RAFI is for SUN DAYS! Enjoy seasonal dishes, irresistible drinks and good times when you join us for Sunday lunches at URBNSURF or North Sydney. Book now >

Chef’s Perfect Order

Our Executive Chef’s Top Picks at RAFI URBNSURF

Discover Chef Matias Cilloniz’s must try dishes at our newest location

Our Executive Chef Matias Cillóniz is known for his approach to cooking fresh, seasonal dishes with a strong focus on sustainability. With his deft touch and ability to balance complex flavours, he draws influence from his Peruvian upbringing and knowledge of Asian condiments to create unique and delicious combinations on our menu.

Chef Matias has selected his current favourites, guiding your next culinary experience at RAFI. We’ve done all the hard work, so all you have to do is make a booking and we’ll look after the rest.

Pita Bread & Hummus

Our fluffy sourdough pita now has an updated recipe! We created it so you should be able to mop up every last bit of hummus and its pool of olive oil with ease.

Raw Platter For Two

The Raw Platter for two is unmissable. Start with fresh Sydney Rock Oysters, paired perfectly with a house-made rhubarb mignonette. Next, try the Silver Trevally with green apple, jalapeño, and avocado. Follow with seared kingfish with its punchy strawberry sambal – best enjoyed in one bite. Finish the journey with our South Coast tuna with tomato, tahini and chilli oil. Toss gently to coat everything in the tahini dressing – it’s so good!

Crispy Eggplant With Spices

Our eggplant dish is a crowd favourite and is great for sharing. Brined and fried in tempura batter, it’s tossed in honey and spices like fennel and coriander, black pepper and chilli for that intense kick of flavour.
The golden batons are served with fresh coriander, mint, basil and shallots. Dip it into the fish sauce, vinegar and ginger dressing on the side – it makes the dish really sing.

Glacier 51 Toothfish

Toothfish is a prized delicacy, sustainably sourced from the deepest, coldest oceans in Antartica. This lends it an incredible texture and sweetness to the fish.

We marinate it with koji which helps with an even caramelisation while giving it an umami kick and drawing out that subtle sweetness. It’s served with a charred lemon salsa which cuts through the fattiness of the Toothfish, and fresh rocket for a peppery hit. Don’t miss the skin!

Roasted Free Range Chicken & Beetroot Salad

For a comforting meal, try our roasted chicken. It’s served with ginger-infused spinach tossed in chicken fat, accompanied by pickled guindilla chillies, and a rich chicken jus.

I’d highly recommend pairing the dish with our beetroot and radicchio salad. It’s so vibrant and when you lift the purple veil, you’ll discover pickled and roasted beetroots, creamy goat cheese, sultanas, and crunchy pine nuts, all brought together by an earthy anchovy vinaigrette. The perfect balance of warmth and freshness for the season.

Roasted Pumpkin With Burnt Butter & Coffee

Finish your meal with our layered pumpkin dessert. We start with a smooth pumpkin spice puree on the base, drizzled with coffee syrup for contrast. This is crowned crispy filo pastry. A scoop of vanilla ice cream is placed on top and then comes a cloud of burnt butter mousse.

We finish the dessert with a pinch of salt and coffee for that incredible contrast of crunchy, soft, spicy and sweet – the perfect end to your dining experience.