Lunch & Dinner Menu

8 at Trinity Lunch & Dinner Menu

A sophisticated and diverse menu with the best locally sourced quality produce, served up in an approachable non-pretentious setting. From the east coast’s best premium seafood platter, Wagyu Tomahawk MBS9+ to our famous Singapore chilli prawns to authentic pizzas and delicate delicious desserts. We have you covered with cocktails, an extensive wine list encompassing all varietals to local and imported tap beers.

8

Starters

A delightful selection of smaller dishes to get things started.

  • Vegetarian Tasting Plate 69

    Saffron arancini & percorino. (v) Grilled avocado salad, hazelnuts, almond cream, baby beetroots, salsa verde. (v/gf) Tempura zucchini flowers, spinach & four cheese. (v) Tomato & burrata salad. (v/gf) Served with a toasted crostini. (gluten free foccacia option +$6)

  • Tasting Plate 85

    Fried calamari, chilli sea salt & garlic aioli(df). Wagyu meatballs. Tomato & burrata salad(v/gf). Grilled king prawns, chilli & garlic butter(gf). Served with a toasted crostini. (gluten free foccacia option +$6)

  • Premium Tasting Plate 108

    Moreton bay bugs & lemon. Queensland tiger prawns & cocktail sauce. Sydney rock oysters with pickled cucumber, salmon caviar & chardonnay vinegar. Kingfish ceviche, avocado mousse, yuzu dressing, green apple, finger lime & avruga caviar. (All gf/df)

Premium Tasting Plate
Roasted Watermelon Burrata
  • Woodfired Bread 16

    extra virgin olive oil & aged balsamic add tomato, burrata & basil: +$18 add prosciutto: +$19

  • Trinity Zucchini Chips 16

    crumbled feta (v)

  • Saffron Arancini 26

    Goats feta, fior di latte mozzarella, pecorino, leek & saffron aioli (v)

  • Six Sydney Rock Oysters 38

    Natural (gf/df)

  • Six Sydney Rock Oysters 42

    Mignonette (gf/df)

  • Six Sydney Rock Oysters 46

    Pickled cucumber, salmon caviar & chardonnay vinegar (gf/df)

  • Garlic Pizza 26

    rosemary, fior di latte & confit garlic (v)

  • Roasted Watermelon 29

    burrata, 30yr aged balsamic, river mint, cucamelons, extra virgin olive oil & toasted crostini (v) (gluten free foccacia option +$6)

  • Kingfish Ceviche 29 / 55

    avocado mousse, yuzu, green apple, finger lime & avruga caviar (gf/df)
    Pricing is small / large serve

  • Bruschetta Pizza 29

    grape tomatoes, basil, oregano, eschallot, burrata, aged balsamic, & evoo (v)

  • Fried Burrata 29

    basil pesto, tomato confit, parmesan, extra virgin olive oil & toasted crostini (v)

  • Wagyu Meatballs 29

    grape tomatoes, smoked mozzarella, basil, parmesan & toasted sourdough

  • Zucchini Flowers (3) 29

    tempura battered, filled with spinach & four cheeses, garlic, tomato confit & pecorino (v) add more flowers: +10 each

  • Grilled Avocado 28

    hazelnuts, almond cream, baby beets, salsa verde & potato crisp (vegan/gf)

  • Fried Calamari 29

    chilli salt, lemon, rocket & garlic aioli

  • Sea Scallops 38

    celeriac, pine nuts, blackcurrants, lemon, brown butter, parsley oil & chives (gf) add more scallops: +10 each

  • Split King Prawns 39 / 69

    chilli, chives & garlic butter (gf)
    Pricing is small / large serve

  • Salmon Sashimi 27 / 48

    ora king salmon seared with hot grapeseed oil, sesame seeds, soy, ginger & chives (gf/df)
    Pricing is small / large serve

Scallops
8

Mains

Pasta

pasta dish
  • Spicy Rigatoni 29

    tomato & vodka sauce with chilli, garlic, cream, parmigiano reggiano, basil & fresh burrata (v)

  • Wagyu Bolognese Spaghetti 32

    parmesan reggiano

  • Prawn Strozzapretti 58

    skull island king prawns, calamari, leek, tomato, garlic, chilli & ligurian olives

  • Crab Spaghettini 45

    blue swimmer spanner crab, chilli, garlic, eschallots, grape tomatoes, butter & coriander

  • Pumpkin Rotolo 35

    goats feta, spinach, preserved lemon yoghurt, pine nuts, currants & sage (v)

  • Quattro Cheese Tortellini 36

    four cheeses & spinach filled tortellini, blackcurrants, pine nuts & sage burnt butter (v)

  • Potato & Stracciatella Gnocchi 36

    zucchini flower, mushrooms, sage, lemon butter sauce, chives & parmesan (v)

  • Mushroom Casarecce 32

    mushrooms, confit garlic, truffle, cream, parmigiano & hazelnut (v) (vegan option available with plant cream)

Fish

  • Fish & Chips 39

    beer battered murray cod, chips, tartare & lemon

  • Barramundi 45

    pan seared barramundi, paris mash, dill, caper & lemon butter sauce (gf)

  • Salmon en Croute 49

    Ora King Salmon encased en croute with spinach & ricotta filling, dill cream, fennel salad & smoked salmon pearls

  • Murray Cod Fillet 49

    pan roasted in brown butter, pea puree, scorched beans & broccolini (gf)

  • Miso Glazed Glacier 51 Toothfish 69

    Asparagus, toothfish mousseline stuffed zucchini flower, sea herbs & lemon beurre blanc

Deboned Whole Ocean Perch
Chicken Fricassee

Beef & Poultry

  • Chicken Fricassee 46

    Twice cooked spring chicken, spiced bread sauce, confit chestnut mushrooms & tarragon chicken jus. Served with duck fat potato maxim

  • Wagyu Beef Cheek MBS 9+ 55

    overnight braised wagyu, paris mash, carrots, squash, chives & port jus (gf)

  • 270g Wagyu Rump Cap MBS 9+ 62

    duck fat potato maxim, vinegar salt, portobello mushroom, pickled pearl onion, green peppercorn sauce (sous vide to medium)

  • 300g Wagyu Sirloin MBS 9+ 98

    royal potato dauphinoise, mustard cream sauce & jus (gf)

  • 200gr Wagyu Beef Eye Fillet MBS 9+ 79

    charlotte potato with salmon roe, dulse beurre blanc & chives (gf)

8

Share

8 at Trinity signature dishes.

  • Singapore Chilli Style Prawns 128

    Coriander, spring onions, chilli, garlic, steamed rice & house warmed baoger buns
    (Best shared between two people)

  • 400gr Japanese Kagoshima A5 Wagyu Scotch Fillet MBS 12+ 368

    Served medium so as to allow the natural marbling / high fat content to render during the cooking process.
    Recommended to be shared between 2 people.
    Crispy duck fat potato maxim, vinegar salt, roasted portobello mushrooms, pickled pearl onions, chargrilled spring onion & green peppercorn sauce.

  • Wagyu Tomahawk MBS9+ MP

    Served medium & suggested to be shared between 2-4 people.
    With picante, chimichurri & green peppercorn sauce.
    Sizes vary depending on availability daily:
    1.1kg: $298 / 1.2kg: $318 / 1.3kg: $338 / 1.4kg: $358 / 1.5kg: $378 / 1.6kg: $398 / 1.7kg: $418 / 1.8kg: $438 / 1.9kg: $458 / 2.0kg: $478

  • Seafood Platter 278

(Best shared between two people)

Six Sydney Rock Oysters, pickled cucumber, salmon caviar, chardonnay vinegar
Moreton Bay Bug
Kingfish Ceviche, avocado mousse, yuzu dressing, green apple, finger lime & avruga caviar
Sea Scallops, celeriac, pine nuts, blackcurrants
Live Eastern Rock Half Lobster Mornay [half]
Queensland Tiger Prawns & seafood sauce
Split King Prawns, chilli & garlic butter
Murray Cod, beer batter, house thick chips & tartare
Fried Calamari, rocket, chilli salt
*Please note some seafood items may be replaced subject to market availability

8

Sides

The perfect accompaniment for your mains.

  • Rocket Salad 16

    walnuts, pear, parmesan, aged balsamic dressing & evoo (v/gf)

  • Avocado Salad 15

    Cucumber, baby cos & chardonnay dressing (v/gf)

  • Thick Chips 15

    & house ketchup (ve)

  • Thin Fries 14

    & rosemary salt (v)

  • Zucchini Chips 16

    kefalograviera cheese (v)

  • Truffle Fries 16

    Parsley & truffled pecorino (v)

  • Green Beans & Broccolini 16

    Green Beans & Broccolini eschallots, verjuice, parsley & pistachios (gf/v)

  • Vegetables 16

    Herbs & lemon dressing

  • Paris Mash 16

    Smoked olive salt & chives (v)

  • Duck Fat Potato Maxim 15

    Tarragon chicken jus

8

Pizza

  • Garlic 26

    rosemary, fior di latte & confit garlic (v)

  • Bruschetta Pizza 29

    grape tomatoes, basil, oregano, eschallot, burrata, aged balsamic, & evoo (v)

  • Margherita 29

    roma & grape tomatoes, fior di latte, parmesan, buffalo mozzareall, oregano & basil (v)

  • Pumpkin 33

    butternut pumpkin, pine nuts, caramelised onion, pumpkin creme, feta, rocket, balsamic glaze & evoo (v)

  • Potato 29

    buffalo mozzarella, potato, rosemary, grana padano, truffle mayo, parlsey & alfredo base (v

  • Vegetarian 33

    grilled eggplant & zucchini, bullhorn peppers, spinach, tomato, artichoke, mushrooms, garlic, chilli & fior di latte (v)

  • Prawn 38

    marinated with garlic & chilli, roasted capsicum, tomato & salsa verde

  • Grilled Chicken 33

    Marinated chicken breast, citrus & achiote, avocado, feta, mozzarella & pimientos

  • Woodfired Bread 16

    extra virgin olive oil & aged balsamic add tomato, burrata & basil: +$18 add prosciutto: +$19

  • Pepperoni 34

    cotto picante salumi, tomatoes, confit garlic, toasted fennel seeds, fior di latte & grated grana padano

  • Wagyu Beef 36

    red wine braised wagyu beef, red onion, smoked fior di latte, ligurian black olives, sun-dried tomatoes, sage, basil & meat sauce

  • Lamb 36

    12hr braised lamb, mozzarella, rosemary, thyme, red onion, grape tomatoes, ligurian black olives, lemon ricotta & fresh oregano

  • San Daniele Prosciutto 36

    24-month aged prosciutto, burrata, roma & grape tomatoes, rocket, parmigiano reggiano & balsamic dressing

  • Ham & Mushroom 35

    double smoked gypsy ham, artichoke, mushrooms, ligurian black olives, tomato & buffalo mozzarella

  • Quattro Meat 36

    smoked ham, chorizo, pancetta, cotto picante, house bbq sauce, spanish onion, fior di latte, mozzarella, basil & tomato base

  • BBQ Boston Pork 35

    slow roasted pork, smoked mozzarella, crispy bacon, bullhorn peppers, red chimichurri & tomato base

  • Fried Chicken 33

    fried chicken strips, smoked fior di latte, parmigiano reggiano, parsley & buffalo sauce (not available gluten free)

8

Dessert

  • Gelato 17

    Choose 3 scoops – choice of vanilla bean (v/gf), belgian chocolate (v/gf), coconut (ve/df/gf), passionfruit (ve/df/gf), or raspberry (ve/df/gf)

  • Affogato 22

    vanilla gelato, toasted macadamia nuts & espresso shot
    add more liquers: +$6 per liquer - frangelico or amaretto or baileys

  • Deluxe Affogato 32

    vanilla gelato, toasted macadamia nuts & espresso shot add both frangelico & baileys

  • Virgin Affogato - Caffiene & Alcohol Free 19

    vanilla gelato, toasted macadamia nuts & liquid Belgian chocolate shot
    add non-alcoholic 'baileys' +$6

  • Steamed Vanilla Cheesecake 22

    with berries, graham crumble & honeycomb

  • Chocolate Mousse Dome 20

    with vanilla bean gelato & black currant jam

  • Croissant Bread & Butter Pudding 24

    served warm in copper pan. Apricot glaze, almonds, crème anglaise & vanilla gelato (v)

  • Apple Tarte Tatin 24

    Served warm out of the oven, vanilla bean gelato & caramel sauce (v) [Please allow 10 minutes cooking time]

  • Chocolate Passionfruit Cake 20

    with chocolate gelato & whipped mascarpone (gf)

  • Deep-fried Vanilla Ice-Cream 22

    gold leaf and butter scotch sauce (v)

  • Bombe Alaska 24

    Belgium chocolate gelato, vanilla custard gelato, italian meringue, roasted hazelnuts, ferrero rocher & gold leaf (v)

Dessert Cocktail

  • Chocolate Daiquiri 28

    Baileys, vanilla vodka, melted chocolate, Belgian chocolate gelato, blended with ice, garnished with strawberry, chocolate & caramelized macadamia

8

Latest sAMPLE Specials

8 at Trinity’s latest specials, available daily until sold out.

  • 1.8kg Hong Kong Style Whole Lobster 318

    [Allow 30 minute cooking time] Recommended to be shared between 2 people 1.8 kg Live Eastern Lobster with butter, ginger & shallot sauce. Served with egg noodles

  • Tempura Whole Deboned Murray Cod 120

    [Allow 35 minute cooking time] Choice of sauce: Lemon aioli & bottarga OR Tomato, chilli, garlic & coriander sauce. 1.0kg - 1.2kg: 120

  • Wagyu Tomahawk Mbs9+ MP

    Served medium & suggested to be shared between 2-4 people.
    With picante, chimichurri & green peppercorn sauce.
    Sizes vary depending on availability daily:
    1.1kg: $298 / 1.2kg: $318 / 1.3kg: $338 / 1.4kg: $358 / 1.5kg: $378 / 1.6kg: $398 / 1.7kg: $418 / 1.8kg: $438 / 1.9kg: $458 / 2.0kg: $478

  • Japanese Kagoshima A5 Wagyu Scotch Fillet - 400gr - Mbs12+ 368

    Served medium so as to allow the natural marbling / high fat content to render during the cooking process.
    Recommended to be shared between 2 people.
    Crispy duck fat potato maxim, vinegar salt, roasted portobello mushrooms, pickled pearl onions, chargrilled spring onion & green peppercorn sauce.

8

Kids

  • Crumbed Chicken 16

    Crumbed chicken pieces & chips with tomato ketchup

  • Crispy Fish & Chips 18

    Crispy fish & chips with tomato ketchup

  • Cheesy Cheese Pizza 16

    Cheesy cheese pizza with “bunny ears” (v)

  • Ham & Pineapple Pizza 18

    Ham & pineapple pizza with “bunny ears”

  • Ham & Cheese Pizza 18

    Ham & cheese pizza with “bunny ears”

  • Spaghetti Bolognese 18

    Spaghetti pasta with bolognese

  • Spaghetti Napoli 16

    Spaghetti pasta with napoli sauce (v)

  • Spaghetti Butter Sauce 16

    Spaghetti pasta with butter sauce (v)

  • Kids Dessert 4 / 8 / 12

    Choice of chocolate or vanilla ice cream with: strawberry sauce & chocolate flakes or chocolate sauce & strawberries. Pricing by the scoop (1, 2 or 3)

restaurant interior

About our menu...

The team of chefs that helm the 8 at Trinity kitchen and bar teams bring inspiration and creativity from decades of combined distinguished culinary and management experience across many cuisines in Europe, Asia and Australia.

Showcasing first-class design, with a comfortable, relaxed and beautiful waterfront setting all concurring to create an amazing dining experience while guests can dine on decadent offerings alongside family favourites with occasional throwbacks, sip signature cocktails and world-class wines.

8 at Trinity embodies premium yet approachable modern Australian dining with food using seasonal and local produce coupled with strong influences of flavours and techniques from all over the world.

Key Details

Select an option below to make the relevant booking request with 8 at Trinity.

81 Trinity Point Dr, Morisset Park, NSW

View location on Google Maps

Please note we are currently closed Monday – Wednesday each week.

Dine In Hours

  • Thurs to Sun Lunch: 11:30am – 4pm
  • Thurs to Sun Dinner: 5:30pm – 9:30pm

Bottle Shop

  • Our bottle shop is now open, trading hours as above
  • Bookings: Bookings: please book via “BOOK A TABLE” button. For bookings of more than 11 guests complete the group bookings enquiry form.
  • Covid-19 Policy: 8 at Trinity are following the rules of NSW Health. As the rules change 8 at Trinity will continue to adapt to follow the laws and health orders of NSW Government.
  • Confirmation Policy: Credit card details will be required for all reservations to secure your booking. No charges will be made except in the event of no-shows where $30 per person will be charged.
  • Cancellation Policy: The final number of guests must be confirmed not less than 48 hours prior to the reservation date. In the event that you fail to show up, the guest numbers reduce from the date of confirmation or if you arrive with less guests, you will be charged a $30 per person cancellation fee.
  • A discretionary 8% service charge is applied to all tables of 12 or more guests as a gratuity paid directly to our staff (Monday – Saturday).
  • All reservations have a time allocation of 2 hours at the tables. If you wish to have a little extra time we recommend booking a table for our second sitting rather than the first sitting. We have outlined the dining durations below:
    • 1st lunch sitting: 11:30am, 11:45am, 12 noon or 12:15pm (maximum 2hr time limit)
    • 2nd lunch sitting: 2pm, 2:15pm or 2:30pm (tables must be vacated at 4:45pm for dinner set up)
    • 1st dinner sitting: 5:30pm, 5:45pm, 6pm or 6:15pm (maximum 2hr time limit)
    • 2nd dinner sitting: 8pm, 8:15pm or 8:30pm (can stay until closing time)
  • Late Reservations: Due to limited seating and availability, we kindly ask that patrons are punctual to their sitting and leave promptly at the designated end time out of courtesy for other patrons. Bookings will only be held for 15 minutes from your reserved time. Please advise us if you will be late.
  • All groups above 11 guests are required to be on a set menu. Please use the Group Booking Enquiry form above to enquire about your event.
  • Please see Group Booking Information Booklet & Form for all details relating to pricing, set menus, terms and more.
  • Our reservations system will not allow online reservations in excess of 11 guests.
  • A discretionary 8% service charge is applied to all tables of 12 or more guests as a gratuity paid directly to our staff (Monday – Saturday).

General Enquiries

Use this form to send 8 at Trinity any general enquiries. For all booking requests, please see the ‘Make a Booking’ section in Key Details.