Cruise Public Bar has launched a summer menu by Head Chef Han Chen, pairing Australian seafood and native botanicals with pub favourites at its Sydney harbourside venue.
Chen, winner of the 2025 AHA Metro Chef of the Year award, is using finger lime, lemon aspen, pepper berry and lemon myrtle across a menu that leaves room for both an after-work burger and a whole-lobster seafood tower.
“Sydney summer means oysters, heirloom tomatoes, mango and passionfruit, all at their best right now. From there, the menu covers everything from raw bar to the grill, with plenty to share. It’s bright, fruity and generous food that suits a long afternoon by the water that leads to a flavourful dinner,” said Chen.
Lemon aspen vinaigrette and finger lime pearls sharpen up the Royal Miyagi oysters, while charred pineapple and passionfruit dressing bring a sweet, tart contrast to Vannella burrata and heirloom tomatoes. The grilled U6 king prawns get smoke from the grill, romesco underneath and capsicum and tomato salsa on top.
Chen pairs pan-seared Humpty Doo barramundi with macadamia cream, bush tomato ragu and crispy saltbush, combining the fish with creamy, tangy and crisp accompaniments. Blue swimmer crab rigatoni is a richer proposition, with lobster arrabbiata and lemon stracciatella. Steamed mussels invite a slower meal over a bowl of white wine and garlic or bacon, celery and fennel broth, with confit garlic bread to soak it up.
A Stone Axe Wagyu burger and cornflake fried chicken burger with hot honey hold their own alongside the seafood, with a 250g chicken parmigiana and beer-battered flathead and chips keeping the pub regulars in the picture. For a shared meal, there’s a 28-day dry-aged O’Connor rib eye on the bone or the Grande Cruise Seafood Tower, piled with oysters, whole lobster, prawns, calamari and more.
Passionfruit, lychee, mango and pineapple feature across the new cocktail list. The signature Aperol Sunset combines Aperol with calamansi and passionfruit, while the Yuzu Twist mixes Gordon’s Gin, yuzu, lemon, mint and tonic.
Groups can share a Passionflower, made with Smirnoff, passionfruit, hibiscus and lime, or a Strawberry Rosé with rosé, Chambord, strawberry and lemon. Alcohol-free options include an Amalfi Spritz using Lyre’s non-alcoholic Italian Spritz and a Wild Berry with seasonal berries, cranberry and lime.
The weekday deals
The new menu sits alongside weekly specials: $40 steak and bottomless fries on Mondays, a $25 parmi or schnitty on Tuesdays and $20 burgers on Wednesdays. Thursday’s bottomless wings cost $30, followed by $25 fennel sausage orecchiette on Fridays. Both bottomless offers have a 60-minute limit.
Happy hour runs from 5–7 pm on weekdays and 10 pm–midnight on Fridays and Saturdays, with $12 Aperol Spritz, $16 Classic or Spicy Margs, $10 pints and $8 house wines.
Find more dining out updates on Crumb Wire.
