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

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

    7

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

    10

  • yallingup woodfired bread served with evoo, nectarine vinegar, crispy chickpea dukkha (v+)

    12

  • spiced duck croquettes with plum sauce (nf)

    16

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

    17

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

    12

  • korean sticky pork belly with cucumber pickle, soy chilli peanuts

    21

  • ploughman's board with house terrine, mustard mayo, mature cheddar, ploughman's pickle, salmon & dill pate, pickled red cabbage & yallingup wood fired wheat and crostini

    29

  • white bean & roast fennel dip with parmesan biscuits & burst tomatoes (gf) (v)

    12

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

    14

WOOD FIRED PIZZA

  • garlic, chilli. mozzarella and parmesan (v)

    17

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

    22

  • salami rosso with eggplant, green olives & smoked mozzarella (nf)

    26

  • thai red chicken, pickled carrot, cashews, lime & ginger

    25

  • roast beetroot, sheep feta, pine nuts & mint salsa verde (v)

    24

  • chiptole pulled pork, lime aioli, shredded red cabbage & chilli

    26

DESSERT

  • prune & walnut brownie with spiced tofu crema (gf) (v+)

    10

  • white chocolate & passionfruit pot with mango sauce and mango & black sesame biscotti (gf)

    10

  • lemon & almond cake with lime curd (gf)

    10

  • trio of desserts

    24

MAINS

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

    23

  • fried zucchini & sweetcorn cake with bean slaw and hot rhubarb sauce (gf) (v) (nf)

    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 maple cured salmon with roast broccoli, roast beetroot, goats cheese, candied pecans & raspberry vinaigrette. (gf)

    32

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

    28

SIDE DISHES

  • garden salad with roast pumpkin, spicy pepitas, red onion & orange dressing (v) (gf) (nf)

    10

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

    10

  • Cajun roast potatoes, blue cheese sauce (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

2017 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

2017 SHIRAZ

  • ripe red berries, jammy, dark chocolate and velvety mouthfeel

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.
CHECKOUT