Bistro

Zsa’s Bistro is Wednesday – Sunday from 10am until late. If the doors are open, we can feed you.

LUNCH:

Whatever you can see in the deli fridges and shelves, we can serve to you for lunch including a selection of tinned fish, salumi, antipasto & cheese.

Light lunches – Paninis and Salads.

Bistro Meals with Steak Frites & Pasta.

DINNER:

A more extensive menu features for “Bistro Nights”. All our dishes are European inspired, using local, organic and imported ingredients. We strive to feature the small batch producers using the best ingredients we can forage and find.

APERITIVO:

3pm – 6pm Wednesday – Sunday. Our all day Spuntino menu features deli items, oysters, tinned fish, cheese boards, antipasto, champagne and of course spritzes.

Book below or for large tables, private dining and functions email: bookings@zsas.com.au

Book Now

MENUS

Menus are subject to change due to produce availability and seasonal changes.

We will always have variations or dishes available for vegetarians & vegans.

Guests with allergens, please advice your waitstaff. We will always state on our menu’s if we have shellfish or nuts in our dishes. For those with gluten free dietary requirements, we can advise you of which dishes do not include gluten. We must disclose there may be traces of gluten in our kitchen’s as we make pasta & focaccia in house.

LUNCH MENU 10am – 3pm

Rock oysters 3.5ea or 6 for 20

Mount Zero organic olives  6.5

Ned’s demi baguette & garlic chilli oil 6

City Larder’s rabbit & confit onion terrine 21

City Larder’s chicken, leek & truffle terrine 21

City Larder’s duck and prune paté 21

salumi, cornichons 36

cheese board – three cheeses, marmalade, muscatels  36

Marcel Petit Comte (France, semi hard) 60gr/17

La Peral (Spain, blue) 60gr/17

Fromager D’Affinois w/ truffle (France, white mould) 60gr/17

Cuca tinned squid, house chimichurri  14

Cuca tinned mussels, house escabeche, aioli 18

Yurrita anchovies, garlic, chilli    16

Don Bocarte anchovies, neat with lemon 24

From the Bistro 

house made pasta, n’duja, buffalo ricotta 23

gnocchi, pumpkin, squacarone 29

mirror dory, charred cos, caper, lemon butter 32

steak frites with Café de Paris Butter 32

Panino

mortadella toastie – Zuni pickles, fior di latte 18

melanzane – zucchini, romesco, mozzarella 19

porchetta – crackling, rapini, scamorza 23

fish & chips – smoked trout, horseradish cream, crisps 21

Conti Roll – deli’s trio of meats, sundried tomato, guindilla, olives 19

Salads (small/large)

kale – cauliflower, croutons, anchovy 10/19

grains – chickpeas, beets, sherry, raisins 10/19

slaw – peas, ricotta, herbs 10/19

french fries 10

Pafritas – black truffle patatas packet crisps 13

SPUNTINO MENU All Day 10am until late

Rock oysters   3.5ea or 6 for 20

deli fridge 

marinated vegetables 5

Mount Zero organic olives 6.5

charcuterie

City Larder’s rabbit and confit onion terrine 21

City Larder’s leek, truffle and chicken terrine 21

City Larder’s duck and prune paté 21

capocollo, horseradish 16

mortadella, mustard fruits 14

Borgo prosciutto  16

salumi plate, 4 cured deli meats and cornichons 36

cheese

Marcel Petit Comte (France, semi hard) 60gr/17

La Peral (Spain, blue) 60gr/17

Fromager D’Affinois w/ truffle (France, white mould) 60gr/17

cheese board – three cheeses, marmalade, muscatels  36

fish tins

Cuca squid, house chimichurri  14

Cuca mussels, house escabeche, aioli 22

Yurrita anchovies, garlic, chilli    16

Don Bocarte anchovies, neat with lemon 24

deli shelves 

jar of pickled onions 16

Bacco’s fennel seed taralli 14

packet of Proper Crisps 8

Ned’s demi baguette & garlic chilli oil 6

BISTRO NIGHTS 5pm to late

Chef’s Degustation $75 p/p 

Rock oyster natural 3.5/ea, half dozen 20

panisse, anchovy, lemon 5/ea

carbonara popper 6/ea

french onion dip, crispy chicken skin 14

baguette with balsamic & whipped olive oil 3/pp

Borgo prosciutto 17

bresaola, horseradish 16

salumi, cornichons 36

Don Bocarte anchovies, neat with lemon 24

stracciatella, pickled green tomato 20

tomato tarte tatin, goats curd, green olive 19

cucumber, cultured cream, salmon roe 19

Kingfish crudo, apple, dill, avruga 20

steak tartare, lettuce cups 21

steamed mussels, ajvar, parsley 24

pappardelle, n’duja, buffalo ricotta 27

gnocchi, zucchini, squacarone             29

steak frites with Café de Paris Butter 32

Mirror Dory en papillote, sauce Normandy      32

french fries                                                    10

dressed leaves                                                      10

charred cos, orange dressing, ricotta salata 12

seada, burnt honey 7/ea

peach, lemon thyme, champagne granita 14

river mint chocolates 5

tiramisu 15

cheese board 36