Monster Kitchen & Bar

Overview

Monster’s new menu is a celebration of bold flavours and thoughtful craftsmanship, showcasing the best of locally sourced produce alongside years of plant-based expertise. From the finest local sources, Little Joe beef for tender, melt-in-your-mouth steaks, mussels from Jervis Bay, oysters from Pambula, fresh from the pristine waters of New South Wales, and tuna from Ulladulla, celebrated for its ocean-to-table freshness.

Highlights include the tender Gundagai lamb shoulder GLQ5+, served with house-made mint jelly, and the rich, buttery 5+ scotch fillet accompanied by bordelaise sauce and creamy potato gratin. Vegetarians will delight in dishes like the braised sugar loaf cabbage with red wine lentils, pickled onion, and fresh herbs, or the delicate, house-made ricotta scarpinocc—bonbon-shaped ravioli that are as beautiful as they are tasty. The Monster Bar isn’t just riding the coattails of the kitchen’s evolution—it’s getting its own makeover. With an entire wine menu now dedicated to showcasing local drops, you can skip the sifting and go straight to your favourite regional varietals. For those who prefer a lighter sip, the bar introduces half-pour wines and mini cocktails, offering the perfect balance for smaller appetites. And for those steering clear of alcohol, the new zero-proof menu ensures a super fun, sober-curious experience.