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

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

    12

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

    7

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

    18

  • blue corn chips with pumpkin, peanut & chilli dip, pineapple & bean salsa

    12

  • salmon & dill pate with toasted beetroot focaccia, pickled cucumber (nf)

    17

  • ploughman's board with game terrine, mature cheddar, red wine, bacon & cream cheese dip, pear & beetroot pickle, yallingup woodfired bread & crostini

    30

  • vegan beer plate with beetroot & tahini dip, za'atar roast carrots, almonds & black eyed beans zhoug sauce, pumpkin & pea pakora, fresh tomato & coriander tofu raita, toasted pitta breads (v+)

    26

  • scandinavian style marinated prawns with toasted rye bread (nf)

    14

WOOD FIRED PIZZA

  • garlic, chilli. mozzarella and parmesan (v)

    17

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

    22

  • mushroom, potato & blue cheese, red onion jam (v)

    24

  • korean spiced pork, eggplant, peanuts & pickles

    26

  • salami, prawn, confit fennel & capers (nf)

    26

  • burrito pizza with chicken, green capsicum, sweetcorn, avocado cream, lime, pickled red onion (nf)

    25

  • add chilli or anchovies or olives

    2 ea

DESSERT

  • vegan chocolate brownie, goji berry, puffed rice & coconut, raspberry tofu cream (gf) (v+) (nf)

    10

  • warm pecan almond & golden syrup cake with ice cream (gf)

    10

  • chai creme caramel with pepita brittle (gf)

    10

  • trio of desserts

    24

MAINS

  • spicy eggplant kasundi salad, mint tofu raita & chickpea chips (v+)

    24

  • artichoke, potato & silverbeet fritter, eggplant caponata & nasturtium pesto (v) (gf)

    23

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

    26

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

    28

  • seared teriyaki cured salmon, broccolini, snow peas & radish, soy & black bean butter, miso & ginger mayonnaise

    32

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

    28

  • margaret river farm shop bangers & mash, onion gravy, braised red cabbage (gf) (nf)

    28

  • sweet & sour beef brisket, roast pumpkin, herb & sprout salad, chilli carrot & ginger dressing (gf)

    30

SIDE DISHES

  • garden salad with roast pumpkin, spicy pepitas, red 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

2018 SEMILLON SAUVIGNON BLANC

  • passionfruit and subtle tropical notes up-front

2012 SEMILLON

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

2018 CHARDONNAY

  • delicate citrus, honey, rich oak and creamy texture

2019 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

2016 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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