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 for the following times:

Monday - Sunday

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

96 Oxford Street, Darlinghurst, NSW, 2010, AUS

 
 
 

EATS

Cured meats   // 26 air dried wagyu bresaola, pancetta arrotolata, wild boar salami, pickled vegetables

Crudo (gf)  // 19 ocean trout, pickled fennel, italian bitters dressing  

Beetroot carpaccio (v, gf)  // 12 stracciatella, marjoram, hazelnuts

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

Marinated sardines// 19 frisee, sweet & sour onions, pangrattato

Black fig salad (v, gf)  // 15 witlof, gorgonzola, mint, almonds

Scallops(gf)  // 19 cauliflower puree, pancetta, daikon, pomegranite

Veal rack// 38 kipfler potato, roast truss tomato, pearl onions, balsamic jus

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

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

Butternut pumpkin (v, gf) // 21 pinenuts, currents, sage, chevre, sorrel

Italian sausage(gf)  // 30 broccolini, chickpeas, chilli, oregano, monte veronese

Bistecca alla fiorentina// 76 1kg t-bone, confit garlic butter, cavolo nero (please allow 30 minutes)

 

DESSERTS

                                   Summer buttermilk pudding// 15 poached stone fruits, walnut biscotti

Torrone Semifreddo // 17 - nut crumb, apricot puree

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

cheese

HARD/SEMI HARD

Montasio (cow, hard)  // 8 veneto, italy

Monte Veronese Maiga DOP(cow, hard)  // 8 piedmont, italy

Comte Xavier David 24 months(cow, hard)  // 10 france

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

Quickes Extra Mature Cloth Bound Cheddar(cow, hard)  // 8 devon, england

Gouda Reypenaer VSOP (cow, hard)  // 10 utrecht, netherlands

Vacche Rosse DOP 36 months Parmigiano-Reggiano (cow, hard)  // 10 emilia-romagna, italy

Pecorino sotto il noce (sheep, hard)  // 10 tuscany, italy

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

SOFT/SEMI-SOFT

Delice Des Cremiers (cow, soft)  // 10 bourgogne, france

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

Brie Fermier (cow, soft)  // 10 ile de france, france

Penny Bu (buffalo, soft)  // 12 bergamo, italy

Rosso di Langa (cow/sheep, semi-soft)  // 10 piedmont, italy

Bert Tre Latte (cow/sheep/goat, soft)  // 10 piedmont, italy

Robiola (goat, soft)  // 10 piedmont, italy

BLUE

Gorgonzola Dolce Latte (cow, blue)  // 8 lombardy, italy

Fourme D'Ambert (cow, blue)  // 9 auvergne, france

Riverine Blue (buffalo, blue)  // 10 gippsland, australia

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

Roquefort (sheep, blue)  // 10 midi-pyrénées, france

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