Ateş menu

Six fresh Sydney rock oysters served with a tangy strawberry-based vinegar dressing.

A bowl of assorted Mediterranean olives served as a savory snack.

A selection of seasonal vegetables preserved in a seasoned vinegar brine.

A rustic, oven-baked Italian flatbread prepared in a wood-fired oven.

A crisp pastry shell filled with a savory blend of peas and melted Gruyère cheese, topped with tangy pickled shallots.

A crisp pastry shell filled with cool, herb-infused cream and topped with delicate, smoky herring roe.

A crispy potato pancake topped with fresh raw tuna, spicy Korean chili paste, and a rich, cured egg yolk.

This dish features creamy whipped mascarpone cheese topped with crunchy walnuts, fresh grapes, and a hint of fragrant rosemary.

Crispy salt and pepper-seasoned eggplant served with a side of creamy whipped tofu and a drizzle of sweet soy sauce.

Fresh scallops served in their shells, topped with a savory butter made from fermented chili and rendered duck fat.

Tender grilled octopus served with a rich, nutty red pepper sauce and tangy pickled onions.

Roasted broccoli and spinach served with a savory miso-tahini sauce, sweet currants, and a crunchy blend of nuts and spices.

Fresh market fish pan-seared in brown butter and topped with shaved fennel, toasted almonds, capers, and a squeeze of lemon.

A half-roasted duck served with tangy pickled rhubarb and a side of Szechuan-spiced salt.

Roasted pumpkin seasoned with cumin, served with a garlic yogurt sauce and drizzled with coriander oil.

A selection of crisp, bitter salad greens tossed in a sweet brown sugar dressing.

A curated selection of the chef's signature dishes served as a multi-course meal.