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

SMALL PLATES

  • tokyo crisps (v) (nf)

    4

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

    8

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

    10

  • soy chilli cashews & peanuts

    6

  • lemon and chilli chicken wings, chorizo, red onion and parsley (gf)

    16

  • grilled margaret river smoked farm shop sausages with hot sauce (gf)

    18

  • espresso barbeque braised brisket with chimichurri (gf)

    20

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

    12

BOARDS

  • spiced pumpkin dip, pork crackling, feta tomato salsa, pepitas & cornbread (gf)

    16

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

    16

  • toasted jalapeno & olive foccacia, chilli cheese dip (v) (nf)

    16

  • cheese board - stokes point cheddar or margaret river camembert served with appricot, apple & cashew chutney, sesame & spent grain lavosh

    16 / 22

  • vietnamese prawn & fish cakes, chiili soy & peanut sauce, pickled cabbage (gf)

    20

  • ploughman's - venison, pork & cranberry terrine, pickled pear, smoked cheddar, ploughmans pickle, pickled egg, yallingup wood fired bread, crostini

    26

  • cured beef, cured duck breast, pickled plums, beetroot, apple & red cabbage coleslaw, pickles, honey mustard, yallingup wood fired bread (nf)

    27

sides

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

    10

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

    10

  • roast cauliflower, chermoula, toasted almonds (v+) (gf)

    10

  • broccolini, black bean & miso butter (v) (gf)

    10

  • roast duck fat potatoes, alabama yeeha sauce (gf)

    12

WOOD FIRED PIZZA

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

    15

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

    22

  • truffled mushroom, tallegio, confit potato & rocket

    24

  • jamaican jerk duck, plum ketchup, black cabbage

    24

  • honey & seasame chicken, chinese sausage, red onion, snow pea sprouts

    24

  • italian pork coppa, artichoke, rocket, shaved parmesan

    25

DESSERT

  • passionfruit meringue pie, black berries & vanilla ice cream

    10

  • almond, chocolate & salted caramel slice, macerated banana

    10

  • white chocolate and raspberry brownie, raspberry sauce

    10

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

    6

MAINS

  • egyptian bean, flat bread & sheeps milk feta salad with lemon tahini dressing (v)

    16

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

    24

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

    25

  • carrot & coriander falafel, beetroot harissa, tabouleh, pickles (gf) (v+) (nf)

    24

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

    28

  • beer battered fish and chips with tartare sauce.

    28

  • seafood broth, mussels, prawns & barramundi, saffro aioli, crostini

    32

no split billing / 15% surcharge on all public holidays

DOWNLOAD PDF MENU

LATE LUNCH MENU

SHARE FOOD

  • soy chilli cashews & peanuts

    6

  • tokyo crisps (v) (nf)

    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

BOARDS

  • toasted jalapeno & olive foccacia, chilli cheese dip (v) (nf)

    16

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

    16

  • cured beef, cured duck breast, pickled plums, beetroot, apple & red cabbage coleslaw, pickles, honey mustard, yallingup wood fired bread (nf)

    27

  • cheese board - stokes point cheddar or margaret river camembert served with apple, sultana and walnut chutney

    16/22

WOOD FIRED PIZZA

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

    15

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

    22

  • truffled mushroom, tallegio, confit potato & rocket

    24

  • jamaican jerk duck, plum ketchup, black cabbage

    24

  • honey & seasame chicken, chinese sausage, red onion, snow pea sprouts

    24

  • italian pork coppa, artichoke, rocket, shaved parmesan

    25

MAINS

  • carrot & coriander falafel, beetroot harissa, tabouleh, pickles (gf) (v+) (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 (nf)

    28

DESSERT

  • passionfruit meringue pie, black berries & vanilla ice cream

    10

  • almond, chocolate & salted caramel slice, macerated banana

    10

  • white chocolate and raspberry brownie, raspberry sauce

    10

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

    6

no split billing / 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%)

  • crisp and refreshing. our flagship lager.

mid-strength amber ale (3.5%)

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

pale ale (5.1%)

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

black IPA (5.5%)

  • coffee, caramel and chocolate, firm bitterness

brewer's series citrus IPA (5.1%)

  • clean, crisp, citrus, bitterness to finish

no split billing / 15% surcharge on all public holidays

DOWNLOAD PDF MENU

WINE & CIDER

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.

no split billing / 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.

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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