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​2 Course $70.00

3 Course $85.00



Sydney Rock Oysters - Half Dozen

*One Dozen additional $20

Sydney Rock Oysters - Mixed Half Dozen

Virgin Mary, Semillon Jelly, Mojito, Thermidor, Kilpatrick & Wasabi Tempura
*One Dozen additional $20

Goat’s Cheese Infused with Thyme and Poppy Seeds

Beetroot Jam, Candied Beetroot, Apple Purée, Crispy Apple, Walnut with Garlic Crisps

Dry-Aged Steak Tartare

Golden Egg, Truffle Oil & Caviar

King Prawns

Hungarian Salami, Carrot, Leek Purée with Pickled Red Radish & Chives

Hiramasa Kingfish Carpaccio

Plum, Flying Fish Tobico, Semillon Jelly & Kumara Crisps

Roasted Confit Pork Belly

Seared Scallops, Cauliflower Piccalilli & Scorched Onions



Blue Eye Cod

Salt Baked Swede, Green Pea Purée, Samphire, Clams & Beurre Blanc

Pan Seared Venison Tenderloin

Parsnip Purée, Braised Balsamic Eschallots, Crispy Kale, Dutch Carrots & Eschallot Jus

Pan Fried Duck Breast

Celeriac Purée, Duck Liver Pâté, Almond Croquette, Asparagus, & Red Currant Jus

Braised Pork Neck

Sautéed Speck & Cabbage, Apple & Brandy Jam, Crackle & Braising Liquor Jus

Herbed Ricotta Gnocchi

Butternut Pumpkin Cream, King Brown Mushrooms, Pinenuts, Crispy Kale, & Truffle Oil





*additional $10 per person

6 Week Dry Aged Scotch Fillet 350g
Grass Fed Eye Fillet 250g

All with your choice of Truffle Potato Purée, Potato Purée or Thick Cut Chips



*additional $20

6 Week Dry Aged Rib on the Bone 750g
Grass Fed Chateaubriand 600g

All with two choices of Truffle Potato Purée, Potato Purée or Thick Cut Chips


Here at The Gates Restaurant, we hang our whole prime cuts of Black Angus Grain Fed Dry Aged
beef from Nolan’s private selection in the dry-aging room, 4 - 6 weeks before serving to achieve 
the maximum, concentration of flavour and tenderness.

Best served rare to medium-rare.


*$10 each

Smoked Green Leaf Salad, Pear, Walnuts & Verjuice Dressing
Fat Cut Steak Chips & Tarragon Aioli
Roasted Pumpkin, Miso Caramel, Binnorie Dairy Feta & Chilli
Broccolini, Almond, Garlic Butter & Lemon
Roasted Duck Fat & Garlic Potatoes
Truffle Potato Purée


Chocolate Fondant

Raspberry Toffee & Vanilla Ice-cream

Caramel Bombe Alaska

Toasted Hazelnut Meringue, Butterscotch Ice-Cream & Salted Caramel Sauce

White Chocolate & Coconut Mousse

Pineapple Jelly, Liquorice Gel & Allspice Tuile

Winter Citrus

Orange & Poppy Seed Steamed Pudding, Citrus Caramel,
Cinnamon Ice-Cream, Spiced Walnut Praline & Dehydrated Orange Crisp

Hunter Valley Cheese Co. Selection

Binnorie Brie, Brokenback Vintage Cheddar, HunterZola Blue & Macerated Figs