Bars & Pubs

8 New Spring Menus To Try This Season

By Mollie Maloney.
28th Sep 2016

Best Spring food menus

Feeling a little sniffle of pollen on the nose? Are you catching yourself basking in the warmth of the sun? You know, like that Edward Cullen Twilight moment? Well guess what guys?! Spring is finally here! And we LOVE it. We’ve done a little Spring-cleaning ourselves and have found some of Sydney’s best rejuvenating spring menus that we are pretty damn excited about.  

Here are 8 new spring menus to get your laughing gear around.


Surry Hills 

A popular venue for its casual all-day dining offering, the team at Bills is having a bit of a spring clean when it comes to their menu, focusing on healthy dishes, think super foods and even more fresh produce. Don’t worry, Granger’s no fuss approach is still reigning true, with a hearty buckwheat Bowl of kefir, avocado, sprouting seeds, poached egg and rose harrisa. Also of note is the grilled turmeric chicken, zucchini, fennel, dill and citrus slaw, and we can’t forget the edamame, zucchini and cabbage salad with crunchy chickpeas and grilled haloumi. We feel a little bit healthier just thinking about it. 

Icebergs Dining Room And Bar


Celebrate spring by going back to basics with Icebergs’ new Crudo menu. The Icebergs Dining Room and Bar are blessed with location, location, location and what better way to celebrate their proximity to the sea than with a raw fish addition to their award-winning menu. Sourced from some of Australia’s best producers, Icebergs has partnered with the Industry’s best to provide the highest quality of oysters from the South Coast NSW and Coffin Bay SA, Hiramasa Kingfish from Clean Seas SA, Yellow Fish Tuna from Bermagui and Tasmania Ocean Trout, from you guessed it! 

Saké Restaurant And Bar

The Rocks

Saké Restaurant & Bar is celebrating the annual blooming of the stunning cherry blossom flowers in Sydney with month-long set menus.  At Saké you can spoil your taste buds with a seven-course set menu, including light and lovely steamed prawn dumplings, a trio of lip-smacking yakitori, pan seared glacier 51 toothfish, and sushi made to order by masters of their trade. Cherry blossom mocha, or tonka bean ice cream with cherry curd, will bring your  meal to a fitting close. Just in case you didn’t think Cherry blossom could be used in more ways, the team at Sake has created a Cherry Blossom cocktail…that’s the best kind of infusion in our books. 

The House Of Luis Tan


Celebrating its first birthday, Luis Tan is growing up, welcoming new chef duo Leandro Legname (ex-Bridge Street Garage) and Sean Andrews (ex-Tetsuya), who have spurred a whole new chapter for this Bondi eatery. A fresh new spring menu combines the flavours of South American dishes with the finesse of Asian food, while paying homage to its beachy-Bondi backdrop. Headlining the new menu is their signature dish - Tomahawk steak with sesame greens, jasmine rice, chimichurri and chipotle butter.  Scallop and salmon tiradito ceviche with yuzu juice and chargrilled corn or the LT Bowl – a quail egg, charred corn, faro, pico de gallo, guasacaca and cashew sour cream creation both make the perfect excuse to go sharesies on your next date night.

Cubby's Kitchen

Surry Hills 

Cubby’s Kitchen popped up into our lives at the perfect time.  Bunking in with Crown Street Fish Shop, this latest Lebanese pop-up has a reasonably priced, ridiculously tasty spring menu lined up. Of course, the staples are all there: hummus, baba gannoush with a miso twist, smoked labne and fatoush done Cubby’s way. Cubby’s Kitchen pays homage to Toko Group’s Mat Yazbek’s mum. Family recipes include basturma rock n’rolls made of 3 month aged beef, goats cheese and cubby’s pastry, as well as Flinders Island lamb, pine nuts, onion and toma-toum. Paired perfectly with a pomegranate mojito, you’ll be running to Cubby’s Kitchen with a spring in your step. 



Local hospitality celebrates all things seasonal and fresh this season at Indu. Say goodbye to the bland butter chicken and greasy cheese naans (still yum) and welcome a modern Indian/Sri Lankan menu that boasts creativity and unique textures. Hot-smoked rainbow trout with lime and cardamom infused coconut milk, tamarind compressed roe and crispy trout skin and peanut semi-freddo with popcorn, choc mousse, salted caramel and cocoa crumbs are just some of our favourites this season. Classic cocktails with Indian-inspired twists will add some much needed spice to your next night out. 

Single Origin

Surry Hills, Botany, CBD

Not only can you enjoy a picture-perfect spring meal at Single Origin Roasters, you can enjoy it threefold at their venues in Surry Hills, Botany and the CBD. Everyone’s talking about the Tsucan kale salad, fueling your brain and your bodies with a health kick served with a freshly roasted cold drip coffee. We’re talking serious innovation here, with miso-buttered corn, shallot, braised greens, and asparagus with a devilled poached egg. The CBD team is on the hunt for the NTL (Next Level Toasties), suggesting a chipotle beef, fresco, pico de Gallo sambo with a coriander salad to add to their hall of fame.   None of these menus are the same, so run, don’t walk. You’ve got some serious ground to cover.

Three Williams 


Hot off the press the guys over at Three Williams have welcomed the warmer weather with a fresh new spring chick – the talented former head chef from Devon Café in Surry hills, Jacqui Ektoros. Bringing this picture-perfect spring heaven to life, Ektoros has bought over her famous creation, the Cookies ‘n’ Cream, her take on Turkish Delight Twist. Even though this couldn’t get any better, Three Williams have introduced the New Freekeh Salad that is looking pretty feekehing delicious (see what we did there?). Freekeh, medjool date, witlof, fried chickpea, feta parsley almond and lime dressing are just one of many new menu items. All day breakfast means all new narnies, a mash-up of naan bread and a sandwich, which are stuffed with orange hoisin marinated duck, crunchy cabbage salad and topped with crispy fried onion. YUM. 

There are also some pretty kick arse spring cocktails happening in Sydney right now, FYI.

Image credit: Sake Restaurant and Bar

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