Menus
Delicious, relaxed dining with an emphasis on paddock to plate philosophy, Patina offers a unique shared dining experience like no other.
Danny’s Bread Organic Sourdough | Cultured Butter | Smoked Salt
8
Abrolhos Island Scallop | Creamed Leek | Bottarga (ea)
9
Oyster Freshly Shucked | Nashi Mignonette (ea)
6
Oscietra Caviar 20g | Blinis | Traditional Condiments
115
Ocean Trout Crudo | Ginger | Green Onion | Yuzu Kosho | Furikake
31
Lamb Belly | Eggplant | Sheep’s Labneh | Asparagus | Mint
29
Wagyu Beef Tartare | Chiodini Mushroom | Smoked Bone Marrow | Egg Yolk | Truffle Mayo
31
Mooloolaba Prawns | Nduja | Caramelised Yoghurt | Orange | Fennel
32
Brisbane Valley Quail | Parsnip | Jamon | Red Cabbage | Apple | Hazelnut Beurre Noisette
31
Spiced Cauliflower | Romesco | Chickpea | Dukkah | Chimichurri
26
Ravioli | Pumpkin + Buffalo Curd | Silverbeet | Truffle Pecorino | Pine Nut | Sage
29
Handmade Vannella Burrata | Tomato Tartare | Green Olive | Pickled Fennel
29
Fresh Shellfish Platter – Freshly Shucked Oysters (4), Mooloolaba Prawns (2),
Moreton Bay Bug (1), Ocean Trout Crudo (2)
79
Duck Breast | Foie Gras Mousse | Spiced Pickled Fig | Celeriac | Beetroot
52
Condabilla Murray Cod | Jerusalem Artichoke | Pea | Broad Bean | Bell Pepper | Saffron
49
Hand Rolled Gnocchi | Mushroom | Friarielli | Garlic Crumb | Pecorino
32/46
Imperial Blossom Wagyu Flank 7+ | Potato Purée | Shimeji Mushroom | Pearl Onion | Béarnaise
55
Lamb Loin | Smoked Shoulder | Pickled Walnut | Carrot | Feta
52
Market Fish | Cauliflower | Fennel | Buttered Leek | Shellfish Velouté
49
12-Hour Lamb Shoulder | Labneh | Za’atar | Mint Chimichurri
90
Imperial Blossom Wagyu Rib Fillet 500g | Chips | Béarnaise | Mustard | Jus
120
One account per table
Dessert
Tiramisu | Amaretto Gel | Milk Chocolate
19
Salted Caramel Banana Tarte Tatin | Peanut Crumble | Cinnamon Ice Cream
19
Valrhona Hazelnut Cremeux | Coco Nib Crunch | Raspberry | Biscuit Ice Cream
20
Crème Brulée | Kaffir Lime | Pineapple Curd | Coconut Puffed Rice | Lychee Gel
18
Cheese
Woombye Triple Cream Brie | Sunshine Coast, Queensland
to the already rich jersey milk creates an exquisite cheese.
Berry’s Creek Mossvale Blue | Gippsland Victoria
Asiago Pressato DOP | Veneto, Italy
From the Northeastern Alpine region of Italy, the cheese has an authentic aroma
that gives way to a creamy sweet nutty flavour, finishing with a clean palate.
Charles Arnaud Comte 18 Month | Jura, France
Selection of Two | 26
Selection of Three | 39
Served with:
Quince Paste | Muscatels | Pear | Ironbark Honey | Walnut Bread | Lavosh
One account per table
Let’s Do Lunch
(Available Tuesday to Saturday)
2 Courses $55 per person / 3 Courses $70 per person
Brisbane Valley Quail | Parsnip | Jamon | Red Cabbage | Apple | Hazelnut Beurre Noisette
Or
Grilled Haloumi | Romesco | Chickpea | Dukkah | Chimichurri
Coral Coast Barramundi | Cauliflower | Fennel | Buttered Leek | Shellfish Velouté
Or
Tajima Wagyu Brisket Point | Potato Purée | Shimeji Mushroom | Pearl Onion | Bearnaise
Crème Brulée | Kaffir Lime | Pineapple Curd | Coconut Puffed Rice | Lychee Gel
Or
Woombye Triple Cream Brie | Quince Paste | Muscatels | Pear | Ironbark Honey | Walnut Bread | Lavosh
One Account Per Table
Available Tuesday to Saturday for lunch (30 Jan – 31 Oct)
Not available on special occasion days | No further discounts apply for this menu
Menu subject to change without notice
Patina Favourites
Shared Plates
Danny’s Bread Organic Sourdough | Cultured Butter | Smoked Salt
Ocean Trout Crudo | Ginger | Green Onion | Yuzu Kosho | Furikake
Brisbane Valley Quail | Parsnip | Jamon | Red Cabbage | Apple | Hazelnut Beurre Noisette
Ravioli | Pumpkin + Buffalo Curd | Silverbeet | Truffle Pecorino | Pine Nut | Sage
Your Choice
Duck Breast | Foie Gras Mousse | Spiced Pickled Fig | Celeriac | Beetroot
Or
Imperial Blossom Wagyu Flank 7+ | Potato Purée | Shimeji Mushroom | Pearl Onion | Béarnaise
Or
Hand Rolled Gnocchi | Mushroom | Friarielli | Garlic Crumb | Pecorino
Or
Market Fish | Cauliflower | Fennel | Buttered Leek | Shellfish Velouté
Desserts
Tiramisu | Amaretto Gel | Milk Chocolate
Or
Crème Brulée | Kaffir Lime | Pineapple Curd | Coconut Puffed Rice | Lychee Gel
Or
Salted Caramel Banana Tarte Tatin | Peanut Crumble | Cinnamon Ice Cream
Or
Artisan Cheese Plate | Quince Paste | 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
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.
Lunch and Dinner
Tuesday to Sunday from 12.00pm
high tea
Tuesday: 3.00pm
Wednesday – Sunday:
10.30am and 3.00pm
address
399 Queen Street, Brisbane QLD 4000
reception
Monday – Friday from 8:30am – 4:30pm
T 07 3365 8999
Closed on public holidays, between Christmas and New Year and over Easter.