Sydney Rock Oysters
Fresh Sydney rock oysters served with a native finger lime mignonette. Choose a half dozen or a full dozen, sourced from Merimbula Lake. The finger lime adds a bright citrus burst that is uniquely Australian.
Market price
Charred Octopus
Charred octopus with smoked paprika aioli, chorizo crumb, and lemon. The octopus is grilled over an open flame until tender, while the chorizo crumb adds texture and a gentle spice. Served with a wedge of charred lemon.
Market price
Burrata with Heirloom Tomatoes
Creamy burrata with heirloom tomatoes, basil oil, and sourdough crostini. The burrata is imported from Puglia, Italy, while the tomatoes come from local Sydney markets. Our basil oil is made in-house for a fresh, aromatic finish.
Market price
Pan-Roasted Barramundi
Pan-roasted barramundi with fennel puree, confit cherry tomatoes, and salsa verde. The barramundi is sourced from sustainable farms in Queensland, and the fennel puree adds a gentle aniseed sweetness. Fresh herbs from our rooftop garden finish the salsa verde.
Market price
Lamb Rump with Native Spices
Lamb rump crusted with native pepperberry and wattleseed, served with sweet potato puree and broccolini. The lamb comes from the Riverina region. Pepperberry adds a spicy, fruity note, while wattleseed brings a nutty, coffee-like depth.
Market price
Wild Mushroom Risotto
Creamy arborio rice with a medley of wild mushrooms, truffle oil, and shaved parmesan. Mushrooms are foraged from the Blue Mountains, and the truffle oil adds an earthy depth. A vegetarian option is available.
Market price
Dry-Aged Ribeye
350g dry-aged ribeye with café de Paris butter and hand-cut chips. The ribeye is aged for 30 days in-house, then grilled to order. Our café de Paris butter is a house specialty, and the chips are double-cooked for extra crispness.
Market price
Char-Grilled Pork Chop
Char-grilled pork chop with apple and fennel slaw, mustard jus. The pork comes from free-range farms in the Hunter Valley. The apple and fennel slaw adds freshness, and the mustard jus ties the dish together.
Market price
Grilled Half Chicken
Grilled half chicken with lemon, thyme, and roasted garlic aioli. The chicken is marinated in lemon and thyme for 24 hours, then grilled until the skin is golden. Our roasted garlic aioli is made in-house, and the dish is served with a simple green salad.
Market price
Pavlova with Seasonal Berries
Classic pavlova with whipped cream and a medley of seasonal berries. The meringue shell is crisp on the outside with a soft center. Berries are sourced from local farms, and a passionfruit coulis is drizzled on top.
Market price
Chocolate Fondant
Warm chocolate fondant with vanilla bean ice cream and salted caramel. The dark chocolate center flows when cut, and the vanilla bean ice cream is made in-house. Salted caramel adds a sweet-salty contrast.
Market price
Lemon Myrtle Panna Cotta
Silky panna cotta infused with lemon myrtle, served with macadamia praline. Lemon myrtle is a native Australian herb with bright citrus notes. The macadamia praline adds crunch, making this a light and refreshing end to the meal.
Market price
Casino Nights
When the Sun Sets
As evening falls, City Table House transforms. Enjoy your meal while the tables are set for poker, roulette, and blackjack—all offline, all in-house. Physical poker tables, roulette wheels, and blackjack tables create a sophisticated setting without online gambling. Reserve a table for dinner and stay for the games.
Explore Casino Nights
Book Now
Reserve Your Table
Experience the best of modern Australian dining at City Table House. Book your table today and taste the city through our windows. Reservations are available for lunch and dinner, with private dining options for groups. Casino nights are available on select evenings.