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

  • Za’atar with Karrabool olive oil and house made bread 10
  • Orange & rosemary marinated olives 10
  • Beetroot and cumin dip 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
  • Goats cheese croquette with celery, pear and walnut remoulade 20
  • Sashimi tuna with olive, capers and tomato 20
  • Pork belly with apple and fennel 20
  • Sautéed gnocchi with duck and juniper ragù 24
  • 
Mussels Marinière with house made bread 24
  • Squid, prawn & corn risotto 24
  • Barramundi fillet with caramelised onion and leek 28
  • Spiced lamb backstrap with cauliflower and quinoa 28
  • Poached chicken breast with pinenut and pumpkin 28
  • Braised beef brisket with paprika emulsion and scorched onion 28
Sides
  • Eggplant with tomato sugo 10
  • Roasted zucchini with lemon and garlic beurre noisette 10
  • Fricassee Mudgee mushroom with garlic & sage butter 10
  • Fondant garden potatoes with truffled salt 10
  • Iceberg lettuce with verjuice and dill dressing 10
Dessert
  • Stone fruit tarte fine with rosemary ice cream 18
  • Ricotta semifreddo with fig and honey 18
  • White chocolate mousse with strawberry & lavender 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 8 people and over must be degustation only
  • No split bills
  • Please advise of any dietary requirements
  • Lunch – a la carte & degustation menus available
  • Dinner – degustation menu only

Set Menus

5 Course
  • Orange & rosemary marinated olives
  • Pipeclay Produce charcuterie- salami, pork rillette, duck liver parfait & pork terrine
  • Sashimi tuna with olive, capers and tomato
  • Sautéed gnocchi with duck & juniper ragù
  • Braised beef brisket with paprika emulsion and scorched onion
  • Fondant garden potatoes with truffled salt
    • 5 Course Degustation
      55
    • Matching Wine
      85

8 Course
  • Orange & rosemary marinated olives
  • Pipeclay Produce charcuterie- salami, pork rillette, duck liver parfait & pork terrine
  • Sashimi tuna with olive, capers and tomato
  • Pork belly with apple and fennel
  • Sautéed gnocchi with duck and juniper ragù
  • Braised beef brisket with paprika emulsion and scorched onion
  • Fondant garden potatoes with truffled salt
  • Sorbet
  • Dark chocolate delice with peanut brittle, peanut fudge, mascarpone & banana
    • 8 Course Degustation
      80
    • Matching Wine
      120

10 Course
  • Orange & rosemary marinated olives
  • Pipeclay Produce charcuterie- salami, pork rillette, duck liver parfait & pork terrine
  • Sashimi tuna with olive, capers and tomato
  • Pork belly with apple and fennel
  • Sautéed gnocchi with duck and juniper ragù
  • Poached chicken breast with pinenut and pumpkin
  • Fricassee Mudgee mushroom with garlic & sage butter
  • Braised beef brisket with paprika emulsion and scorched onion
  • Fondant garden potatoes with truffled salt
  • High Valley cheese plate
  • Sorbet
  • Dark chocolate delice with peanut brittle, peanut fudge, mascarpone & banana
    • 10 Course Degustation
      105
    • Matching Wine
      160

  • All groups 8 people and over must be degustation only
  • No split bills
  • Please advise of any dietary requirements
  • Lunch – a la carte & degustation menus available
  • Dinner – degustation menu only

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

Gift Vouchers: Download Order Form

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

Please note we do not take email bookings.
To make a booking please call us.

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.