm OR 6-8pm
7.30-9.30pm OR 8-10pm

4. Max table size 10 people
We can split groups into tables next to one another.

5. Group bookings of 8+ people,
please see the sample group & event menus
https://www.barzura.com.au/groupbookings/

6. COVID proof of vaccination
In accordance with NSW Covid regulations, all guest seated inside or outside must be double vaccinated and will need to provide proof if asked.

7. COVID tracing
All guests will be required to sign in before being seated inside or outside.

8. Deposit
$20 deposit per person required to secure a table booking inside or outside for any number of people. Guest to specify sitting time slot when making deposit payment.  By paying this deposit you have agreed to all the Terms and Conditions listed in this document.

9. Charges
Credit card & public holiday charges apply. We are unable to split bills.

10. Deposit Refund
100% Refund of deposit for cancellations made 7+ days before booking date;

11. Dietary requirements
Please email us at least one week before the reservation date with clear dietary requirements for any guests. We cannot guarantee that our food is free of allergens.

12. NO BYO

Thank you for your booking request. We will get back to you within 48 hours to confirm your booking. We look forward to meeting you and your guests and celebrating this event with you!

See you soon!
Your Barzura Team

Our menus change regularly, according to seasonal and local ingredients, availability and freshness, including drinks.  We offer vegetarian, vegan, gluten free and dairy free options.

  • Lunch bookings start at 12pm & Dinner Bookings start at 4pm.
  • No breakfast bookings on Saturdays or Sundays or on any Public Holidays.
  • Window tables or outside tables cannot be reserved.
  • No BYO.
  • Late arrivals: Booked tables will be released 10 minutes after booking time.

DINE IN BOOKING FORM

COVID SAFETY

MENUS

BREAKFAST

7AM-12PM

BALI KITCHEN

Nasi goreng with chicken, bacon, roasted peanuts & a fried egg 28 (vegan option available)
Mie goreng with chicken & bacon 29 (vegetarian option available)
Gado Gado vegan salad with peanut sauce 21 (Vegan, Gluten free) add soft boiled egg +4
Omelette with bean sprouts, shitake mushrooms, garlic chives, tomato & coriander & a slice of sourdough 22
Corn fritter with bacon, avocado & tomato relish 22
Hotcakes, poached pear, honeycomb butter & maple syrup 19
Overnight oats, chia seeds, berries & mint 16 (Vegan, Gluten free)

MORE BARZURA BREAKFAST FAVOURITES

Shakshuka-baked eggs, spiced red pepper, tomato, labneh & zaatar 22
Crispy pancetta, avocado, cherry tomato & aioli on toasted sourdough 21 add a fried egg +4
Smoked salmon, avo, rocket & aioli on toast 21 add a fried egg +4
Spiced pumpkin, baby spinach, haloumi on toast 19 add a fried egg +4
Grilled field mushrooms-walnut & sweet potato cheese served with rocket on gluten free toast 19 add a fried egg +4 (Vegan)
Eggs (fried or scrambled) on toast (sour dough or gluten free) 17
Granola, rhubarb compote, strawberries & coconut yoghurt
(vegan, gluten free)16
Banana bread 7

SIDES

Smoked salmon +7, avocado +7, bacon +7, mushrooms +7, haloumi +5, persian feta +5, fried egg +4, toast +5, relish +3

COLD DRINKS

Bellini 15
Mimosa 15
Bloody Mary 17
Freshly squeezed orange juice 9
Baby coconut 9
Mango shake (v) 9
Green smoothie 12
Acai smoothie 12
Iced chocolate 9
Iced coffee 9
Watermelon juice 8
Blood orange juice 8
Ruby grapefruit juice 8
Cranberry juice 8
Apple juice 8
Kids banana smoothie 6

HOT DRINKS

Coffee Short 3.5,
Regular 4, Large 4.5 Loose leaf tea 4.5
Byron chai, earl grey, English breakfast, green, fresh mint, peppermint, chamomile
Hot chocolate Regular 4, Large 5
Chai latte 5
Matcha OR Turmeric OR Beetroot latte, Regular 6
Extra shot OR decaf +50
Soy, Almond OR Oat milk +1

LUNCH & DINNER

12-8PM

FOOD

BALI KITCHEN

Gado Gado vegan salad with peanut sauce 21 (V, GF) add soft boiled egg 25 Chicken satay (4 sticks with peanut sauce) 28
Prawn satay (4 sticks with peanut sauce) 32
Sweet & sour whole baby snapper served with Water spinach & tomato sambal 39
Lamb shank rendang with Asian greens, roast coconut & eggplant sambal 34
Roast pork belly & bok choy 29
Red fish curry, roasted eggplant, pumpkin bok choy & rice 29
Nasi goreng with chicken, bacon, roasted peanuts & a fried egg 28 (vegan option available) add 2 sticks prawn satay +16 or chicken satay +14
Mie goreng with chicken & bacon 29 (vegetarian option available) add 2 sticks prawn satay +16 or chicken satay +1

BALI SIDES

Prawn crackers 6
Water spinach with tomato sambal 12
Jasmin rice 6

CLASSIC BARZURA
SHARE ME

Oysters yuzu 3/15, 6/27, 12/48
Chili, salt & pepper calamari 21
Tuna tataki, cucumber & apple, ponzu 22
Focaccia with sea salt, rosemary and olives 14
Zucchini flowers filled with beetroot & sweet potato on salsa verde with goat’s curd 18 (V)

VEGETARIAN

Kale, spiced cous cous, baby bocconcini, cherry tomato salad 22 add salmon 33
Gnocchi with smashed peas, kale, zucchini & persian feta 26

SEAFOOD

sustainably sourced from, Australia or NZ (MSC).
Pot of local black mussels, tomato, chili & basil served with warm focaccia 33
Crispy skin Ora King salmon, buck wheat, fennel, harissa & spinach salad 36
Spaghetti prawns, mussels, calamari & fish in a Napoletana sauce 36
Beer battered white fish, chips & tartare 31

MEAT

Duck confit with cauliflower puree & porcini mushroom jus 31
Grass fed rib eye (400g bone on) café d’Paris butter, heirloom tomatoes & watercress 58

SIDES 10

Butter lettuce, capers, basil leaves, olive oil & balsamic
Mixed greens & olive oil
Thick cut chips & aioli

KIDS

Gnocchi Bolognese
Gnocchi Napolatana
Singapore noodles
Fish & chips
Nasi

DESSERTS

Coconut pannacotta 14
Steam date pudding & vanilla bean ice cream 14
Tiramisu 14
For the kids
Pure pop (all natural) 5 ask for today’s flavours

COCKTAILS

Baby coconut kiss 20
Watermelon margarita 20
Lychee caipiroska 20
Pomegranate Mojito 20
Spicy paloma 20
Passionfruit martini 20
Espresso Martini 20

MIXED DRINKS
Malfy blood orange gin negroni 17
Aperol spritz 17
Hendricks & Tonic 17
Gray goose, lime & soda 17
Belvedere & cranberry 17
Bloody Mary 17
Bellini 15
Mimosa 15
Ask for your favourite

WINE

BY CARAFE

500ML 24 – White, Rosé, Red

BY GLASS OR BOTTLE

White

Three Tales Sauv-Blanc. MARLBOROUGH, NZ g 9 b 40
The Kid Riesling. Raïdis Estate. Coonawarra, SA g 10 b 45
La Boheme Pinot Gris. Yarra Valley, VIC g 10 b45
Domaine Naturaliste Chardonnay. Margaret River, WA g 12 b52
Prendo Pinot Grigio. Tramin, ITALY g 12 b52

SPARKLING
Jarretts Prosecco Orange, NSW g 12 b50

Rosé

Fontanet, France g 9 b 40

Red

Beautiful Isle, Cab Sav. Tas g 10 b 45
Mount Moriac Pinot Noir. Geelong, VIC g 10 b 45
Heathvale Estate, Shiraz. Barossa, SA g 10 b45
Ernest Hill- The Dam, Merlot. Hunter NSW g 10 b 45
Vinoque Sangiovese. Yarra Valley, VIC g 11 b 50

BEERS & CIDERS

Gifter Serpents Kiss 4.9% 9
Stone & Wood 4.4% 9
Young Henrys Mid 3.6% 9
Young Henrys IPA 6% 9
Sydney Brewry Dark 4.9% 9
Peroni Natro Azuro 5.1% 8
Boag’s 5% 8
Bintang 4.7% 8
Heineken 0% 8
Monteith’s Crushed Apple Cider. 5% 9

COLD DRINKS

Freshly squeezed orange juice 9
Baby coconut 9
Mango shake (v) 9
Green smoothie 12
Acai smoothie 12
Iced chocolate 9
Iced coffee 9
Watermelon juice 8
Blood orange juice 8
Ruby grapefruit juice 8
Cranberry juice 8
Apple juice 8
Kids banana smoothie 6

HOT DRINKS
Coffee Short 3.5, Regular 4, Large 4.5
Loose leaf tea 4.5
Byron chai, earl grey, English breakfast, green, fresh mint, peppermint, chamomile
Hot chocolate Regular 4, Large 5
Chai latte 5
Matcha OR Turmeric OR Beetroot latte Regular 6
Extra shot OR Decaf +50
Soy, Almond OR Oat milk +1

All SEAFOOD IS sustainably sourced, Australian OR from New Zealand & comes with certification from the Marine Stewardship Council (MSC).
Note menus & prices can vary.  We cannot guarantee that our food or beverages are free of allergens.10 % surcharge on Sundays & Public Holidays. Credit card charges apply. No split bills.
FOR BOOKINGS, COMPLETE THE BOOKING FORM BELOW, OR CALL 0481157543

DINE IN BOOKING FORM

COVID SAFETY