Grass Fed Beef Tartare | Brown Shimeji | Smoked Bone Marrow | Egg Yolk Purée | Truffle Mayo

34

Burrata | San Danielle Prosciutto | Witlof | Fig | Vino Cotto | Macadamia

33

Dessert

Banana Soufflé | Salted Cardamom Caramel | Cinnamon Ice Cream

24

Valrhona Hazelnut Crémeux | Dark Chocolate | Coffee | Condensed Milk Ice Cream

25

Crème Brûlée | Coconut | Raspberry | Caramelised White Chocolate

22

Cheese

L’artisan Grand Fleuri Double Brie | Great Ocean Road, Victoria
Its rich yellow coloured interior matures to a soft, buttery texture with a mild, creamy flavour, notes of mushroom and delicate hints of garlic chives.

Tarago River Blue | West Gippsland, Victoria
Maturation under wax retains moisture, creating sweet creamy flavours and
limits the development of the blue veins, making this a widely approachable
blue cheese.

Taleggio Bontaleggio Di Grotta PDO | Italy
Beneath the thin, crusty rind the ivory texture of the cheese begins to change slowly as it ripens, becoming buttery and soft, balanced with a distinctive yeasty flavour.

Charles Arnaud Reserve Comte DOP | Jura, France
Deep, complex nuttiness with buttery and savoury undertones aromatic and rich, varying subtly with seasonality.

Selection of Two | 26
Selection of Three | 39

Served with:
Quince Paste | Muscatels | Pear | Rainforest Honey | Fig Toast | Lavosh

One account per table | Menu subject to change without notice | Not available on special occasion days

Let’s Do Lunch

From Friday 6th March 2026

Entree

Main Course

Dessert

2 Courses $55 pp / 3 Courses $70 pp

One account per table | Available Tuesday to Friday for lunch (9 Jan – 31 Oct) | Not available on special occasion days |
No further discounts apply for this menu | Menu subject to change without notice

Patina Favourites

(Group of 12-20)

Shared Plates

Sourdough Baguette | Caramelised Butter | Smoked Salt

Ora King Salmon | Brown Rice Miso | Ponzu | Yuzu Kosho | Furikake

Brisbane Valley Quail | Beluga Lentils | Speck | Oyster Mushroom | Smoked Yoghurt

Burrata | San Danielle Prosciutto | Witlof | Fig | Vino Cotto | Macadamia

Your Choice

Desserts

2 Courses $92 pp / 3 Courses $110 pp

One account per table | Menu subject to change without notice | Not available on special occasion days |
No further discounts apply for this menu

Weekend Long Lunch

9 Courses

Price Per Person | Whole Table Only | Min 2 People |
Available Saturday & Sunday Lunch Only

Sourdough Baguette | Caramelised Butter | Smoked Salt

Moreton Bay Squid | Papaya Salad | Tamarind Sauce | Peanuts | Coriander

Brisbane Valley Quail | Beluga Lentils | Speck | Oyster Mushroom | Smoked Yoghurt

Buffalo Mozzarella | San Danielle Prosciutto | Witlof | Ironbark Honey | Fig | Macadamia

Coral Coast Barramundi | Creamed Parsnip | Fennel Pollen | Pickled Fennel | Apple + Celery Vinaigrette

Chauvel Citrus Fed Wagyu MBS 6-7 Rump Cap 200g | Green Peppercorn Mustard | Red Wine Jus

Chips | Herb Salt | Aioli

Mixed Leaf Salad | Soft Herbs | Lemon Vinaigrette

Crème Brûlée | Coconut | Raspberry | Caramelised White Chocolate

Add 2 Hours of Free-Flowing Wine for $50 Per Person
 (Whole Table Only)

Veuve Ambal Blanc de Blanc | Até Pinot Grigio |     
Rameau d’Or Petite Amour Rosé | Até Cabernet Sauvignon