Bread & Butter Project Sourdough, Meander Valley 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, Today’s Garnish 4.5
Mt Zero Mixed Olives 8
Cashews, House Spices 7
Crispy Onion Petals, Parmesan Custard 9
Shoestring Fries, Herb Salt, Japanese Curry Aioli 8
Smoked Pork Hock, Char Siu Sauce, Pickled Ginger 18
Preserved Seafood, Bread, Pickled Fennel, Bottarga
Pickled Kinkawooka Mussels (SA) 22
Smoked Silver Lake Eel Parfait (VIC) 22
Wild Caught Sardines ‘Pollastrini Di Anzio,’ (IT) 22
Three Cheeses, Poached Pears, Fennel Lavosh, Fruit Bread 28
House Charcuterie, Pickles and Preserves, Bread 35

Available in the bar 3pm-late


Not over the weekend yet?

Join us for our Monday-itis special menu.

‘One Off’s’/’Prototypes’/’Sneak Peeks’

Always seasonal, always special, always delicious!

4 courses for $50ph




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 at time of booking
  Not available after 9pm


Bread & Butter Project Sourdough // Meander Valley Butter 3 pp
Sydney Rock Oyster // Natural 4 // Seaweed 4.5 // Sesame and Cucumber 4.5
Mt Zero Mixed Olives (VIC) // Marinated 8
Crispy Onion Petals // Parmesan Custard 9
Stracciatella // Avocado, Baby Zucchini, Tarragon 18
Cured King Ora Salmon (NZ) // Beetroot, Grapefruit, Confit Yolk 24
Wood Fired Carrots // Buckwheat, Cultured Cream, Burnt Honey 18
Jerusalem Artichoke // Rosemary, Olive, Sunflower Seed 18
Torello Farms Rosé Veal Tartare (NSW/QLD) // Pear, Smoked Eel Parfait, Crispy Tendon 28
BBQ Octopus (WA) // Fennel, Labne, Lime Pickle 28
Miso Roast Mushrooms // Choy Lan, Black Quinoa, Aromatic Broth 32
Saddle Tail Snapper (Nth QLD) // Cauliflower, Farro, Vadouvan Spice 34
Borrowdale Free Range BBQ Pork (QLD) // Celeriac, Apple, Marjoram 37
Sovereign Lamb Rump + Neck (VIC) // Burnt Eggplant, Sprouted Lentil, Kohlrabi 38
Cape Byron Grass Fed Flank (NSW) // Shiitake, Horseradish, Daikon 40
Butter Lettuce // Goma, Chive 11
Shoestring Fries // Herb Salt, Japanese Curry Aioli 8


Ossau Iraty // Brioche, Hazelnut, Golden Raisin 16
Mandarin Sorbet // Coconut Sago, Rice Vinegar Meringue 16
Dark Chocolate // Onion Caramel, Sour Cream, Hay 16
Mille Feuille // Quince, Chestnut, Brown Butter 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

Wine by the Glass


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 4:00 pm (Set menu $50 per person)

Tuesday-Thursday: Open from 4:00 pm (Full Annata menu)

Friday: Open for lunch from 12:00 noon, Dinner (Full Annata menu)

Saturday: Open from 3:00 pm (Full Annata menu)

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

Owner – General Manager

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.

Out the Front

Our team of friendly, knowledgeable hospitality professionals will guide you through the Annata experience, ensuring your time with us is memorable and one that you will want to share with us again.

Harrison Doughman

Assistant Manager

Meet the Chefs

With a focus on using the freshest seasonal produce from the best growers, combined with creativity, attention to detail and exceptional culinary skills, our team in the kitchen craft some truly inspiring dishes that continue to amaze our guests.

Daniel Webb

Head Chef

Jordon Garcia

Senior Sous Chef

Jack Versace

Apprentice Chef

What’s On

October 31, 2018 in Events, Special Menu

Celebrate Melbourne Cup at Annata!

Celebrate Melbourne Cup at Annata! Grab your friends and family and come and watch the race that stops the nation at Annata. Frock up and enjoy our Race Day Menu and…
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October 23, 2018 in Events, Special Menu

Annata X Vanguardist – Halloween Birthday Dinner Party!

Join us on 31 October for our 3rd Birthday, Halloween dinner party with Vanguardist wines from South Australia! A spooky dinner not to be missed! 5 courses 5 wines $99 per…
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July 30, 2018 in News

Gourmet Traveller WINE ‘Wine List of the Year’

The 2018 Gourmet Traveller WINE 'Wine List of the Year' awards have been run and won and we are delighted to report that we have once again be awarded two glasses. …
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July 11, 2018 in Events, Special Menu


18 July - Stuart Olsen - Eloquesta Wines Join us as we host the one and only Stuart Olsen from Eloquesta and A Boy with Fruit in Mudgee - if…
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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