Menu | Brontë Restaurant

First Course

Starters

Light, precise, and built to awaken the palate without overwhelming it.

Shepherd's Pie

Braised lamb, potato gratin, English peas. A reimagined Australian comfort classic elevated with proper technique and quality ingredients.

Chef's Classic

Burrata with Tomato Jelly and Basil Aioli

Silken burrata set on vibrant tomato jelly, finished with a bright basil aioli. Served with seasonal tomatoes and good olive oil.

Foie Gras Terrine

Smooth foie gras terrine served with plum compote, cornichons, and sliced rye toasts. Rich, classic, and unapologetically indulgent.

Signature

Mushroom Toast

Wild mushrooms on a golden fried brioche, topped with delicate braised onion and fresh herbs. A study in earthy depth and texture.

Caviar with Blinis and Accompaniments

Sturgeon caviar on ice, served with house-made blinis, crème fraîche, finely chopped shallots, and a pearl spoon. For those who know.

Luxury Option

Signature

Bread Service

Baked fresh in-house. The bread at Brontë is not an afterthought.

Japanese Milk Bread with Salted French Butter

Pillowy, pull-apart Japanese milk bread baked daily, served warm with hand-rolled salted French cultured butter and seasonal accompaniments.

House Signature

From the Sea

Seafood

Chef Wade Watson's affinity for Australian coastal cuisine comes through in every seafood offering.

Oyster with Sabayon and Finger Lime Pearls

Fresh Australian oysters dressed with a warm sabayon and tiny finger lime pearls, balancing brine, richness, and bright citrus in a single bite.

Seasonal

King Crab Cakes

Generous crab cakes made from sweet, fresh king crab, served with a house-made remoulade and microgreens. Clean, classic, exceptional.

Signature

Australian Oysters on the Half Shell

A platter of fresh Australian oysters served on ice with finger lime, lemon wedges, and a sharp mignonette. Let them speak for themselves.

Lobster

Whole or half lobster, prepared tableside. Ask your server for today's preparation. Sourced from premium Australian waters.

Market Availability

The Heart of the Menu

Beef & Main Courses

Australian beef sourced from the country's finest producers, cooked with restraint and precision over fire.

Wagyu Tomahawk

A full-bone tomahawk from Australia's premier Wagyu producers — incredible marbling, exceptional depth of flavour. Carved tableside and served with a roasted bone marrow jus.

For the Table

Dry-Aged Striploin

Australian grain-fed striploin, dry-aged for exceptional nuttiness and depth. Cooked over fire to your specification and rested properly.

Chef's Favourite

Copper Pan Steak

The signature Brontë presentation — a premium cut finished in a copper pan, brought to the table still sizzling, with roasted cherry tomatoes, asparagus, and rosemary.

Signature

Roasted Duck Breast

Free-range duck breast roasted to a perfect blush, with seasonal greens and a reduction that brings both sweetness and acidity to the plate.

Chef's Daily Selection

Whatever Chef Wade Watson is most excited about today. Ask your server. It changes with the seasons and with what's arrived that morning.

Daily Special

Accompaniments

Sides & Sauces

Thoughtfully composed to complement the main event — never to overshadow it.

Potato Gratin

Thinly sliced potatoes layered with crème fraîche and aged cheese, baked until golden-edged and molten within.

Seasonal Greens

Rotating selection of market-fresh vegetables, simply prepared to bring brightness and contrast to the richer courses.

Bone Marrow Jus

A deeply flavoured reduction built over hours, finished with roasted bone marrow and a touch of aged wine. Essential alongside any beef dish.

Sweet Finish

Desserts

Classical, restrainted, and always made in-house. No architectural desserts here — just desserts that taste extraordinary.

Pavlova

Australia's beloved meringue dessert: a crisp outer shell giving way to a soft, marshmallow centre, finished with seasonal fruit and Chantilly cream.

Australian Classic

Classic Soufflé

A warm, perfectly risen soufflé made to order. Flavour changes seasonally — ask your server. Order early; it's worth the wait.

Order on Arrival

Selection of Australian Cheeses

A curated board of fine Australian artisan cheeses, served with house crackers, quince paste, and seasonal accompaniments.

The Cellar

Wine Program

A serious wine list built for enthusiasts — anchored in Australia, with celebrated producers from around the world.

Champagne & Sparkling

A carefully selected range of grower Champagnes and fine Australian sparkling wine. Open with bubbles, and open well.

Australian Reds

Shiraz, Cabernet Sauvignon, and Grenache from the Barossa, McLaren Vale, Coonawarra, and Margaret River. Some ready to drink; some worth cellaring.

Australian Whites & Rosé

Clare Valley Rieslings, Adelaide Hills Sauvignon Blancs, and Hunter Valley Semillons alongside Chardonnays from across the country.

Old World Selections

Burgundy, Bordeaux, Barolo, and Rioja — chosen to complement the menu and satisfy guests who prefer to drink across traditions.

Wine Pairing

Let the sommelier guide you through a curated pairing for your meal. Available for full-table bookings with advance arrangement.

Advance Arrangement

What's on the Table

A Curated Journey

Starters

Bread Service

Beef & Mains

Seafood

Starters

Shepherd's Pie

Burrata with Tomato Jelly and Basil Aioli

Foie Gras Terrine

Mushroom Toast

Caviar with Blinis and Accompaniments

Bread Service

Japanese Milk Bread with Salted French Butter

Seafood

Oyster with Sabayon and Finger Lime Pearls

King Crab Cakes

Australian Oysters on the Half Shell

Lobster

Beef & Main Courses

Wagyu Tomahawk

Dry-Aged Striploin

Copper Pan Steak

Roasted Duck Breast

Chef's Daily Selection

Sides & Sauces

Potato Gratin

Seasonal Greens

Bone Marrow Jus

Desserts

Pavlova

Classic Soufflé

Selection of Australian Cheeses

Wine Program

Champagne & Sparkling

Australian Reds

Australian Whites & Rosé

Old World Selections

Wine Pairing

What's on the Table

A Curated Journey

Starters

Bread Service

Beef & Mains

Seafood

Starters

Shepherd's Pie

Burrata with Tomato Jelly and Basil Aioli

Foie Gras Terrine

Mushroom Toast

Caviar with Blinis and Accompaniments

Bread Service

Japanese Milk Bread with Salted French Butter

Seafood

Oyster with Sabayon and Finger Lime Pearls

King Crab Cakes

Australian Oysters on the Half Shell

Lobster

Beef & Main Courses

Wagyu Tomahawk

Dry-Aged Striploin

Copper Pan Steak

Roasted Duck Breast

Chef's Daily Selection

Sides & Sauces

Potato Gratin

Seasonal Greens

Bone Marrow Jus

Desserts

Pavlova

Classic Soufflé

Selection of Australian Cheeses

Wine Program

Champagne & Sparkling

Australian Reds

Australian Whites & Rosé

Old World Selections

Wine Pairing

Secure Your Table