menus-intro

Menus

Breakfast

  • Bacon and egg gnocchi with truffle oil and baby herbs 17
  • Potato and dill pancake with smoked salmon, fried egg, avocado, and lemon crème fraise18
  • Caramelised onion tart, roast capsicum, leaning oak, goats cheese mousse and poached egg17
  • Pipeclay Pumphouse Farmers Breakfast
    Bacon, housemaid baked beans, tomato, mushroom, sausage, tomato relish and your choice of eggs21
  • Wild mushroom fricassee with truffled scrambled eggs18
  • Pecan, date and coconut toasted muesli with house made yoghurt and Mudgee honey13
  • French toast with poached seasonal fruit, mascarpone and chocolate sauce15
  • Your choice of eggs and toast10
Sides
  • Bacon4
  • Sausage3.5
  • Baked Beans3
  • Leemore Mushroom3.5
  • Tomato3
  • Avocado4
  • Smoked Salmon 4

Dine In

  • Hazelnut & sesame dukkah 10
  • Orange & rosemary marinated olives 10
  • Kale & feta dip with house made bread 10
  • Pipeclay Produce charcuterie- salami, pork rillette, duck liver parfait & pork terrine 26
  • Prosciutto, grilled chorizo, glazed figs, pear, High Valley brie, quince paste & house made bread 26
  • Pork rillette with orange & hazelnut salt 16
  • Pork, ham & pistachio terrine with apple & radish remoulade 16
  • Duck liver parfait with fig jam & cornichon 16
  • Garden leek, goats cheese & walnut tart 20
  • Kingfish crudo with celery & lemon caper emulsion 20
  • 
Venison carpaccio with pear, hazelnut & rosemary 20
  • Sautéed bacon gnocchi with braised chicken & eshallot 24
  • 
Mussels Marinière with house made bread 24
  • Squid, prawn & corn risotto 24
  • Confit salmon with olive & garden fennel 28
  • Crispy duck breast with heirloom beetroot & radish 28
  • Roasted pork loin with onion Lyonnaise & crackle 28
  • Seared beef sirloin with café de Paris Butter 28
Sides
  • Spiced maple glazed pumpkin 10
  • Heirloom roasted carrots with hazelnut & thyme 10
  • Fricassee Mudgee mushroom with garlic & sage butter 10
  • Fondant garden potatoes with truffled salt 10
  • Roasted Jerusalem artichokes with sunflower seeds 10
Dessert
  • Cinnamon sponge with dates & butterscotch ice-cream 18
  • Lemon & blueberry mille feuille 18
  • White chocolate pannacotta with macerated berries 18
  • Dark chocolate delice with peanut brittle, peanut fudge, mascarpone & banana 18
  • High Valley cheese plate, quince paste, macerated figs, pear & house made lavosh + 7

  • All groups over 10 people must be on a set menu
  • No split bills
  • Please advise of any dietary requirements

Set Menus

6 Course
  • Orange & rosemary marinated olives
  • Pipeclay Produce charcuterie- salami, pork rillette, duck liver parfait & pork terrine
  • Kingfish crudo with celery & lemon caper emulsion
  • Sautéed bacon gnocchi with braised chicken & eshallot
  • Seared beef sirloin with café de Paris Butter
  • Fondant garden potatoes with truffled salt
    • 6 Course Degustation
      55
    • Matching Wine
      85

8 Course
  • Orange & rosemary marinated olives
  • Pipeclay Produce charcuterie- salami, pork rillette, duck liver parfait & pork terrine
  • Kingfish crudo with celery & lemon caper emulsion
  • Venison carpaccio with pear, hazelnut & rosemary
  • Sautéed bacon gnocchi with braised chicken & eshallot
  • Seared beef sirloin with café de Paris Butter
  • Fondant garden potatoes with truffled salt
  • Dark chocolate delice with peanut brittle, peanut fudge, mascarpone & banana
    • 8 Course Degustation
      75
    • Matching Wine
      115

10 Course
  • Orange & rosemary marinated olives
  • Pipeclay Produce charcuterie- salami, pork rillette, duck liver parfait & pork terrine
  • Kingfish crudo with celery & lemon caper emulsion
  • Venison carpaccio with pear, hazelnut & rosemary
  • Sautéed bacon gnocchi with braised chicken & eshallot
  • Roasted pork loin with onion Lyonnaise & crackle
  • Heirloom roasted carrots with hazelnut & thyme
  • Seared beef sirloin with café de Paris Butter
  • Fondant garden potatoes with truffled salt
  • Dark chocolate delice with peanut brittle, peanut fudge, mascarpone & banana
    • 10 Course Degustation
      95
    • Matching Wine
      145

  • All groups over 10 people must be on a set menu
  • No split bills
  • Please advise of any dietary requirements

Wine List

Sparkling Wine
  • Robert Stein NV Sparkling Chardonnay Pinot Noir  9 35
  • Robert Stein NV Sparkling Shiraz 35
  • Megalong Creek Estate Prozzante 12 48
  • Logan ‘M’ Cuvee 70
  • R de Ruinart Champagne France 180
Robert Stein Winery – White Wine
  • Robert Stein 2015 Semillon Riesling Gewurztraminer 8 26
  • Robert Stein 2016 Semillon Sauvignon Blanc 9 30
  • Robert Stein 2016 Third Generation Chardonnay 9 35
  • Robert Stein 2016 Gewurztraminer 9 35
  • Robert Stein 2016 Half dry Riesling 10 42
  • Robert Stein 2015 Reserve Riesling 15 60
  • Robert Stein 2015 Reserve Chardonnay 12 55
Regional – White Wine
  • Burrundulla 2013 Semillon 38
  • 1838 2017 Pinot Gris 45
  • Megalong 2016 Pinot Grigio 60
Rosé
  • Robert Stein 2016 Premium Dry Rosé 9 32
  • Robert Stein 2016 Saignée Rosé 9 35
  • Burrundulla 2016 Sangiovese Rosé 45
Robert Stein Winery – Red Wine
  • Robert Stein 2011 Cabernet Merlot 8 26
  • Robert Stein 2016 Merlot 9 30
  • Robert Stein 2013 Cabernet Sauvignon 9 33
  • Robert Stein 2012 Shiraz Viognier 9 33
  • Robert Stein 2013 Shiraz 9 33
  • Robert Stein 2012 Reserve Shiraz 14 60
  • Robert Stein 2012 Reserve Cabernet Sauvignon 14 60
Robert Stein Shiraz Flight
  • Sample of three shiraz 30
Regional – Red Wine
  • Yeates 2013 Shiraz 55
  • Vinifera 2015 Shiraz Grenache Tempranillo 55
  • Vinifera 2013 Organic Graciano 62
  • De Beaurepaire 2016 Cabernet Merlot Petit Verdot 65
  • Logan 2015 Pinot Noir 70
  • Mudgee Gold 2013 Cabernet Sauvignon Shiraz 80
  • De Beaurepaire 2009 Victor Reserve Cabernet Sauvignon 90
Museum Wine
  • Robert Stein 2008 Riesling – 8 Gold, 9 trophies 90
  • Robert Stein 2009 Riesling – 11 Gold, 8 trophies 95
  • Robert Stein 2008 Reserve Cabernet Sauvignon 105
  • Robert Stein 2002 Reserve Shiraz 130
Dessert/Fortified Wine
  • Robert Stein 2015 Moscato 6/12 25
  • Robert Stein NV Rum Cask Tawny 9 30
  • Robert Stein 2013 Harvest Gold 10 35
  • Robert Stein 2013 Reserve Vintage Fortified 40

Book a table

Join us at Pipeclay Pumphouse for Mudgee's most talked about dining experience. Enjoy a paddock to plate experience with locally sourced and home grown fresh produce, paired with Robert Stein’s famous wine selection.

  • Breakfast

    Saturday and Sunday from 8:30am

  • Lunch

    Thursday to Sunday from 12 noon

  • Dinner

    Thursday to Saturday from 6pm

Bookings. 6373 3998

Functions: info@pipeclaypumphouse.com.au
Produce Enquiries: produce@pipeclaypumphouse.com.au

Robert Stein Vineyard &
Winery Pipeclay Lane,
Mudgee NSW 2850

We are approximately 8kms north of the Mudgee CBD along Ulan Road.
Turn right just past Farmers Daughter Wines onto Pipeclay Lane.

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