Jane Surry Hills

Juicy lamb dumplings with ginger sambal, saltbush, and a smooth yoghurt finish. ​​​​​​​​​​​​​​​​​​

A Jane favourite: melty cheese layered with tender leeks, tucked inside perfectly crisp flatbread. It’s the cosy bite you’ll keep coming back for.​​​​​​​​​​​​​​​​​​

Creamy stracciatella, earthy carrot with caraway, and a sweet, citrusy hit from blood orange, lemon, and honey tucked below.​​​​​​​​​​​​​​​​​​

Savour the season with grilled asparagus, creamy goat cheese sauce, and a sprinkling of burnt onion powder.​​​​​​​​​​​​​​​​​​

Soft spanner crab, decadent lobster bisque cream, and warm brioche toast—it’s everything you want, in every bite.​​​​​​​​​​​​​​​​​​

Summer refresh incoming. Hitting the Australiano menu soon, crunchy grilled cucumber with a nutty pistachio tarama. Finished with a drizzle of native river mint oil. ​​​​​​​​​Delightfully simple but packs a punch.​​​​​​​​​

Something Australianew is coming...​​​​​​​​​​​​​​​​​​

Rangers Valley MB5+ tri-tip, seared to perfection, with cauliflower and a creamy, umami-rich cauliflower koji cream.​​​​​​​​​​​​​​​​​​

Fresh snapper crudo—citrusy, bright, with crisp broad beans, a hit of pickled lemon, and lashings of herbaceous tarragon oil.​​​​​​​​​​​​​​​​​​

Friday lunch at Jane is always a good idea. Dive into our $60 set or mix-and-match with the à la carte lineup. Reservations are open, but we’ll keep a seat ready for the walk-ins too.​​​​​​​​​​​​​​​​​​

Fresh vibes for warm days—whole John Dory with savoury chicken cream, native anise myrtle, and a zesty squeeze of lemon. ​​​​​​​​​​​​​​​​​​

Host your holiday event at Jane! From intimate dinners at our round table to full venue takeovers, we’ll craft set menus to suit all dietary needs, with food and drink packages to match. Reach out at [email protected] for more details.​​​​​​​​​​​​​​​​​​

Raw scallop and ebi prawn, marinated in curry leaf vinegar, served on a crisp house-made cracker. Finished with sweet mango purée and crispy curry leaves. Pair with a crisp white wine for the ultimate combo.​​​​​​​​​​​​​​​​​​

Meet the Gamay, showcasing deep purple and crimson hues. Enjoy rich blood plum and mulberry flavours, with dark berries and black forest cake. It’s all wrapped in silky tannins and a hint of chocolatey oak.​​​​​​​​​​​​​​​​​​

A dish that speaks for itself. If you haven’t tried it yet, you’re missing out. Crispy, buttery potato layers with cured yolk shavings on a silky whey base. Comfort food, elevated.

It’s all in the details: crispy skin duck, perfectly cooked, resting on red cabbage and purple basil, with a side of rich black garlic sauce. Looks amazing, tastes even better.​​​​​​​​​​​​​​​​​​

Jane’s take on a classic: tender kangaroo in a smoky paprika-spiced sauce, finished with cultured cream and a bright hit of pickled cucumber. Scoop it up with our house-made potato crisps.​​​​​​​​​​​​​​​​​​

As the days get longer and warmer, dig into Goolwa pippies with smoky nduja in a juicy bush tomato sauce, finished with a touch of parsley.​​​​​​​​​​​​​​​​​​