Yullis Surry Hills Menu

Our menu is designed to share and takes inspiration from South-East Asian and Mediterranean cuisines.

All dishes are vegan

(GF) - Gluten Free (please advise our waitstaff of your intolerance as we use the same cooking oil for some dishes)
(GF*) - Requires modification
(N) - contains nuts

Please note all of our dishes are cooked on the same equipment, therefore, they are all likely to contain traces of nuts.

Menu

SMALL PLATES

MIXED LEAF SALAD with shredded radish, cherry tomatoes and sesame dressing - 9.5

SALTED MUSHROOM BUTTER with fried leeks, whipped beetroot and house made lavash bread - 15.5

KALE & SALTBUSH GYOZA with citrus drizzle  - 14.5

MINI VIETNAMESE PANCAKES with chilli radish, crispy tofu skin, king mushroom, fresh herbs and blood plum sauce - 13.5

EDAMAME & COCONUT MONEYBAGS with sweet chilli sauce - 14.5

STEAMED LEEK & GINGER DUMPLINGS with plum sauce - 13.5

SPRING GREENS OF MORNING GLORY & GREEN BEANS wok-fried with chilli and garlic - 13.5

MEDIUM PLATES

CRISPY WASABI CAULIFLOWER with basil and spinach compote, kimchi and alfalfa sprouts - 18.5

SPAGHETTI with leeks and porcini cream, served with an asparagus salad - 19.5

FRIED ZUCCHINI WRAPPED IN SHREDDED FILO PASTRY served on wilted spinach and tom yum sauce, finished with tomato salsa - 17.5

KOREAN FRIED BROCCOLINI with sticky sour chili sauce, toasted coconut and crushed almonds - 15.5

ZUCCHINI FLOWERS filled with a beetroot and truffle oil cream, served with wasabi mayo, Dijon mustard dressing and an apple and walnut salad  - 21.5

SAN CHOY BOW with tofu, fresh herbs, bamboo, peanuts, fried shallots and bean sprouts - 16.5

LARGE PLATES

CRISPY TOFU with green papaya, Asian herbs and toasted peanut salad  - 17.5

ROASTED EGGPLANT with crispy king brown mushrooms, spinach compote and Davidson plum reduction - 19.5

ROAST CAPSICUMS stuffed with fermented cashew cream, almond slivers and sultanas, finished with a semi-dried tomato salsa and watercress - 19.5

PIZZA with king brown mushrooms, garlic, black olive pickle, house made vegan cheese, and watercress and chili salad - 19.5

BBQ KING BROWN MUSHROOMS with chilli jam and broccolini - 20.5

DESSERTS

DAVIDSON PLUM & PERSIMMON CRUMBLE with coconut ice cream - 14.5

WARM CHOCOLATE LAVA CAKE with fresh berries and caramel sauce - 14.5

STICKY DATE PUDDING with butterscotch sauce and coconut ice cream - 14.5

KANAFE – shredded filo pastry filled with mozzarella cheese, topped with spiced syrup and pistachio crumb. Served with baklava ice cream - 14.5

AFFOGATO – coconut ice cream served with a shot of espresso (add Frangelico + $8) - 6.5

Gluten Free Menu
Banquet Menu
Drinks