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 dukkah10
  • Orange & rosemary marinated olives10
  • Beetroot & walnut dip with house made bread10
  • Pipeclay Produce charcuterie – salami, pork rillette, duck liver parfait & pork terrine26
  • Prosciutto, grilled chorizo, glazed figs, pear, High Valley brie, quince paste & house made bread26
  • Pork rillette with orange & hazelnut salt16
  • Pork, ham & pistachio terrine with apple & radish remoulade16
  • Duck liver parfait with fig jam & cornichon16
  • Fennel & olive tarte tatin with goats cheese20
  • Cured salmon with confit tomato, capers & crustacean dressing20
  • Venison carpaccio with pear, hazelnut & rosemary20
  • Sautéed bacon gnocchi with braised chicken, mushroom & eshallot24
  • Mussels Marinière with house made bread24
  • Squid & olive bolognaise with hand cut linguini24
  • Pan roasted Barramundi fillet with lemon caper beurre noisette28
  • Hay baked chicken breast with garlic & chickpea28
  • Roasted pork loin with onion Lyonnaise & crackle28
  • Seared beef sirloin with café de Paris Butter28
Sides
  • Spiced maple glazed pumpkin10
  • Caramelised sherry onion with High Valley fetta & pesto10
  • Fricassee Mudgee mushroom with garlic & sage butter10
  • Fondant garden potatoes with truffled salt10
  • Iceberg lettuce with sesame & orange dressing10
Dessert
  • Fig mille feuille with honey marshmallow18
  • Roasted stone fruit with lavender yoghurt & vanilla sponge18
  • White chocolate pannacotta with macerated berries & basil18
  • Dark chocolate delice with peanut brittle, peanut fudge, mascarpone & banana18
  • High Valley cheese plate, quince paste, macerated figs, pear & house made lavosh+ 7

Set Menus

6 Course
  • Orange & rosemary marinated olives
  • Pipeclay Produce charcuterie- salami, pork rillette, duck liver parfait & pork terrine
  • Cured salmon with confit tomato, capers & crustacean dressing
  • 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

8 Course
  • Orange & rosemary marinated olives
  • Pipeclay Produce charcuterie- salami, pork rillette, duck liver parfait & pork terrine
  • Cured salmon with confit tomato, capers & crustacean dressing
  • 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

10 Course
  • Orange & rosemary marinated olives
  • Pipeclay Produce charcuterie- salami, pork rillette, duck liver parfait & pork terrine
  • Cured salmon with confit tomato, capers & crustacean dressing
  • Venison carpaccio with pear, hazelnut & rosemary
  • Sautéed bacon gnocchi with braised chicken & eshallot
  • Roasted pork loin with onion Lyonnaise & crackle
  • Iceberg lettuce with sesame & orange dressing
  • 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

  • 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 9 35
  • Megalong Creek Estate Prozzante 11 48
  • Logan ‘M’ Cuvee 70
  • R de Ruinart Champagne France 180
White Wine
  • Robert Stein 2015 Semillon Riesling Gewurztraminer 8 26
  • Robert Stein 2013 Semillon Sauvignon Blanc 9 30
  • Burrundulla 2013 Semillon 38
  • Robert Stein 2015 Third Generation Chardonnay 9 35
  • Robert Stein 2016 Gewurztraminer 9 35
  • Robert Stein 2016 Riesling 10 42
  • Terra X 2016 Pinot Gris 45
  • Optimiste 2015 Pinot Gris 45
  • Robert Stein 2015 Half dry Riesling 11 50
  • Robert Stein 2015 Reserve Riesling 15 60
  • Robert Stein 2015 Reserve Chardonnay 12 55
  • Sample of each Riesling: Robert Stein Riesling Flight28
Rose
  • Robert Stein 2016 Rosé 8 26
  • Robert Stein 2016 Premium Dry Rosé 9 32
  • Robert Stein 2016 Saignée Rosé 9 35
  • 1838 2016 Rosé 40
  • Burrundulla 2016 Sangiovese Rosé 45
  • Sample of each Rosé: Robert Stein Rosé Flight 28
Red Wine
  • Robert Stein 2011 Cabernet Merlot 8 26
  • Robert Stein 2015 Merlot 9 30
  • Robert Stein 2012 Cabernet Sauvignon 9 33
  • Robert Stein 2012 Shiraz Viognier 9 33
  • Yeates 2013 Shiraz 55
  • Vinifera 2015 Shiraz Grenache Tempranillo 55
  • Robert Stein 2012 Reserve Shiraz 14 60
  • Robert Stein 2012 Reserve Cabernet Sauvignon 14 60
  • Mudgee Gold 2013 Cabernet Sauvignon Shiraz 80
  • De Beaurepaire 2009 Victor Reserve Cabernet Sauvignon 90
  • Sample of Cabernet Merlot, Merlot and Cabernet Sauvignon: Robert Stein Red Flight 28
Museum Wine
  • Robert Stein 2008 Riesling – 8 Gold Medals & 9 Trophies 90
  • Robert Stein 2009 Riesling – 10 Gold Medals & 7 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

  • Holidays

    Closed August 18th – August 28th 2016

Bookings. 6373 3998

Functions: info@pipeclaypumphouse.com.au
Produce Enquires: 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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