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



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

Snapper crudo (gf, df) // 24 orange, basil oil, cucumber, bronze fennel

Wagyu bresaola (gf, df) // 16 fig, peach, hojiblanca

Stracciatella // 20 dried tomatoes, nduja, pangrattato, lemon balm

Zucchini (v, gf) // 16 sugar snaps, mint, macadamia pesto, pecorino

Rocket & sorrel salad (v, gf) // 17 yellow nectarines, witlof, walnut, whipped ricotta, apricot vinegar

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

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

Octopus (gf, df) // 29 agrodolce, almonds, chilli, chervil

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

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

Pork loin (gf, df) // 34 burnt carrot puree, fennel, orange, hazelnut

Sirloin fillet (gf) // 36 peas, cavolo nero, porcini butter



Lavender & white nectarine pannacotta // 15 blood plum, vino cotto, ginger crumb

White chocolate mousse // 15 dark chocolate glaze, burnt white chocolate,summer berries


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



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

Vezzena (cow)  // 8 alto adige, italy

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


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



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