Happy Birthday Dan!

Thank you for choosing Samesyn 2.0 to host your special day. 

Samesyn 2.0 is a profit for purpose enterprise. We are in partnership with a local charity, Feedme Surfcoast. Feedme rescues food that is on the way to landfill. 30% of food in Australia ends up in landfill due to many silly reasons like being the wrong shape, wrong colour or wrong packaging.

Feedme resells this food that they intercept and all the money they make goes towards making meals for those facing food insecurity. Through our partnership we get to use some of the rescued vegetables in the cooking today. We mainly pickle/ preserve the vegetables that come through the charity as the background to our local, ethical farmers that we have always used. In return for this all our profits go to the charity.

Samesyn 2.0 has no general waste bin. We are striving to get as close to zero waste as we can and only have recycling and a compost bins on site.

The team is made up of only chefs with no front of house staff,  so we cook and serve. We also incorporate an ingredient that is usually considered a waste product or not commonly used in cooking into each dish.

Thank you for your support and encouragement.

 

Menu 

House made sourdough and focaccia 

Cheese and onion eclairs 

Murray cod pastrami, cultured cream

Chewy carrots with surplus pumpkin molasses 

Oyster, whey vinaigrette 

Chicken liver pate, sourdough starter cracker  

————————————————-

Beet tartare with smoked eel, walnut 

Cauliflower press, shallot and apple salsa   

Fallow deer with pine needle oil, mushroom 

Asparagus, pickled egg white, tongue, nettle 

————————————————-

Lamb shoulder, smoked yoghurt and bay

Barramundi, bone sauce, beach herbs  

salad , fermented beans, house ricotta 

————————————————-

Choice of dessert: 

Daintree chocolate, whey, buttermilk

Persimmon and passionfruit Eton mess

Roasted banana ice cream, caramelized milk, fried skins  

House made sourdough with cultured butter $10

Salt and vinegar pork crackling $9

Oyster, whey, beach mustard $6 ea

Cheese and onion eclair $10 ea

Murray cod pastrami on sourdough with cultured cream $11 ea

Chicken oyster, oyster mushroom, dried oyster  $17

Chewy carrots, with wild onion and pumpkin glaze $11

Chicken Pate with fried chicken skin and chicken fat toast  $18

———-

 

Beet tartare, eel, walnut and horseradish $25

Asparagus, nettle, pressed ox tongue, fermented zucchini $26

Silken macadamia tofu, mussels, beach herbs, seaweed $26

Cauliflower press, pickled apple, almond $27

Smoked kangaroo, egg yolk, saltbush  $23

Venison, mushrooms, pine, wood sorrel $29

———-

 

Half dry aged Duck, whole orange puree $62

Pork belly, peas, tarragon, blood sausage  $44

Dairy cow with garum butter    $23 per 100g

Grilled fish of the day, beach herbs, pickled  fennel $42

———-

 

Grilled cabbage, garlic cream, preserved lemon $16

Salad, fermented beans, house ricotta  $16

Potato churros, fermented pepper, sour cream  $16

———-

 

Daintree chocolate, whey caramel  $18

Persimmon and passion fruit Eton Mess $16

Milk jam, banana ice cream, caramelized walnut $10

Tasting Menu $99

           – With dry aged duck     +15pp

           – With dairy cow     +15pp

 

Vegan Menu 

(We require 24 hours notice for the vegan menu)

House made sourdough, olive oil $10

Pumpkin “prosciutto” with pickles $9

Heirloom vegetables with cashew cream and ferments $12 

Chewy carrots, with wild onion and pumpkin glaze $11

———-

Beet tartare, smoked eggplant, walnut and horseradish $25

Asparagus, fermented capsicum, zucchini, radish and almond $25

 Silken macadamia tofu, “faux caviar”, beach herbs, seaweed $24

———- 

Celeriac “steak” with hazelnut and pickled kohlrabi  $37

———-

Grilled cabbage, garlic cream, preserved lemon $16

Salad, fermented beans, almond ricotta  $16

Chickpea fries, fermented pepper  $14

———-

Coconut and passionfruit pavlova with peach sorbet  $16

Tasting Menu $99