Start your week off the right way with our new weekly Dine & Wine special, a curated food and beverage pairing available for lunch and dinner from Monday through Thursday, Saturday lunch and Sunday.    

We'll be changing this value-for-money offering up every week, depending on what is seasonal and fresh at the time.

This week's special is perfect for sharing between two people:
Half chicken, grilled lettuce, sesame cream & dukkah
 Roasted new potatoes, anchovy butter, fresh chopped herbs
Grilled mixed beans & smoked almond butter
2 x tap beers or 2 x house wines

= $49

Secure your reservation  here.


​​We've launched a new lunch menu available Monday to Thursday, featuring two courses for $35. New dishes will be available regularly, with the menu changing often.

What have we in store for you this week? ​


Bread & cultured butter
Vermouth-braised beef cheek pie;

Pan-fried Blue Eye, nettle butter, capers & preserved lemon
Our famous Banksii trifle - vermouth sponge, vanilla custard & rosella jelly; 

Maffra clothbound cheddar, lavosh & vermouth quince paste

​= $35


What do sticky beef short rib, made-to-share vermouth-caramelised apple tarte tatin, and gnocchi, agrodolce, cavolo nero and mushrooms - back on the vegetarian menu by popular demand - have in common? They are all perfectly good reasons to dine with us this winter. 

You could try all three dishes on the house, if you are the one lucky person to win this month's $100 dining voucher. To enter simply tell us, in 25 words or less, what your favourite French drink is (in recognition of Bastille Day), and why.


We launch a new competition and fresh new question via our e-newsletter at the beginning of every month. 

Don't miss out! Sign up here



Need a night out? We are giving away the ultimate night out in Sydney as part of a major competition, combining a few of our favourite things...

One lucky winner will be treated to dinner for two at Banksii, followed by a water taxi trip from Barangaroo to Circular Quay, to the iconic Sydney Opera House to see Andrew Lloyd Webber's hit musical, EVITA, starring Australian singer, Tina Arena.

Dine with us between now and 30 September, and fill out your details on our 'Friends of Banksii' card which comes with your bill. The winner will be announced on Monday 1 October.


Banksii Vermouth Bar & Bistro
Major Giveaway Competition
*This offer is open to those who dine at Banksii between 1/5/18 and 30/9/18.
*Valid entry requires diners complete an in-venue form where they must provide their name, email address, phone number, Instagram handle and postcode to complete their entry.
*Participants must be aged 18 years or older at the time of entry.
*The prize must be redeemed on Tuesday 16th October. Dinner is pre theatre at 5pm, transportation to the show is at 6.30pm with the show commencing at 7.30pm.
*The dining experience component of the prize is valued to a maximum of $200. Any additional charges incurred at the time will be payable by the prize winner at their own cost.
*The prize, including dining experience, water taxi and 2 x EVITA tickets, is valid for one use only, and cannot be redeemed or transferred for cash or used in conjunction with any other offer.
*No more than one entry per person is permitted.
*Banskii employees, affiliates, suppliers, subsidiaries, advertising and promotional agencies are not permitted to enter the competition.
*The winner will be selected at random, and notified by email on 1/10/18. If no reply is received from the winner claiming the prize within two (2) days of the email being sent, Banksii reserves the right to re-select a winner of the competition.
*By entering this competition, you understand and agree that Banksii shall have the right, where permitted by law, to publish your name for promotional purposes.
*By entering this competition, you agree to all of the rules listed above.


Join Hamish Ingham, co-founder and executive chef at Banksii Vermouth Bar & Bistro as he talks Petite Bouche TV through the inspiration behind, and processes involved in launching the Barangaroo restaurant.