Our love of the botanicals used in Vermouth led to naming our restaurant after the first English botanist to hit Australian shores. Sir Joseph Banks became the leading English authority on Australia & the botanical names he left behind are his legacy. Our food philosophy is based around the abundant Mediterranean table, where family and friends gather to enjoy a shared style meal. We believe every great meal should start with some snacks & an aperitif & of course our beverage of choice is Vermouth!

​VERMOUTH

Banksii Aperitif Rose Vermouth   
5

​TO START

Bread roll, cultured butter    
3

House made potato crisps, olives     
12

Unlimited sparkling water    
6 pp
​     
SMALL SHARED DISHES

Garlic bread with native thyme
8

Sydney rock oysters, pepperberry mignonette *^  
5 ea

Fried Clarence river school prawns, aioli, kaffir lime salt *^  
17
      
Creamed macadamia, fried sage, agrodolce, toasted bread*^ 
14

Banksii chicken pate, muntrie jam, toast*  
21

MEDIUM SHARED DISHES

Burrata, tomato, parsley oil *      
14

Broadbean, young pea & aged goats cheese salad*^
19

San Daniele prosciutto, pickled rhubarb, glazed almonds *^ 
24

Seared yellow fin tuna, green beans, kipflers, olives, anchovies *^
26

Grilled prawns, curry leaf butter, pickled turmeric * ^  
24

MAIN SHARED DISHES

Gnocchi, agrodolce, saltbush, mushrooms
26

Mussels cooked in white vermouth, green olives, herb butter 500g / 1000g *
28/54

Blue Swimmer crab risotto, roasted fennel, fresh herbs, pecorino romano*
34              

Seared kingfish fillet, wild fennel vinaigrette, fermented chilli, dandelion *^
36

Banksii beef & pork sausage, onion chutney, pickled kohlrabi & endive salad *^
29

Oakey Reserve scotch fillet steak, botanical butter & fries *^
38

LARGE SHARED DISHES

Roast half chicken, radicchio, parsley, agrodolce *^ 
36

Roast pork loin, baby blush turnips, pickled chilli dressing *   
42 

Sticky beef short rib, smoked carrot, pickled onion *    
48

Braised lamb shoulder, chickpeas, saltbush, preserved lemon 1200g *      
85                    


SIDES

Fries ^
9

Green herb salad *^       
9

Roast half cauliflower, romesco sauce, hazelnut & chervil *^
12

Broccolini with ginger, shallots & sherry vinegar dressing *^
12
   
Dish quantity recommendations
Groups of two — 3 small dishes & a large with sides
Groups of three to four — 3 small dishes & 2 large with sides
Groups of five to six — 5 small dishes & 3 large with sides
Groups of seven to nine — 6 small dishes & 4/5 large with sides

Can be made gluten free *
Can be made dairy free ^

1.5% surcharge will apply to all credit card payments
10% service charge applies to groups of 10 or more
10% surcharge applies on Sundays & Public Holidays

$79PP SHARED MENU
Bread & Cultured butter
Burrata cheese, olive oil, sea salt
San Daniele prosciutto, pickled rhubarb, glazed almonds
Broadbean, young pea & aged goats cheese salad
Seared Yellow Fin tuna, green beans, kip ers, olives, anchovies
Risotto of roast fennel, dried chilli, lemon and ricotta
Roast chicken, radicchio, parsley, agrodolce
Broccolini with ginger, shallots & sherry vinegar dressing
-----------
Banksii trifle - vermouth sponge, vanilla custard, rosella jelly

Whole table participation
Minimum of 2 people
Dietaries can be catered to upon request
   
​DESSERT

Caramelised pear & rosemary cake, sheeps milk yoghurt sorbet         
16 

Banksii trifle - vermouth sponge, vanilla custard, rosella jelly  
16

Bitter sweet chocolate mousse, mandarin granita * 
16

Amaro chocolate truffles – 2 piece *  
8

​CHEESE

Three or five cheeses, lavosh, muntrie jam 
24 /39

Le Marquis Chevre Du Pelussin (Goat) - FRA
Pecorino Romano (Sheep) - ITA
Tarago River Triple Cream (Cow) - VIC
Maffra Clothbound Cheddar (Cow) - VIC
Berrys Creek Tarwin Blue (Cow) - VIC
   
      
EXPRESS LUNCH & PRE THEATRE MENU 
Available Monday to Thursday lunches and Monday to Sunday evenings 5pm - 6pm 
$35 per person

Bread & cultured butter
Marinated olives
----------
Gnocchi, agrodolce, sea parsley, oyster mushroom 
or
Banksii beef & pork sausage, onion chutney, pickled kohlrabi & endive salad

Green herb salad
----------
Banksii trifle - vermouth sponge, vanilla custard, rosella jelly
or
Maffra Clothbound cheddar, lavosh & muntrie jam
   


​DESSERT & FORTIFIED

2015 Massolino Moscato d’Asti — 125ml / 375ml — Piemonte, ITA  
Muscat a Petit Grains
16 / 49 

NV  Marcarini Barolo Chinato — 375ml — Piemonte, ITA    
Nebbiolo infused with botanicals
105

​COGNAC & ARMAGNAC

NV Chateau Fontpinot XO Grande Champagne Cognac — 45ml       
26

NV Loujan Bas10yr Armangac — 45ml 
21

​DIGESTIF

Fernet Branca — 45ml 
13

Amaro Nonino — 45ml      
14

​COFFEE

Genovese Coffee — served to your liking with full cream milk 
4

​A CUP OF TEA
4

Sydney Breakfast     
Earl Grey Royale  
White Jasmine Tea 
Rosehip Tea      
Tummy Tea

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