O'Reilly's - Canungra Valley Vineyards

Interesting food made from the best of local seasonal produce in combination with our wines is a 'celebration of the simple pleasures of life'.

And what better venue to enjoy it all than from the sweeping verandahs of our centuries old homestead. With views across the lawns to the vines and a jazz band playing from the gazebo on Sundays, all your senses are satisfied.

Our 'Vintage' Restaurant is open for lunch Thursday to Saturday between 11:30am - 2:30pm, and on Sunday between 11:30am - 3:00pm. Morning tea is available from 10:00am daily, afternoon tea is served until 4:00pm daily and wine tastings available until 4:30pm daily. We advise making your reservations in advance of the weekend to avoid disappointment.

Robert Wauters is our Chef who has come to us via Canada and New Zealand, and settled here in the Gold Coast Hinterland many years ago. Mostly recently, Robert was the Head Chef at the 'Town and Country' in Nerang after a long stint as Executive Chef for Palm Meadows Resort. In addition to this menu, Robert also adds a selection of weekend specials to tempt your appetite.

Feeling hungry? Below is our new and exciting menu from Chef Rob Wauters, available from Saturday 3rd April.

Please note: Over the school holiday period from Easter Saturday, 11th April until Sunday, 19th April, our 'Vintage' Restaurant will be serving an a la carte menu 7 days a week. From Monday, 20th April, we will then be returning to platters and picnics available on Monday, Tuesday and Wednesday and an a la carte menu available on Thursday to Sunday.

Starters

Baked in house cheese damper loaf for two
W/ balsamic vinegar & olive oil and butter
$7.50

Garlic herb baguette
oven-baked French bread, garlic and herb butter
$7.50

Reserve blue cheese panna cotta (GF)
with Chambourcin poached fig garnish
$14.50
Wine recommendation: Bernard Reserve Chambourcin

Tortilla de Patatas (GF)
Spanish style potato and onion omelette, aioli and salsa verde
$14.50
Wine recommendation: Karma Sparkling Reserve Chambourcin

Keftedes
spiced minced beef, lamb and pork dumplings, cumin and mint infused tzatziki
$15.50
Wine recommendation: Viola Reserve Cabernet

Pan-seared scallops
nestled on a bed of linguini, creamy basil garlic sauce
$16.50
Wine recommendation: Platypus Play Unwooded Chardonnay

Vineyard Platter

A main course for two or an entree for four
Gourmet selection of cold meats, smoked salmon, boiled egg, selection of Australasian cheeses and water crackers, antipasto vegetables, fresh garden salad, homemade tomato chutney and fresh baguette slices
$47.00
Wine recommendation: Platypus Play Devine Red or Molly Reserve Chardonnay

Mains

All mains are gluten free and served with seasonal greens unless otherwise specified.

Chef's Signature Dish:
Slow baked Silky Oak pork belly
potato gratin, pan apple jus
$27.50
Wine recommendation: Platypus Play Semillon

Beef tenderloin steak
wrapped in prosciutto, roasted sweet potato mash, Cabernet jus
$30.50
Wine recommendation: Shane Reserve Shiraz

Honey roasted breast of chicken
asparagus risotto, lemon grass cream
$27.50
Wine recommendation: Vince Reserve Verdelho

Five spice lamb cutlets
steamed rice, sautéed Asian mushrooms
$30.50
Wine recommendation: Viola Reserve Cabernet

Ocean trout fillet
crispy skin, soft polenta, grilled zucchini, Sémillon lemon beurre blanc
$28.50
Wine recommendations: Platypus Play Semillon

Spiced red lentil dahl
steamed rice, natural yoghurt, crispy pappadum flatbread
$25.50
Wine recommendation: Platypus Unwooded Chardonnay

Side Dishes Available

Seasonal garden salad
~ or ~
Chips with aioli
~ or ~
Steamed fresh greens
$6.50 ea

Desserts

Big Pete’s Port poached pear (GF)
resting on a creamy rice custard pudding
$9.50
Wine recommendation: Big Pete’s Vintage Port

Burnt orange crème brûlée (GF)
berry coulis, delicate almond polenta tuile biscuit
$9.50
Wine recommendation: Mick’s Liqueur Muscat

Double chocolate mud cake
vanilla ice cream, Chambourcin syrup
$9.50
Wine Recommendation: Big Pete’s Vintage Port

Crêpe Suzette
classic French dessert in a Silky Oak liqueur orange sauce
$9.50
Wine recommendation: Silky Oak Liqueur Muscat

Australasian Cheese Plate

Selection of cheeses, dried fruit, red wine pear,
fig and mandarin compote, water crackers
$18.50
Wine recommendation: Big Pete’s Vintage Port

Homestead Tea Breaks

Your choice of tea, coffee or hot chocolate
-and-
Two sultana scones served with raspberry jam and thickened cream
-or-
Mandarin and almond cake (GF)
-or-
Chocolate nut brownie (GF)
$8.50

Chocolate Chip Jumbo Biscuit $2.00 ea

Coffee

Cappuccino, Latte, Espresso, Macchiato, Long Black,
Flat White, Mocha
$3.60

Also available: Decaffeinated Coffee or Soy Milk

English Breakfast, Earl Grey, Peppermint,
Chamomile, Sweet Green, Green and Lemon, Te Chai
$3.20

Hot chocolate with marshmallows
$3.60

Liqueur coffees
Kahlua, Scotch Whiskey, Drambuie, Cointreau
$8.50