Stitch Bar New Food Menu

Stitch Bar in Sydney has launched a new food menu. Staying true to the theme of American Diner, the menu by Executive Chef, Lex Hauser introduces some Tex-Mex elements, a smoked rib eye along with their signature burgers and famed hot dogs.

Stitch Bar Food Menu
Gone South (Woodford Reserve bourbon, lemon and lime juice, chicha morada syrup (boiled corn, pineapple and spices), Yellow chartreuse and soda)

Sydney born Hauser has toured with the Red Hot Chilli Peppers, cooked for the Royal Family, and was invited to open a luxurious hatted seasonal restaurant in Ibiza, then concurring the flavours of Asia.

Here’s a preview of what you can expect at one of Sydney’s original small bars:

Stitch Bar Food Menu
Roasted Pork Crackles

It’s well worth starting with Roasted Pork Crackles ($12) to share, with generous crackling made from smoked pork belly, salted and tossed with Szechuan pepper, served with dashi mayo.

Stitch Bar Food Menu
Smoked Hot Wings, Quinoa Salad, Slaw

Pair the Smoked Hot Wings ($12) with a fluffy Quinoa Salad ($6.50) with tasty dried cranberries raisins, succulent pomegranate seeds, mixed herbs and coated with crumbled fetta, or a fresh Slaw ($6), with fresh herbs and fennel dressed lightly with mayo, oil and citrus juice. The crispy wings are smoked and fried in house, tossed in Frank’s hot sauce and served with a tasty blue cheese sauce.

Stitch Bar Food Menu
Classic Dog

The Classic Dog ($15.50) with an Andouille dog “mild French frankfurt” comes with sauerkraut, ketchup, onion, mustard and melted cheese,

Stitch Bar Food Menu
Hipster Dog

while the Hipster Dog ($16.50), a Kransky dog served with kim chi, kewpie, sriracha, and topped with pork floss is begging to be instagrammed. Both hit the right spot after a few drinks.

Stitch Bar Food Menu
Tuna Poke

It’s not all carb-heavy with the vibrant Tuna Poke ($ 16.50), a chunky raw tuna salad tossed with green onion, soy, avocado and sesame served with hard shell ‘tacos’.

Stitch Bar Food Menu
Hog Mac n Cheese

The Mac n Cheese ($6) gets a hog flavour with house smoked bacon, dressed with a delicate hint of truffle oil and baked until golden brown,

Stitch Bar Food Menu
Smoked Spuds

while the Smoked Spuds ($6) satisfy a carb craving with baby potatoes smoked and served whole with shaved bonito and dressed with dashi mayo.

Stitch Bar Food Menu

You’ll find a range of burgers such as the BLT Burger ($17) with beef patty, hickory smoked bacon, truss tomatoes, crispy lettuce, cheese, pickles, mustard and chipotle; the Pulled Lamb Burger ($17) with BBQ lamb shoulder with pickles & bastard hot sauce; Southern Fried Chicken Burger ($16) with chicken fillet bathed in buttermilk and a vego Falafel burger ($15) made from broad beans, chickpeas and spices, served with tahini dressing and topped with a fresh herb salad.

Stitch Bar Food Menu
Smoked Rib Eye

Saving the best till last, the Smoked Rib Eye ($48) is a massive 600g black Angus rib eye on bone rubbed with ‘Memphis pixie dust’, smoked for 4 hours then slow roasted until pink. It’s perfectly cooked with juicy delicious meat and comes with a side of smoked garlic, mustard and lemon. Perfect for sharing and one not to be missed.

Stitch Bar Food Menu

Save room for the dessert offerings such as the N.Y style baked Cheesecake ($12) made in house, lined with dulce de leche paired with brandied cherries.

Stitch Bar Food Menu

The classic sugar-glazed Doughnut ($6) is baked in house and gets a topping of salty caramelised popcorn.

Stitch Bar Food Menu
Snickers, Smores Sundae

Finish with the Snickers, Smores Sundae ($12), a rich, decadent and wicked snicker’s candy bar, with roasted marshmallow on a biscuit, in an ice-cream sundae, then spiked with peanut butter, malt, cream and bourbon chocolate sauce. Dig deep into the glass to get that rich bourbon chocolate sauce.

Stitch Bar
61 York Street, Sydney


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Stitch Bar New Food Menu was last modified: August 26th, 2016 by Corinne Mossati

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Corinne Mossati

Corinne Mossati is the founder and editor of Gourmantic. An avid scribe, she has taken pen to paper since the age of five. Her repertoire includes long works of fiction, short stories and travelogues. She is a winner of the GT travel writing competition, has judged the Australasian Whisky Awards and several cocktail competitions. She is also named in the Australian Bartender Most Influential List.

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