The Gates Restaurant  caters for all tastes with their 2 or 3 course menu offerings.

To compliment your chosen menu, select from our outstanding range of Leogate Estate Wines.

The Gates Restaurant now offers a Courtesy Bus Service for all guests dining in the restaurant either for Lunch or Dinner. The bus is servicing the Pokolbin Area only and bookings are essential.

Please contact us on (02) 4998 7499 or book a seat when placing a booking through the link below:

Restaurant Booking Enquiry

Lunch: Thursday to Monday  11.30am until 3.30pm

Dinner: Friday and Saturday 6.00pm until 9.00pm

ADDRESS: 1693 Broke Road, Pokolbin NSW 2320


The Gates menus are thoughtfully prepared by our Executive Chef, Adam Baldwin and his team using only the finest ingredients, elegantly presented and served in fine dining style by our friendly and professional staff. Take advantage of the stunning views with an alfresco lunch or enjoy an intimate evening in our sophisticated dining room. A great place to enjoy a meal with friends or a romantic dinner for two.




2 Course $70

3 Course $85


 Sydney Rock Oysters – Half Dozen

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


Saffron Tempura Zucchini Flowers

Olive Chickpea Salsa, Binnorie Feta, Confit Tomato, Caramelised Balsamic

Dry Aged Steak Tartare

Golden Duck Egg, Truffle Oil, Caviar


Roasted Boned Quail

Pinenut, Raisin, Sage Stuffing, Parsnip Puree, Red Currant Glaze

Smoked Ocean Trout

Preserved Lemon Creme Fraiche, Pomme Allumettes, Watercress Oil

Roasted Confit Pork Belly

Seared Scallops, Cauliflower Piccalilli, Scorched Onions

  FROM THE GRILL 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 Puree 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.


Pot Roasted Hiramasa Kingfish

Shitake Mushrooms, Soy Cream Chive Broth, Charred Asparagus

 Roasted Lamb Noisette

Comte Creamed Broccoli, Parmesan and Herb Crisp, Eschallot Jus

Confit Duck Leg

Onion Soubise, Smoked Pork Hock Cassoulet, Silverbeet, Madeira Jus

Herbed Ricotta Gnocchi

Butternut Pumpkin Cream, Kingbrown Mushroom, Pinenut, 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

Caramel Bombe Alaska

Toasted Hazelnut Meringue

Butterscotch Ice-Cream, Salted Caramel Sauce

Caramelised Lemon Torte

Finger Lime Sorbet, Orange Flower Cream

White Chocolate and Coconut Mousse

Pineapple Jelly, Liquorice Gel, Allspice Tuile


Hunter Valley Cheese Co. Selection

Hunter Gold Wash Rind, Brokenback Vintage Cheddar, HunterZola Blue

Macerated Figs & Lavosh