Group SHARING MENUS
Celebrate with a little Lana flair — where Italian heart meets Asian soul, and every dish is made for sharing. Our menus change frequently, below is a sample offering that is subject to change. Sharing menus are required for groups of 6 or more.
Lana sharing Menu
129 per person | Min. 6pax +
Sydney rock oysters, jeju mandarin vinegar, black pepper + ½ doz 48 / 1 doz 96
Fioretto sott'olio, sunflower seed, whipped tofu, sesame, konbu
Vannella burrata, blood orange, mandarin, ume kosho, fennel
Prosciutto e sapo melon, wasabi mascarpone, mustard green
Rigatoni “boscaiola”, smoked yolk, porcini XO, truffle manchego
Saltbush and rosemary focaccia, black garlic butter
Spaghetti, bay lobster, vongole, tom yum, tomato, Thai basil (A) +88
Bannockburn chicken, corn, chestnut, konbu, pippies (A)
Roasted market fish, prosecco and koji cream, sea grape (M)
Organic leaves, miso, shallots
“Tea - ra - misu” tres leches
White chocolate, royal milk tea, espresso, mascarpone
LANA Chef’s selection sharing Menu
159 per person | Min. 2 pax
Optional wine pairing +85pp
Sydney rock oysters, mandarin, pepper oil +8ea (min order 2)
Abrolhos scallop, daikon, shiso, blue fin tuna
Qld king prawn “corn dog”, yuzu, caviar
Gnocco fritto, parmesan, preserved olive, wagyu cecina
Graci Etna Bianco Carricante & Catarratto, Sicilia, IT
La stella Stracchino, peas, asparagus, edamame, sunflower seed, nori kosho
MMAD Vineyard Chenin Blanc, Blewitt Springs, SA
Ink pappardelle, abalone, wakame, native greens, sea urchin
Saltbush and rosemary focaccia, black garlic butter
Mercer Wines ‘Limited Release’ Chardonnay, Tumbarumba, NSW
O’connor flank steak, bone marrow “dianne”, young garlic
Warm potatoes, cultured butter, chickpea, miso, lemon
Aeon ‘Alluvium’ Syrah, Touriga & Viognier, Hunter Valley, NSW
Fragrant peach melba “tong sui” 糖水
Creme fraiche sorbet, jasmine and ginger, peach and fruit
Chateau Filhot Sauternes Gcc, Bordeaux, FR
(A) Australian • (I) Imported • (M) MixedA 7% gratuity applies to all dine-in bills, removable upon request. 10% service charge replaces the gratuity for groups of 8 or more. 18% surcharge applies to all bills on public holidays. Our menus are seasonal and subject to change.
