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

Civiche of prawns, pickled melon, pineapple with coriander and lime dressing 20.00

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

Smoked paprika calamari, pine nut pilaf and a garlic yogurt dressing 18.50 G/F

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 banana leaves 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 and rocket salad 36.00 G/F

Grilled eye fillet mignon, chive croquettes, sautéed brussel sprouts and exotic mushroom  with a burgundy jus 36.00

Crispy skin duck breast, leek puree, buttered turnips and a green peppercorn rosella glaze G/F 38.00

Spinach orecchiette with pea, fennel, cherry tomatoes and chilli, lemon and garlic 30.00


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