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
Abalone spiedini, wakame, shitake, lardo
2GR Wagyu tonnato “crostoli”, anchovy, mustard
Graci Etna Bianco Carricante & Catarratto, Sicilia, IT
Asparagus, kalettes, blue swimmer crab, nori gribiche, caviar
MMAD Vineyard Chenin Blanc, Blewitt Springs, SA
Chickpea gnochetti, mussels“impepapato”, kampot pepper, miso, uni
Saltbush and rosemary focaccia, black garlic butter
Mercer Wines ‘Limited Release’ Chardonnay, Tumbarumba, NSW
Angus hanger steak, bone marrow “dianne”, young garlic
Baby gem lettuce, smoked parmesan, lemon and garum, egg yolk jam
Aeon ‘Alluvium’ Syrah, Touriga & Viognier, Hunter Valley, NSW
Melon granita
Honeydew melon, candy apple sorbet, yuzu cheesecake, mochi, sheep’s yogurt
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.
