The food is simple and unpretentious with the focus firmly on the quality of the product. Everything served to you is made from scratch, from our bread and hand-churned butter to our ice-cream and sorbets.
At Glebe Point Diner we are proud to be a neighbourhood favourite. We aim to keep our menu small and ever-changing to best reflect the finest produce that is available, while staying loyal to our favourites such as the grain feed beef from Coorong, SA. The menu changes daily and is designed to be appropriate to the season.
We have a ‘nose-to-tail’ philosophy which is about harnessing the potential of every animal we use. Wherever possible we buy whole beasts; breaking down and finding a use for the entire carcass is more ecologically sound, as well as physically and intellectually more challenging for us as chefs.
For us, cooking this way is about expressing a sense of generosity, respecting nature, and sharing with others.
It’s the food we love to eat.
Alex Kearns, Executive Chef
“It’s all about the produce – it’s the star. The skill of the chef, the quality of the wine, the level of service, the decor – they are all important too – but it all begins with the quality of the produce”, Alex Kearns, Executive Chef.