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.

To Start

Cali green tableside, guacamole, baby cos, ezme salsa, coriander, jalanepeño & fresh corn chips $21 gf, vgn

Sashimi salmon kinilaw, coconut vinaigrette, chives & sea succulents $20 gf, df

Cashew & mushroom paté, activated cashew cream, thyme, peppercorns, oilive oil & toast $16 vgn gf

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

Slow cooked spicy lamb ribs (3), buttermilk slaw & comeback sauce $21 gf

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

Sides

Charred kale & broccoli, almonds, dill yoghurt & agave dressing $10 n, gf, vgn

Cherry tomatoes, basil, balsamic & olive oil $10 vgn, gf

Fries, chipotle mayo $10 vgn

Potato scallops, vinegar salt $10 vgn

The Main Event

Charcoal eggplant tagine, chickpea & red pepper ragu, zaatar infused coconut yogurt, pickled onions, pomegranate & mint $22 vgn, gf

Wood oven roasted cauliflower, brined & slow cooked, charred greens, shaved hazelnuts & mushroom jus $26 gf, vgn, n

Salt & pepper japanese tofu, sesame crusted tofu, watercress, seaweed, pickled ginger, avocado & japanese dressing $23 gf, vgn

Crispy skin ocean trout, tasmania, charred cos, greens, provincal dressing & caesar cream $34

Bannockburn half chicken, free range, brined, achiote marinated, smoked labneh, pickled chillis & herbs $28 gf

8HR braised wagyu beef cheek, smoked potato purée, heirloom carrots, red wine reduction $38 gf

Dessert

Buñuelo, dulce de leche, toffee banana, chocolate crisps $13 v

Valrhona chocolate mousse, coconut ice cream, pecan praline $14 n, vgn

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

Cheeky lime tarte 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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