Menus
Delicious, relaxed dining with an emphasis on paddock to plate philosophy, Patina offers a unique shared dining experience like no other.
Sourdough Baguette | Caramelised Butter | Smoked Salt
12
Live Oysters | Mignonette (ea) (A, GF)
7
Mooloolaba King Prawns (3) | Caramelised Yoghurt | Nduja | Smoked Garlic | Wasabi Cress (A, GF)
36
Hokkaido Scallop Crudo | Mandarin Leche | Cucumber | Green Chilli | Bronze Fennel (I, GF)
34
Rare Breed Black Berkshire Pork Belly | Scallop + Prawn Tortellini | Charred Sugarloaf | Cauliflower | Pickled Walnut (M, N)
34
Chauvel Citrus Fed Wagyu Tartare | Brown Shimeji | Smoked Bone Marrow | Egg Yolk Purée | Truffle Mayo (GF)
34
Hand Made Burrata | Persimmon | Hazelnut | Lardo Iberica | Red Elk (GF, N)
33
Wollemi 10 Day Dry Aged Duck Breast | Parsnip Purée | Puy Lentils | Radicchio Agrodolce | Radicchio Agrodolce | Buffalo Yoghurt (GF)
56
Goldfields Lamb Loin | Sweetbreads | Romesco | Snap Peas | Persian Fetta | Olive (N)
54
Market Fish | Broad Bean | Potato + Leek Fricassee | Leek Oil | Chicken Butter Sauce (A, GF)
54
Potato Gnocchi | Urban Valley Mushrooms | Truffle Butter | Porcini Crumb | Pecorino
35/48
Chauvel Citrus Fed Wagyu MBS 6-7 Rump Cap 200g | Potato Pave | Comte | Onion | Red Wine Jus (GF)
65
Kidman Black Augus Rib Fillet MBS 4-5+ 500g | Green Peppercorn Mustard | Confit Garlic | Chips
130
Whole Braised Lamb Shoulder | Labneh | Dukkha | Mint Chimichurri (N, GF)
95
Seafood Origins (A) Australian (I) Imported (M) Mixed | (GF) Gluten Free | (N) Nut
Seasonal changes may apply and prices are subject to change. One invoice per table applies. Please inform our team of any dietary requirements or allergies
when ordering. While we take great care in accommodating dietary needs, all food is prepared in a kitchen that handles nuts, seafood, shellfish, sesame,
dairy and gluten-containing products. We cannot guarantee any dish is completely free from allergens.
DESSERT
Valrhona Hazelnut Crémeux | Dark Chocolate | Coffee | Condensed Milk Ice Cream (N)
25
Caramelised Honey Crème Brûlée | Coconut Crunch | Gingerbread Ice Cream
22
Pear Tarte Tatin | Toasted Almond | Cinnamon Ice Cream (N)
22
CHEESE
L’Artisan Fermier | Semi Hard, Organic Cow’s Milk (GF) | Southwest Victoria
Nutty in flavour with a smoky finish and melts well in addition to being a
visually stunning table cheese.
Merco Iberico | Hard Goat, Cow & Sheep’s Milk (GF) | Valladolid Spain
savory tang.
Charlston Jersey Brie | Cow’s Milk (GF) | Adelade Hills
Soft and creamy when fully ripe, rich and complex, with farmyard and mushroom notes
Tarago River Blue | Cow’s Milk (GF) | West Gippsland Victoria
the development of the blue veins, making this a widely approachable blue cheese.
Selection of Two | 26
Selection of Three | 39
Served with:
Quince Paste | Muscatels | Pear | Rainforest Honey | Fig Toast | Lavosh (GFO)
(GF) Gluten Free | (GFO) Gluten Free Option (N) Nut
Seasonal changes may apply and prices are subject to change. One invoice per table applies. Please inform our team of any dietary requirements or
allergies when ordering. While we take great care in accommodating dietary needs, all food is prepared in a kitchen that handles nuts, seafood, shellfish,
sesame, dairy and gluten-containing products. We cannot guarantee any dish is completely free from allergens.
LET’S DO LUNCH
Available for lunch Tuesday to Friday, until 30th October
2 Courses $55 per person / 3 Courses $70 per person
Entree
Hand Made Burrata | Persimmon | Lardo Iberico | Hazelnuts | Red Elk (GF, N)
Or
Moreton Bay Squid | Papaya Salad | Tamarind Sauce | Peanuts | Coriander (A, GF)
Main Course
Coral Coast Barramundi | Broad Bean | Potato + Leek Fricassee | Leek Oil | Chicken Butter Sauce (A, GF)
Or
Riverine Beef Cheek MBS 2+ | Pomme Purée | Pickled Shallot | Garlic + Chive Crumb
Dessert
Caramelised Honey Crème Brulée | Coconut Crunch | Gingerbread Ice Cream
Or
Charlston Jersey Brie | Quince Paste | Muscatels | Pear | Rainforest Honey | Fig Toast | Lavosh
VEGETARIAN SELECTION
Sourdough Baguette | Caramelised Butter | Smoked Salt
12
Potato Pave | Comte | Onion Soubise | Cauliflower Puree
20
Hand Made Burrata | Persimmon | Hazelnut | Red Elk
32
Ras el Hanout Spiced Cauliflower | Romesco | Snap Peas | Persian Fetta | Olive (GF, N)
30
Potato Gnocchi | Urbin Valley Mushrooms | Truffle Butter | Porcini Crumb | Pecorino
34/48
Chips | Herb Salt | Aioli (GF)
13
Mixed Leaf Salad | Radish | Cherry Vinaigrette (GF)
14
Coast Kipfler Potatoes | Aged Parmesan | Truffle Salt (GF)
16
PATINA CLASSIC BANQUET – 95 PP
A generous shared dining expereince showcasing seasonal produce and Patina favourites
Sourdough Baguette | Caramelised Butter | Smoked Salt
Hand Made Burrata | Persimmon | Hazelnut | Lardo Iberico | Red Elk
Brisbane Valley Quail | Sweet Corn | Chestnut Mushrooms | Puffed Grains | Pancetta
Coral Coast Barramundi | Broad bean | Potato + Leek Fricassee | Leek Oil | Chicken Butter Sauce
Braised Lamb Shoulder | Labneh | Macadamia Dukkha | Mint Chimichurri
Chips | Herb Salt | Aioli
Mixed Leaf Salad | Radish | Cherry Vinaigrette
Caramelised Honey Crème Brulee | Coconut Crunch | Gingerbread Ice Cream
PATINA SIGNATURE BANQUET – 130 PP
A generous shared dining expereince showcasing seasoAn elevated banquet featuring premium ingredients, additional courses and
chef selected highlightsnal produce and Patina favourites
Sourdough Baguette | Caramelised Butter | Smoked Salt
Hand Made Burrata | Persimmon | Hazelnut | Lardo Iberico | Red Elk (N, GF)
Brisbane Valley Quail | Sweet Corn | Chestnut Mushrooms | Puffed Grains | Pancetta
Mooloolaba King Prawns | Caramelised Yoghurt | Nduja | Smoked Garlic | Wasabi Cress (A, GF)
Market Fish | Broad bean | Potato + Leek Fricassee | Leek Oil | Chicken Butter Sauce
Chauvel Citrus Fed Wagyu MBS 6-7 Rump Cap | Green Peppercorn Mustard | Red Wine Jus
Chips | Herb Salt | Aioli (GF)
Mixed Leaf Salad | Radish | Cherry Vinaigrette (GF)
Valrhona Hazelnut Cremeux | Dark Chocolate | Coffee | Condensed Milk Ice Cream (N)
BOTANICAL BANQUET – 110 PP
A celebration of seasonal vegetables, grains and contemporary plant-based dishes
Sourdough Baguette | Caramelised Butter | Smoked Salt
Potato Pave | Comte |Onion Soubise | Cauliflower Puree (GF)
Hand Made Burrata | Persimmon | Hazelnut | Red Elk (N, GF)
Ras el Hanout Spiced Cauliflower | Romesco | Snap Peas | Persian Fetta | Olive (N, GF)
Potato Gnocchi | Urbin Valley Mushrooms | Truffle Butter | Porcini Crumb | Pecorino
Chips | Herb Salt | Aioli (GF)
Mixed Leaf Salad | Radish | Cherry Vinaigrette (GF)
Valrhona Hazelnut Cremeux | Dark Chocolate | Coffee | Condensed Milk Ice Cream (N)
A little more …..
Live Oysters | Mignonette (A, GF) 7
Grilled Broccolini | Whipped Sunflower | Lemon Oil (GF) 15
Coast Kipfler Potatoes | Aged Parmesan | Truffle Salt (GF) 16
Patina Wine Journey
Two or three expertly matched wines selected to complement your banquet experience
The River Pairing | Two 100mL glasses 25pp
The Heritage Journey | Three 100mL glasses 35pp
Two-Hour Patina Pour | Available for whole table only 55pp
Wine
Indulge in a curated wine list that elevates your dining experience. Our selection showcases an array of exquisite wines, carefully chosen for their unique flavors and aromas. From velvety reds to crisp whites, each bottle promises to enhance your palate, offering a perfect complement to your culinary journey. Cheers to fine taste!
Cocktails
Our curated cocktail list is a symphony of premium spirits, fresh ingredients, and innovative blends, meticulously crafted to elevate your drinking experience. From timeless classics with a modern twist to avantgarde creations that push the boundaries of mixology, our menu caters to every palate.
PATINA Lunch and Dinner
Tuesday to Sunday from 12.00pm
PATINA CHAMPAGNE high tea
Tuesday: 3.00pm
Wednesday – Sunday:
10.30am and 3.00pm
address
399 Queen Street, Brisbane QLD 4000
Customs House reception
Monday – Friday from 8:30am – 4:30pm
T 07 3365 8999
Closed on public holidays, between Christmas and New Year and over Easter.