Honour your way this Mother’s Day at RAFI. Find out more >
A Note From Our Head Chef 
Happy Hour 
Master The Menu: South Coast Tuna 
Mother's day Menu 
RAFI Table Guide 
Chef's Kitchen 
Cocktail Masterclass 
RAFI URBNSURF Sydney 
Mother's Day 
The RAFI DROP 
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Eat & Drink
Our Menus
Created by Executive Chef Matias Cillóniz, the RAFI menu is fresh and seasonal, inspired by the coastal elements of Sydney, along with the abundance of colourful produce available to the region. Sustainably sourced seafood and vegetables are cooked over charcoal, presented on small plates for you to mix and match different combinations of dishes.
Bright and creative cocktails sit alongside a handpicked selection of local beers on tap, and a well-constructed wine list, featuring a strong representation of local wineries by the glass. Wines have been carefully selected by Applejack’s Group Sommelier Amandine Rouviere and cocktails are mastermined by RAFI Bar Manager Cameron Freno.
RAFI North Sydney kitchen is open 12pm – 3pm | 5:30pm – late
RAFI URBNSURF Sydney will open in Autumn 2024 – stay tuned for details!
*We cater for most dietary requirements. Whilst all reasonable efforts are taken to accommodate dietary needs, we cannot guarantee that our food will be allergen free. Prices and items are subject to seasonal changes.
NORTH SYDNEY
Bread & Dips
Our sourdough wholemeal pita (vegan) | 8
Nonie’s gluten free pita (gf, vegan) | 10
Hummus with crispy chickpea & green chilli (gf, vegan) | 12
Spring Bay Blue Mussel escabeche with dried olives, pickled onions & coriander (gf, df) | 22
Wild Port Lincoln sardines with new season olive oil & fennel pollen (gf, df) | 15
Raw
Sydney rock oysters with sake, blood orange & celery mignonette (gf, df) | 7 each
Seared kingfish with tomato ponzu, cucumber & house made sambal (gf, df) | 28
South Coast tuna with tomato, tahini & fragrant chilli oil (gf, df) | 32
Silver Trevally with green apple, jalapeño & avocado (df) | 24
RAFI’s Raw Platter for two: Silver Trevally, kingfish, tuna & oysters (df) | 59
Vegetables
Tomatoes with lima beans, chalaquita, pickled chilli & sundried bottarga (gf,df) | 16
Cucumber with labneh, dried olives, Calabrian chilli & dill (gf, v) | 19
Figs with endives, Milawa blue cheese, pinenuts & anchovy dressing (gf) | 22
Crispy eggplant with spices, honey & herbs (df, v) | 21
Mixed greens with Dijon & honey dressing (gf, df, v) | 13
Broccolini & sugar snaps with miso & crispy capers (gf, vegan) | 20
Roasted carrots with burnt honey, caraway seeds, puffed quinoa & lemon (df, v) | 18
Crispy potatoes with sour cream & chives (gf, v) | 15
Shoestring fries with green aioli (gf, vegan) | 11
Seafood
King prawns with chilli miso butter (gf) | 52
Grilled Abrolhos Island scallops with sweet corn, umami butter & lime | 13 each
Fried calamari with green aioli (gf, df) | 27
Coral trout with new season olive oil, capers, fermented chilli & lemon (gf, df) | Market Price
Glacier 51 toothfish with koji, charred lemon salsa & rocket (gf, df) | 72
Market fish with RAFI condiments (gf) | Market Price
Grilled lobster with aji amarillo cultured beurre blanc (gf) | Market Price
Meat
Roasted free range chicken with radish, edamame & lemon oil (gf, df) | 45
Crackling pork belly lettuce wraps with plum hoisin, celery pickles & herbs (df) | 49
Grilled lamb backstrap with mint salsa verde & Granny Smith mostarda (gf, df) | 58
300 g Rangers Valley Wagyu flank with chimichurri (gf, df) | 67
Jacks Creek dry aged Black Angus rib-eye with RAFI condiments (gf, df) | Market Price
Dessert
Coconut mousse with sago, pineapple & mezcal (gf, vegan) | 18
Popcorn semifreddo, bananas & buckwheat (gf, v) | 18
Double chocolate with macadamias & tonka bean (gf, v) | 20
Australian cheese with crispbread, fruit & honeycomb (v) | 17/ 50
Mother’s Day Lunch 2024
$150 per person
To Start
Our sourdough wholemeal pita (vegan)
Hummus with crispy chickpea & green chilli (gf, vegan)
South Coast tuna with tomato, tahini & fragrant chilli oil (gf, df)
First Course
Coral trout with aji amarillo cultured beurre blanc & salmon caviar (gf)
Roasted carrots with burnt honey, caraway seeds, puffed quinoa & lemon (df, v)
Herbed crispy potatoes (gf)
Second Course
Wagyu MB5+ rump steak
Broccolini & sugar snaps with miso & crispy capers (gf, vegan)
Crispy eggplant with spices, honey & herbs (df, v)
Dessert
Seasonal berries with cultured cream, poached rhubarb, rose meringue (gf)
Kids Menu
$40 per child (Includes Main & Dessert & choice of 1 fresh juice or soft drink)
Please note: for ages 3-12 years old. No highchairs available.
Choice of 1 main:
Fried calamari with fries, aioli & cucumber salad (gf, df)
Cheeseburger with dill pickles, onions, RAFI sauce, on a sesame seed bun
Crumbed fish & chips, tartare sauce with cucumber salad (df)
Dessert:
Vanilla gelato with homemade butterscotch sauce (gf)
Find out more >
NORTH SYDNEY
Bar Snacks
Our sourdough wholemeal pita & hummus with crispy chickpea & green chilli (vegan) | 20
+ Make it Gluten Free | 2
South Coast tuna with tomato, tahini & fragrant chilli oil (gf, df) | 32
+ Add our sourdough wholemeal pita | 8
Wild Port Lincoln sardines with new season olive oil & fennel pollen (gf, df) | 15
Fried calamari with green aioli (gf) | 27
Crumbed fish & chips with tartare sauce (df) | 28
Rafiteria lunch plate of roast chicken, pickled chilli, tomato, cucumbers & mixed leaf salad | 28
Cheeseburger with dill pickles, onions, rafi sauce, on a sesame seed bun | $26
Grilled Wagyu MB4 flank steak with chimichurri & fries (gf, df) | 46
Shoestring fries with aioli (gf, vegan) | 11
Happy Hour
Monday to Saturday, 3-6pm
Menu
Our sourdough wholemeal pita & hummus with crispy chickpea & green chilli (vegan) | 8
+ Make it Gluten Free | 2
Chilli miso prawn crispy sourdough pizza | 12
Margherita crispy sourdough pizza (v) | 12
Fried calamari with green aioli (gf, df) | 13
Grilled Abrolhos Island scallops with sweet corn, umami butter & lime | 7 each
Crackling pork belly lettuce wrap with plum hoisin, pickled green chilli & herbs (gf, df) | 7 each
Cheeseburger with dill pickles, onions, RAFI sauce on a sesame seed bun | 15
Shoestring fries with aioli (gf, vegan) | 7
Drinks
Freshwater Crisp Lager | 7
Palmetto Sauvignon Blanc | 7
Palmetto Rosé | 7
Palmetto Pinot Noir | 7
Be Present Prosecco | 7
Aperol Spritz | 10
Fragola Fizz | 10
NoDo Margarita |14
Find out more >
NORTH SYDNEY
Cocktails
Spiced Apple Highball | 23
Johnnie Walker Black Label Whisky, lacto fermented apple, caramel popcorn, vanilla, milk wash – served tall and carbonated
Salted Paloma | 23
Altos Blanco Tequila, coriander, beeswax, salted grapefruit soda – served short
Pecan Old Fashioned | 25
The Gospel Solera Rye Whiskey, burnt butter, salted roast pecan, cayenne, demerara – served short
Almost Ilegal Seltzer | 23
Ilegal Joven Mezcal, Altos Blanco Tequila, aji amarillo pepper, passionfruit, ginger beer, citrus – served tall & carbonated
Healesville Sour | 23
Four Pillars Yuzu Gin, cucumber, seeds, celery, ponzu, citrus, sesame chilli oil, shichimi – served short
Fragola Fizz | 22
Ketel One Vodka, Yuzu Sake, Aperol, strawberry, agave, citrus – served short & carbonated
Riff Raff | 23
Four Pillars Modern Australian Gin, Regal Rogue Dry Vermouth, mint stem & lime cordial – served neat
Drinking in a group? Upgrade to a shared bottle
A note on sustainability…
The concept behind RAFI’s cocktail program is simple – to create minimal to no waste whilst also executing delicious and unique drinks.
By choosing seasonal fruits we have contributed to relieving demand on Australian farmers, receiving optimal quality of produce, minimising over supply in the market as well as utilising ‘imperfect picks’, partnering with local fruit vendors.
Working with our neighbouring Applejack venues, we can give another life to some produce otherwise destined for the bin, by implementing modern sustainable techniques throughout the menu, creating riffs in a few of the world’s best classic cocktails.
Cameron Freno | RAFI Bar Manager
NORTH SYDNEY
Wines By The Glass
Scroll down to view and download our full 200+ wine list below.
Sparkling
125ml glass
Applejack ‘Be Present’ Prosecco | 13
NV, Regional SA
Clover Hill ‘Pyrenees’ | 16
Pyrenees, VIC
Champagne Louis Roederer ‘Collection 243’ | 32
NV, Reims FRA
White
150ml / 250ml
Bream Creak | 17 / 38
2021, Tas (Schonburger)
Settlement Sauvignon Blanc | 16/26
2021, Marlborough, NZ
Shaw & Smith Sauvignon Blanc | 18/28
2021, Adelaide Hills, SA
Marc Bredif Vouvray Chenin Blanc | 18/ 29
2021, Loire Valley FRA
Henschke Innes Pinot Gris | 20 / 33
2022, Adelaide Hills, SA
Giant Steps Chardonnay | 21 / 34
2022, Yarra Valley, VIC
Clos Clare ‘Watervale’ Riesling | 18 / 29
2023, Clare Valley, SA
On Skins
150ml/ 250ml
La Petite Mort ‘Qveri’ Viognier, Marsanne, Roussane | 18/29
2022, Granite Belt, QLD
Rose
150ml/ 250ml
Rameau d’Or ‘Petit Amour’ Grenache, Syrah | 15/ 24
2022, Provence FRA
Castagna ‘Allegro’ Shiraz, Viogner | 20/ 33
2021, Beechworth VIC
Red
150ml/ 250ml
Les Vignerons de St-Pourcain ‘La Ficelle’ Gamay Noir | 15/ 24
2021, Auvergne FRA
Ten Minutes By Tractor ’10X’ Pinot Noir | 20/ 33
2022, Yarra Valley VIC
Trediberri Langhe Nebbiolo | 20/ 33
2021, Piedmonte ITA
Parker Estate ‘Terra Rossa’ Cabernet Sauvignon | 18/ 29
2018, Coonawarra SA
Two Hands ‘Gnarly Dudes’ Shiraz | 18 / 29
2022, Barossa Valley
By Coravin
150ml
White
William Fèvre Chablis, Chardonnay | 31
2021, Burgundy FRA
La Crema, Russian River, Chardonnay | 37
2020, Russian River, CAL
Domaine du Nozay Sancerre, Sauvignon Blanc | 29
2020, Loire Valley, FRA
Azores Wines, Arinto dos Acores | 40
2022 Pico, POR
Dr Loosen ‘Welhener Sonnenuhr’ Spatlese, Mosel | 31
2020, GER
Red
Nanny Goat Vineyard ‘Super Nanny’ Pinot Noir | 43
Central Otago, NZ
Castagna ‘La Chiave’ Sangiovese | 42
2018, Beechworth, VIC
Josetta Saffirio Barolo Nebbiolo | 42
2018, Piedmonte, ITA
Henschke ‘Keyneton Euphonium’ Shiraz, Cabernet | 33
2019, Barossa Valley SA
Penfolds ‘Bin 407’ Cabernet Sauvignon | 55
2021, Regional SA
Dessert & Fortified
75ml
Mount Horrocks ‘Cordon Cut’ Riesling | 19
2022, Eden Valley, SA
Clos du Gravilla ‘Douce Providence’ Muscat de Saint Jean de Minervois | 20
2018, Languedoc, FRA
Carmes de Rieussec Sauternes | 22
2020, Bordeaux, FRA
60ml
Henriques & Heriques Bual 15 YO | 20
NV, Madiera, PORT
Toro Albala Don PX | 19
Montilla-Morilles, SP
Mas Amiel Cuvée Prestige 10-year | 17
NV, Rousillon, FRA
Quinta do Noval Tawny 10YO | 18
NV, Douro, PORT
Download the full wine list >
Please note: wine list is subject to change due to seasonal availability.
NORTH SYDNEY
Beer & Friends
On Tap
Freshwater Pilsner | 10
Freshwater NSW, 4.4%
Young Henrys ‘Newtowner’ Pale Ale | 11
Newtown NSW, 4.8%
Stone & Wood Pacific Ale | 11
Byron Bay NSW, 4.4%
Bottle & Can
Peroni Red Lager | 11
Rome ITA, 4.7%
Hawkes Brewing Lager | 10
Marrickville NSW, 4.2%
Young Henrys ‘Stayer’ | 9
Newtown NSW, 3.5% (mid strength)
Batlow Cloudy Apple Cider | 12
Batlow NSW, 4.2%
NORTH SYDNEY
Free From Booze
House Sodas | 7
Mint & Lime
Cascara Tea
Spiced Grapefruit
Fresh Pressed Juice | 12
Apple, Pineapple or Orange
Cuban Spritz | 16
Lyre’s London Dry Non-Alc, mint stem & lime cordial, tonic
Spicy Mango Tommy’s | 16
Lyre’s Non-Alc Blanco, mango, jalapeño, agave, lime
Capitol Brewing Alc’less Pacific Ale | 9
ACT
The Food:
“Rafi is all about enjoyment in a respectful way. Our food is meant to surprise and nourish with simple dishes creatively combined to be as tasty, nutritious, and sustainable as possible. Our team is focused on delivering an amazing experience starting at sourcing our produce with care to pouring a glass of wine, honoring the produce, the producers, and our team, while our guests enjoy themselves” – Matias Cilloniz, RAFI Executive Chef