A new menu is a restaurant making a statement. It says something has changed, that the kitchen has pushed further, and that there are now more reasons to come back than there were before.

At Elements Bar & Grill, the new a la carte menu does exactly that. Across all three Sydney venues, Haberfield, Walsh Bay and Pyrmont, the menu has been rebuilt with new techniques, new compositions and new dishes that sit alongside the premium steak program the restaurant has always been known for.

This is not a refresh. It is the most ambitious menu Elements has put its name to.

More Than a Menu Update

The new menu expands on what Elements does well while introducing territory it has not explored before. The pasta series has been extended with dishes that draw on Italian technique and serious kitchen craft. The starters section now carries more weight, with composed plates that hold their own alongside the main event.

What has not changed is the commitment to the steak program. The full lineup of Master Cuts and Reserve Prime Cuts remains, expanded and refined, with tableside carving experiences for the larger format cuts still very much part of the offering.

What has changed is everything around it. And several of the new dishes are the reason to book a table on their own.

The Showstopper: Creamy Lobster and Crab Linguine

Every menu has one dish that anchors it. On the new Elements menu, that dish is the tableside lobster and crab linguine.

The base is creamy crab linguine, built on squid ink pasta with blue swimmer crab meat, confit garlic, white wine reduction, a creamy salsa rosa, tobiko, and chilli butter oil. It is a composed, complete dish on its own.

The upgrade takes it further. A whole Western Australian lobster, 600g, is added tableside alongside gremolata crumbs and a grappa flambé. The dish arrives at the table as a centrepiece, not just a course.

At $259 per couple, this is a sharing dish designed for occasions. It is the kind of thing that commands a room when it arrives, and the kind of thing guests come back to talk about.

New Dishes Worth Knowing

The lobster linguine may be the anchor, but the new menu has genuine depth across multiple sections. Here are the dishes that deserve attention.

Pan Fried Wagyu Lasagna

This is lasagna reconsidered from the ground up. The base is a 12-hour wagyu ragu, slow-cooked until the beef breaks down completely, then set, sliced and pan-fried to order. The result is a crisp exterior and a dense, layered interior that holds its structure on the plate.

It arrives finished with a classic vodka sauce, beef fat butter, basil and pine nut pesto, shaved pecorino and fried sage. Available as an individual serve or as a sharing size for the table.

Herb Crusted Mushrooms with Gnocchi Fritto

Plant-based cooking that earns its place on a steak menu. Portobello mushrooms arrive with a gremolata herb crust alongside fried ricotta gnocchi, pumpkin and chestnut mousseline, confit garlic blanc, hazelnut and fried leek.

The combination of textures, soft mousseline, crisp fried gnocchi, earthy mushroom, is what makes this dish work. A vegan option is available on request.

Crab Cake

A single composed crab cake, built with more precision than the name suggests. Finished with tobiko and tarragon beurre monté, squid ink and finger lime aioli, young garlic scapes, shishito peppers and lime caviar, it is a dish that rewards close attention.

Every element serves a purpose. Nothing on the plate is decorative.

Beef and Parmesan Cigars

Italian beef and parmesan, tightly wrapped and fried in crispy pastry until golden. Three cigars arrive with sugo sauce, shaved pecorino and fried sage. Light in portion, precise in execution.

These are the kind of snack that disappear before anyone decides whether they are a starter or a share. Order early.

Charred Octopus and Fennel Salad

A salad built around contrast rather than comfort. Charred octopus sits over radicchio, heirloom tomato, grapefruit finger lime, marinated olives, lime vinaigrette and forbidden puffed rice.

The brightness of the grapefruit and finger lime cuts through the charred octopus in a way that keeps the dish light despite its depth of flavour. A strong opening for the table before the main event arrives.

The Steaks Haven't Gone Anywhere

For guests who come to Elements Bar & Grill for the steak program, nothing has been removed. The full premium steak lineup remains, with the same obsession with provenance and quality that has defined the restaurant since it opened.

The Master Cuts section continues to offer cuts across multiple marbling grades, from MB2 grain-fed sirloin through to Japanese A5 Wagyu sirloin sourced from Kagoshima prefecture. The Reserve Prime Cuts section covers the large-format cuts, including the MB2 tomahawk and the MB9 wagyu tomahawk, both carved tableside.

For guests who want to explore across the range, the steak tasting platter brings together three cuts on a single serve, a strong option for the table to share.

View the steak upgrades or the full a la carte menu to see the complete steak lineup alongside the new dishes.

Where to Try the New Menu

The new menu is available across all three Elements Bar & Grill venues in Sydney.

Haberfield 217 Ramsay St, Haberfield NSW 2045. The original Elements venue, tucked into the heart of the Inner West. Dinner Tuesday through Sunday from 5:30 PM.

Walsh Bay Pier 8/9, 23 Hickson Rd, Millers Point NSW 2000. Set on the waterfront at The Rocks, with harbour views and one of Sydney's more distinctive dining rooms. Lunch and dinner for seven days.

Pyrmont 3 Harris St, Pyrmont NSW 2009. The Pyrmont venue also houses the Elements Cigar Bar, available exclusively at this location. Lunch and dinner for seven days.

Reserve your table at the venue closest to you.

Frequently Asked Questions

What is new on the Elements Bar & Grill menu?

The new a la carte menu introduces a range of dishes across multiple sections, including the tableside creamy lobster and crab linguine, pan fried wagyu lasagna, truffle pesto gnocchi with burrata, crab cake, beef and parmesan cigars, and charred octopus and fennel salad. The full premium steak lineup remains, with refinements and additions across both the Master Cuts and Reserve Prime Cuts sections.

Is the lobster linguine available at all venues?

Yes. The tableside lobster and crab linguine is available across all three Elements Bar & Grill locations: Haberfield, Walsh Bay and Pyrmont. It is a shared dish and is recommended for two guests.

Are there vegetarian or vegan options on the new menu?

Yes. The herb crusted mushrooms with gnocchi fritto is available as a vegan dish on request. The menu also includes a range of vegetarian options across the starters, pasta and sides sections, including truffle pesto gnocchi with burrata and several salad options.

Do I need to book in advance to try the new menu?

Reservations are strongly recommended, particularly for weekend dining and for groups. Some dishes, including the MB9 wagyu tomahawk and the MB9 salt baked wagyu eye fillet, require pre-ordering at the time of booking. All reservations can be made via the Elements website.

Ready to Experience the New Menu?

The best way to understand what has changed at Elements Bar & Grill is to sit down and eat. The new menu is available now across Haberfield, Walsh Bay and Pyrmont.

Reserve your table and see what the kitchen has been working on.