Eagle Bay Brewing Co - Brewery

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.

Eagle Bay Brewing Co - Garden

MENUS

LUNCH MENU

SMALL PLATES

  • soy chilli cashews & peanuts

    6

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

    8

  • yallingup wood fired bread, roast pumpkin oil, pecorinno & sunflower seed oicada. (v)

    10

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

    12

  • chicken wing jambalaya, peri peri aioli

    16

  • espresso barbeque braised brisket with chimichurri (gf)

    20

  • korean peanut pork ribs, ginger & sesame carrot pickle (gf2

    20

BOARDS

  • toasted eagle bay turkish bread, almond skordalia, green olive & sundried tomato salata (v)

    16

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

    16

  • pork & sweet potato quesadilla, pineapple salsa, chilli peanuts, avacado crema

    20

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

    16 / 22

  • chilli cheese cornbread chips, bean slaw & ranch sauce (gf) (v)

    20

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

    26

  • cured beef, beetroot, apple & red cabbage coleslaw, pickles, honey mustard, cajun treacle cured salmon, potato & corn salad, peach chilli jam, yallingup woodfired bread

    28

sides

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

    10

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

    10

  • bombay roast potatoes with raita (gf) (v)

    10

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

    10

  • baby cos lettuce with buttermilk dressing, smoked cheddar, bacon, spring onion

    12

WOOD FIRED PIZZA

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

    15

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

    22

  • roast pumpkin & zucchini, goats cheese, mint salsa verde (v) (nf)

    24

  • tunisian lamb with sumac, eggplant, feta, lemon & honey molasses

    24

  • lemon rosemary chicken, nasturtium pesto, grape tomatoes

    24

  • italian pork coppa, artichoke, rocket, shaved parmesan

    24

DESSERT

  • green tea & white chocolate ganache cake, spiced peach compote

    10

  • chocolate & cream cheese brownie, orange curd (gf) (nf)

    10

  • raspberry mouse cake, honey comb (nf)

    10

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

    6

  • raw life cold pressed juicy pops - refresher, orchard, mean green

    4

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

  • pork & prawn salad with glass noodles, mung beans, snow peas, green chilli dressing (gf) (nf)

    32

no split billing / 15% surcharge on all public holidays

DOWNLOAD PDF MENU

LATE LUNCH MENU

SHARE FOOD

  • soy chilli cashews & peanuts

    6

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

    8

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

    12

  • yallingup wood fired bread, roast pumpkin oil, pecorinno & sunflower seed oicada. (v)

    10

BOARDS

  • toasted eagle bay turkish bread, almond skordalia, green olive & sundried tomato salata (v)

    16

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

    16

  • cured beef, beetroot, apple & red cabbage coleslaw, pickles, honey mustard, cajun treacle cured salmon, potato & corn salad, peach chilli jam, yallingup woodfired bread

    28

  • 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

  • roast pumpkin & zucchini, goats cheese, mint salsa verde (v) (nf)

    24

  • tunisian lamb with sumac, eggplant, feta, lemon & honey molasses

    24

  • lemon rosemary chicken, nasturtium pesto, grape tomatoes

    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

  • green tea & white chocolate ganache cake, spiced peach compote

    10

  • chocolate & cream cheese brownie, orange curd (gf) (nf)

    10

  • raspberry mouse cake, honey comb (nf)

    10

  • simmo's icecream buckets - vanilla, chocolate, honeycomb

    6

  • raw life cold pressed juicy pops - refresher, orchard, mean green

    4

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

brewers series IPL (5.8%)

  • refreshing tropical fruit, 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.

Eagle Bay Brewing Co - Restaurant
Eagle Bay Brewing Co - Restaurant

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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