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 a strictly 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

Public holiday surcharge 10%

96 Oxford Street, Darlinghurst, NSW, 2010, AUS

 
 
 

EATS

Cured meats (df) // 30 cacciatore, wagyu bresaola, chilli sopressa, pickled vegetables, olives, pane carasau

Proscuitto (gf, df) // 16 rockmelon, pickled golden beetroot

Burrata (v) // 23 heirloom tomatoes, fig vino cotto, toasted farrow, smoked salt, baby basil

Radicchio Salad (v, gf) // 16 sicilian olives, orange, ricotta salata

Panzanella (v,) // 19  buffalo mozzarella, heirloom tomatoes, basil

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

Jerusalem artichokes (v, gf) // 22 broccolini, parmigiano, lemon, chives, parsley

Calamari (gf, df) // 24 chilli, garlic, parsley aioli, lemon

Hand-cut Pappardelle // 28 lamb shoulder ragu, parmigiano

Cacio e pepe (v) // 23 spaghetti, pepper, parmigiano, pecorino

Salsicce (gf) // 26 king brown mushrooms, cavolo nero, chilli, pecorino romano

Tagliata (gf) // 36 flank steak, garlic, rosemary, lemon

Spaghetti Bolognese // 23  pork, veal and beef ragu, parmigiano-reggiano (Monday)

Pork Rack // 25 Braised fennel, roast potatoes, parsnip puree, blood plum vinegar  (Sunday)

BYO Wine on Sundays, $20 Corkage fee applies

 

 

 

 

DESSERTS 

Strawberries // 15 lemon cream,amaretti, lemon balm

Chocolate Fondant // 15  raspberry and habanero ice cream, dehydrated white chocolate, seasonal berries 

 

"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

Martell Double Gloucester  (cow)  // 12 gloucestershire, england

Trebbione pecorino (sheep)  // 10 tuscany, italy

Mons ossau iraty 12 month (sheep)  // 10 pyrenees - atlantiques, france

Tomma quattro latte  (donkey, cow, goat, sheep)  //12 lombardy, italy

Marechal meule entiere (cow)  // 12 vaud, switzerland

Rachel (goat, washed rind)  // 12 somerset, england

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

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

Hafod cheddar (cow)  // 12 lampeter, wales

SOFT/SEMI-SOFT

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

Brillat-savarin with truffle (cow)  // 12 burgundy, france 

Penny bu (buffalo)  // 12 bergamo, italy 

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

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

Toma della rocca (cow, goat, sheep)  // 12 piedmont, italy

Brebirousse (sheep, washed rind)  // 12 rhone-alpes, france

Stinking bishop (cow, washed rind)  // 14 gloucestershire, england

 

BLUE

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

Harbourne blue (goat)  // 12 devon, england

Charlestons choice blue (sheep)  // 10 gippsland, australia 

Strathdon blue (cow)  // 10 tain, scotland

Crozier blue (sheep)  // 10 tipperary, ireland

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

96 OXFORD STREET, DARLINGHURST, NSW, 2010, AUS - 7 DAYS - 5PM TILL 3AM

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