Dessert

Passionfruit Souffle | Caramelised Pineapple | Coconut Ice Cream

21

Strawberry Panna Cotta | Valrhona White Chocolate | Yoghurt | Elderflower | Breton

20

Valrhona Hazelnut Creméux | Dark Chocolate | Coffee | Milk Ice Cream

21

Crème Brûlée | Peach | Raspberry | Feuilletine

19

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.

Oveja al Romero (Sheep’s milk rosemary rind) | La Mancha Spain
Offering the typical Manchego consistency and flavour along with a bouquet
of slow-cured rosemary. Enjoy an unmistakable herb flavour that is perfectly complemented by a nutty sweetness. This is an extraordinary, intricately
flavoured cheese.

Ford Farm English Cave Aged Cheddar | Dorset Southwest England
The cheese has a slightly sweet accent to balance the earthiness with a
sharpness that you can expect with a good cheddar..

Selection of Two | 26
Selection of Three | 39

Served with:
Fig + Walnut Log | Muscatels | Pear | Ironbark Honey | Walnut Bread | Lavosh

One account per table

Patina Favourites

Shared Plates

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

Kingfish Tataki | Ponzu | Avocado | Daikon | Bergamot Oil | Shiso | Puffed Rice

Brisbane Valley Quail | Almond Cream | Charred Sugarloaf | Apricot

Wood Smoked Buffalo Mozzarella | Heirloom Tomato | Lemon | Sour Dough

Your Choice

Dry Aged Wollemi Duck | Cherry | Witlof | Baby Turnip | Goat Cheese Agnolotti Hazelnut

Or

Hand Rolled Gnocchi | Oyster Mushroom | Heirloom Tomato | Broad Bean | Truffle Oil | Pecorino

Or

Market Fish | Romesco | Charred Fennel Salad | Avocado | Burnt Chive Oil

Or

2GR Full Blood Wagyu Flank Steak 6-7+ 200g

Desserts

Strawberry Panna Cotta | Valrhona White Chocolate | Yoghurt | Elderflower | Breton

Or

Valrhona Hazelnut Creméux | Dark Chocolate | Coffee | Milk Ice Cream

Or

Crème Brûlée | Peach | Raspberry | Feuilletine

Or

Artisan Cheese Plate | Fig + Walnut Log | Muscatels | Pear | Ironbark Honey |
Walnut 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