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 for any occasion, 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

  • soy and chilli cashews and peanuts. (v) (gf)

    4

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

    8

  • yallingup wood fired bread, roast tomato oil, pumpkin seed and chilli dukkah. (v)

    10

  • marinated octopus, mussel and squid, yallingup wood fired bread.

    12

BOARDS

  • toasted focaccia beer bread, artichoke & garlic dip, black olive dip, marinated eggplant salad (v)

    18

  • silverbeet, feta and preserved lemon gozleme, tabbouleh and beetroot tahini dip (v)

    20

  • beer plate - chermoula lamb ribs, flat breads, tzatziki, sweet corn relish, fried cornbread and lime aioli

    25

  • ploughman's - duck liver pate, beetroot relish, smoked cheddar and onion pale ale dip, ploughman's pickle, chicken, ham and pistaccio terrine, pickles, crostini and yallingup wood fired bread

    32

  • cheese board - stokes point cheddar or metricup camembert served with nectarine and cashew chutney.

    15 / 20

sides

  • garden salad with house dressing. (v) (gf)

    10

  • chips and garlic mayonnaise. (v) (gf)

    10

WOOD FIRED PIZZA

  • garlic, chilli and three cheese (v) (nf)

    15

  • spicy cacciatore salami, chilli beef, red capsicum orange, chilli and almond aioli

    25

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

    24

  • cured pork belly, artichoke, gremolata crumb, fontina and rocket (nf)

    25

  • jerk chicken, pineapple, sweetcorn, green chilli (nf)

    24

  • halloumi, roast zucchini, grape tomato, black olives, mint yoghurt (nf) (v)

    24

  • olives 2 / anchovies 2 / fresh chilli 1

DESSERT

  • chocolate, chilli and pumpkin seed brownie, chilli caramel (gf)

    6

  • rose rhubarb, custard pannacotta, coconut brittle, coconut sponge (gf) (nf)

    10

  • strawberry yoghurt cake, toffee sauce, balsamic strawberries, creme friache (nf)

    10

  • dessert plate - chocolate and banana mousse, warm banana bread, chocolate sauce, marinated bananas, peanut and chocolate meringue

    16

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

    6

MAINS

  • roast broccoli salad with goats cheese, hazlenuts and raspberry vinegar (v) (gf)

    24

  • cauliflower, potato and pea pakora, mixed dahl salad, tamarind and green tomato chutney (v+) (gf) (nf)

    24

  • beer battered fish burger with lettuce, red onion, tartare sauce, fries.

    24

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

    24

  • blue corn chips, chilli chocolate pork mole, pickled red onion, pineapple, jalapeno, blue cheese crema (gf) (nf)

    25

  • smoked salmon, potato and parsnip rosti, soft boiled egg, rocket and red whitlof, lemon and herb mayo. (gf)

    26

  • beer battered fish and chips with tartare sauce.

    28

  • sweet soy & ginger braised beef ribs, sesame roast pumpkin, cucumber and pickled ginger salad (gf)

    32

  • baby nor-west snapper, lime and cashew pesto butter, pommes noisette, snow pea and pear salad (gf)

    32

no split billing / 10% surcharge on all public holidays

DOWNLOAD PDF MENU

LATE LUNCH MENU

SHARE FOOD

  • soy and chilli cashews and peanuts (v) (gf)

    4

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

    8

  • marinated octopus, mussel and squid, yallingup wood fired bread

    12

  • yallingup wood fired bread, roast tomato oil, pumpkin seed and chilli dukkah. (v)

    10

  • duck liver pate, yallingup wood fired bread, crostini

    15

BOARDS

  • toasted focaccia beer bread, artichoke & garlic dip, black olive dip, marinated eggplant salad (v)

    18

  • cheese board - stokes point cheddar or metricup camembert served with nectarine and cashew chutney

    15 / 20

WOOD FIRED PIZZA

  • garlic, chilli and three cheese (v) (nf)

    15

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

    22

  • cured pork belly, artichoke, gremolata crumb, fontina and rocket (nf)

    25

  • jerk chicken, pineapple, sweetcorn, green chilli (nf)

    24

  • halloumi, roast zucchini, grape tomato, black olives, mint yoghurt (nf) (v)

    24

  • spicy cacciatore salami, chilli beef, red capsicum orange, chilli and almond aioli

    25

  • olives $2 / anchovies $2 / fresh chilli $1

MAINS

  • cauliflower, potato and pea pakora, mixed dahl salad, tamarind and green tomato chutney (v+) (gf) (nf)

    24

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

    24

  • beer battered fish burger with lettuce, red onion, tartare sauce, fries.

    24

  • beer battered fish and chips with tartare sauce.

    28

DESSERT

  • chocolate, chilli and pumpkin seed brownie, chilli caramel (gf)

    6

  • rose rhubarb, custard pannacotta, coconut brittle, coconut sponge (gf) (nf)

    10

  • strawberry yoghurt cake, toffee sauce, balsamic strawberries, creme friache (nf)

    10

  • dessert plate - chocolate and banana mousse, warm banana bread, chocolate sauce, marinated bananas, peanut and chocolate meringue

    16

  • simmo's icecream buckets - vanilla, chocolate, cotton candy, bubblegum, honeycomb

    6

no split billing / 10% surcharge on all public holidays

DOWNLOAD PDF MENU

BEERS

kolsch (4.7%)

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

vienna lager (4.9%)

  • crisp and refreshing. our flagship lager.

mild ale (3.5%)

  • malt driven, mildly hopped, without compromising on flavour.

pale ale (5.1%)

  • aromatic, lively, american style pale ale. delicious.

brewer's series black IPA (5.5%)

  • coffee, caramel and chocolate, firm bitterness

no split billing / 10% surcharge on all public holidays

DOWNLOAD PDF MENU

WINE & CIDER

bubbles rose

  • bold and bright, abundant fresh berries

bubbles blanc

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

semillon 2011

  • fresh, light, citrus and passionfruit.

ssb (semillon / sauvignon blanc) 2015

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

chardonnay 2016

  • delicate citrus and honey aromas.

rose 2016

  • strawberries, raspberries and grapefruit.

cabernet sauvignon 2015

  • dark plum, velvety tannins, medium bodied.

shiraz 2015

  • light bodied, rich cherries, subtle pepper finish.

eagle bay cider (4.4%)

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

no split billing / 10% 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.

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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