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, previously Chef de Cuisine and Sous Chef at Marco Polo at the Treasury Hotel. 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.

“With the launch of Patina, it was 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 pan-fried gnocchi with roasted pine nuts, smoked raisins, kale and salted ricotta, and the chargrilled ocean king prawns with black pepper, curry leaf and sugarloaf.

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.

Stuck for where to go for breakfast? Patina will continue Custom House’s tradition of Champagne Tea and Breakfast on Sunday’s, open from 9am. Bookings are essential!