Professional Documents
Culture Documents
Experience
true
destination
dining
complemented
by
breathtaking
vistas
of
the
most
romantic
and
secluded
spot
in
the
Margaret
River
Wine
Region……Bunker
Bay.
We
pride
ourselves
on
using
the
freshest
and
where
possible,
sustainable
local
produce
from
one
of
the
most
abundant
food
and
wine
regions
in
Australia.
Pullman
Bunker
Bay
Resort’s
impressive
ocean-‐view
restaurant,
‘Other
Side
of
the
Moon’
-‐
is
aptly
named
after
one
of
the
famous
surf
breaks
nearby.
Regardless
of
whether
you
choose
to
dine
al
fresco
on
the
ocean
view
terrace
or
inside,
it
is
a
wonderful
place
to
relax
with
a
glass
of
Margaret
River
wine,
a
craft
brew
or
locally
distilled
spirit.
Other
Side
of
the
Moon
surf
break
was
named
due
to
it
being
one
of
the
rare
places
in
Western
Australia
that
you
can
see
the
moon
rise
and
set
over
the
same
ocean.
“Welcome
and
thank
you
for
dining
with
us”
Robert
Siolo
–
Executive
Chef
_____________________________________________________________________________________________________________________
GF/GFO=Gluten Free/Option V/VO= Vegetarian/Option VE/VEO=Vegan/Option DF/DFO=Dairy Free/Option
-------
TO
SHARE
------
Baked
Local
Cow
Milk
Cheese
|
Dellendale
double
brie
|
ICON
honey
thyme
|
candied
spiced
almonds
toasted
Yallingup
sourdough
25
[v/gfo]
Traditional
Pork
Crackle
|
smoked
paprika
|
sea
salt
13
Bunker
Bay
Long-Boards
Wardan
|
Exmouth
prawns
|
Fremantle
octopus
|
WA
lobster
|
Tasmanian
smoked
salmon
|
Leeuwin
oysters
|
yellowtail
kingfish
crudo
|
crisp
breads
|
sourdough
|
dips
|
green
salad
90
Marlak
|
Yallingup
toasts
|
fruit
bread
|
Dellendale
double
brie
|
Cambray
vintage
cheddar
&
blue
|
braised
bacon
shanks
|
liver
pate
|
pickled
vegetables
|
housemade
chutney
|
piccalilli
|
crisp
apple
|
cultured
butter
|
leg
ham
|
lavosh
|
seasonal
fruits
49
-------
ENTREE
------
100%
Local
Produce
Sugarloaf
Lobster
Rolls
|
buttered
brioche
|
WA
rock
lobster
|
samphire
remoulade
|
sweet
potato
crisps
29
Baked
Crab
&
Ricotta
Cannelloni
|
parmigiano
reggiano
|
peperonata
|
herb
salad
24
Chef’s
Soup
of
the
Day
|
charred
wood-‐fired
Yallingup
bread
|
cultured
butter
medallion
16
Chef’s
Favorite
Dish
Leeuwin
Coast
Oysters
|
crispy
½
dozen
|
marinated
onion
|
fennel
julienne
|
smoked
bacon
|
baby
spinach
radish
28
Manjimup
Spiced
Cauliflower
|
cashew
butter
|
saltbush
dukkah
|
blistered
tomato
|
herb
salad
EVOO
24
[gf,df]
Margaret
River
Lamb
Belly
Ribs
|
crumbled
fetta
|
basil
leaves
|
olive
|
beans
|
blackened
corn
25
[gf,df]
Farm
House
Margaret
River
Pork
Belly
|
cauliflower
puree
|
seasonal
greens
|
apple
bourbon
26
[gf,df]
_____________________________________________________________________________________________________________________
GF/GFO=Gluten Free/Option V/VO= Vegetarian/Option VE/VEO=Vegan/Option DF/DFO=Dairy Free/Option
-------
MAIN
COURSE
------
100%
Local
Produce
South
West
Black
Angus
Beef
Fillet
|
fondant
sweet
potato
|
seasonal
greens
|
chimichurri
|
horseradish
cream
|
bone
marrow
49
[gf,df]
Margaret
River
Wagyu
Burger
|
sliced
swiss
|
house-‐made
beetroot
relish
|
sliced
tomato
|
crisp
lettuce
|
black
garlic
aioli
|
bacon-‐dusted
chips
29
Fried
Lilydale
Turmeric
Fried
Chicken
|
wilted
greens
|
bean
sprouts
|
shiitake
ginger
broth
|
pickled
radish
35
[gf,df]
Locally
Caught
Fish
|
caramelized
fennel
|
char
grilled
Fremantle
octopus
|
garden
macedoine
|
whole
grains
|
anchovy
dressing
45
[gf,df]
Chef’s
Favorite
Dish
9hr
Slow
Cooked
Cowaramup
Black
Angus
Short
Rib
|
rendang
sauce
|
sour
cucumber
|
|
salted
cashew
|
glass
noodle
|
coriander
leaves
34
[gf,df]
House-Made
Pan
Seared
Gnocchi
|
Swiss
chard
|
peas
|
garden
beans
|
wilted
greens
|
grana
padano
|
pine
nuts
32
[v]
Ceviche
|
local
fish,
Fremantle
octopus
&
Shark
Bay
scallop
|
char-‐grilled
lime
|
candied
sweet
potato
|
Spanish
onion
|
red
chili
|
wakame
35
[df,gf]
Pacific
Poke
Bowl
|
smoked
salmon
|
grilled
pineapple
|
prawn
tails
|
edamame
|
avocado
|
lup
cheong
|
salted
cashew
|
ancient
grains
|
house
pickles
|
beans
sprouts
|
chili
caramel
37
[gf,df,veo]
_____________________________________________________________________________________________________________________
GF/GFO=Gluten Free/Option V/VO= Vegetarian/Option VE/VEO=Vegan/Option DF/DFO=Dairy Free/Option
-------
SIDE
DISHES
------
The
Farm
Fries
|
18mm
thick
cut
|
bacon
&
shiitake
seasoning
|
aioli
14
[df]
Conto’s
Summer
Salad
|
bocconcini
|
watermelon
|
mint
|
chestnut
|
preserved
gourd
|
rocket
leaves
19
[gf,dfo]
Roast
Capel
Heritage
Potato
|
Yallingup
wood
fired
bread
crouton
|
rosemary
fleur
de
sel
|
truffle
oil
16
[df/ve]
Yallingup
Bread
|
dukkha
|
olive
oil
|
aged
balsamic
14
[v]
-------
DESSERTS
------
Vanilla
&
Lemon
Myrtle
Crème
Brûlée
|
seasonal
fruits
|
almond
croquant
19
[gfo]
Chocolate
Mousse
&
Salted
Caramel
|
chocolate
garnish
|
caramelised
hazelnut
|
chocolate
sauce
18
Please
feel
welcome
to
view
our
display
counter
for
more
delectable
desserts
17
each
_____________________________________________________________________________________________________________________
GF/GFO=Gluten Free/Option V/VO= Vegetarian/Option VE/VEO=Vegan/Option DF/DFO=Dairy Free/Option
-------
ARTISAN
SUPPLIERS
------
Yallingup
Wood
Fired
Bread
Yallingup,
Western
Australia
Our
local
organic
bread
supplier
Dardanup
Butcher
Company
Dardanup,
Western
Australia
Our
local
meat
supplier
Mahogany
Creek
Margaret
River,
Western
Australia
Our
local
specialty
food
supplier
Bathgate
Farm
Albany,
Western
Australia
Our
local
quality
vegetables
supplier
Cambray
Cheese
Nannup,
Western
Australia
Our
local
cheese
supplier
Arthurs
Grove
Bowelling,
Western
Australia
Our
local
olives
supplier
Maison
Lassiaille
Margaret
River,
Western
Australia
Our
display
counter
desserts
supplier
_____________________________________________________________________________________________________________________
GF/GFO=Gluten Free/Option V/VO= Vegetarian/Option VE/VEO=Vegan/Option DF/DFO=Dairy Free/Option