SPRNG AT ANNATA: A CELEBRATION OF SEASONAL EXCELLENCE

Celebrate Spring with Annata’s New Seasonal Menus

As the seasons turn, Annata welcomes the vibrant flavours of spring with a series of new menus that capture freshness, elegance, and creativity. Chef Jordon Garcia and the Annata team have curated dishes that celebrate the very best produce of the season, bringing colour and vitality to every plate.

Our À La Carte Menu offers a diverse journey, beginning with fresh Sydney Rock Oysters, delicate tempura zucchini flowers with ricotta and burnt honey, and artisan sourdough with cultured butter

. Entrees highlight both land and sea, from Ulladulla Yellowfin Tuna with confit tomato and cimi di rapa to Durum Wheat Lumache paired with Fraser Island Spanner Crab. For mains, diners can enjoy Crumbed Eggplant alla Vodka, NZ John Dory with tartare sauce and cumquat, or the richness of Maremma Duck Breast with beetroot and walnut salsa. A premium Wagyu rump cap rounds out the menu for those seeking a robust indulgence.

Our Set Menu offers four or five courses, designed to let you relax while our chefs craft the perfect progression of flavours

. Expect highlights such as Yellowfin Tuna, Spanner Crab Lumache, John Dory, and Duck Breast, finished with an indulgent Brûlée Rice Pudding layered with Earl Grey, quince, and brown butter gelato. Matching wines are available to elevate every course.

To finish, our Dessert Menu is a celebration in itself

. From Cheesecake with truffle honey and lemon curd gelato to Dark Chocolate with coffee syrup and cardamom gelato, each sweet dish balances richness with seasonal lightness. A curated cheese selection and a wide range of dessert wines, ports, and liqueurs provide the perfect finale.

This spring, Annata invites you to experience a menu full of freshness, finesse, and flavour — the perfect way to embrace the season.