Group SHARING MENUS
Celebrate the season 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 LUNCH sharing Menu
89 per person | Min. 2 pax
Tuesday to Friday lunch only
Rock oysters, jeju mandarin vinegar, black pepper +½ doz 48 / 1 doz 96
Vanella burrata, figs, shio konbu, shiso, muntries
Shaved lonza, honeydew melon, wasabi mascarpone, sorrel
Mafaldine, ‘konbu e pepe’, smoked parmesan, black pepper
Saltbush and rosemary focaccia, black garlic butter
Wagyu flank tagliata, daikon, black pepper, “ssamjang”
Organic leaves, radish, shallot, miso vinaigrette
Lana sharing Menu
129 per person | Min. 2 pax
Monday to Saturday lunch & dinner
Rock oysters, jeju mandarin vinegar, black pepper +½ doz 48 / 1 doz 96
Oxheart tomato, peach, whipped tofu, ‘strange flavour’, basil
Vanella burrata, figs, shio konbu, shiso, muntries
Shaved lonza, honeydew melon, wasabi mascarpone, sorrel
Mafaldine, ‘konbu e pepe’, smoked parmesan, black pepper
Saltbush and rosemary focaccia, black garlic butter
Bannockburn chicken involtini, “diavola”, peppers, white polenta
Rainbow trout, wakame butter, spring onion, citrus
Organic leaves, radishes, shallot, miso vinaigrette
“Tea - ra - misu” tres leches
White chocolate, royal milk tea, espresso, mascarpone
LANA Chef selection sharing Menu
159 per person | Min. 2 pax
Monday to Saturday lunch & dinner
Optional wine pairing +85pp
Rock oysters, mandarin, pepper oil +8ea (min order 2)
Bone marrow doughnut, wagyu bresaola, caviar
QLD spanner crab “catalana”, celery, kimchi
Tuna crudo, watermelon, sheep yogurt, fig leaf, perilla
Wine: Vinden Wines ‘a Forest’ Fiano, Hunter Valley, NSW
Australian bay lobster tagliatelle, tomato, basil, crab, tom yum
Saltbush and rosemary focaccia, black garlic butter
Wine: Girolamo Russo ‘Nerina’ Etna Bianco Carricante Blend, Sicily, IT
Wagyu flank tagliata, daikon, black pepper, “ssamjang”
Organic leaves, radish, shallot, miso vinaigrette
Wine: Cigliuti ‘Vie Erte’ Barbaresco Nebbiolo, Piemonte, IT
Torta di fragole
Summer strawberry “short cake”, sansho pepper, balsamic, goats cheese
Wine: Frogmore Creek Iced Riesling, TAS
A 7% gratuity applies to all dine-in bills, removable upon request. 10% service charge replaces the gratuity for groups of 8 or more. 15% surcharge applies to all bills on public holidays. Our menus are seasonal and subject to change.
