Welcome to Annata
We’re just a group of neighbourhood guys that like eating, drinking, and having fun with our friends.
Whether it’s our cocktails, our wine list or our food, we go to great lengths to source excellent examples from small, integral suppliers with a great hand for quality, and a fond eye on the environment.
From a quick drink in the bar to date night or even large groups. we have your evening covered, from light bar snacks, to A la Carte or one of our personally tailored set menus.
We change our menu to suit the seasons.
The below serves as an example of our available menus.
AT THE BAR
For eating while you’re drinking
Oyster, Pickled Black Fungus 4
Alto Mixed Olives, Fennel, Orange 8
Mixed Nuts, House Spices 7
Crispy Onion Petals, Parmesan Custard 11
Bruschetta, Confit Cherry Tomato, Basil 8
Pork Hock Sang-Bang 19
Dijon Mustard, House Dill Pickles, Shoestring Fries
Confit Lamb Croquettes, Cauliflower, Sumac Oil 15
Shoestring Fries, ‘Thousand Island’ Sauce 12
Spanish Tinned Seafood [see wall for price and availability]
House Peppers, Bread
House Charcuterie 28
House cured Wild Boar, Wagyu, Venison, Rilettes,
Pickles, and Preserves served with Bread
Three Cheeses 28
Verjus Pears, Fennel Lavosh, Fruit Bread
Alto Mixed Olives, Fennel + Orange Marinade 8
Crispy Onion Petals, Parmesan Custard, Cabbage Salt 9
Sydney Rock Oyster, Pickled Black Fungus 4.5
FROM THE EARTH
Burrata, Hazelnut Crumble, Hen Egg, Balsamic, Radicchio 17
Braised Cabbage, Smoked Wakame, Caviar, Mascarpone 17
-Add Italian Scampi Roe +4
Roasted Celeriac, Black Garlic, Pickled Onion, Parmesan Oil 17
FROM THE SEA
Yellowfin Tuna Ceviche, Daikon, Yoghurt, Sage, Madeira Dressing 25
S.A Octopus, Gnocchi, King Brown Mushrooms, Mustard Greens 27
Spanish Mackerel, Dashi Potato, Spring Onion, Enoki, Kokam 34
MEAT AND GAME
Jumbo Quail, Beet Purée, Cavolo Nero, Licorice 35
Pork Loin, Zucchini, Bacon, Pistachio, Celery Broth 35
Charred Duck Breast, Onion Broth, Tomato, Chilli, Dijon, Basil 40
Veal Backstrap, Polenta, Crispy Kale, Hollandaise 39
ON THE SIDE
Cos Lettuce, Apple Dressing, White Anchovy, Parmesan 11
Green Beans, Carob Vinaigrette, Almond 11
Shoestring Fries, ‘Thousand Island’ Dressing 11
Ossau Iraty Sheeps Cheese, Music Bread, Apple 15
Persimmon Tart, Pecan, Sour Grapes, Caramelised Milk 15
White Chocolate, Blood Orange Curd, Parsnip, Mandarin 15
Whipped Ricotta, Shortbread, Rhubarb, Pistachios, Strawberry Gum 15
Our goal at Annata is to introduce our guests to new flavours. While we pride ourselves on our innovative and creative food we are equally proud of our cocktails and wines. Our wine list will appeal to wine aficionados curious to try something unusual as well as diners who just want a nice glass of wine with their meal.
Our Signature Cocktails
A good cocktail, like good food, relies on great produce, a deft hand, a little creativity and a sharp palate. Like our food, our cocktail list is designed to reflect the seasons, the producers, and the creativity of our people.
Of Course, A Cobbler 18
Beefeater, Tio Pepe, Lemon, Season’s Best Fruit, Sugar, Rocks
Champagne Something 16
Absolut Citron, Lemon Thyme, Pastis, Lemon, Sparkling Wine, Flute
El Rubor 18
Moscatel Pisco, Aromatic Wine, Apricot Brandy, Orange Citrate, Up
The Diplomat 18
Havana 3, Apricot Jam, Orgeat, Lime, Cardamom, Bitters, Up
Nelly and Juan 19
Calle 23, Yellow Peach Shrub, Oscar 697 Bianco, Lime, Sugar, Big Roc
Bella e D’annata 18
Absolut, Floral Tea, Peach Liqueur, Aromatic wine, Lemon, Spice, Whites, Up
Heather and Stone 18
Jasmine Jameson, Pistachio, Suze, Lime, Whites, Rocks
Suriname Swizzle 21
Absolut Citron, OP Rum, Strawberry Sherbet, Lime, Herbs, Swizzle
Mamie’s House 17
Ballantines, Muscovado Pineapple, House Ginger, Lime, Tall
A Dark Stirring 21
Appleton 12, Port Reduction, Fernet, Walnut oil, Up
Alex DuBois 19
Martell VSOP, Chestnut, Honey, Allspice, Egg, Up
The Hive Mind 24
Buerre Noisette Elijah Craig, Leatherwood Honey, Xocolatl Bitters, Big Roc
69 Willoughby Road, Crows Nest NSW 2065
Phone: (02) 9437 3700
Festive Season Trading
Christmas 24th, 25th and 26th December – CLOSED
New Year 31st December and 1st January – CLOSED
Dinner: Tuesday–Saturday from 3:00pm
Lunch: Friday from 12:00pm
Closed Sunday and Monday
At Annata we are passionate about food and wine. Whether you’re a guest in our bar or dining in our restaurant, our goal is to take you on an inspirational journey through the world of eating and drinking, in a relaxed and informal setting.
Our menu is innovative and carefully crafted, using the best seasonal produce. Our cocktails are created by experts who understand what works and our wines are chosen with knowledge, passion and care.
We love what we do at Annata and we can’t wait to share it with you.
You’d be hard pressed to find someone more passionate and knowledgeable about cocktails, wine and hospitality than Christian Blair. For three years Christian managed the multi-award-winning Darlinghurst cocktail bar Eau de Vie and subsequently worked behind the bar at Rockpool Bar & Grill.
A former bar industry consultant and trainer, and a finalist in several international cocktail competitions, Christian understands what it takes to make the perfect cocktail. Equally passionate about wine, he also knows how to curate an intriguing and fascinating list that is as creative and innovative as the food it’s designed to complement.
Scottish-born chef James Richardson has worked extensively in prestigious fine-dining kitchens in Europe and Australia. His food at Annata is innovative and technically complex with a focus on flavour and texture.
His menus, which change regularly, are predominantly driven by the produce available from his suppliers. In Sydney James has worked with Ross Lusted at The Bridge Room and with Pasi Petanen at Café Paci and brings the technical skills and innovative approach of his former mentors to his own unique menu at Annata.
Fuji started her chef career in Sydney, but joins the Annata team as Sous Chef after a two year stint working in high pressure, quality kitchens in London, including at 2-Michelin star restaurant, The Ledbury (as part of her AQUA/HTN’s Young Culinary Achiever Scholarship).
Often the first face you see when you come to Annata is that of Annata’s Assistant Manager, James Zollo. Originally from Adelaide, James has honed his hospitality profession over more than 10 years and has worked at many quality establishments both in Adelaide and Sydney. Anyone who meets James knows he is passionate about hospitality, and all things food and wine.
November winner of our G.H.Mumm ‘Boams Away’ draw announced
To celebrate our 2nd Birthday we are giving away a Jeroboam of G.H.Mumm Champagne to two lucky diners during the months of November and December 2017. We would like to…Read More
Our 2nd Birthday Prize Giveaway – Boams Away!
NOV 7 – Celebrate Melbourne Cup in style at Annata
ALL INCLUSIVE LUNCH* Grab your friends and book a table to join us on Tuesday, 7 November for a special Melbourne Cup lunch. Frock up or come as you are! *Lunch includes…Read More