At Suzie Q we believe in sustainability and we use only the freshest seasonal produce, sourcing it as locally as we can. Our eggs are free range from our mate Bob near Warragamba. Our traditional Sucuk sausages are made on premises. Our honey is harvested in Newport by our friend Bree. The arepa is our gluten free option. It is a flat, round corn patty which is as tasty as it is healthy. Our protein is pasture raised, free range and usually slow cooked.
We are passionate about food and everything that goes into it and our goal is to provide you with an all round delicious experience as well as a nutritious meal. Enjoy!
MAIN MENU
PLEASURE AVALANCHE
Sourdough, night rye or Nonie’s charcoal bread (GF, +1)
w/ St. David’s cultured butter w/ lime, ginger, Archie Rose gin marmalade 8
SWEET SURRENDER
Penny Four’s fruit loaf w/ house ricotta, strawberries, pistachio crumble, rose sabayon 17
GYPSY WOMAN
Sourdough, night rye or Nonie’s charcoal bread (GF, +1)
avocado, chilli candied cashews, shallots, fresh herbs, grilled lime 17.50 add: poached egg (+3.50)
CHELSEA MORNING
house granola, chia organic yoghurt, seasonal fruit, native honey, lime powder 18
EVERYTHING IN ITS RIGHT PLACE
poached eggs on sourdough w/ smoky tomato relish 12
w/ House cured ocean trout, asparagus, wild native greens, finger lime (+9.50)
OR
w/ Pork belly, romesco, fennel slaw, grilled shallots (+9.50)
CASTLES MADE OF SAND
Suzie’s Breakfast Bowl: Turmeric brown rice, pea puree, zucchini, broccolini,
pickled radish, poached egg, toasted nuts 19
w/ cured ocean trout (+6)
w/ local buffalo mozzarella (+6)
SPRING AFFAIR
Nonie’s charcoal bread tartine w/ broccolini pesto, broad beans, buffalo mozzarella,
air dried tomatoes, olives 19 w/ poached egg (+3.50)
A LOVER’S CONCERTO
Local Sardines on rye w/ escabeche, olive tapenade, poached egg, saffron aioli 18
WHY NOT? Dionysus Trebbiano d’Abruzzo 12 / 55
SOUTHERN MAN
Beef brisket burger, Tassie smoked cheddar, pickled slaw,
smokey tomato relish, creole aioli, house-made crisps 20
WHY NOT? Helles Yeah – Natural Larger 9
ALL TOMORROW’S PARTIES
White bean puree, globe artichokes, asparagus, broad beans, chilli cashews, preserved lemon
w/ confit crispy chicken 24
w/ Binorie cows feta 23
WHY NOT? Dionysus Montepulciano d’Abruzzo 12/ 55
HEARTATTACK AND VINE
Baguette w/ pork belly, romesco, pickled carrot, fennel slaw 16
T/A MENU
Sourdough or night rye w/ condiments 6
w/ avocado + lemon (+4)
w/ avocado, chilli candied cashews, shallots, fresh herbs, grilled lime (+7.50)
House granola, chia organic yoghurt, seasonal fruit, native honey 10
Hipsta roll – brioche bun, bacon, fried egg, fennel slaw, smokey tomato relish 9.50
SANDWICHES / BURGERS
Baguette w/ haloumi, broccolini pesto, air dried tomatoes, zucchini 12
Baguette w/ pork belly, romesco, pickled carrot, fennel slaw 12
Baguette w/ saffron chicken, herb slaw, snow pea tendrils 12
Beef brisket burger w/ Tassie smoked cheddar, pickled slaw, smokey tomato relish, creole aioli 15
SALADS
Chef’s salad
w/ cured ocean trout 16
w/ poached chicken 15
w/ haloumi 15
HEARTY
White bean puree, globe artichokes, asparagus, broad beans, chilli cashews, preserved lemon
w/ confit crispy chicken 19.50
w/ Binnorie cows feta 18.50
Download SuzieQ’s Spring Menu
