| Entrées | |
| Arancini (2) filled with zucchini, tarragon and Fontina cheese | 8 |
| Baked baby bell peppers filled with Bomba rice, smoked paprika and goats cheese | 14 |
| Sugar-cured Petuna ocean trout with lime dill dressing | 15 |
| Bresoala air-dried beef with pickled fennel and shaved parmesan | 14 |
| Clay pot prawns with garlic, chilli and smoked eggplant | 16 |
| Tasting plate - a selection of the mixed entrées | 28 |
| Soup of the day (please ask your waiter) | 9 |
| Pasta & Risotto | |
| Potato gnocchi with gorgonzola, walnuts and radicchio | 14 |
| Orecchiette with broccoli, anchovies, pine nuts, chilli and garlic | 14 |
| Artichoke and green olive risotto with chilli, tomato and marjoram | 15 |
| Fresh egg pasta lasagna layered with beef ragu, peas and parmesan | 15 |
| Pappardelle with braised Bangalow pork, fennel, thyme and tomato | 17 |
| Prawn, cuttlefish and mussel risotto with chilli, tomato and basil | 21 |
| Mains | |
| Rosemary skewered swiss brown mushrooms with crisp polenta and salsa verde | 19 |
| Baked organic chicken breast with grilled eggplant, buffalo mozzarella and tomato | 22 |
| Slow braised veal shank with celeriac puree and porcini jus | 23 |
| Grilled Wagyu beef bavette with sweet and sour root vegetables | 23 |
| Slow-roasted Bangalow pork belly with saffron pears and chestnut puree | 24 |
| Fish of the day (please ask your waiter) | MP |
| Sides and Salads | |
| Crispy shoe-string fries with The Falconer aioli | 8 |
| Sautéed brussels sprouts with pancetta | 8 |
| Broccolini with pine nuts, chilli and garlic | 8 |
| Savoy cabbage, radish and lemon oil | 8 |
| Mixed leaf salad with lemon and extra virgin olive oil | 7/10 |
| Rocket, radicchio, pear and parmesan salad with aged balsamic | 9/12 |
| Sourdough roll with aged balsamic and extra virgin olive oil | 2.5 |
| Desserts | |
| Tiramisu with mascarpone | 9 |
| Baked quince, gorgonzola dolce and walnut sable | 11 |
| Warm chocolate fondant with candied orange | 11 |
| Cinnamon and custard baked panatone with vanilla bean ice cream | 11 |
| Vanilla bean crème brûlée with rhubarb and almond tuile | 11 |
the falconer would love to hear any comments or suggestions you may have. our phone number is 9267 8434. alternatively you could email us at: info@thefalconer.com.au or even write to us. like they did in the olden days - 31 oxford street darlinghurst 2010.