투 에이티에이트 바 앤드 키친
Two 88 Bar And Kitchen
| 일 | 월 | 화 | 수 | 목 | 금 | 토 |
|---|---|---|---|---|---|---|
2 | 3 | 4 | 5 | 6 | 7 | 8 |
9 | 10 | 11 | 12 | 13 | 14 | 15 |
16 | 17 | 18 | 19 | 20 | 21 | 22 |
23 | 24 | 25 | 26 | 27 | 28 | 29 |
평가
리뷰
메뉴
The shoulder of Iberian pigs that are reared free range and feed on the finest acorns in dehesa pastures. Beautifully marbled meat with a higher concentration of fat than the leg.
A smooth, silky chicken pâté topped with a port and madeira jelly. Served with sourdough.
Duck leg slowly cooked with carrot, onion, celery and garlic before it is pulled apart, jarred and topped with the cooking juices. Served with sourdough.
Carefully cured for a minimum of 16 months until it reaches the ultimate flavour profile. It is soft-slicing, with a strong fragrance and a sweet, delicate taste.
Pastrami spice crusted, Wagyu beef cloth aged in organic linen with a juniper, pepper, coriander and garlic.
A decadent salami made from hand cut pork fat and whole muscle, Italian squid ink and black truffle. Aged in a natural casing for 3-4 months.
A native Aussie twist made from 100% pork with hand cut fat and a mix of cheek and collar. Tasmanian native pepperberry and anise myrtle bring freshness plus a touch of garlic to keep it savoury.
Made with coarsely ground pork, seasoned with Calabrian chilli, toasted fennel seeds, garlic and black pepper, and smoked for 5 hours.
This surface-ripened cheese imparts a slightly yeasty character, lingering savouriness with nutty notes and creamy texture, that's the perfect match to the craft beers and boutique wines.
A multi-award-winning cheddar. Sweet upfront notes with complex after tones. The cheese is ripened under ashed cloth to allow for a thin rind to form and maximum moisture to be retained.
L'Amuse | Netherlands. Like many of the world's greatest cheeses, this gouda is a collaboration between cheese maker and affineur. With complex flavours of roasted hazelnuts and dark caramel, tyrosine crystals provide a satisfying crunch.
A luxurious blend of rich Australian triple cream and earthy truffle. When cut, it reveals a striking truffle line and a sublime aroma. Creamy and mushroomy, with a lingering truffle finish.
Riverine Blue is the first of its kind made in Australia and one of only a few buffalo’s milk blue cheeses made in the world. It has a complex savoury flavour and the smooth, firm texture.
Comte | France. Made from unpasteurised milk, this hard cheese comes from France's Franche-Comté region. Matured by Affineur Marcel Petite in the Fort St Antoine, its cool, humid climate ensures perfect aging.
with pickles
with crackers
Pickled in a syrup of brown sugar and apple cider vinegar. Exceptional with blue cheese.
Le Peschiole are Italian baby peaches, picked unripe before the seed forms and then cured. Crunchy, slightly salty, with a hint of sweetness, perfect for aperitivo. Pair with cured meats and cheese.
Toasted Sonoma sourdough, cultured butter.
Crisp, buttery, lightly salted crackers. A cheeseboard essential.
Our chef will put together a selection of 4/6 condiments and crackers for two people to share.
Mount zero olives, pickled garlic, guindillas and cornichons. The perfect salty accompaniment to a dry vermouth
A traditional cheese accompaniment, harvested before the nut forms and pickled in a unique blend of sugar, vinegar and spices. Best served with cheddar.
A traditional green pepper of the Basque region. Picked early and pickled in white wine vinegar, guindillas add a sweet and slightly spicy kick to tapas and antipasto dishes. P
Sweet, with subtle spice and a lovely peppery finish. Pairs perfectly with white mould cheeses.
Thick cut potato, truffle mayonnaise Sweet potato, aioli
Togarashi, vegan garlic aioli, lemon
3 chicken skewers, sesame, pickled cucumber, shallots
Scallion, chili, lime
XO sauce, shallots
Lemon, parsley, olive oil, sourdough
Roasted pumpkin, mesclun mix, walnuts, honey apple dressing
Baby cos lettuce, capers, bacon, sourdough croutons, parmesan, poached chicken breast
Milk bun, streaky bacon, cheddar, aioli, tomato relish, fries
Milk bun, kimchi, baby gem, gochujang, fries
Grilled capsicum, tomato and eggplant, pesto, provolone (N, V)
Brown butter sauce, garlic, parsley, shitake mushroom, parmesan
Basil pesto, cream, roasted capsicum, parmesan
Garlic, lemon, crushed tomato, basil
Lamb shoulder, winter herb, olives
Buffalo mozzarella, tomatoes, basil
Mushroom, kalamata olives
Ham, artichokes, mushroom, olives
Spicy salami, nduja organic honey
Caper olive emulsion
Red wine jus
Nduja butter
Lime, XO butter
Creamy chipotle sauce
Vinaigrette
Cultured butter
Pecorino
Fetta
Olive oil, sea salt
Sea salt
Vanilla bean, berries
Butterscotch sauce, vanilla ice cream
Matcha mascarpone, yuzu cream, chiffon cake
Chocolate custard, chocolate mousse, golden chocolate truffle, berries coulis
Gin, dessert lime and passion fruit topped with prosecco and wild rosella flower.
Wattleseed infused vodka, Baileys, espresso, hazelnut syrup. Shaken and served in a couple glass with chocolate curl.
Cherry rum, freshly squeezed lemon juice, cherry syrup, finger lime. Dry shaken and served in a rocks glass over ice with finger lime pearls.
Davidson plum, Pisco, triple sec, lime and orgeat in a rocks glass over crushed ice with candied lime.
Our twist on a Mojito, native mint infused rum, lemon myrtle, super juice, mint oil
Peanut butter washed bourbon, raspberry liqueur, bitters stirred and served over ice.
Mixed Region, SA
Champagne, France
Epernay, France
Champagne, France
Adelaide Hills, SA
Clare Valley, SA
Venezia, Italy
Margaret River, WA
Mudgee, NSW
Marlborough, New Zealand
Orange, NSW
Uruguay
Loire Valley, France
Mixed Region, VIC
Barossa Valley, SA
Coonawarra, SA
Langhorne Creek SA
Canberra, ACT
Côtes du Rhône, France
Hawkes Bay, New Zealand
Shiraz Cabernet Blend, Barossa Valley, SA
Mclaren Vale, SA
IGP Méditerranée, France
France
Mascot, NSW
Netherlands
Japan
Currumbin, QLD
Camperdown, NSW
Marrickville, NSW
Marrickville, NSW
Byron Bay, NSW
Mascot, NSW
Mascot, NSW
Baskerville, WA
Newtown, NSW
Ireland
Marrickville, NSW
Brookvale, NSW
Netherlands
Passion Fruit, Orange, Lime
Still or Sparkling Water (350ml / 750ml)
Australia
UK
Australia
Italy
Australia
Japan
Australia
Spain
UK
Australia
UK
Germany
Australia
Poland
France
Poland
Cuba
Caribbean
Caribbean
Caribbean
Caribbean
Mexico
Mexico
Mexico
Mexico
Mexico
Mexico
Mexico
UK
Scotland
USA
Canada
Ireland
Japan
Scotland
Scotland
Scotland
Scotland
Australia
USA
USA
USA
USA
USA
France
France
Italy
Italy
France
Australia
Ireland
France
UK
France
Italy
Italy
France
The shoulder of Iberian pigs that are reared free range and feed on the finest acorns in dehesa pastures. Beautifully marbled meat with a higher concentration of fat than the leg.
A smooth, silky chicken pâté topped with a port and madeira jelly. Served with sourdough.
Duck leg slowly cooked with carrot, onion, celery and garlic before it is pulled apart, jarred and topped with the cooking juices. Served with sourdough.
Carefully cured for a minimum of 16 months until it reaches the ultimate flavour profile. It is soft-slicing, with a strong fragrance and a sweet, delicate taste.
Pastrami spice crusted, Wagyu beef cloth aged in organic linen with a juniper, pepper, coriander and garlic.
A decadent salami made from hand cut pork fat and whole muscle, Italian squid ink and black truffle. Aged in a natural casing for 3-4 months.
A native Aussie twist made from 100% pork with hand cut fat and a mix of cheek and collar. Tasmanian native pepperberry and anise myrtle bring freshness plus a touch of garlic to keep it savoury.
Made with coarsely ground pork, seasoned with Calabrian chilli, toasted fennel seeds, garlic and black pepper, and smoked for 5 hours.
This surface-ripened cheese imparts a slightly yeasty character, lingering savouriness with nutty notes and creamy texture, that's the perfect match to the craft beers and boutique wines.
A multi-award-winning cheddar. Sweet upfront notes with complex after tones. The cheese is ripened under ashed cloth to allow for a thin rind to form and maximum moisture to be retained.
L'Amuse | Netherlands. Like many of the world's greatest cheeses, this gouda is a collaboration between cheese maker and affineur. With complex flavours of roasted hazelnuts and dark caramel, tyrosine crystals provide a satisfying crunch.
A luxurious blend of rich Australian triple cream and earthy truffle. When cut, it reveals a striking truffle line and a sublime aroma. Creamy and mushroomy, with a lingering truffle finish.
Riverine Blue is the first of its kind made in Australia and one of only a few buffalo’s milk blue cheeses made in the world. It has a complex savoury flavour and the smooth, firm texture.
Comte | France. Made from unpasteurised milk, this hard cheese comes from France's Franche-Comté region. Matured by Affineur Marcel Petite in the Fort St Antoine, its cool, humid climate ensures perfect aging.
with pickles
with crackers
Pickled in a syrup of brown sugar and apple cider vinegar. Exceptional with blue cheese.
Le Peschiole are Italian baby peaches, picked unripe before the seed forms and then cured. Crunchy, slightly salty, with a hint of sweetness, perfect for aperitivo. Pair with cured meats and cheese.
Toasted Sonoma sourdough, cultured butter.
Crisp, buttery, lightly salted crackers. A cheeseboard essential.
Our chef will put together a selection of 4/6 condiments and crackers for two people to share.
Mount zero olives, pickled garlic, guindillas and cornichons. The perfect salty accompaniment to a dry vermouth
A traditional cheese accompaniment, harvested before the nut forms and pickled in a unique blend of sugar, vinegar and spices. Best served with cheddar.
A traditional green pepper of the Basque region. Picked early and pickled in white wine vinegar, guindillas add a sweet and slightly spicy kick to tapas and antipasto dishes. P
Sweet, with subtle spice and a lovely peppery finish. Pairs perfectly with white mould cheeses.
Thick cut potato, truffle mayonnaise Sweet potato, aioli
Togarashi, vegan garlic aioli, lemon
3 chicken skewers, sesame, pickled cucumber, shallots
Scallion, chili, lime
XO sauce, shallots
Lemon, parsley, olive oil, sourdough
Roasted pumpkin, mesclun mix, walnuts, honey apple dressing
Baby cos lettuce, capers, bacon, sourdough croutons, parmesan, poached chicken breast
Milk bun, streaky bacon, cheddar, aioli, tomato relish, fries
Milk bun, kimchi, baby gem, gochujang, fries
Grilled capsicum, tomato and eggplant, pesto, provolone (N, V)
Brown butter sauce, garlic, parsley, shitake mushroom, parmesan
Basil pesto, cream, roasted capsicum, parmesan
Garlic, lemon, crushed tomato, basil
Lamb shoulder, winter herb, olives
Buffalo mozzarella, tomatoes, basil
Mushroom, kalamata olives
Ham, artichokes, mushroom, olives
Spicy salami, nduja organic honey
Caper olive emulsion
Red wine jus
Nduja butter
Lime, XO butter
Creamy chipotle sauce
Vinaigrette
Cultured butter
Pecorino
Fetta
Olive oil, sea salt
Sea salt
Vanilla bean, berries
Butterscotch sauce, vanilla ice cream
Matcha mascarpone, yuzu cream, chiffon cake
Chocolate custard, chocolate mousse, golden chocolate truffle, berries coulis
Gin, dessert lime and passion fruit topped with prosecco and wild rosella flower.
Wattleseed infused vodka, Baileys, espresso, hazelnut syrup. Shaken and served in a couple glass with chocolate curl.
Cherry rum, freshly squeezed lemon juice, cherry syrup, finger lime. Dry shaken and served in a rocks glass over ice with finger lime pearls.
Davidson plum, Pisco, triple sec, lime and orgeat in a rocks glass over crushed ice with candied lime.
Our twist on a Mojito, native mint infused rum, lemon myrtle, super juice, mint oil
Peanut butter washed bourbon, raspberry liqueur, bitters stirred and served over ice.
Mixed Region, SA
Champagne, France
Epernay, France
Champagne, France
Adelaide Hills, SA
Clare Valley, SA
Venezia, Italy
Margaret River, WA
Mudgee, NSW
Marlborough, New Zealand
Orange, NSW
Uruguay
Loire Valley, France
Mixed Region, VIC
Barossa Valley, SA
Coonawarra, SA
Langhorne Creek SA
Canberra, ACT
Côtes du Rhône, France
Hawkes Bay, New Zealand
Shiraz Cabernet Blend, Barossa Valley, SA
Mclaren Vale, SA
IGP Méditerranée, France
France
Mascot, NSW
Netherlands
Japan
Currumbin, QLD
Camperdown, NSW
Marrickville, NSW
Marrickville, NSW
Byron Bay, NSW
Mascot, NSW
Mascot, NSW
Baskerville, WA
Newtown, NSW
Ireland
Marrickville, NSW
Brookvale, NSW
Netherlands
Passion Fruit, Orange, Lime
Still or Sparkling Water (350ml / 750ml)
Australia
UK
Australia
Italy
Australia
Japan
Australia
Spain
UK
Australia
UK
Germany
Australia
Poland
France
Poland
Cuba
Caribbean
Caribbean
Caribbean
Caribbean
Mexico
Mexico
Mexico
Mexico
Mexico
Mexico
Mexico
UK
Scotland
USA
Canada
Ireland
Japan
Scotland
Scotland
Scotland
Scotland
Australia
USA
USA
USA
USA
USA
France
France
Italy
Italy
France
Australia
Ireland
France
UK
France
Italy
Italy
France
The shoulder of Iberian pigs that are reared free range and feed on the finest acorns in dehesa pastures. Beautifully marbled meat with a higher concentration of fat than the leg.
A smooth, silky chicken pâté topped with a port and madeira jelly. Served with sourdough.
Duck leg slowly cooked with carrot, onion, celery and garlic before it is pulled apart, jarred and topped with the cooking juices. Served with sourdough.
Carefully cured for a minimum of 16 months until it reaches the ultimate flavour profile. It is soft-slicing, with a strong fragrance and a sweet, delicate taste.
Pastrami spice crusted, Wagyu beef cloth aged in organic linen with a juniper, pepper, coriander and garlic.
A decadent salami made from hand cut pork fat and whole muscle, Italian squid ink and black truffle. Aged in a natural casing for 3-4 months.
A native Aussie twist made from 100% pork with hand cut fat and a mix of cheek and collar. Tasmanian native pepperberry and anise myrtle bring freshness plus a touch of garlic to keep it savoury.
Made with coarsely ground pork, seasoned with Calabrian chilli, toasted fennel seeds, garlic and black pepper, and smoked for 5 hours.
This surface-ripened cheese imparts a slightly yeasty character, lingering savouriness with nutty notes and creamy texture, that's the perfect match to the craft beers and boutique wines.
A multi-award-winning cheddar. Sweet upfront notes with complex after tones. The cheese is ripened under ashed cloth to allow for a thin rind to form and maximum moisture to be retained.
L'Amuse | Netherlands. Like many of the world's greatest cheeses, this gouda is a collaboration between cheese maker and affineur. With complex flavours of roasted hazelnuts and dark caramel, tyrosine crystals provide a satisfying crunch.
A luxurious blend of rich Australian triple cream and earthy truffle. When cut, it reveals a striking truffle line and a sublime aroma. Creamy and mushroomy, with a lingering truffle finish.
Riverine Blue is the first of its kind made in Australia and one of only a few buffalo’s milk blue cheeses made in the world. It has a complex savoury flavour and the smooth, firm texture.
Comte | France. Made from unpasteurised milk, this hard cheese comes from France's Franche-Comté region. Matured by Affineur Marcel Petite in the Fort St Antoine, its cool, humid climate ensures perfect aging.
with pickles
with crackers
Pickled in a syrup of brown sugar and apple cider vinegar. Exceptional with blue cheese.
Le Peschiole are Italian baby peaches, picked unripe before the seed forms and then cured. Crunchy, slightly salty, with a hint of sweetness, perfect for aperitivo. Pair with cured meats and cheese.
Toasted Sonoma sourdough, cultured butter.
Crisp, buttery, lightly salted crackers. A cheeseboard essential.
Our chef will put together a selection of 4/6 condiments and crackers for two people to share.
Mount zero olives, pickled garlic, guindillas and cornichons. The perfect salty accompaniment to a dry vermouth
A traditional cheese accompaniment, harvested before the nut forms and pickled in a unique blend of sugar, vinegar and spices. Best served with cheddar.
A traditional green pepper of the Basque region. Picked early and pickled in white wine vinegar, guindillas add a sweet and slightly spicy kick to tapas and antipasto dishes. P
Sweet, with subtle spice and a lovely peppery finish. Pairs perfectly with white mould cheeses.
Thick cut potato, truffle mayonnaise Sweet potato, aioli
Togarashi, vegan garlic aioli, lemon
3 chicken skewers, sesame, pickled cucumber, shallots
Scallion, chili, lime
XO sauce, shallots
Lemon, parsley, olive oil, sourdough
Roasted pumpkin, mesclun mix, walnuts, honey apple dressing
Baby cos lettuce, capers, bacon, sourdough croutons, parmesan, poached chicken breast
Milk bun, streaky bacon, cheddar, aioli, tomato relish, fries
Milk bun, kimchi, baby gem, gochujang, fries
Grilled capsicum, tomato and eggplant, pesto, provolone (N, V)
Brown butter sauce, garlic, parsley, shitake mushroom, parmesan
Basil pesto, cream, roasted capsicum, parmesan
Garlic, lemon, crushed tomato, basil
Lamb shoulder, winter herb, olives
Buffalo mozzarella, tomatoes, basil
Mushroom, kalamata olives
Ham, artichokes, mushroom, olives
Spicy salami, nduja organic honey
Caper olive emulsion
Red wine jus
Nduja butter
Lime, XO butter
Creamy chipotle sauce
Vinaigrette
Cultured butter
Pecorino
Fetta
Olive oil, sea salt
Sea salt
Vanilla bean, berries
Butterscotch sauce, vanilla ice cream
Matcha mascarpone, yuzu cream, chiffon cake
Chocolate custard, chocolate mousse, golden chocolate truffle, berries coulis
Gin, dessert lime and passion fruit topped with prosecco and wild rosella flower.
Wattleseed infused vodka, Baileys, espresso, hazelnut syrup. Shaken and served in a couple glass with chocolate curl.
Cherry rum, freshly squeezed lemon juice, cherry syrup, finger lime. Dry shaken and served in a rocks glass over ice with finger lime pearls.
Davidson plum, Pisco, triple sec, lime and orgeat in a rocks glass over crushed ice with candied lime.
Our twist on a Mojito, native mint infused rum, lemon myrtle, super juice, mint oil
Peanut butter washed bourbon, raspberry liqueur, bitters stirred and served over ice.
Mixed Region, SA
Champagne, France
Epernay, France
Champagne, France
Adelaide Hills, SA
Clare Valley, SA
Venezia, Italy
Margaret River, WA
Mudgee, NSW
Marlborough, New Zealand
Orange, NSW
Uruguay
Loire Valley, France
Mixed Region, VIC
Barossa Valley, SA
Coonawarra, SA
Langhorne Creek SA
Canberra, ACT
Côtes du Rhône, France
Hawkes Bay, New Zealand
Shiraz Cabernet Blend, Barossa Valley, SA
Mclaren Vale, SA
IGP Méditerranée, France
France
Mascot, NSW
Netherlands
Japan
Currumbin, QLD
Camperdown, NSW
Marrickville, NSW
Marrickville, NSW
Byron Bay, NSW
Mascot, NSW
Mascot, NSW
Baskerville, WA
Newtown, NSW
Ireland
Marrickville, NSW
Brookvale, NSW
Netherlands
Passion Fruit, Orange, Lime
Still or Sparkling Water (350ml / 750ml)
Australia
UK
Australia
Italy
Australia
Japan
Australia
Spain
UK
Australia
UK
Germany
Australia
Poland
France
Poland
Cuba
Caribbean
Caribbean
Caribbean
Caribbean
Mexico
Mexico
Mexico
Mexico
Mexico
Mexico
Mexico
UK
Scotland
USA
Canada
Ireland
Japan
Scotland
Scotland
Scotland
Scotland
Australia
USA
USA
USA
USA
USA
France
France
Italy
Italy
France
Australia
Ireland
France
UK
France
Italy
Italy
France
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
