This autumn, Public Dining Room has released its new seasonal menu that centres around apaddock-to-plate philosophy, featuring small produce famers from NSW. In addition to this, chef Adam has created more small delicious plates, which is great for those of you who love to try a little bit of everything!

Start with our daily selection of Australia’s finest appellation oysters w/ sesame & cucumber ponzu dressing, then move onto the mountain pepper & strawberry gum cured NZ salmon, pomegranate, sour pickle, newcastle greens society garlic, macadamia avocado mousse.
If you're sharing with friends, our staff pick has to be the heritage cauliflower, cotton candy grapes, goats labneh, mountain meadow wild honey, mint, and you can can't go past the BBQ bangalow pork belly, master stock glaze, five spiced poached plum,puffed grains.
So whether you're dining in for a quick bite to eat with colleagues, or celebrating that special occassion with friends and loved ones, PDR has something to
suit everyone's tastebuds.