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
Bread & Butter 3
We source our Bread from The Bread and Butter Project, a not-for-profit initiative from Bourke St Bakery that teaches refugees commercial baking skills and assists them in finding employment.
Oyster, Pickled Black Fungus 4
Alto Mixed Olives, Fennel, Orange 8
Cashews, House Spices 7
Crispy Onion Petals, Parmesan Custard 11
Shoestring Fries, Mayonnaise 8
Pork Hock, Tumeric Caramel, Pickled Ginger 18
Spanish Tinned Seafood, Bread, Roast Capsicum
Mussels in Tomato 18
Squid in Ink Sauce 22
Real Conservas Sardinillas 39
House Charcuterie, Pickles and Preserves, Bread 28
Three Cheeses, Verjus Pears, Fennel Lavosh, Fruit Bread 28
Ranger’s Valley Sirloin, Mushroom Ketchup, CDP Butter 32
Available in the bar 3pm-late
THE MAIN EVENT
Sydney Rock Oyster // Pickled Black Fungus 4.5
Sydney Rock Oyster // Roast Onion, Granny Smith, Lavender 4.5
Alto Mixed Olives // Fennel + Orange Marinate 8
Crispy Onion Petals // Parmesan Custard, Cabbage Salt 9
Burrata // Hazelnut Crumble, Hen Egg, Balsamic, Radicchio 18
Cured Blue Eye Cod // Blood Plum, Kohlrabi, Buttermilk, Umeboshi 24
Roast Apricot Butter // Poached Asparagus, Smoked Feta, Sage 19
Allium // Smoked Soubise, Black Garlic, Spring Onion, Cocktail Onion, Green Eschallots, Nigella Salt 19
Pt Lincoln Squid // Charred Corn, Butter Sauce 26
Seared Veal // Carrots, Radish, Cep Sauce 28
Cobia // Smoked Chicken Broth, Silver Beet, Duxelles 32
Coffee Braised Lamb // Pumpkin, Ricotta, Prune Jus 36
BBQ Pork // Roast Onion, Pineapple & Tamarind Purée 39
Ranger’s Valley Petite Tender // Tempura Oysters, Burnt Leeks, Cabbage 40
Cos Lettuce // Apple Dressing, White Anchovy, Parmesan 11
Shoestring Fries // Mayonnaise 8
TRY OUR ANNATA EXPERIENCE SET MENUS
The Short Menu // Five set courses 69pp // Matching Beverages +65pp
The Annata Menu // The Full Experience, Seven Courses 85pp // Matching Beverages +80pp
*Set Menus are available to the whole table only; please advise of any dietary requirements
Ossau Iraty Sheeps Cheese // Music Bread, Apple 16
Lemon Posset // Peanut Butter Ice Cream, Meringues, Puffed Rice 16
White Chocolate Mousse // Poached Nectarine, Popcorn, Porcini, Burnt Honey 16
Chawanmushi // Elderflower & Yuzu, Crepe Net, Wattleseed Ice Cream 16
Dessert Wine // 75ml/Bottle
Paul Jaboulet Aine Beaumes De Venise, Rhone Valley FR 18/85 375ml
Light and floral with white peach, quince and candied fruits
Rieslingfreak ‘No 7’ Fortified Riesling, Clare Valley SA 13/60 375ml
Tense and fresh with young pear, white flowers and lime peel
Giuseppe Campagnola Recioto Della Valpolicella, Veneto IT 21/120
Soft and rich with Cocoa and dark fruit
A selection of tea and espresso based drinks are available
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
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.
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