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
  • Spiced pumpkin 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
  • Mushroom & thyme tarte tatin with goats cheese 20
  • Cured swordfish with beetroot & olives 20
  • Lamb schnitzel with sauce gribiche 20
  • Prawn tortellini with fennel & tomato cream 24
  • 
Mussels Marinière with house made bread 24
  • Sautèed gnocci with duck and juniper ragù 24
  • Barramundi with cauliflower, kale & olive 28
  • Poached chicken breast with Jerusalem artichoke trio 28
  • Slow roasted pork leg with carrot & eshallot 28
  • Braised beef brisket with pea & onion 28
Sides
  • Roasted Brussel sprouts with balsamic & honey 10
  • Roasted zucchini with lemon and garlic beurre noisette 10
  • Fricassee Mudgee mushroom with garlic & herb butter 10
  • Fondant garden potatoes with truffled salt 10
  • Iceberg lettuce with verjuice and dill dressing 10
Dessert
  • Rhubarb & strawberry tart 18
  • Lemon & cream cheese mousse 18
  • White chocolate parfait with macadamia and raspberry 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
  • Cured swordfish with beetroot & olives
  • Sautéed gnocchi with duck & juniper ragù
  • Braised beef brisket with pea & 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
  • Cured swordfish with beetroot & olives
  • Lamb schnitzel with sauce gribiche
  • Sautéed gnocchi with duck and juniper ragù
  • Braised beef brisket with pea & 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
  • Cured swordfish with beetroot & olives
  • Lamb schnitzel with sauce gribiche
  • Sautéed gnocchi with duck and juniper ragù
  • Slow roasted pork leg with carrot & eshallot
  • Roasted Brussel sprouts with balsamic & honey
  • Braised beef brisket with pea & 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.

Christmas Holidays Closed: Monday 14th January to Thursday 7th February
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