Our second location RAFI URBNSURF is now open for bookings! Join us at Sydney Olympic Park – a new adventure awaits.

Chef’s Must-Try Dishes

When it comes to choice at RAFI, the menu does not disappoint!

With a full menu of enticing options at our North Sydney hot spot, you can be left wondering what are the non-negotiable RAFI dishes to order. We compiled our chef’s top 4 recommendations of must-try dishes so you can spend more time enjoying and less time deciding. 

You’ve got enough on your plate, let us take it from here. Applejack Culinary Director Patrick Friesen and RAFI Executive Chef Matias Cilloniz have curated a delectable menu of breads & dips (we make our sourdough pita in-house using wholegrain wheat from Gunnedah), raw options (the South Coast tuna was dubbed one of Sydney’s best dishes of the year by GoodFood), vegetables, sustainably sourced seafood, ethically sourced meats and desserts.

With various areas of the restaurant to enjoy, from our al fresco cabanas and terrace seating to The Arbour glasshouse, and striking dining room, you can enjoy many different types of occasions with us. No matter what the event, read below for chef’s top choices when dining with us.

4 must-try dishes

RAFI Raw Plate & Sydney Rock Oysters

This is the perfect choice for a table of two who must have it all. A mix of all 3 of our raw dishes with enough for two, you get to try our fan favourite South Coast tuna with tomato, tahini & fragrant chilli oil; kingfish ceviche with yellow chilli & crispy plantain; and scallops with pickled turnip, ponzu & fresh wasabi. For larger tables we recommend ordering a single serving or more of the large portions.

For a true coastal experience, add on a serving of Sydney rock oysters with Granny Smith apple mignonette.

Wine pairing: Chenin Blanc, Chardonnay or aged Riesling

Grilled Lobster with Cultured Butter

Star of the show: when visiting RAFI, you must order our local east coast lobster that’s slowly grilled in-house over Australian iron bark embers and charcoal. We only grill on the shell side, so the meat never gets intense high heat and it cooks in its own shell. It comes out a little translucent, which is perfect. You know it’s ready when the meat plumps up and becomes rounded – a really satisfying process!

We believe in letting the produce shine, so we complement the dish with a simple sauce – we emulsify cultured Pepe Saya butter in a little bit of water with lemon juice & seaweed extract and it amplifies the taste of the meat, rather than covering it up.

Wine pairing: Champagne or Chardonnay

 

Glacier 51 Toothfish

Toothfish is a prized delicacy that comes from the very deepest parts of our coldest oceans, quite a unique and special offering.

Our toothfish is sourced from near Antarctica and has been certified as being sustainable. We allow the produce to be the hero of the dish, and serve it simply with koji, charred lemon salsa and rocket. The fish meat is clean, fatty, and juicy. A truly elegant and satisfying dish.

Wine pairing: Sauvignon Blanc, Chenin Blanc, Chardonnay or skin contact wine

 

 

800gm Angus Ribeye Steak

We get this cut from our friends at Great Meats Co. in Leichhardt. It’s 3 week dry aged Jack’s Creek Black Angus ribeye MB3, which is a perfectly balanced meat – not too fatty and not overly rich and something you can eat a lot of.

We grill the steak over charcoal and Australian iron bark, and serve it with a light jus that we simmer for 3 days, fermented chilli and fresh horseradish root grated over the top. Not many people serve steak with fresh horseradish or chilli, but chef Patrick Friesen enjoys the flavour because it makes the meat taste brighter and fresher, leaving you feel lighter after eating it rather than feeling heavy like you may feel after a thick butter or cream sauce.

Wine pairing: Grenache, Shiraz, Cabernet, Sagiovese or Nebbiolo