Dessert

Mandarin Millefeuille | Yoghurt Mousse | Sweet Macadamia Dukkah | Coconut Ice Cream

20

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

22

Crème Brûlée | Coconut | Raspberry | White Chocolate

21

Sticky Date Soufflé | Bourbon Butterscotch | Vanilla Bean Ice Cream

22

Cheese

Woombye Triple Cream Brie | Sunshine Coast, Queensland
This cheese has a lovely creamy flavour with a hint of smokiness and mushroom.
The texture of this white mould cheese is decadently rich and creamy.

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.

Latteria Perenzin Bufala Glera | Veneto Region Italy
Crafted from local buffalo milk sourced from the Veneto region, this natural rind pressed cheese is matured in underground cellars for 5 months. It has a mellow
wine aroma, with hints of cedar and grappa.

P’tit Basque | Basque Region France
Made from pure sheep’s milk, covered in a thin, light brown rind and aged for 70 days, this cheese has a distinctive aroma but a mild flavour. This medium firm cheese pairs well with red wine.

Selection of Two | 26
Selection of Three | 39

Served with:
Quince Paste | Muscatels | Pear | Ironbark Honey | Raisin + Pecan Bread | Lavosh

One account per table

Patina Favourites

Shared Plates

Danny’s Bread Organic Sourdough | Cultured Butter | Smoked Salt

Hiromasa Kingfish | Green Nam Jim | Cucumber | Apple | Roasted Peanut | Coriander

Ravioli | Pumpkin Ricotta | Kale | Truffle Pecorino | Pine Nut | Sage

Barbequed Quail | Buffalo Curd | Pancetta | Peperonata | Candied Olive

Your Choice

Dry Age Wollemi Duck Breast | Beluga Lentils | Goat’s Curd | Mandarin |
Carrot | Pepper Leaf

Or

Market Fish | Clam | Jerusalem Artichoke | Zucchini | Samphire | Burnt Leek Vinaigrette

Or

Potato Gnocchi | Wood Ear Mushroom | Taleggio Cream | Charred Sprouts |
Onion Crumb

Or

2GR Full Blood Wagyu Flank Steak 6-7+ 200g | Potato Pavé | Watercress |
Brown Shimeji | Bearnaise

Desserts

Mandarin Millefeuille | Yoghurt Mousse | Sweet Macadamia Dukkah |
Coconut Ice Cream

Or

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

Or

Crème Brûlée | Coconut | Raspberry | White Chocolate

Or

Two Cheeses | Quince Paste | Muscatels | Pear | Ironbark Honey |
Raisin + Pecan Bread | Lavosh

2 Courses $82 pp / 3 Courses $100 pp

One account per table
Menu subject to change without notice

Let’s Do Lunch

Entree

Port Lincoln Baby Squid | Tamarind Sauce | Papaya Salad | Peanuts |
Chilli | Coriander

Or

Brisbane Valley Quail | Almond Cream | Charred Sugarloaf | Apricot

Main Course

Coral Coast Barramundi | Romesco | Charred Fennel Salad | Avocado | Burnt Chive Oil

Or

Free Range Pork Cutlet | Mac + Cheese Croquette | Celeriac Remoulade | Spiced Apple

Desserts

Creme Brulée | Peach | Raspberry | Feuilletine

Or

Woombye Triple Cream Brie | Date + Walnut Log | Ironbark Honey | Pear | Walnut Bread | Lavosh

2 Courses $55 pp / 3 Courses $70 pp

One account per table
Available Tuesday to Saturday for lunch (4 Jan – 31 Oct)
Not available on special occasion days | No further discounts apply for this menu
Menu subject to change without notice

Sunday Lunch

9 Courses

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

Danny’s Bread Organic Sourdough | Cultured Butter | Smoked Salt

Abrolhos Island Scallop | Custard Apple | Yuzu | Shiso

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

Wood Smoked Buffalo Mozzarella | Fig | Roasted Almond | Honey

Market Fish | Clam | Jerusalem Artichoke | Zucchini | Samphire | Burnt Leek Vinaigrette

2GR Full Blood Wagyu Flank Steak 6-7+ | Red Wine Jus

Chips | Smoked Salt | Aioli

Mixed Beans | Smoked Garlic | Mountain Pepper

Crème Brûlée | Coconut | Raspberry | White Chocolate

$75 pp