Our Menu
Breakfast
A La Carte Summer Dinner Menu
Lex Signature Tasting Menu
Kids Menu
Desserts
Group Dining Menu | 25+ Guests
Christmas Day Lunch
New Year's Eve Dinner | First Seating
New Year's Eve Dinner | Second Seating
Breakfast
Please Note:
- DF = Dairy Free · GF = Gluten Free · V = Vegetarian · VG = Vegan · DFO = Dairy Free Option · VGO = Vegan Option · GFO = Gluten Free Option · N = Contains Nuts
- While every effort is taken in preparing dietary dishes, we are unable to guarantee that the food produced and served is free of all allergen traces due to the environment it is prepared in.
- A surcharge of 10% on Sundays will be applied.
- All card payments incur a 1.95% surcharge. A surcharge of 15% applies on Public Holidays.
Breakfast Buffet
Adult Breakfast Buffet
per person -
$ 54
Kids Breakfast Buffet (12 years & under)
per person -
$ 27
A La Carte Menu
Tasmanian Oak Smoked Salmon Bagel
-
$ 24
Cream cheese, dill, capers, extra virgin olive oil (Gluten free bread on request)
Pastry Basket
-
$ 16
Chef’s selection of freshly baked pastries V · GFO
Maffra Cloth Aged Cheddar Omelette
-
$ 27
Select two sides of your choice DFO · GFO · V
Smashed Avocado Toast
-
$ 24
Free range poached eggs, house pickled onions, artisan goat’s cheese V · GFO · DFO
Housemade Granola
-
$ 21
Natural yoghurt, seasonal berries (Coconut yoghurt on request) V · VGO · GF · N
French Toast
-
$ 24
Citrus NY cheesecake foam, brioche, berry compote, lemon myrtle V
Seasonal Fruit Salad
-
$ 20
Natural yoghurt, fennel & orange, honey drizzle (Coconut yoghurt on request) V · VGO · GF
Croissant Benedict
-
$ 28
Poached free range eggs, rocket, prosciutto, fig, hollandaise, crispy quinoa GFO
Eggs Your Way
-
$ 15
Poached, fried or scrambled, sourdough, butter V · GFO · DFO
Truffled Mushrooms
-
$ 28
Sourdough toast, free range, poached egg, feta, crispy enoki, chives V · GFO · DFO
Breakfast Burger
-
$ 26
Milk bun, beef sausage patty, mozzarella, slaw, bacon, fried free range egg, BBQ sauce GFO
Sides
Grilled bacon
-
$ 8
Cold smoked salmon
-
$ 8
Smoked chicken
-
$ 12
Grilled halloumi
-
$ 8
Half avocado
-
$ 6
Roasted tomatoes
-
$ 6
Hash brown
-
$ 6
Field mushrooms
-
$ 8
Coffee
Espresso | Piccolo | Long Black
-
$ 4.5
Flat White | Latte | Cappuccino
-
$ 4.8
Mocha | Hot Chocolate | Iced Latte | Iced Black
-
$ 5.5
Iced Mocha with Ice Cream
-
$ 8.5
Batch Brew
-
$ 4.5
Smoothies | Shakes | Juices
Smoothies
Berries Smoothie: Mixed berries, apple, ginger, banana, coconut yoghurt VG · DF · GF $12
Mango Smoothie: Mango, banana, turmeric, orange juice VG · DF · GF $12
Milkshake
-
$ 7
Chocolate | Vanilla | Caramel
Juices
Orange juice $9 | Cloudy Apple juice $9 | Peach, mango, apple, strawberry juice $9
A La Carte Summer Dinner Menu
Please Note:
- DF = Dairy Free · GF = Gluten Free · V = Vegetarian · VG = Vegan · DFO = Dairy Free Option · VGO = Vegan Option · GFO = Gluten Free Option · N = Contains Nuts
- While every effort is taken in preparing dietary dishes, we are unable to guarantee that the food produced and served is free of all allergen traces due to the environment it is prepared in.
- A surcharge of 10% on Sundays will be applied.
- All card payments incur a 1.95% surcharge. A surcharge of 15% applies on Public Holidays.
Snacks To Start
Artisan Sourdough
each -
$ 8
Served with today’s butter & Mount Zero olive oil V · VGO · GFO
Tasmanian Oysters
each -
$ 7.5
half dozen -
$ 38
dozen -
$ 75
Cucumber-jalapeño mignonette GF · DF
Moreton Bay Bug Roll
each -
$ 17
Herb aioli, pickled jalapeños, charred housemade brioche
Spanner Crab Focaccia
each -
$ 18
Spanner crab, crispy focaccia, umami, emulsion, sea grapes DF
Caviar
Tater Tots
each -
$ 16
Crème fraîche, Oscietra caviar GF
Asparagus & Caviar Bite
each -
$ 22
Prosciutto, whipped Philadelphia, Oscietra caviar GF
Oscietra Bump
-
$ 34
Served in the traditional ‘bump on the hand’ style GF · DF
Ars Italica Calvisius Oscietra Caviar Tin (10g)
-
$ 125
Blinis, sour cream, shallots
Entrées
Hay-Smoked Beef Carpaccio
-
$ 32
Lemon caper aioli emulsion, Parmigiano Reggiano, wild arugula, truffle oil GF
Charred Octopus
-
$ 38
Smoked romesco, corn succotash, charred lime GF · N
Seared Ahi Tuna
-
$ 34
Avocado, yuzu kosho crème, crispy shallots, soy-lime dressing, toasted sesame GF · DF
Roasted Beet Tartare
-
$ 28
Whipped sheep’s yoghurt, charred orange, vincotto glaze, walnut praline GF · N · V · VGO
Tableside Caesar Salad
-
$ 34
Free Range Grilled Chicken
$15.00
Moreton Bay Bug
$18.00
Mains From the Fire Grill
Warwick MB3+ Eye Fillet (180g)
-
$ 68
Served with your choice of sauce: Madagascar Green Peppercorn Sauce, Red Wine Jus, Café de Paris Butter.
Riverine MB6+ Wagyu NY Striploin (250g)
-
$ 90
Served with your choice of sauce: Madagascar Green Peppercorn Sauce, Red Wine Jus, Café de Paris Butter.
Darling Downs MB3+ Scotch Fillet (300g)
-
$ 64
Served with your choice of sauce: Madagascar Green Peppercorn Sauce, Red Wine Jus, Café de Paris Butter.
O’Connor Superior, Gippsland MB5+ 130 Grass-Fed Angus Sirloin (600g)
-
$ 130
Served with your choice of sauce: Madagascar Green Peppercorn Sauce, Red Wine Jus, Café de Paris Butter.
“Dry-Aged” Warwick MB3+ Tomahawk Steak
Served tableside with a mixed green leaf salad. Includes your choice of one sauce and one side. MP pricing.
sauce
$7.00
Local Queensland Reef Fish
-
$ 56
Grilled asparagus, brown butter, caviar citrus emulsion GF
Charred Almond-Fed Pork Chop
-
$ 54
Smoked apple-celeriac purée, sour cherry jus, shaved fennel, pickled mustard seeds GF · DF
Grilled Heirloom Zucchini
-
$ 38
Cherry tomato escabeche, sweet corn purée, pickled yellow squash, basil oil VG · GF · DF
Sides
Endive & Apple Salad
-
$ 17
Truffle-honey dressing V · GF
Summer Heirloom Tomatoes
-
$ 17
Vanella stracciatella, crispy basil V
Creamed Spinach
Warrigal greens, Gruyère V · GF
Whipped Potatoes
-
$ 17
V · GF
Roasted Potatoes
-
$ 17
Rosemary & garlic V · GF
Truffle Mac & Cheese
-
$ 18
Crispy shallots, pangrattato V
Add Lobster
$12.00
Fries
-
$ 16
Smoked chilli salt, Dijon mayonnaise V
Lex Signature Tasting Menu
- Available Monday to Saturday from 5:30 PM | $120 per person, paired wines +$69 per person
Please Note:
- DF = Dairy Free · GF = Gluten Free · V = Vegetarian · VG = Vegan · DFO = Dairy Free Option · VGO = Vegan Option · GFO = Gluten Free Option · N = Contains Nuts
- While every effort is taken in preparing dietary dishes, we are unable to guarantee that the food produced and served is free of all allergen traces due to the environment it is prepared in.
- Minimum 2 guests.
- Menu applies to entire table.
- A surcharge of 10% on Sundays will be applied.
- All card payments incur a 1.95% surcharge. A surcharge of 15% applies on Public Holidays.
To Start
Artisan Sourdough
Served with today’s butter & Mount Zero olive oil V · VGO · GFO
Tasmanian Oysters
Cucumber-jalapeño mignonette
Moreton Bay Bug Roll
Herb aioli, pickled jalapeños, charred homemade brioche
Entrées
Hay-Smoked Beef Carpaccio
Lemon caper aioli emulsion, Parmigiano Reggiano, wild arugula, truffle oil
Charred Octopus
Smoked romesco, corn succotash, charred lime
Mains & Sides
MB6+ Wagyu NY Striploin (250g)
Served with your choice of sauce: Madagascar Green Peppercorn, Red Wine Jus, or Café de Paris Butter.
Creamed Spinach
Warrigal greens, Gruyère V · GF
Roasted Potatoes
Rosemary, garlic V · GF
Dessert
Lex New York Style Cheesecake
Summer berries, mint
ADD ON
Fine Australian Cheese, served tableside.
Two cheeses
$22.00
Kids Menu
Ages 12 and Under
Breakfast
Scrambled Eggs on Toast
-
$ 12
Crispy bacon and tomato sauce
Waffles
-
$ 12
Maple syrup and fresh berries
Fruit Salad
-
$ 12
Whipped cream and honey
Dinner
Cheeseburger
-
$ 18
Fries, Salad
Steak Frites
-
$ 26
Salad, tomato sauce GF · DF
Grilled Fish of the Day
-
$ 18
Broccoli and paris mash GF
Mac & Cheese
-
$ 15
Dessert
Chocolate Mousse
-
$ 9
Berries, chocolate “soil” GF
Vanilla Ice Cream
-
$ 9
Chocolate sauce, marshmallows GF
Desserts
Alcohol pricing available in venue
Please Note:
- DF = Dairy Free · GF = Gluten Free · V = Vegetarian · VG = Vegan · DFO = Dairy Free Option · VGO = Vegan Option · GFO = Gluten Free Option · N = Contains Nuts
- While every effort is taken in preparing dietary dishes, we are unable to guarantee that the food produced and served is free of all allergen traces due to the environment it is prepared in.
- A surcharge of 10% on Sundays will be applied.
- All card payments incur a 1.95% surcharge. A surcharge of 15% applies on Public Holidays.
Desserts
Lex New York Style Cheesecake
-
$ 19
Summer berries, mint V
Chocolate Cigar
-
$ 19
Hazlenut crème & coffee mousse, smoked chocolate soil, bourbon gelée GF · N
Olive Oil Cake
-
$ 19
Lemon sorbet, vanilla thyme crumbs VG · GFO · DF
Fine Cheese Selection Served Tableside
For one $14 / Two $22 / Three $30 / Four $38 / Five $42
Bay of Fires Clothbound Cheddar, TAS
Cow’s Milk
Valserena Parmigiano Reggiano (Aged 24 Months), IT
Solo di Bruna, Brown Cow’s Milk
Charleston (Jersey Brie), SA
Jersey Cow’s Milk
Gruyère, CH
Alpine Pasture-Fed Cow’s Milk
Riverine Buffalo Blue, VIC
Buffalo’s Milk, Blue Cheese
Sweet & Port Wines
NV david Franz ‘Old Redemption Exceptionally Old Tawny’ Port
glass -
$ 25
bottle -
$ 146
Barossa Valley, SA
2011 david Franz ‘Sweet White’ Fortified Semillon
glass -
$ 17
bottle -
$ 129
Barossa Valley, SA
2020 Château Rieussac
glass -
$ 22
bottle -
$ 128
Sauternes, FR
Group Dining Menu | 25+ Guests
Please Note:
- DF = Dairy Free · GF = Gluten Free · V = Vegetarian · VG = Vegan · DFO = Dairy Free Option · VGO = Vegan Option · GFO = Gluten Free Option · N = Contains Nuts
- Menus are subject to change based on seasonality and produce. While every effort is taken in preparing dietary dishes, we are unable to guarantee that the food produced and served is free of all allergen traces due to the environment it is prepared in.
- A surcharge of 10% on Sundays will be applied.
- All card payments incur a 1.95% surcharge. There is a 15% surcharge on public holidays.
TO START
Artisan Sourdough
Served with today’s butter & Mount Zero olive oil V · VGO · GFO
Entrées To Share
Seared Ahi Tuna
Avocado, yuzu kosho crème, crispy shallots, soy-lime dressing, toasted sesame GF · DF
Hay-Smoked Beef Carpaccio
Lemon caper aioli emulsion, Parmigiano Reggiano, wild arugula, truffle oil GF
Roast Beet Tartare
Whipped sheep’s yoghurt, charred orange, vincotto glaze, walnut praline GF · N · V · GFO
Mains (Alternate Drop)
Local Queensland Reef Fish
Grilled asparagus, brown butter, caviar citrus emulsion GF
Charred Almond-Fed Pork Chop
Smoked apple-celeriac purée, sour cherry jus, shaved fennel, pickled mustard seeds GF · DF
Sides To Share
Roasted Potatoes V · GF · DFO
Mixed Green Leaf Salad V · GF
Desserts (Alternate Drop)
Lex New York Style Cheesecake
Summer berries, mint V
Olive Oil Cake
Lemon sorbet, vanilla thyme crumbs VG· GFO · DF
Christmas Day Lunch
Please Note:
- DF = Dairy Free · GF = Gluten Free · V = Vegetarian · VG = Vegan · DFO = Dairy Free Option · VGO = Vegan Option · GFO = Gluten Free Option · N = Contains Nuts
- Pease advise of any dietary requirements at least 7 days prior to your reservation.
- Bookings and Per Person package selection are essential and prepayment is required. Booking Fees apply.
3 Hour Leeuwin Estate Premium Beverage Package
Snacks To Share
Christmas ham vol au vent
Caviar GF · DFO
Bay bug remoulade
Umami mayonnaise, shredded paw paw, finger lime GF · DF
Tater tots
Whipped feta, smoked harissa GF · DF · VGO · N
Entrées To Share
Smoked Warilba organic lamb carpaccio
Pickled apricots, pecorino romano, Mount Zero olive oil GF · DFO
Mooloolaba landed prawns
Iceberg chiffonade, cocktail sauce GF · DFO
Roasted peach
Marinated buffalo cheese, lemon myrtle, honey balsamic vinaigrette, roasted macadamia GF · DFO · VGO · N
Mains (Select One)
Warwick MB4 sirloin
Bone marrow mash, shallot jus GF · DF
Turkey roulade
Sprouts, cranberry, jus GF · DF
Grilled local reef fish
Saffron emulsion, summer asparagus GF · DF
Porcini & wild mushroom ravioli
Spinach, truffle V · VGO · GF
Sides To Share
Duck fat roasted potatoes
Chives GF · DF · VGO
Heirloom carrots confit
Garlic, thyme GF · VG
Arugula salad
Valserena Parmigiano Reggiano, aged balsamic
Dessert (Select One)
White chocolate trifle
Spiced cherry, pistachio N
Clementine curd tart
Rosemary meringue, almond biscuit GF
New Year's Eve Dinner | First Seating
Please Note:
- DF = Dairy Free · GF = Gluten Free · V = Vegetarian · VG = Vegan · DFO = Dairy Free Option · VGO = Vegan Option · GFO = Gluten Free Option · N = Contains Nuts
- While every effort is taken in preparing dietary dishes, we are unable to guarantee that the food produced and served is free of all allergen traces due to the environment it is prepared in.
- Please advise of any dietary requirements at least 7 days prior to your reservation.
- Bookings and Per Person package selection are essential and prepayment is required. Booking Fees apply.
Arrival Glass of Ruinart ‘R de Ruinart’ Champagne
To Start
Artisan sourdough
Mount Zero olive oil, champagne butter
Tasmanian oysters
Bloody Mary mignonette GF · DF
Entrées To Share
Soy-cured kingfish
Seaweed emulsion, furikake, tapioca cracker GFO · DF
Hay-smoked wagyu carpaccio
Black garlic, pickled mango, wattleseed crisp GFO · DF
Charred asparagus
Whipped goat’s cheese, yuzu-miso, taro crisp V · VGO · N
Mains (Select One)
Chargrilled MB5+ Angus New York Strip
Artichoke purée, brussel sprouts, truffle crumb GF · DF
North Queensland Coral Trout
Champagne velouté, baby leeks, chive oil GF · DFO
Porcini & taleggio ravioli
Chestnut cream, crispy sage, candied walnuts V · N
Sides
Duck fat roasted baby potatoes
Rosemary salt GFO · DFO · VGO
Lex ‘Waldorf’ salad
GF · V
Dessert
Valrhona chocolate
Salted caramel, hazelnut, espresso foam
New Year's Eve Dinner | Second Seating
Please Note:
- DF = Dairy Free · GF = Gluten Free · V = Vegetarian · VG = Vegan · DFO = Dairy Free Option · VGO = Vegan Option · GFO = Gluten Free Option · N = Contains Nuts
- While every effort is taken in preparing dietary dishes, we are unable to guarantee that the food produced and served is free of all allergen traces due to the environment it is prepared in.
- Please advise of any dietary requirements at least 7 days prior to your reservation.
- Bookings and Per Person package selection are essential and prepayment is required. Booking Fees apply.
Arrival Glass of Ruinart ‘R de Ruinart’ Champagne
To Start
Artisan sourdough
Mount Zero olive oil, champagne butter
Snacks
Kangaroo tataki tart
Lily pilly gel, wattleseed emulsion GFO · DF
Tater Tots
Cultured cream, caviar DFO · VGO
Entrée
Soy-cured kingfish
Seaweed emulsion, furikake, tapioca cracker GFO · DF
Main
Chargrilled MB5+ Angus New York Strip
Artichoke purée, brussel sprouts, truffle crumb GF · DF
Sides
Duck fat roasted baby potatoes
Rosemary salt GFO · DFO · VGO
Lex ‘Waldorf’ salad
GF · V
Dessert
Valrhona chocolate
Salted caramel, hazelnut, espresso foam