OUR RESTAURANT

Since we opened our doors in December 2010 our Head Chef Rupert Brown has headed up our kitchen team, building and evolving our restaurant from the ground up over the past nine years.

Rupert and our kitchen team have a strong commitment to local produce, our kitchen garden and seasonality. We have the pleasure of working with some of the Margaret River region’s finest producers and access to loads of seasonal herbs, vegetables and citrus plucked fresh from our garden. We love serving up delicious modern Australian style food to compliment our handcrafted beers and wines. We love a good gathering, whether it’s long lunch with friends or a cheeky afternoon drink, we have all bases covered for everyone on all occasions.

MENUS

LUNCH MENU

SHARE FOOD

  • marinated olives & semi dried tomatoes (v) (gf) (nf)

    10

  • smokey chilli almonds & cashews (gf) (v+)

    7

  • yallingup woodfired bread served with evoo, nectarine vinegar, spiced lentil & almond dukkha (v+)

    12

  • margaret river camembert with apricot & cashew chutney, lavosh & crostini

    18

  • duck liver pate served with yallingup wood-fired bread & beetroot relish

    18

  • prawns cured with coconut curry, served cold with toasted sweet potato bread (nf)

    19

  • cashew, chilli & sundried tomato dip, crispy beans, toasted green chilli focaccia (v+)

    21

  • ploughman’s board with pork, bacon, apple & leek terrine, mature cheddar, smoked sausage, honey mustard, yallingup woodfired bread and crostini (nf)

    30

  • chickpea chips, with eggplant kasundi and a corriander and lime aioli (v+) (gf)

    15

WOOD FIRED PIZZA

  • garlic, chilli. mozzarella and parmesan (v)

    17

  • roast cauliflower & broccoli blue cheese, quince, pinenuts, garlic & chilli base (v)

    24

  • margarita smoked buffalo mozzarella & fresh herbs (v) (nf)

    22

  • salami eggplant, green olives, provolone & rocket (nf)

    26

  • lager marinated chicken, pickled red onion, chilli, parmesan, caramelised peanuts on a confit garlic & cream cheese base (nf)

    26

  • add chilli or anchovies or olives

    2 ea

DESSERT

  • peanut butter brownie with raspberry jam

    10

  • upside down orange and almond cake, cinnamon creme fraiche(gf)

    10

  • buttermilk pannacotta, rhubarb & pear, toasted spent grain

    10

MAINS

  • corn cake with feta, beetroot & cashew puree almonds and hot sauce (v) (gf)

    23

  • roast pumpkin salad with pear, hummus, quinoa, puy lentils & mulberry vinegar (v+) (gf) (nf)

    23

  • pan fried snapper, braised sweet kidney beans, corn & tomato salsa with chimmichurri (gf) *until 3:30pm only

    32

  • beef brisket, creamy mash, snow pea salad with a lemon dressing

    32

  • beef burger with bacon, mature cheddar, red onion, lettuce, tomato relish, beer mustard mayo, house made pickles and chips (nf)

    26

  • beer battered fish & chips with tartare sauce (nf)

    29

  • beer battered fish burger, red onion, lettuce, tartare sauce & chips (nf)

    28

  • pork belly with peanut asian slaw and a chilli xo jam

    26

SIDE DISHES

  • garden salad with beetroot, toasted sunflower seeds, onion & orange dressing (v+) (gf) (nf)

    10

  • chips, garlic mayonnaise (v) (gf) (nf)

    11

KIDS

  • mac & cheese

    10

  • kids fish & chips with salad bits

    11.5

  • kids pizza

    15

15% surcharge on all public holidays

BEERS

KOLSCH (4.7%)

  • light and bright. the perfect beer for a summer's day

LAGER (4.9%)

  • light malt character, bright noble hop character

XPA (3.5%)

  • hazy, fresh & fruity

PALE ALE (5.1%)

  • american style pale ale, balanced malt & punchy hop character

INDIA PALE LAGER (5.8%)

  • tropical fruit, drink-me-more bitterness

CACAO STOUT 5.5%

  • our local collaboration brew with bahen & co chocolate featuring cacao husks. smooth, bittersweet, notes of chocolate & coffee

WINE & BUBBLES

2020 SEMILLON SAUVIGNON BLANC

  • passionfruit and subtle tropical notes up-front

2012 SEMILLON

  • notes of melon, pear, citrus and medium bodies, finishing with toasty oak

2020 CHARDONNAY

  • delicate citrus, honey, rich oak and creamy texture

2020 ROSE

  • a dry rose with hints of strawberries and raspberries

2017 CABERNET MERLOT

  • plum jam, red berries & soft tannins

2019 SHIRAZ

  • blackberries and plum, medium bodied, peppery spice

2017 CABERNET SAUVIGNON

  • loaded with ripe red berries, dark chocolate, medium weight tannins

BUBBLES BLANC

  • light & bright, prosecco style sparkling

BUBBLES ROSE

  • fresh berries, hibiscus, clean & refreshing

OUR GARDEN

The expansive outdoor grounds at Eagle Bay Brewing Co open out to our organic kitchen garden. In conjunction with our seasonally inspired menu our timber garden beds are filled with fragrant herbs and fresh vegetables which are picked daily by our kitchen team to create some of the delicious dishes on offer. Also tucked away behind our kitchen garden sit’s our orchard with a variety of citrus fruits and flowers. Our Kitchen team and our local gardener Nina collaborate to bring beautiful fresh produce to our Eagle Bay kitchen, maintain organic garden beds and self-sufficient soil fertilisation.

Explore our kitchen garden next time you visit and see what we have on offer.

Eagle Bay Brewing Co - Restaurant

LICENSE

Liquor License: Eagle Bay Brewing Co. Ph: 08 97553554. Lot 143 Eagle Bay Rd, Naturaliste, WA, 6281

Licensee: Eagle Bay Brewing Co

License No: 6180134578

  • WARNING Under the Liquor Control Act 1998, it is an offence:
  • to sell or supply liquor to a person under the age of 18 years on licensed or regulated premises; or
  • for a person under the age of 18 years to purchase, or attempt to purchase, liquor on licensed or regulated premises.
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