Food Menu
Head Chef Ken Yong builds a seasonal menu focused on local produce and classic Mediterranean flavours. Designed to share, built to pair perfectly with whatever’s in your glass.
Food Menu
Head Chef Ken Yong builds a seasonal menu focused on local produce and classic Mediterranean flavours. Designed to share, built to pair perfectly with whatever’s in your glass.
Featured Dishes
Tahini & citrus dressing, eschalots, chives, blood orange.
$28
Anchovy Braised Greens, Baba Ganoush, Lemon, Demi-Glace (gf, df)
$53
Puff Pastry, Home Made Venetian Vanilla Ice Cream (serves 2 people)
$25Snacks & Plates
Sydney Rock Oysters, Merlot Mignonette, Lemon (df, gf) (a) half $39 / doz $78
Sonoma Mission Loaf, JAN Rōc Extra Virgin Olive Oil (vg, df) $11
Guinness Braised Beef Shin, Doughnut, Pecorino $10ea
Smoked Hummus, Za’atar, Flatbread (vg, df) $15
Tomato & Mozzarella Arancini, Tomato Sugo, Pecorino (v, gf) $25
Cantabrian Anchovy, Piquillo Peppers, Gordal Olives, Pickled Guindillas, Sourdough (df) (i) $24
Spring Peas & Stracciatella, Radish, Pangrattato, Burnt Honey & Aleppo Dressing (v) $28
Market Fish Crudo, Tahini & Citrus Dressing, Eschalots, Chives, Blood Orange (gf) (a) $28
Charcuterie & Cheese
Cheese Selection — Chef’s selection of three artisanal cheeses, CWR Honey, Moscatels, Crackers, Fruit Bread (v) $41
Cheese & Charcuterie Selection — Chef’s selection of two artisanal cheeses, LP smoked salami, CWR Honey, Crackers, Fruit Bread $57
Mains
Farro & Barley Risotto, Tomato Florentine, Smoked Provolone, Pickled Onions, Furikake (v) $33
Alaskan King Crab, Fresh Casarecce Pasta, Garlic, Lemon, Chilli, Chilli Flakes (df) (i) $39
Fish Of The Day, Fennel, Confit Potatoes, Bourbon & Tomato Sauce (gf) (a) $49
Lamb Rump, Anchovy Braised Greens, Baba Ganoush, Lemon, Demi-Glace (gf, df) $53
MBS 5+ Wagyu Scotch Fillet 350g, Brandy Diane Sauce, King Brown Crisp (gf) $77
Sides
Leafy Salad, Vin Cotto Dressing (vg, gf, df) $15
Seasonal Greens, Greens, Sweet Corn, Mushroom XO (gf, df, vg) $16
Potato Fries, Nori & Bonito Salt (vg, df, gf) $14
Extras — Caramelised Balsamic Demi-Glace $6ea
Desserts
Liqueur-Flavoured Chocolate Truffles — (gf) $13
Whipped White Chocolate Mousse, Confit Mandarin, Savoury Sable $19
Apple Tarte Tatin, Puff Pastry, Home Made Venetian Vanilla Ice Cream (serves 2) $25
Joining with the kids?
Kids’ size pasta, dessert & soft drink — Available for kids 12 years and under $25
Mayura Station Tomahawk
Mayura Station Tomahawk available upon request. Please email enquiries@coogeewineroom.com.au to pre-order.
Enquire to pre-orderFeed Me Sharing Menu
Minimum two people
4-Course Set Menu · $79pp | Add 4 wines (sommelier’s choice) · $59pp
Entrees
Market Fish Crudo, Citrus & Tahini Dressing, Blood Orange, Eschalots, Chives (gf) (a)
Spring Peas & Stracciatella, Pangrattato, Radish, Burnt Honey & Aleppo Dressing (v)
Mains
MBS 5+ Wagyu Scotch Fillet 350g, Brandy Diane Sauce, King Brown Crisp (gf)
Potato Fries, Nori & Bonito Salt (gf, vg)
Dessert — individual choice
Liqueur-Flavoured Chocolate Truffles, (gf)
White Chocolate Mousse, Confit Mandarin, Savoury Sable
Apple Tarte Tatin, Home Made Venetian Vanilla Ice Cream (between 2)
Menu is subject to change due to seasonal availability. Please advise of any dietary requirements. Groups of 6 or more dine on the Feed Me Menu and a 10% service charge applies (excluding Sundays). A 10% surcharge applies on public holidays and Sundays. Credit card surcharge applies.
Saturday or Sunday lunch? We'll throw in the bottle. Red or white, one per two guests, lunch bookings only.
Book a TableFrequently asked questions
What kind of food does Coogee Wine Room serve?
A Mediterranean-inspired menu of shared plates — charcuterie and cheese, seafood, pasta, wood-grilled meats and seasonal vegetables — by Head Chef Ken Yong, designed to pair with our wine list.
Do you have vegetarian and gluten-free options?
Yes — vegetarian, vegan and gluten-free dishes are marked on the menu, and the team is happy to accommodate dietary requirements.
What is the Feed Me menu?
A chef-selected sharing menu (minimum two people) — a 4-course set menu for $79 per person, with an optional flight of 4 wines (sommelier’s choice) for $59 per person. Groups of 6 or more dine on the Feed Me Menu.