OPENING TIMES

The venue is open 7 days a week - 5pm to 3am

Last orders in the kitchen at 2.30am

Bookings are for the restaurant area only and can be made from:

5pm - 11.30pm

Big Poppa's is an over 18's Restaurant.

Please be advised that we require all tables back after 2 hours.

If you are running late please call ahead of time, so we may be able to hold your table for you.

For groups of 10 or bigger, please contact us directly @ CHEESE@BIGPOPPA.COM.AU or 0499 052 201

Discretionary service charge of 10% on all tables over 6

96 Oxford Street, Darlinghurst, NSW, 2010, AUS

 
 
 

EATS

Cured meats   // 26  air dried wagyu bresaola, pancetta arrotolata, fennel sopressa, pickled vegetables

Tuna carpaccio (gf)  // 22  capers, basil, marjoram, rocket cress

Giuncata (v, gf)  // 12  cucumber, mint, dill, lemon

Burrata (v)  // 21  heirloom tomatoes, fig vino cotto, toasted farro, smoked salt

Fennel & pear salad (v, gf)  // 17  pecans, pickled eschallot, celery seeds, montasio

Peppers(v, gf)  // 19  smoked eggplant, goats curd, hazelnuts, chilli, parsley

Carrots (v, gf) // 22  carrot top pesto, pinenuts, spiced apricot vinegar, parmigiano-reggiano

Hand-cut pappardelle// 26  lamb shoulder ragu, parmigiano-reggiano

Ricotta gnocchi (v)  // 26  king brown mushrooms, brown butter, tarragon, amaretti, pecorino

Pork & veal polpette   // 26  romesco, ricotta salata, pangrattato, shallot oil

Beef rib(gf) // 34  fava bean puree, sicilian olive gremolata

Spatchcock (gf)  // 34  shaved fennel, parsley, preserved lemon, chilli oil

 

DESSERTS

                                   

Bitter chocolate tart// 15  maple pecan praline, beer ice cream

Roman custard   // 15  smoked yellow box honey & black pepper syrup

"Olive oil virgin, first press, it's never blended kid; I'm straight raw like Carpaccio"-Action Bronson, 2011

cheese

HARD/SEMI HARD

Monte veronese maiga dop (cow)  // 8 verona, italy

Appenzeller alpage (cow)  // 12 Switzerland

Maffra aged cloth cheddar (cow)  // 10 gippsland, australia

Infossato (sheep)  // 12 campania, italy

Toma quattro latte (cow, goat, sheep, donkey)  // 10 lombardy, italy

Berner hobelkase aoc (cow)  // 10 bern, switzerland

L’etivaz aoc (cow)  // 10 l’etivaz, switzerland

Occelli Testun al Barolo (Sheep/goat)  // 12 piedmont, italy

Cuise malt d’orzo & whiskey (cow/goat)  // 14 piedmont, italy

Croagh patrick cheddar (cow)  // 12 county waterford, ireland

Wyfe of bath (cow)  // 10 bath, england

Old winchester (cow)  // 12 salisbury, england

SOFT/SEMI-SOFT

Petit heletar (sheep)  // 8 midi-pyrenees, france

Brillat-Savarin (cow)  // 10 normandy, france

Penny Bu (buffalo)  // 12 bergamo, italy

Fromage de meaux (cow)  // 10 seine-et-meaux, france

Robiola (goat)  // 10 piedmont, italy 

Slack-ma-girdle (cow)  // 14 gloucestershire, england

Fleur de maquis (sheep)  // 10 corsica, france

Tomme chevre cendre (goat)  // 12 pays de la loire, france

BLUE

Bath blue (cow)  // 12 bath, england

Colston basset shrophire blue (cow)  // 8 nottinghamshire, england

Devon blue (cow)  // 10 devon, england

Riverine Blue (buffalo)  // 10 gippsland, australia

Crozier Blue(sheep)  // 10 county tipperary, ireland

Strathdon blue (cow)  // 10 tain, scotland

“Mother, sister, cousin, stack that cheese.” – Lupe Fiasco, 2007