Winnie's menu celebrates Sydney's dining culture and the exceptional produce of NSW.

Led by Applejack Culinary Director Patrick Friesen and Opera Bar Precinct Executive Chef Daniel Cooper, signature dishes include Chicken and Sweetcorn Congee, slow-simmered in house-made stock and finished with black fungi, nori and chilli crisp; South Seas Yellowfin Tuna Tartare with cucumber, tahini, wasabi peas and seaweed salsa; Potted Blue Swimmer Crab folded through house-made crab and prawn butter with salt and vinegar potato scallops; Conchiglie Pasta with king prawns, chilli, basil and lime finished in a rich seafood stock; and Pino's Soppressata Pizza Slice featuring locally produced soppressata from Sydney artisan Pino's Dolce Vita.

Curated by Applejack Group Beverage Manager Matt Johnson and Opera Bar Precinct Bars Manager James "Rusty" Russell, the drinks list moves with the day — Gabriel coffee, matcha, chai and fresh juice each morning, an all-Australian wine list, independent beers and original cocktails through to sunset and late-night on the harbour. Signature serves include the Wattleseed, with notes of toasted orange, smoked tea and plum, and the Lilly Pilly, showcasing native berry, coconut and citrus, alongside classics like the Espresso Martini, House Margarita and Aperol Spritz.

Our menu contains allergens. Whilst all reasonable efforts are taken to accommodate dietary needs, we cannot guarantee that our food will be allergen-free.

vg – vegan | vgo – vegan option available
v – vegetarian | vo – vegetarian option available
gf – gluten free | gfo – gluten free option available
df – dairy free | dfo – dairy free option available

Seafood Origins: [A] Australia | [I] Imported | [M] Mixed

A 5% surcharge applies on Sundays and a 15% surcharge is payable on public holidays.