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

Crispy calamari and chorizo salad with deconstructed guacamole and sour cream 19.00 G/F

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

King prawn and Moreton Bay bug mornay with lemon scented rice 22.00

Goat cheese and wild mushroom arancini balls with a warmed tomato salsa and fennel salad 19.00

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

Dukkah crusted lamb rump with pesto potato smash and a beetroot and fetta salad 35.00 G/F

Char su salmon, green tea rice, sesame vegetables and wasabi beurre blanc 36.00 G/F

Parmesan crusted chicken and white bean cassoulet with baby spinach and sautéed carrot 32.00

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

Roasted barramundi, herb risotto, asparagus and saffron cream 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

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

Sweet potato gnocchi, mushrooms, spinach, sage butter and pecorino 32.00




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

Macadamia, caramel and ginger frangipane tart, strawberry salad and vanilla ice cream 13.00 G/F

Lime and coconut creme brulee with rosella syrup, chantilly cream and a wafer tuile 13.00 G/F

Cardamom and orange custard cigars with pistachio crumble and vanilla ice cream 13.00

Basil, white and dark chocolate sticky pudding with butterscotch sauce and praline ice cream 14.00

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

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