1821 WELCOMES AN INTERNATIONAL COLLABORATION WITH BLUEFISH RESTAURANTS, GREECE.

THE MENU IS CURATED BY GEORGE ECONOMIDIS, 1821 EXECUTIVE CHEF, AND LUIZA GOMES, 1821 HEAD CHEF.


OUR TRAPEZIA

For groups of 10+ guests please choose from one of our set menus. 10% service charge applies. with an additional 10% service charge.

LUNCH TRAPEZI 55pp
Minimum of 2 guests.
Whole table participation.

Tarama (df)
Cherry Tomatoes (v, gf)

Calamari (df)
Barramundi (gf)

Semifreddo

1821 TRAPEZI 80pp
Minimum of 4 guests.
Whole table participation.

Tarama (df)
Cuttlefish (gf, df)
Kingfish (gf, df)

Mussels (gf, df)
Pastitsio
Chicken (gf, df)

Galaktoboureko

KOSPETAS TRAPEZI 110pp
Minimum of 4 guests.
Whole table participation.

Cherry Tomatoes (v, gf)
Marinato (gf, df)
Hamashi Kingfish (gf, df)

Cod
Kritharaki
Snapper (gf)
Lamb (gf)

Semifreddo
Crémeux


MODERN GREEK, INTERNATIONAL INFLUENCE
DESIGNED TO BE SHARED

COLD MEZZEDES

TARAMA 17
Halva / pickled cucumber / radish / crostini / olive oil (df)

CHERRY TOMATOES 18
Mizithra (goat’s cheese) / capers / tarragon olive oil vinaigrette / olives / pistachio crostini (v, gf)

CUTTLEFISH 21
Salad / artichoke / spinach / fennel bulb / passionfruit-mango emulsion
(gf, df)

KINGFISH 26
Carpaccio / yuzu kosho / lemon juice / ponzu olive oil glazing (gf, df)

MARINATO 28
Spicy citrus salad / prawns / scallops / cuttlefish / chilli / cherry tomatoes
(gf, df)

HAMACHI (KINGFISH) 22
Tataki / “Goma” dressing / olive oil / avocado cream / spring onion / chilli salad (gf, df)

SYDNEY ROCK OYSTERS 29
Blood orange-passionfruit foam / basil olive oil (gf, df)


HOT MEZZEDES

BROCCOLI & CAULIFLOWER 21
Salad / beetroot / wafu sauce / fennel (vegan)

COUS COUS 25
Cauliflower / coconut milk / curry mix / carrot (vegan)

IMAM 22
Den miso / eggplant / miso glaze / feta mousse (v)

MUSSELS 28
Steamed / coconut milk / secret curry mix / lime / coriander oil (gf, df)

CALAMARI 25
Sweet lime sauce / mango / capers (df)

COD 24
Tempura / “Olivier” potato / beetroot aioli

SCALLOPS 29
Tomato coulis / sweet chilli relish / feta mousse (gf)

OCTOPUS 30
Grilled / fava purée / confit onions / cherry tomatoes / ponzu olive oil emulsion (gf, df)

PASTITSIO 29
Tuna / zucchini / eggplant / tomato butter sauce

KRITHARAKI 31
Orzo / grouper / prawn broth / dashi

CACIO E PEPE DI MARE 436
Hilopites / prawns / crayfish / sea squirt butter


PIATA

GROUPER 37
Crispy skin / celeriac purée / baked potatoes / ponzu olive oil (gf)

BLUE EYE COD 35
Crispy skin / carrot cardamom purée / avocado cream / baked vegetables (gf)

HIRAMASA (KINGFISH) 35
Grilled spring onions / teriyaki / thyme (gf, df)

PRAWNS 39
Grilled / tomato chutney / takoyaki sauce (gf, df)

SNAPPER 42
Fricasse / spinach / lettuce / egg-lemon sauce / fennel

BARRAMUNDI 40
Dashi broth / seasonal vegetables / capers / thyme / lime (gf)

KINGFISH PLAKI 42
Potatoes / onions / fresh parsley / tomato sauce / extra virgin olive oil (gf, df)

LAMB 33
Souvla style / crackling / potato purée / pistachio crumble (gf)

CHICKEN 35
Oven roasted / okra / carrot purée / tomato sauce (gf, df)

BEEF 33
Shin ragu / mushrooms / Greek herbs / mavrodaphne (gf, df)

PORK 35
Oven roasted / leek / celery / lemon sauce (gf)


DESSERT

GALAKTOBOUREKO 17
Filo pastry / custard / vanilla ice cream / cinnamon

SEMIFREDDO 16
Lemon / yuzu / almond crumble / meringue

CREMEUX 18
Callebaut chocolate / passionfruit / coco crumble

PAVLOVA 17
Seasonal fruit / whipped coconut cream


Please note card payments incur a 1.65% surcharge.
10% surcharge applies to public holidays.
10% service charge to tables of 10 or more.