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Restaurant - Hampton Estate Wines
Restaurant, food, wine, mt tamborine, mount tamborine, tamborine mountain, high tea,
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Mount Tamborine Restaurant

Hampton Estate Wines embodies relaxed elegance, with an up-market dining style with Mount Tamborine’s most photogenic views over the Gold Coast. Inspired by flavours from around the globe, our chefs are constantly striving to provide guests with the ultimate dining experience. Rumored to be the best on the mountain, our Head Chef Sarawut (Jimmy) Khunsawat is famous for his delectable desserts.

Bookings are preferred. Contact info@hamptonestatewines.com.au to reserve a table or call (07) 5545 3144.

We look forward to welcoming you.

Lunch | Mon – Sun | 11am-2.30pm

Dinner | Fri & Sat | 6pm-9pm

 Lunch

Small Plates

Garlic Bread
9
Buttery roasted garlic and herbs, topped with melted cheese (4) (V)
Roasted Pumpkin Soup
15
Served with maple bacon pieces and warm crusty bread
Crunchy Tofu Bites
18
Lightly spiced in flour, served with house made chilli jam and soy pearls (GF) (Vegan)
Baked Arancini
18
Semi-dried tomato and bocconcini risotto, lightly crumbed and golden friend, then baked in with cheese and passata (5) (V)
Mac & Cheese Croquettes
18
Gruyere cheese tossed macaroni, lightly crumbed and golden fried, served with chipotle mayonnaise (4) (V)

From The Garden

Medley of Roasted Vegetable Salad
28
A beautiful mix of roasted sweet potatom beetroot and red onion tossed with a miso dressing through leafy greens, served with toasted Turkish bread and dukkah (Vegan)
Chips
10
Served with aioli
Condiments
2
Mayonnaise, aioli, sweet chilli, tomato or bbq sauce

From The Pasture

Slow Cooked Beef Cheeks
36
Served with creamy mash potato, Bok Choy and roasted parsnips, then napped with a seeded mustard jus (GF)
Confit Duck Leg
38
Lovely glazed with an orange, soy and ginger sauce, served on stir fried rainbow vegetables and Bok Choy (GF)
Prime Eye Fillet 200g
42
Crusted with cracked black pepper, served with creamy mash potato, roasted parsnips and Bok Choy, napped with a Dijon and cognac cream sauce
Slow Cooked Lamb Shoulder
34
Marinated in Greek herbs, served with a Moroccan jewelled cous cous and baby spinach, yoghurt sauce and jus (GF a/v)

From The Ocean

Lemon Pepper Squid
18
Lightly dusted in flour, fried till crisp, served with rainbow veg and plum glaze (GF)
Pan Fried Atlantic Salmon
36
Served with rainbow vegetables, Bok Choy and an aromatic laksa curry

Sweet Memories

Chou A La Creme
16
Served with a vanilla bean and citrus infused chiboust, cointreau macerated strawberries, chocolate ganache, vanilla ice cream and macadamia crumble
Mizu Shingen Mochi
16
Served with sweetened coconut milk, coconut ice cream, fresh fruit and coconut crumble (Vegan) (GF a/v)
Banoffee Pannacotta
16
Served with house made salted caramel, crumble and caramelised banana (GF a/v)
Cheesecake Delight
18
Cheesecake two ways, served with tuilles, lemon curd, salted caramel, creme patissiere, raspberry coulis, crumble and fairy floss

Fromage

Choice of cheeses, served with quince paste, house made lavosh and fruit
Maffra Mature Cheddar
15
Single Serve 60g
Willow Grove Dynasty
15
Blue 60g
Willow Grove Double
15
Brie 60g

For the Little Ones

Chicken Nuggets
15
Served with chips, salad and ice cream w/ chocolate sauce for dessert
Fish
15
Served with chips, salad and ice cream w/ chocolate sauce for dessert

Dinner

2 COURSES $52 | 3 COURSES $65

Entree

Roasted Pumpkin Soup
Served with maple bacon pieces and warm crusty bread
Crunchy Tofu Bites
Lightly spiced in flour, served with house made chilli jam and soy pearls (GF) (Vegan)
Mac & Cheese Croquettes
Gruyere cheese tossed macaroni, lightly crumbed and golden fried, served with chipotle mayonnaise (4) (V)
Baked Arancini
Semi-dried tomato and bocconcini risotto, lightly crumbed and golden friend, then baked in with cheese and passata (5) (V)

Main

Slow Cooked Beef Cheeks
Served with creamy mash potato, Bok Choy and roasted parsnips, then napped with a seeded mustard jus (GF)
Confit Duck Leg
Lovely glazed with an orange, soy and ginger sauce, served on stir fried rainbow vegetables and Bok Choy (GF)
Prime Eye Fillet 200g
Crusted with cracked black pepper, served with creamy mash potato, roasted parsnips and Bok Choy, napped with a Dijon and cognac cream sauce
Pan Fried Atlantic Salmon
Served with rainbow vegetables, Bok Choy and an aromatic laksa curry
Medley of Roasted Vegetable Salad
A beautiful mix of roasted sweet potoat, beetroot and red onion tossed with a miso dressing through leafy greens, served with toasted Turkish bread and dukkah (Vegan)

Dessert

Chou A La Creme
Served with a vanilla bean and citrus infused chiboust, cointreau macerated strawberries, chocolate ganache, vanilla ice cream and macadamia crumble
Mizu Shingen Mochi
Served with sweetened coconut milk, coconut ice cream, fresh fruit and coconut crumble (Vegan) (GF a/v)
Banoffee Pannacotta
Served with house made salted caramel, crumble and caramelised banana (GF a/v)
Cheesecake Delight
Cheesecake two ways, served with tuilles, lemon curd, salted caramel, creme patissiere, raspberry coulis, crumble and fairy floss
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