Menus
Delicious, relaxed dining with an emphasis on paddock to plate philosophy, Patina offers a unique shared dining experience like no other.
Warm Sourdough | Whipped Ricotta | Aged Balsamic | EVOO
6
Mooloolaba Prawn Spring Rolls | Shellfish Mayo (2)
12
Half Shell Scallop | Seaweed Butter | Sea Succulents (ea)
8
Burrata | Grilled Peach | Walnut Pesto | Pickled Fennel
24
Tempura Zucchini Flowers | Smoked Feta | Yellow Squash | Romesco
24
Mushroom Tarte Tatin | Onion Caramel | Truffle | Porcini Cream
26
Raw Blue Fin Tuna | Potato Pavé | Truffle Mayo | Scampi Caviar | Caper
28
Freemantle Octopus | Peperonata | Raisin | Cashew | Buttermilk Dressing
26
Chargrilled Quail | Roasted Beetroot | Apple Butter | Basil Oil | Jus Gras
27
Market Fish | Celeriac Velouté | Sugar Snap | Broad Bean | Fermented Chilli
36
Duck Breast | Heirloom Carrot | Crystallised Ginger | Carrot Emulsion
43
200g Sirloin 3+ MB | Confit Potato | Pickled Shallot | Sauce Bordelaise
45
Lamb Saddle | Mint | Pea | Preserved Lemon Yoghurt
44
Hand Rolled Gnocchi | Romesco | Olive Tapenade | Tuscan Cabbage
35
Shaved Broccoli + Brussels Sprout Salad | Orange Dressing | Reggiano
11
Hand Cut Chips | Redgum Salt | Tarragon Aioli
10
Roasted Kent Pumpkin | Pepita Beurre Noisette | Sumac Yoghurt
11
One account per table
(Please note we are a cashless venue)
Dessert
Affogato | Espresso | Biscotti Crumble | Choice of Spirit
16
Callebaut Chocolate Soufflé | Smoked Hazelnut Praline | Goat’s Cheese Ice Cream
19
Crème Brulée | Orange Dust | Compressed Waffle
17
Basque Cheesecake | Cherry Gel | Chantilly Cream
17
Cheese
Charleston Jersey Brie | Adelaide hills SA
Made from Jersey cow’s milk, rich and buttery with a
subtle sweet flavour
Berry Creek Oak Blue | Gippsland VIC
Luxuriously creamy texture, with a hint of spice and a
buttery feel
Section 28 Mont Priscilla | Adelaide hills SA
Washed rind cheese, which is smooth on the palette,
cave aged with a distinctive ash layer in the centre
Selection of Two | 23
Selection of Three | 34
All Cheeses are served with: Quince Paste | Muscatel Grapes | Pickled Fig | Lavosh | Apple Cinnamon Crisp
One Account Per Table
(Please note we are a cashless venue)
Patina Favourites
Shared Plates
Warm Sourdough | Whipped Ricotta | Aged Balsamic | EVOO
Chargrilled Quail | Roasted Beetroot | Apple Butter | Basil Oil | Jus Gras
Freemantle Octopus | Peperonata | Raisin | Cashew | Buttermilk Dressing
Burrata | Grilled Peach | Walnut Pesto | Pickled Fennel
Your Choice
Market Fish | Celeriac Velouté | Sugar Snap | Broad Bean | Fermented Chilli
Or
Duck Breast | Heirloom Carrot | Crystallised Ginger | Carrot Emulsion
Or
200g Sirloin 3+ MB | Confit Potato | Pickled Shallot | Sauce Bordelaise
Or
Hand Rolled Gnocchi | Romesco | Olive Tapenade | Tuscan Cabbage
Dessert or Cheese Choice
Crème Brulée | Orange Dust | Compressed Waffle
Or
Basque Cheesecake | Cherry Gel | Chantilly Cream
Or
Cheese Plate
2 courses $70 pp / 3 Courses $88 pp
One Account Per Table
(Please note we are a cashless venue)
Wine
Indulge in a curated wine list that elevates your dining experience. Our selection showcases an array of exquisite wines, carefully chosen for their unique flavors and aromas. From velvety reds to crisp whites, each bottle promises to enhance your palate, offering a perfect complement to your culinary journey. Cheers to fine taste!
Cocktails
Our curated cocktail list is a symphony of premium spirits, fresh ingredients, and innovative blends, meticulously crafted to elevate your drinking experience. From timeless classics with a modern twist to avantgarde creations that push the boundaries of mixology, our menu caters to every palate.
takeaway coffee & breakfast
Monday – Friday 7am
LUNCH
Monday – Friday 11.30am
dinner
Wednesday – Saturday 5.30pm
address
Cooper Road, University of Queensland, Building 16, St Lucia QLD
pop-up Bar
Thursday + Friday 4pm
High tea
Tuesday – Friday 11.30am or 2.00pm