Eagle Bay Brewing Co - Brewery

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 five 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.

Eagle Bay Brewing Co - Garden

MENUS

LUNCH MENU

SHARE FOOD

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

    8

  • marinated octopus & squid, yallingup wood fired bread (nf)

    12

  • yallingup wood fired bread served with your choice; nicoise butter or olive oil & chilli dukkah

    14

  • garlic, tahini & roast beetroot dip, whipped feta & toasted pita bread (nf) (v)

    14

  • duck liver pate, yallingup wood fired bread, crostini, beetroot relish

    16

  • chilli con queso with blue corn chips (v)

    14

  • black pudding with roast apple, crispy onion & mustard mayo (gf)

    20

  • cider braised pork belly corn dogs, green chilli ketchup (gf)

    20

  • stokes point cheddar (tas) margaret river camembert (wa) served with apricot, apple & cashew chutney, seasame & spent grain lavosh

    22

  • ploughman's - egg & bacon pie, smoked cheddar, picallili, ploughman's pickle, radish, yallingup wood fired bread, crostini (nf)

    26

  • beer plate - piri piri chicken wings, pork & kangaroo meatballs, barbeque sauce, bacon, onion & red wine dip, toasted pumpkin seed focaccia

    26

WOOD FIRED PIZZA

  • garlic, sunflower seed & green herbs

    16

  • margarita - roma tomato, smoked mozzarella, fresh herbs (v) (nf)

    22

  • roast broccoli & blue cheese, walnut & pickled pear (v)

    22

  • sopressa salami, mushroom, red onion & rocket (nf)

    24

  • pulled beef brisket pickled onion, taleggio & jalapenos

    24

  • teriyaki chicken, snow pea sprouts, nori, wasabi & pickled ginger aioli

    24

DESSERT

  • apple & rhubarb oat crumble tart with vanilla labne (nf)

    10

  • chocolate, stout & hazelnut brownie with vanilla ice cream (gf)

    10

  • simmo's icecream buckets - vanilla, chocolate overload, honeycomb

    6

MAINS

  • roasted beetroot salad with asparagus, green beans, spent grain crostini & goats curd (v) (nf)

    20

  • carrot & coriander falafel, spiced eggplant, cucumber salad (v+) (gf) (nf)

    22

  • beef burger with bacon, mature cheddar, red onion, lettuce, smokey tomato relish, beer mustard mayo, house made pickles & chips

    25

  • beer battered fish tacos, pico di gallo, slaw, avacado crema & chips

    28

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

    25

  • crispy duck leg, sesame roast sweet potato, plum sauce & walnut, coriander, chilli & sprout salad (gf)

    28

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

    28

  • brazilian seafood & spicy sausage chowder, garlic chilli & coriander bread (nf)

    34

SIDE DISHES

  • chips with garlic mayonnaise (v) (gf)

    10

  • garden salad with roast carrots and sunflower seeds, house dressing (v+) (gf)

    10

  • broccolini, apricot, almond & wild rice salad, rocket pesto (gf) (v)

    10

  • duck fat & polenta roast potatoes, rosemary salt (gf) (nf)

    10

15% surcharge on all public holidays

DOWNLOAD PDF MENU

LATE LUNCH MENU

SHARE FOOD

  • marinated olives and semi dried tomatoes (v) (gf)

    10

  • marinated octopus & squid, yallingup wood fired bread (nf)

    12

  • yallingup wood fired bread served with your choice; nicoise butter or olive oil & chilli dukkah

    14

  • garlic, tahini & roast beetroot dip, whipped feta & toasted pita bread (nf) (v)

    14

  • duck liver pate, yallingup wood fired bread, crostini, beetroot relish

    16

  • stokes point cheddar (tas) margaret river camembert (wa) served with apricot, apple & cashew chutney, seasame & spent grain lavosh

    22

WOOD FIRED PIZZA

  • garlic, sunflower seed & green herbs

    15

  • margarita - roma tomato, smoked mozzarella, fresh herbs (v) (nf)

    22

  • roast broccoli & blue cheese, walnut & pickled pear (v)

    22

  • sopressa salami, mushroom, red onion & rocket (nf)

    24

  • pulled beef brisket pickled onion, taleggio & jalapenos

    24

  • teriyaki chicken, snow pea sprouts, nori, wasabi & pickled ginger aioli

    24

MAINS

  • carrot & coriander falafel, spiced eggplant, cucumber salad (v+) (gf) (nf)

    22

  • beef burger with bacon, mature cheddar, red onion, lettuce, smokey tomato relish, beer mustard mayo and fries.

    24

  • beer battered fish tacos, pico di gallo, slaw, avacado crema & chips

    28

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

    28

DESSERT

  • apple & rhubarb oat crumble tart with vanilla labne (nf)

    10

  • chocolate, stout & hazelnut brownie with vanilla ice cream (gf)

    10

  • simmo's icecream buckets - vanilla, chocolate, honeycomb

    6

15% surcharge on all public holidays

DOWNLOAD PDF MENU

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

mid-strength amber ale (3.5%)

  • bright american citrus hops with supporting amber malt base

pale ale (5.1%)

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

black IPA (5.5%)

  • dark malt flavours with american & NZ hop aromas

brewers series cacao stout (5.4%)

  • full bodied stout bolstered by big chocolate notes from the cacao husk

15% surcharge on all public holidays

DOWNLOAD PDF MENU

WINE & CIDER

bubbles rosè

  • pretty in pink, easy drinking sparkling rosè

bubbles blanc

  • light and bright, prosecco style sparkling blanc de blanc.

semillon 2011

  • fresh, light, citrus and passionfruit.

ssb (semillon / sauvignon blanc) 2016

  • passionfruit with a hint of lime. lively, fresh and well balanced.

chardonnay 2016

  • delicate citrus and honey aromas.

rose 2017

  • strawberries, raspberries and grapefruit.

cabernet merlot 2017

  • plum, red berries, soft tannins

shiraz 2016

  • ripe berries, soft tannins, hint of pepper

cabernet sauvignon 2016

  • dark plum, velvety tannins, medium bodied.

eagle bay cider (4.4%)

  • refreshing sparkling apples, ice is optional, served on the side.

15% surcharge on all public holidays

DOWNLOAD PDF MENU

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’s Nina and Glenda 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 VINEYARD

Eagle Bay Vineyard is located on our farm, above Eagle Bay on Cape Naturaliste. Our vines were planted in 1991 and we now have about 15 acres under vine of Shiraz, Semillon and Cabernet Sauvignon. A very small but well loved vineyard.

Due to our tiny size, we do not have enough fruit to warrant having a winery at our vineyard; rather we take our revered fruit to the best winemakers in the region, gather some Chardonnay and Sauvignon Blanc grapes from our favourite vineyards in the area and create our range of Eagle Bay Vineyard wines.

We have kept it on the smaller side, offering our Eagle Bay Vineyard line-up to be enjoyed at our restaurant, take away to share from our provisions store on-site and purchase here.

Every year we make a Semillon, Chardonnay and Semillon Sauvignon Blanc in the whites, we also make a Rose with our Shiraz grapes and our Bubbles, a sparkling wine using Margaret River Chardonnay and Pinot fruit.
In the reds we create a Shiraz and Cabernet Sauvignon. A very approachable, balanced and elegant range of wine offerings to be shared and savoured.

Eagle Bay Brewing Co - Restaurant
Eagle Bay Brewing Co - Restaurant

MAILING LIST

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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