The MARCIN SUCHODOLSKI JULK MAR Menu

A Proper Evening of Dinner & Offline Poker

A seasonal journal of plates, pours and card-room provisions, written for slow Australian evenings where the conversation travels as steadily as the deck. Each dish is shaped for sharing, every course timed to sit comfortably between hands at the table.

View Reservation Times Read the House Manifesto
Cherry-wood dinner table laid with plates, linen and stemware in a soft coastal light.
Cherry-wood tables laid for an unhurried service.
Mid-century card lounge with upholstered chairs and low lamplight.
A mid-century lounge where cards and conversation meet.
Poker table thoughtfully set with non-financial chips, cards and side plates.
Card tables set with non-financial chips, plates and quiet focus.

Prologue

The Kitchen's Almanac

Each evening at MARCIN SUCHODOLSKI JULK MAR begins not with a rush, but with a quiet check of the tides: what the day boats brought in, which grower’s crate arrived still cool from the plateau, which herbs have grown a little wilder since last week.

We cook to the seasons of the Australian coast – bright, saline and sun-marked in the warmer months, slower and more fire-kissed when the breeze sharpens. The menu reads like a small almanac: notes on nearby fishermen, orchardists and millers written into each line, rather than printed on the margins.

From the open kitchen, you will see plates leave in measured waves. Starters arrive while guests are settling into their surroundings, mains find the room once the first hands of cards have been played, and suppers glide in quietly for those still lingering after the rest of the dining room has eased into softer conversation.

We plate with the card room in mind: dishes set low and easy to share, minimal clatter, neat passing room around bowls and decanters. Our team will happily pace the menu around your table’s rhythm – the shuffle, the deal, the thought before the next move – so that no one ever feels hurried to finish a story or to pick up their fork.

Non-alcoholic pairings share equal footing with our cellar list. House-made cordials, coastal infusions and brewed teas are served in familiar glassware, so everyone at the table enjoys the same ceremony, regardless of what is in their glass. Every choice is welcomed; every guest is looked after with the same care.

Appetites & Entrées

Opening Plates & Shared Starts

Designed to land gently on the table while everyone settles in, with ample room for sleeves, cards and conversation.

Coastal Starters

Rock Oyster Ledger

South Coast · Lemon myrtle · Verjus mignonette

Shucked to order, dressed with a bright verjus and native citrus, served on crushed ice for a clean, briny opening note. Pairs easily with a dry coastal white or our native herb spritz.

Warm Olive Column

Hunter Valley groves · Fennel seed · Burnt citrus peel

A small bowl of gently warmed mixed olives scented with fennel and charred orange, sized to be reached for between sentences rather than devoured at once.

Shared Plates

Charred Sourdough & Seaweed Butter

Woodfired loaf · Cultured butter · Coastal sea lettuce

Thick slices of house sourdough brushed with olive oil and kissed by the grill, served with whipped cultured butter folded through local seaweed for a deep, savoury perfume.

Heirloom Tomato Gazette

Seasonal market · Smoked salt · Basil oil

A simple, headline salad of thick-cut tomatoes at their peak, scattered with smoked salt and draped in basil oil. Best when the evening is warm and the table chat is just finding its stride.

Small Plates for the Card Table

Crisp Flatbread Shards

Sesame · Native pepper · Chickpea ash dip

Long, easy-to-hold shards of crisp flatbread served with a smooth, smoky chickpea dip. Designed to be enjoyed one-handed without leaving a mark on the felt.

Marinated Vegetable Conserva

Riverina farms · Olive oil · Lemon rind

Slow-marinated seasonal vegetables served at room temperature in olive oil and citrus. A gentle plate for those easing into the evening, ideal alongside a light, chilled red or spiced tonic.

Rail of Mains

Plates for the Middle of the Evening

House Mains

Anchored dishes that define the room each season.

Coastline Fish & Fennel

Daily catch · Roasted fennel · Preserved lemon

Pan-roasted fillet resting on slow-cooked fennel and roasted garlic, brightened with preserved lemon and coastal herbs. Balanced for steady eating between rounds at the table.

Woodfired Lamb Shoulder

Riverina lamb · Rosemary ash · Charred brassicas

Slow-roasted, bone-in lamb shoulder, carved for sharing and finished over the woodfire for a gentle smoke. Served with charred brassicas and a light jus, sized for small groups.

Pan Jus Chicken & Burnt Lemon

Free-range bird · Pan jus · Bay leaf

Crisp-skinned chicken finished in a pan with bay, garlic and burnt lemon, served with its own glossy jus. Straightforward, comforting and built for conversation-heavy tables.

Heritage Sides Rail

Potato Gratin & Aged Cheddar Layers baked slowly till the edges caramelise.
Charred Greens & Toasted Seeds Daily brassicas with citrus zest and sesame.
Leaf Salad with Mustard Vinaigrette Bitter leaves, herbs and a sharp little dressing.
Woodfired Bread Heel For gathering sauce and last stories.

Suppers After Sundown

Late Plates & Closing Rituals

As the dining room thins and the card lounge settles into its later rhythm, the kitchen shifts into a softer gear. The heavy pans cool, the woodfire embers glow, and a smaller, quieter menu steps forward.

These dishes are for those lingering over their last few hands or stretching out a final conversation. They arrive without ceremony, designed to be shared in the middle of the table with just enough warmth and substance to carry the room safely toward closing time.

Midnight Toastie Press

House sourdough · Local cheddar · Pickled onion

A neatly pressed toastie cut into slender fingers, easy to pick up between hands and share without breaking the rhythm of the table.

Broth of the Evening

Slow stock · Seasonal trimmings · Fresh herbs

A clear, restorative broth poured tableside into small cups. A final, comforting note before the night draws to a close.

Card Room Crisp Bowl

Root vegetable crisps · Sea salt · Smoked paprika

Light, clean crisps in a wide bowl, easy to reach without rustle or mess, served until the last deal is called.

Closing Bread & Olive Oil

Remaining loaf · First-press oil · Herb salt

The day’s last slices served simply, as a gentle signal that the kitchen has finished its own evening’s work.

Edition of Wines & Selects

Cellar Notes, House Pours & Classic Drinks

Cellar Bottles & House Pours

Coastal Whites

Light, saline and ready for seafood and early evening plates.

  • Hunter Semillon Lemon zest, fine acidity, built for oysters.
  • Mudgee Chardonnay Subtle oak, stone fruit, quiet texture.

Measured Reds

Structured, gentle and friendly to both mains and late conversation.

  • Canberra District Syrah Peppered spice, dark berries, soft tannin.
  • Yarra Valley Pinot Noir Red cherry, forest floor, light on its feet.

House Pours

A concise list of by-the-glass options, updated with the seasons.

  • Seasonal House White Crisp, unfussy, poured with a light hand.
  • Seasonal House Red Medium-bodied and food friendly.

Classic Cocktails & Temperate Pairings

Classic Serves

Mixed with restraint, served without spectacle, always balanced.

  • Martini, Coastal Dry, chilled and finished with a strip of local citrus.
  • Bittered Spritz Bitters, citrus, sparkling, easy across the whole evening.
  • Smoked Old Fashioned Aged spirit, citrus oil, gentle smoke over the glass.

Non-Alcoholic Editions

Thoughtful drinks with depth, crafted for the same glassware and pace.

  • Native Herb Tonic Lemon myrtle, bay, tonic and coastal salt.
  • Roasted Citrus Cordial Charred orange, grapefruit, soda and cracked ice.
  • Evening Tea Service Small teapots of herbal blends for the close of the night.

Our team can suggest a full progression of non-alcoholic pairings to follow your meal and card room programme from first plate to last hand.

The Card Table Menu

Supper Platters & Non-Alcoholic Service for Poker Nights

Card table mid-evening, neatly set with non-financial chips, cards and shared supper platters.
Card Room Feature

Designed for hosted poker evenings where meals, manners and play share the spotlight. All poker at MARCIN SUCHODOLSKI JULK MAR is hosted only in person for social entertainment, with no financial participation.

Supper Platters

Harbour Board

Pickled octopus · Smoked fish · Lemon aioli · Coastal crackers

Arrives in wide arcs that leave the centre of the table clear, so cards and conversation remain undisturbed.

Vegetable Ledger

Charred seasonal vegetables · Hummus · Herb oil

Warm and room-temperature vegetables arranged for easy sharing, suited to longer sessions at the table.

Cheese Column

Australian farmhouse cheeses · Fruit paste · Seeded lavosh

A shifting cast of local cheeses, best enjoyed between hands once the room has fully settled.

Non-Alcoholic Drinks

Card Room Sodas

House-made · Low sugar · Citrus and herb led

Quietly sparkling sodas served in tall glasses, with flavours that stay refreshing across the whole evening.

Seasonal Punch Bowl

Shared, alcohol-free · Orchard fruit · Spices

A chilled, fruit-forward punch served from a central bowl so every player is poured the same way.

Still & Sparkling Service

Filtered still · Sparkling · Zest on request

Water service remains constant, refreshed discreetly so the focus can stay on the table.

For card table menus and hosted poker evenings, please arrange details with our team in advance via Reservations or Contact Us. We will tailor pacing, platters and drinks to your group.

Dessert & Digestif

Nightly Puddings & Gentle Farewells

A narrow column of sweet notes to close the edition, each portioned for sharing or quiet individual indulgence.

Burnt Honey Crème

Set custard · Native honey · Almond crumb

Silky and gently bitter at the edges, served with enough spoons to go around.

Dark Chocolate Terrine

Cocoa nib · Olive oil · Sea salt

Thin slices of dense chocolate terrine, best shared between a few and taken slowly.

Cheese & Fruit Close

Daily selection · Seasonal fruit · Seeded crispbread

For those who prefer restraint; a final, savoury note against the soft tide of the evening.

After-Dinner Sips

Herbal infusions · Digestive teas · Coffee service

A small list of gentle, non-alcoholic and classic hot drinks, poured to match the pace of the last conversations.

Dietaries & Hospitality Footnotes

How We Look After Every Guest

Hospitality at MARCIN SUCHODOLSKI JULK MAR begins long before the first plate is set down. We plan menus with flexibility in mind so that guests with dietary requirements can relax into the evening without feeling like an exception to the rule.

Many of our dishes can be prepared to accommodate common dietary needs, including vegetarian, vegan, gluten-conscious, dairy-conscious and low-alcohol preferences. Quiet adjustments are made in the kitchen, not announced across the table.

Allergens

Please let us know any allergies or strong intolerances when you reserve via Reservations or when you arrive. Our team will note your table and guide you through the menu, marking clearly which dishes are suitable or can be thoughtfully adapted.

Shared Tables & Card Rooms

For card room gatherings, we can design platters that keep allergens clearly separated, with individual components plated to avoid cross-contact. Our hosts will walk your group through the layout before the evening begins.

Accessibility & Pace

If any member of your party would benefit from a particular seating arrangement, quieter corner, or adjusted pace of service, please mention this when you reach out via Contact Us. We will coordinate with our hosts so the room and schedule feel comfortable from the outset.

In-Person, Social Poker Only

All poker experiences at MARCIN SUCHODOLSKI JULK MAR are hosted in person, on-site and solely for social entertainment. Chips are non-financial table pieces, and there is no financial participation attached to any game.