EAT-IN MENU

Zinc Restaurant & Bar is open daily from 2 pm, 7 days per week. Join us for a light lunch from 2 pm, or our dinner menu from 5 pm. Our bar menu is available 7 days from 2 pm till late.

A progression of beautiful local ingredients where texture, flavor and harmony is paramount. The menu presents fine, contemporary Australian cuisine, utilizing the abundance of fresh seafood, local meats & tropical fruit & vegetables including many gluten-free, vegetarian & vegan options.

We now offer delivery and takeway

EAT-IN MENU

 

Zinc requests patrons with food allergies or other dietary requirements to please inform their waiter prior to ordering, we will endeavour to accommodate your dietary needs, however we cannot be held responsible for traces of allergens. 15 % surcharge on public holidays

 

TO START



SASHIMI PLATE GFO  23
with pickles, soy + wasabi

YELLOWTAIL KINGFISH CARPACCIO GF  23
with citrus, mint + chili

TASTES OF THE SEA  27
four preparations of today’s fresh, chilled seafood

OYSTERS (6) GF  24
pacific oysters served on ice with sweet kaffir lime vinegar

PORK BELLY GFO 19
honey anise glaze + apple puree

FRIED SQUID  19
remoulade, fennel, citrus

SEARED SCALLOPS GF  22
corn puree, lemon, squid ink + prosciutto

HALOUMI   V GFO  16
salsa verde, roasted tomato and balsamic

FROM THE SEA



BARRAMUNDI FILLET GFO 37
young papaya salad, peanuts, coriander, chili,lime and cherry tomatoes with a mildcoconut + tamarind curry sauce

MARKET CATCH OF THE DAY $MP
(see wait staff for today’s fresh offering)

FROM THE LAND



BEEF BOURGUIGNON GF  36
braised angus brisket, pancetta, roasted mushrooms, mashed potato

LAMB FILLET AND LOIN CHOPS GF  37
charcoal grilled with lemon, garlic + rosemary

WHOLE SPATCHCOCK GF  36
charcoal grilled with peri peri + lime

 

PASTA + RICE



PRAWN LINGUINE  37
tiger prawns, cherry tomatoes, garlic, nduja and roasted tomato passata

LAMB GNOCCHI  34
slow braised lamb shoulder with garlic and herb gnocchi, parmesan, goats’ cheese + bordelaise

RISOTTO AI FUNGI GF  29
porcini and field mushrooms, parmesan, garlic, truffle

FROM THE GRILL



Carefully selected from some of Australia’s top farmers, our meat is cooked over our custom Fenwesco built, parrilla style charcoal grill, naturally fuelled using native, locally sourced, Gidgee charcoal to provide you with a unique dining experience.

200g EYE FILLET – Oakey Reserve, Darling Downs, QLD  43

300g SIRLOIN – Bindaree, Northern Tablelands, NSW  39

350g SCOTCH FILLET – Beef City Black Angus, QLD  44

500g RIBEYE ON THE BONE – Cape Grim, Tasmania  57

700g RUMP – Black Onyx, New England Tablelands, NSW  59

served with coleslaw, Dijon mustard and your choice of sauce:
chimichurri, spicy peppercorn, red wine jus

please allow for extended cooking times with some of our larger steaks

ON THE SIDE



ICEBERG LETTUCE GF 14
crispy bacon, parmesan, lemon cream dressing

PUMPKIN SALAD GF V 14
beetroot, mixed leaves, goats’ cheese, onion, pepitas, balsamic

STEAMED BEANS + BROCCOLINI GF V 10
lemon, butter + dill

PUREED POTATO GF V 10

RUSTIC FRIES V 8

SHOESTRING FRIES V 8

 

BAKED COBB LOAF 5
olive oil, balsamic and dukkha

PACIFIC OYSTERS (3) GF 12
pacific oysters, natural with sweet kaffir lime vinegar

CURED HIRAMASA YELLOWTAIL KINGFISH 23
beetroot, aioli, house made pickles

PORK BELLY GF 19
apple puree, honey + anise glaze

LEMON + PEPPER FRIED SQUID 19
remoulade, fennel, citrus

FRIED HALOUMI V 16
semi dried heirloom tomato, salsa verde

ROASTED PUMPKIN SALAD GF V 14
roasted beetroot, mixed leaves, goats’ cheese, onion, balsamic dressing

RUSTIC CUT FRIES V 8
aioli

SHOESTRING FRIES V 8
ketchup

BAKED COB LOAF 5
with olive oil and dukkha

FRIED HALOUMI V 16
semi dried heirloom tomato, salsa verde

LINGUINE PUTTANESCA 26
with chilli, garlic, tomato, olives and capers

RISOTTO GF V 29
porcini and field mushrooms, parmesan, garlic + truffle

WILD ROQUETTE SALAD GF 14 / 26
poached pear, shaved fennel, toasted walnuts, orange + sherry vinaigrette

ROASTED PUMPKIN SALAD GF 14 / 26
roasted beetroot, mixed leaves, goats’ cheese, onion, balsamic dressing

BROCCOLINI GF V 10
confit garlic butter

RUSTIC CUT FRIES 8
aioli

SHOESTRING FRIES 8
ketchup

MALIBU PANNA COTTA gfo 15
mango sorbet, tropical fruit, lime jelly, coconut

BANANA CANNOLI 16
textures of banana, ice cream, chocolate cashews, praline

CHOCOLATE NEMISIS gf 16
dark chocolate cake, orange gel, jaffa mousse, chocolate crumble, dehydrated citrus

VANILLA CREME TART 12
fresh fruit, berries and coulis

AFFOGATO gfo 9
vanilla bean ice cream, espresso + biscotti
add liqueur of choice 17

CHEESE BOARD gfo 25
hand selected fine cheese served with dried and fresh fruit and
today’s breads and preserves

ICE CREAM SELECTION gf 4 / scoop
see waitstaff for details

Children’s Menu
$15 includes choice of dessert

CATCH OF THE DAY GF
grilled local fish with steamed green vegetables

CRISPY CHICKEN
Japanese mayo and garden salad

RAGU LINGUINI
braised beef and tomato ragu with pasta and cheese

RIB FILLET STEAK GF
house made slaw & tomato sauce

Vanilla or Chocolate Ice cream with Sprinkles
Mango Sorbet

PORK BELLY SALAD 22
Honey glazed pork belly with leaves, apple, spanish onion, carrot

FRIED HALOUMI 19
with salsa verde, roasted tomato + balsamic

BURGER 20
charcoal grilled 1/4lb beef patty, lettuce, tomato, cheese, pickles, onion, ketchup + mustard, served with fries

BURGER  20
charcoal grilled 1/4lb beef patty, cheese, pickles, onion, ketchup + mustard, served with fries

SEAFOOD LINGUINE 26
prawns, squid and reef fish with cherry tomatoes, garlic + a touch of chili

PASTA ALLA NORMA 24
hand-rolled strozzapretti pasta with eggplant, tomato, garlic, basil + pecorino

RISOTTO AI FUNGHI 25
porcini and button mushrooms, parmesan, garlic + truffle

LAMB GNOCCHI 28
slow-braised lamb with garlic + rosemary gnocchi, parmesan + goats’ cheese

FISH + CHIPS 25 for one / 35 for two
tempura battered reef fish with rustic cut fries, lemon + house made tartare

KARAAGE CHICKEN 22
with sushi rice, salad + Japanese curry

CHARCOAL GRILLED RUMP STEAK 33
with mashed potatoes + sautéed mushrooms

PUMPKIN SALAD 10
with beetroot, onion, mixed leaves and goats’ cheese

RUSTIC CUT FRIES 8
with aioli

BAKED COBB LOAF 8
with garlic butter

 Click here for all takeaway/delivery options including our ‘WE COOK’ menu, ‘YOU COOK’ DIY meal kits, fresh pasta packs and fresh produce boxes. 

TO START

SASHIMI PLATE GFO  23
with pickles, soy + wasabi

YELLOWTAIL KINGFISH CARPACCIO GF  23
with citrus, mint + chili

TASTES OF THE SEA  27
four preparations of today’s fresh, chilled seafood

OYSTERS (6) GF  24
pacific oysters served on ice with sweet kaffir lime vinegar

PORK BELLY GFO 19
honey anise glaze + apple puree

FRIED SQUID  19
remoulade, fennel, citrus

SEARED SCALLOPS GF  22
corn puree, lemon, squid ink + prosciutto

HALOUMI   V GFO  16
salsa verde, roasted tomato and balsamic

FROM THE SEA

BARRAMUNDI FILLET GFO 37
young papaya salad, peanuts, coriander, chili,lime and cherry tomatoes with a mildcoconut + tamarind curry sauce

MARKET CATCH OF THE DAY $MP
(see wait staff for today’s fresh offering)

PASTA & RICE

PRAWN LINGUINE  37
tiger prawns, cherry tomatoes, garlic, nduja and roasted tomato passata

LAMB GNOCCHI  34
slow braised lamb shoulder with garlic and herb gnocchi, parmesan, goats’ cheese + bordelaise

RISOTTO AI FUNGI GF  29
porcini and field mushrooms, parmesan, garlic, truffle

FROM THE LAND

BEEF BOURGUIGNON GF  36
braised angus brisket, pancetta, roasted mushrooms, mashed potato

LAMB FILLET AND LOIN CHOPS GF  37
charcoal grilled with lemon, garlic + rosemary

WHOLE SPATCHCOCK GF  36
charcoal grilled with peri peri + lime

WOOD-FIRE CHARCOAL GRILL

Carefully selected from some of Australia’s top farmers, our meat is cooked over our custom Fenwesco built, parrilla style charcoal grill, naturally fuelled using native, locally sourced, Gidgee charcoal to provide you with a unique dining experience.

200g EYE FILLET – Oakey Reserve, Darling Downs, QLD  43

300g SIRLOIN – Bindaree, Northern Tablelands, NSW  39

350g SCOTCH FILLET – Beef City Black Angus, QLD  44

500g RIBEYE ON THE BONE – Cape Grim, Tasmania  57

700g RUMP – Black Onyx, New England Tablelands, NSW  59

served with coleslaw, Dijon mustard and your choice of sauce:
chimichurri, spicy peppercorn, red wine jus

please allow for extended cooking times with some of our larger steaks

SIDE DISHES

ICEBERG LETTUCE GF 14
crispy bacon, parmesan, lemon cream dressing

PUMPKIN SALAD GF V 14
beetroot, mixed leaves, goats’ cheese, onion, pepitas, balsamic

STEAMED BEANS + BROCCOLINI GF V 10
lemon, butter + dill

PUREED POTATO GF V 10

RUSTIC FRIES V 8

SHOESTRING FRIES V 8

VEGETARIAN & VEGAN

BAKED COB LOAF 5
with olive oil and dukkha

FRIED HALOUMI V 16
semi dried heirloom tomato, salsa verde

LINGUINE PUTTANESCA 26
with chilli, garlic, tomato, olives and capers

RISOTTO GF V 29
porcini and field mushrooms, parmesan, garlic + truffle

WILD ROQUETTE SALAD GF 14 / 26
poached pear, shaved fennel, toasted walnuts, orange + sherry vinaigrette

ROASTED PUMPKIN SALAD GF 14 / 26
roasted beetroot, mixed leaves, goats’ cheese, onion, balsamic dressing

BROCCOLINI GF V 10
confit garlic butter

RUSTIC CUT FRIES 8
aioli

SHOESTRING FRIES 8
ketchup

BAR

BAKED COBB LOAF 5
olive oil, balsamic and dukkha

PACIFIC OYSTERS (3) GF 12
pacific oysters, natural with sweet kaffir lime vinegar

CURED HIRAMASA YELLOWTAIL KINGFISH 23
beetroot, aioli, house made pickles

PORK BELLY GF 19
apple puree, honey + anise glaze

LEMON + PEPPER FRIED SQUID 19
remoulade, fennel, citrus

FRIED HALOUMI V 16
semi dried heirloom tomato, salsa verde

ROASTED PUMPKIN SALAD GF V 14
roasted beetroot, mixed leaves, goats’ cheese, onion, balsamic dressing

RUSTIC CUT FRIES V 8
aioli

SHOESTRING FRIES V 8
ketchup

DESSERT

MALIBU PANNA COTTA gfo 15
mango sorbet, tropical fruit, lime jelly, coconut

BANANA CANNOLI 16
textures of banana, ice cream, chocolate cashews, praline

CHOCOLATE NEMISIS gf 16
dark chocolate cake, orange gel, jaffa mousse, chocolate crumble, dehydrated citrus

VANILLA CREME TART 12
fresh fruit, berries and coulis

AFFOGATO gfo 9
vanilla bean ice cream, espresso + biscotti
add liqueur of choice 17

CHEESE BOARD gfo 25
hand selected fine cheese served with dried and fresh fruit and
today’s breads and preserves

ICE CREAM SELECTION gf 4 / scoop
see waitstaff for details

CHILDREN

Children’s Menu
$15 includes choice of dessert

CATCH OF THE DAY GF
grilled local fish with steamed green vegetables

CRISPY CHICKEN
Japanese mayo and garden salad

RAGU LINGUINI
braised beef and tomato ragu with pasta and cheese

RIB FILLET STEAK GF
house made slaw & tomato sauce

Vanilla or Chocolate Ice cream with Sprinkles
Mango Sorbet

TAKEAWAY / DELIVERY

ORDER HERE

PORK BELLY SALAD 22
Honey glazed pork belly with leaves, apple, spanish onion, carrot

FRIED HALOUMI 19
with salsa verde, roasted tomato + balsamic

BURGER 20
charcoal grilled 1/4lb beef patty, lettuce, tomato, cheese, pickles, onion, ketchup + mustard, served with fries

BURGER  20
charcoal grilled 1/4lb beef patty, cheese, pickles, onion, ketchup + mustard, served with fries

SEAFOOD LINGUINE 26
prawns, squid and reef fish with cherry tomatoes, garlic + a touch of chili

PASTA ALLA NORMA 24
hand-rolled strozzapretti pasta with eggplant, tomato, garlic, basil + pecorino

RISOTTO AI FUNGHI 25
porcini and button mushrooms, parmesan, garlic + truffle

LAMB GNOCCHI 28
slow-braised lamb with garlic + rosemary gnocchi, parmesan + goats’ cheese

FISH + CHIPS 25 for one / 35 for two
tempura battered reef fish with rustic cut fries, lemon + house made tartare

KARAAGE CHICKEN 22
with sushi rice, salad + Japanese curry

CHARCOAL GRILLED RUMP STEAK 33
with mashed potatoes + sautéed mushrooms

PUMPKIN SALAD 10
with beetroot, onion, mixed leaves and goats’ cheese

RUSTIC CUT FRIES 8
with aioli

BAKED COBB LOAF 8
with garlic butter

ORDER HERE