At Tulip, we are very passionate about encouraging connection, and our dishes are designed with this in mind.



*Please note, menu changes frequently.


Olives 7 each
Oysters with seaweed vinegar – each 4.5
Salt and vinegar pork cracklings 8
Chicken liver pate, chicken cracker, prune – each 7
Linseed cracker, caramelized onion, goats yoghurt, pickled leek flowers – each 7
Lamb rib, smoked yoghurt, pickled celery – each 8

Smaller Dishes

Cured kingfish,blood orange, fennel, cultured cream 17
Fried School prawns, smoked garlic mayonnaise 16
Wagyu bresaola, pickles, capers, tarragon 22
Kangaroo tartare, cultured cream, fried onion, horseradish 19
Duck terrine, pistachio, raisin, piccalilli 19
Stracciatella, asparagus, sweet peppers, pickled garlic, chilli 22

Larger Dishes

Slow roasted cauliflower, burnt lemon yoghurt, shanklish, black garlic, hazelnut 29
Fish, kipfler potatoes, leek, smoked mussels, sea parsley MP
Roasted chicken, savoy cabbage, apple, cheddar 36
Beef cheek, red onion tart tatin, tomato jam 36
Pork belly, grilled cos, peas, lardo 36
Half lamb shoulder (550g) on the bone with smoked eggplant (25 mins cooking time) 40
Whole lamb shoulder (1.1kg) on the bone with smoked eggplant (45 mins cooking time) 75
Wagyu rib eye (1Kg) with spiced butter (30mins cooking time) 110


Potato gratin, gruyere 13
Salad of grilled beans, pecorino, lemon, almond 13
Cos leaves, salted ricotta, buttermilk, dill 13


Dark chocolate pave, thyme ice cream 15
Buttermilk custard, strawberries, pistachio, yoghurt whey granita 15
Iso Bombe for 2 (Bombe Alaska, almond, meringue, wattle seed ice cream) 22
Cheese (ask your waiter about our cheese selection) 13


Chef’s selection tasting menu

2 waves – $55pp
4 waves – $75pp
*2 Waves only available Tuesday – Thursday

To view our current wine list, please email Dan on