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


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


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.


Drinks menu

Wines by the Glass menu

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

Make a Booking

We are now open 6 days a week!

Monday: Open from 3:00 pm (Set menu $50 per person)

Tuesday-Saturday: Open from 3:00 pm (Full Annata menu)
Friday: Open also for lunch from 12:00 noon

About Us

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.

Christian Blair

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.

James Richardson

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 Taukatelata

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).

What’s On

May 26, 2018 in Promotion, Special Menu


25 May to 16 June Make your Vivid experience even more colourful with our special 'Pre-Vivid' menu. Spend your time at Vivid enjoying the lights, after lighting up your taste…
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May 10, 2018 in Events, Special Menu


6th June - Dave Mackintosh - Arfion, Yarra Valley We're excited to announce that early next month we will be joined for dinner by Dave Mackintosh of Arfion Wines in…
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April 10, 2018 in Events, Promotion, Special Menu


Book now for Mother's Day lunch, Sunday, 13 May. Head Chef, Dan Webb, has created a special shared five course menu to spoil your Mother or special person in your…
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February 18, 2018 in News


Great to receive some great recognition in Sitchu and in very good company indeed!! 11 OF THE BEST: SYDNEY’S WINE BARS If your go-to order is a NZ Sav Blanc…
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Annata accepts group bookings and can arrange a bespoke set menu for your event. The restaurant is available for private hire for lunch and for dinner, seven days a week (Conditions apply). We are flexible in our approach for group bookings and private functions and would be more than happy to talk through your requirements and to create a bespoke experience to suit your special occasion.
Please call Christian on – 02 9437 3700