The Imperial Erskineville | At Priscillas, nobody puts veggies in a corner!

Nobody puts veggies in the corner

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Drag N’ Dine with us Wednesday to Sunday, our PRISCILLAS restaurant and menu is available from 5-10pm! This vegetarian & vegan friendly repertoire comes with a complimentary side dish of drag, with performances by some of Australia’s most dazzling and dynamic Queens.

At Priscillas, vegetables are far from humble. They’re the fabulous superstars of our soil-to-plate menu.

Group Executive Chef Dave Clarke and his culinary team took a road trip (although not in a pink bus) to California, home of the plant-based cuisine movement and its cooking techniques used to extract magic from all things sown and grown. The result of their adventures: our menu of light, bright and soulful dishes, where vegetables headline a dazzling flavour show and proteins play cute sidekick.

“We wanted to offer a veg-forward menu as well as local proteins to act as almost a side element,” says chef Dave. “This is local, farm fresh food, full of flavour with a strong sustainable overview.”

At the ceviche bar, fresh fish is marinated to perfection, and meats are far from MIA. They’re fresh from the local land and grilled to sublime succulence over wood or coals.

Our wine list embraces Australia’s vast landscape, spanning coast to coast and all the rugged beauty in between. Famous names rub shoulders with rising stars, sustainable growers and intriguing foreign visitors, with all shades represented – and even a naughty suggestion of skin contact.

Eat, drink and be whatever you choose to be: vegan, vegetarian, pescatarian, flexitarian, omnivore, carnivore. We don’t discriminate. Whatever your palate’s pleasure, there is plenty for all and Priscillas welcomes you to come join and share.

DRAG N DINE FAQs

To Start

Cashew & mushroom pate $17 vgp

Kinfish susame ceviche, malt vinegar, dashi tapioca, sea succulents $23

Cashew & mushroom paté pickles & crisps $17 gf, df, vg

Coconut ceviche, aguachile, coconut curry, radish, cabbage, pickles, blur corn chips $15 vg, gf, nf

Baby beetroot & almonds salad, glazed smoked labneh, truffle cabernet vinaigrette $17 v, vgp, gf

Crabless crab cake, jackfruit, palm hearts, bay spice, chipotle mayo, rocquette $19 v, df, nf

Sides

Fries $10 v, vgp, df, nf

Hand picked young leaves, provincial dressing $10 vg, gf

The Main Event

Wood oven roasted local mushrooms, cipollini onion, pistachio pesto, cauliflower puree, roasted garlic aioli $26 gf, vg, df

Roast tasmanian ocean trout, grilled greens roasted over coals, ceaser crema, seeds, nuts, currant $35 gf

Braised wagyu beef cheek, parsnip puree, braised cabbage, red wine jus $39 gf

Bannockburn half chicken, harissa salt, smoked labneh, ezme & pickles $29 nf, dfp

Eggplant schnitzel, tabouleh, coriander & tahini dressing $20 v, vgp, nf

Puffed tofu laksa, mulatto chilli, spiced coconut & crisp shallots, sprouts, coriander & rice $20 vg, gf, df

Dessert

Bunuelos, dulche de leche, toffee banana, chocolate crisps $13 v

House coconut sorbet, rum & spice poached fruits $11 gf, vg

Chilli chocolate brownie, cherry compote & coconut cream $15 v, nf

Cheeky lime tart brûlée, pistachio praline, sour cream chantilly $13 v

Nobody puts veggies in the corner

To Start

Sides

The Main Event

Dessert

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