Restaurant

Choose from a range of dining options, either in the restaurant, conservatory or terrace. Our seasonal menu features premium Amelia Park product plus a wide variety of dishes to suit all dietary requirements including vegan/vegetarian - truly something for everyone!

For groups we can offer à la carte or set menu options but will be happy to make some menu changes to tailor for your needs. Our maximum table size is 12 with the pavilion available to be booked up to 24 guest split over two tables. We do not take reservation for our veranda or alfresco as it is weather dependant, if you would like a outside table we can make a note on your reservation and call you on the day to re-confirm your preference of outside seating.

OPENING HOURS

Wed – Thu
17:30 – Late
(Closed August)

Fri – Sat
11:30 – Late

Sun
11:30 – 17:30

Menu subject to change without notice due to produce availability.
If you have any specific dietary requirements we are happy to accommodate your needs, please notify your wait staff.

SPRING MENU

Spring Menu

To Share
Rise and Co stone baked sourdough, Wulura olive oil, parsley butter, tarragon chilli salt 3pp
House smoked olives 7 ^GF

Entree
Stracciatella with garden peas, squash, kimchi, sourdough 16
Kingfish with cucumber, chojang, Geraldton wax 18
WA Octopus with globe artichoke, new potatoes, nduja 20
Amelia Park Beef tataki with ponzu, radish, finger lime 18
Charcuterie board with house pickles 22

Main Plates
Market fish with scallop, kohlrabi, kale, brown butter 36
Chicken breast with heirloom beetroot, lemon miso 28
Tofu agedashi with burnt pumpkin, mushrooms, asparagus 26
Amelia Park Lamb rump with rainbow carrots, goats curd, zaatar 34

Amelia Park Beef 100 day grain fed served with new season potatoes and your choice of accompaniment Red wine jus, Mushroom, Café de Paris butter, Seaweed butter
Eye fillet 250gm 40 | Scotch fillet 300gm 38

Side Dishes
Baby gem leaves with butter milk, cured yolk 10
Chantenay carrots with thyme, honey 10
Sautéed spring greens with house XO sauce 12
Potato mash with truffle oil, pancetta 10

DESSERTS

Dessert Menu

Dessert
Coconut tapioca with blood orange, mango, tamarind 14
Chocolate tart with toasted farro, buttermilk & honey 14
Affogato 14
Liqueur Affogato 16

Cheese
Served with lavosh, red onion jam and pear
Blue cheese – Bleu d’Auvergne, France
Hard cheese – 14 months Aged Manchego, Spain
Soft cheese – Crèmeux d’Argental, France
One cheese 12 | Two cheeses 24 | All three 34

Drinks
Margaret River Roasting Company Coffee 4
Elmstock English Breakfast, Earl Grey, Chai, Gunpowder, Green, Lemongrass and Ginger, Peppermint, Chamomile 4

We have an impeccable reputation for our fine selection of desserts and reserve wine list. Ask our qualified Sommelier to help you create the perfect food and wine pairing.

Restaurant

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