2 Course $70.00

3 Course $85.00



Sydney Rock Oysters - Half Dozen

*One Dozen additional $20

Virgin Mary, Semillon Jelly, Mojito, Thermidor with Kilpatrick & Wasabi Tempura


Goat’s Cheese Infused with Thyme

Beetroot Jam, Candied Beetroot, Poppy Seeds, Apple Purée with Crispy Apple & Walnut


Dry Aged Steak Tartare

Golden Egg, Truffle Oil & Caviar


King Prawns

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


Hiramasha Kingfish Carpaccio

Plum, Flying Fish Tobico, Lime Espuma & Kumara Crisps


Roasted Confit Pork Belly

Seared Scallops, Cauliflower Piccalilli & Scorched Onions


 FROM THE GRILL additional $10 per person


*additional $10 per person

Week Dry Aged Scotch Fillet 350g

Grass Fed Eye Fillet 250g

6 Week Dry Aged Rib on the Bone 750g to share between two

Grass Fed Chateaubriand 600g to share between two

With your choice of Truffle Potato Purée or Thick Cut Chips


Nolan’s Private Select Black Angus Grain Fed Dry Aged Beef

Here at The Gates Restaurant we hang whole prime cuts of beef from Nolan’s private selection in our dry aging room from 4-6 weeks before serving to achieve maximum concentration of flavour and tenderness. Best served rare to medium rare.



Blue Eye Cod

Salt Baked Swede, Green Pea Purée, Pickled Onion, Clam & Clam Foam


Pistachio Crust Lamb Back Straps

Parsnip Purée, Char Cucumber, Edamame & Red Wine Jus


Pan Fried Pigeon Breast

Celeriac Purée, Forest Mushroom, Duck Liver Cream, Asparagus, Almond Croquette & Confit Pigeon Leg


Herbed Ricotta Gnocchi

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


SIDES $10 each

Smoked Green Leaf Salad, Pear, Walnuts and Verjuice Honey Dressing

Fat Cut Steak Chips, Tarragon Aioli

Roast Pumpkin, Miso Caramel, Binnorie Dairy Fetta, Chilli

Broccolini, Almond, Garlic Butter, Lemon

Roasted Duck Fat and Garlic Potatoes



Chocolate Fondant

Raspberry Toffee & Vanilla Ice-cream


Mango Bavarois

Mango Sorbet, Macaron & Chocolate Soil


Caramel Bombe Alaska

Toasted Hazelnut Meringue

Butterscotch Ice-Cream, Salted Caramel Sauce


White Chocolate and Coconut Mousse

Pineapple Jelly, Liquorice Gel & Allspice Tuile


Hunter Valley Cheese Co. Selection

Binnorie Brie, Brokenback Vintage Cheddar, HunterZola Blue,

Macerated Figs & Lavosh