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, cashew & sundried tomato pesto, roast beetroot dip, roast artichoke, white bean & feta salad (v)

    18

  • swordfish and prawn taco, sweetcorn salsa, avacado crema (gf) (nf)

    24

  • cured beef, smoked sausage, beetroot, apple & red cabbage coleslaw, pickles, honey mustard, horseradish creme fraiche, yallingup wood fired bread (nf)

    26

  • ploughman's - pork, smoked ham, fig & peppercorn terrine, pickled pear, smoked cheddar, ploughmans pickle, pickled egg, yallingup woodfired bread, crostini

    26

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

    16 / 22

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

    16

sides

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

    10

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

    10

  • pickled egg with curry salt (gf)

    3

WOOD FIRED PIZZA

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

    15

  • pumpkin, feta, sultanas, dukkah, red onion (v)

    22

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

    24

  • smoked ham, mushroom, taleggio, rocket

    24

  • pancetta, cannellini beans, pico de gallo (nf)

    24

  • lemon chicken, fennel, green olives, manchego (nf)

    25

  • spiced lamb & eggplant fold over pizza, garlic yoghurt, pomegranate mollases, fresh corriander, pine nuts

    25

DESSERT

  • peanut butter & chocolate meringues (gf)

    10

  • dark chocolate & avocado fudge cake, tequila mascapone, chilli & lime oranges (gf)

    10

  • lavender & custard pannacotta, pistacio crumble, plum sauce

    10

  • apple & sour cream cake, lemon creme fraiche

    10

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

    6

MAINS

  • brussel sprout salad with bacon, roast apple & salsa verde (gf)

    20

  • potato, zuchini, mint & feta fritters, spiced eggplant relish, tzatziki (gf) (v)

    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

  • roast portabello mushrooms with pumpkin & sunflower seeds, goats cheese, chimichurri, puy lentils, chilli & lime (v)

    28

  • seared miso, lemon & honey salmon, sushi rice, cucmber, nashi pear & edamame salad, tagarashi mayonaise

    32

  • beer battered fish and chips with tartare sauce.

    28

  • crispy duck leg, sambal, wombok, green papaya, coconut & bean shoot salad (gf)

    32

  • bbq pork ribs, pulled pork croquettes, celeriac remoulade, potato salad, apple sauce (gf)

    36

no split billing / 15% 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

BOARDS

  • toasted focaccia beer bread, cashew & sundried tomato pesto, roast beetroot dip, roast artichoke, white bean & feta salad (v)

    18

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

    15 / 20

  • cured beef, smoked sausage, beetroot, apple & red cabbage coleslaw, pickles, honey mustard, horseradish creme fraiche, yallingup wood fired bread (nf)

    26

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

    16

WOOD FIRED PIZZA

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

    15

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

    22

  • pumpkin, feta, sultanas, dukkah, red onion (v)

    22

  • smoked ham, mushroom, taleggio, rocket

    24

  • pancetta, cannellini beans, pico de gallo (nf)

    24

  • lemon chicken, fennel, green olives, manchego (nf)

    25

  • spiced lamb & eggplant fold over pizza, garlic yoghurt, pomegranate mollases, fresh corriander, pine nuts

    25

MAINS

  • potato, zuchini, mit & feta fritters, spiced eggplant relish, tzatziki (gf) (v)

    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

  • peanut butter & chocolate meringues (gf)

    10

  • dark chocolate & avocado fudge cake, tequila mascapone, chilli & lime oranges (gf)

    10

  • lavender & custard pannacotta, pistacio crumble, plum sauce

    10

  • apple & sour cream cake, lemon creme fraiche

    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.

amber 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 / 15% 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) 2016

  • 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 2016

  • dark plum, velvety tannins, medium bodied.

shiraz 2016

  • 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 / 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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