Menu

Delicious, relaxed dining with an emphasis on paddock to plate philosophy, Patina offers a unique shared dining experience like no other.

At the helm of Patina is Executive Chef, John Offenhauser.  With his wealth of international experience, Offenhauser has crafted the menus as distinctive as the space itself, featuring appearances from the garden, pasture, sea and bay.

“Patina at Customs House provides the perfect opportunity to showcase the best produce our region has to offer, by incorporating delicious local cuisine into the indulgent new share style menu,” says John.

“From the stunning location, to the luxurious interiors, Patina promises to be an unforgettable dining experience.”

All cuisine is local, regional, farm to table based, with Patina growing their own mushrooms in an on-site cellar.

Menu top picks include the mouth-watering House made Gnocchi with Jerusalem Artichoke,  Grilled Enoki and Shiitake Mushrooms and the Grilled Mooloolaba Prawns, Roasted Garlic Aioli and Gremolata.

The elaborate menu showcases an extensive selection of meats, with 1KG of Darling Downs OP Rib with Chimichurri tipped to be one of Patina’s must-try dishes. Crafted with sharing in mind, the menu hosts a selection of entrees and mains designed to be mutually enjoyed between guests