Menu from Rubyos
Menu highlights
Snacks
warm french baguette
thick sliced, organic butter, black sea salt
Crusty Sourdough
extra virgin olive oil, spiced balsamic reduction
Mixed Olives
kalamata, ligurian & green olives, infused with mediterranean herbs, tuscan oil
Breakfast
eggs benedict (spinach and avocado)
two soft poached eggs on sourdough, topped with creamy hollandaise & wilted baby spinach and avocado
moroccan eggs
baked mushroom, wilted spinach on chickpea tagine, sourdough toast
old fashioned fry up
2 sunny side up,crispy bacon, pork sausage, oven roasted tomato, baked beans & hash browns
Lunch
asparagus & pearl barley risotto
sweet corn, green peas, leek, mascarpone, toasted sunflower seeds
za-atar chicken tenderloin
cinnamon and raisin sweet potato bake, preserved lemon, minted tzatziki
peking duck
rice flour pancakes, hoi sin sauce, traditional garnish
salad of master stock poached beef
oriental slaw, tea boiled egg, wasabi dressing
seared scallops
tandoori spiced cauliflower, coriander raita, pappadam crisp
crispy turkey breast schnitzel
oat & parmesan crumb, sheep’s fetta potato mash, sour orange sauce
More about the restaurant: Rubyos
At Rubyos, every meal is as exciting and exploratory as degustation dining can get, with this King Street, Newtown restaurant’s concept centred on the art of grazing. Offering a peerlessly social way to dine, Rubyos’ eclectic array of dishes are all designed to be shared from the middle of the table. The food itself is refined and internationally-inspired, with almost as many culinary influences as there are items on the menu. Located towards the Sydney city end of King Street, Rubyos is open from breakfast all the way through lunch to full-on dinner banquets. Catering to vegetarian and gluten-free diets, Rubyos knows how to host – and that goes for their private dining events, too.
Frequently asked questions
Does the restaurant Rubyos have Outdoor seating?
Does Rubyos serve International food?
Thinking about making a Rubyos booking?
Rubyos has matched its innovative approach to social dining with menus that reflect the eclectic tastes at work Rubyos’ King Street kitchen. The breakfast menu lists classics (eggs every way you could care to ask for, old fashioned fry ups, big and veggie brekkies), dishes deemed a little bit special (spicy scrambled eggs, Moroccan eggs, homemade baked beans with chorizo), something light for the health conscious, something for the sweet tooth for those admittedly less health conscious (go on, you love it), and a special selection just for kids. This playful tendency runs right through the heart of this rather unique restaurant in Sydney’s Newtown.
Lunch amplifies the emphasis on Rubyos’ grazing concept, offering, besides breads and snack to begin, just two lists of smaller plates listed under cold grazing and hot grazing. The selection is incredibly diverse – Cape Malay pickled fish up against classic Waldorf salads, seared kangaroo fillet, Middle Eastern za'atar chicken tenderloin, Mexican crab and fish cakes… it gets even better when guests opt for the dinner banquet menu at what is undeniably one of Sydney’s best kept dining secrets. With either a minimum of two or four people gathered together, diners are in for a guided gustatory tour of the world under the banner of Rubyos’ Provincial Plates or Seasonal Sampler menus. Rubyos, down Newtown’s King Street, is unmissable if you consider yourself an adventurous foodie.