Cob loaf served with a duo of dips 10.00

Crusty garlic bread 10.00

Rouille bread: Garlic bread with roasted capsicum puree 10.00

Freshly shucked pacific oysters, apple and balsamic reduction ½ doz 18.50 / 1doz  35.00 G/F

Oysters kilpatrick ½ doz 19.50 / 1 doz  38.00 G/F

Wok tossed garlic and chilli calamari, pickled melon and pineapple with a coriander and lime dressing G/F 18.50

Pork belly, scallop and parsnip puree with an apple reduction 19.50 G/F

Twice baked goat cheese soufflé, macadamia crumble and a rocket salad 19.00

Char siu king prawns on an Asian salad in a crispy wonton basket 20.00

Kingston House Share Plate: Ask for our chef’s daily selection 34.00


Main Meals
Spicy seafood hot pot with moreton bay bugs, calamari, prawns, scallops, fish and mussels in a smoky tomato broth with rouille toast 42.00 G/F option

Asian fusion style lamb, haloumi, Greek lentils, pea and mint salad 35.00 G/F

Barramundi wrapped in nori rice paper  with sticky rice and a turmeric and coconut sambal 36.00 G/F

Smokey harissa chicken with saffron, baby spinach and pumpkin pearl cous cous 32.00

Nolan’s rib fillet, baked sweet potato, oven baked roma tomatoes, sautéed greens and salsa verdé 35.00 G/F


Crispy skin salmon with potato pancakes, lemon and chive mascarpone, rocket salad and a cardamom and orange glaze 36.00 G/F

Grilled eye fillet mignon, three cheese potato rosti, greens, caramelised baby onions and a red wine jus 36.00 G/F Option

Five spice duck breast, kipfler potato, rhubarb compote, greens and a cherry glaze G/F 38.00

Roasted cauliflower steak with beetroot hummus, poached egg, cherry tomato and radish salad 30.00 G/F




Lighter Options
Lightly beer battered fish of the day,  ,chunky chips, salad and caper aioli  25.00

Chicken and bacon fettuccine carbonara 22.50

Chicken and fried brie on a baby spinach and hazelnut salad with a quince aioli 19.50 G/F option



Kingston house shared dessert plate (Chef’s choice of our decadent desserts) 25.00

 Banana and hazelnut friand, berry compote, chocolate anglaise and vanilla ice cream 13.00 G/F

Chocolate espresso parfait with caramel sauce and a macadamia tuille G/F Option 14.00 G/F Option

Pina colada cheesecake with caramelised pineapple and a coconut crumb G/F 13.00

White chocolate and thyme pannacotta, filo basket, passion fruit and chantilly cream G/F Option 13.00

Trio of gelato with fig biscotti and berry coulis 13.00 G/F option

Cheese plate for two with quince paste and crackers 26.00


Coffee & Beverages
Coffee/ Tea
Latte ,Muggacino
Hot Chocolate
Fresh Fruit Smoothie
Soft Drinks
Lemon, Lime and Bitters
S.Pellecino Mineral Waters , Ginger Beer and Sarsaparilla