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TAKEAWAY NOW AVAILABLE

Bangalay Dining head chef Brent Strong has drawn on the Asian fusion and blended Bangalay Dining’s signature use of native ingredients to create a menu specially designed to travel well and cater for the locals who are wanting something new, fresh and exciting.

Bangalay Dining is committed to providing high quality and unique food and wine experiences.

To welcome back their much-loved regulars and stimulate new visitors to the popular Shoalhaven holiday region, Bangalay Dining has launched its new menu and bespoke dining experiences that can now be fully enjoyed at the property’s intimate on-site venue, Bangalay Dining, or served to your own private luxury villa.

OPEN DAILY
8am - 12noon 

MONDAY, THURSDAY & FRIDAY
5pm - 8pm 

SATURDAY
8am - 8pm

SUNDAY
8am - 3pm

Bangalay Dining Oyster Experience

90 pp | 4pm Alternate Fridays

Native Ingredient
Talk

90 pp | 4pm Alternate Fridays

Lunch/Bar Menu

Lunch Saturday, Sunday & Bar Menu

FOR SHARING

Marinated Kangaroo Valley olives  |  8  GF DF VEG

Smoked chicken cigars  |  14
with lemon myrtle aioli (2 per serving)

Grilled lamb damper buns  |  18
with shiraz vinegar and native thyme (4 per serving)

Native spiced buttermilk fried chicken wings  |  16
with housemade chilli sauce

Cinnamon myrtle spiced rolls of wagyu beef  |  14
with rhubarb chilli ketchup (2 per serving)

SOMETHING LARGER

Seafood tamarind curry  |  26 GF DF
served in a spicy tamarind curry sauce with a side of rice

Confit smoked duck salad |  24 DF
Salad of smoked confit duck leg, with raddichio and orange

Roast pumpkin, chestnut, cavello nero  |  24 VEG GF
A warm salad of roast pumpkin, sautéed cavello nero,
chestnut puree, goats curd and walnuts

Bangalay caesar salad  |  22
Cos lettuce, marinated sardines, sourdough croutons,
soft boiled egg and parmesan cheese

Sides  |  Fries  5
Kids burger  10  |  Kids fish & chips  10

 

DESSERT

Carrot cake  |  16
with mascarpone icing (DF without Icing)

Mandarin and almond cake  |  16
served with a roast honey cream and mandarin jam
GF  (DF without cream)

Cheese board  |  20
2x cheeses, lavosh, fresh & preserved fruits

Group Lunch (4 or more)

Group Lunch | 65pp

Choose 3 to serve share style
Kangaroo Valley marinated olives
Smoked cigars
Grilled lamb damper buns
Cinnamon myrtle wagyu beef rolls
 
Choose 1 main per person
Native spiced chicken curry
Cavello nero salad
 
Dessert (severed share style)
Cheese platter
Mandarin cake

DINNER

3 COURSE TABLE D’HOTE ROOM SERVICE | 65

Delivered pre-prepared to your villa

We know you have been looking forward to finally ‘eating out’ again, so we have prepared a different dining experience for you to enjoy each evening of your stay.

Tuesday

Entrée

Myrtle cured ocean trout, crème fraiche, radish

Main

Chicken and leek pie, leaf salad

Dessert

Lemon tart

Wednesday

Entrée

Beetroot, smoked goats curd, pepperberry

Main

Bangalay lasagne, pear and arugula salad

Dessert

Carrot cake, cream cheese icing

Sunday

Entrée

Octopus, davidson plum, macadamia

Main

Braised lamb shoulder, potato, herb sauce

Dessert

Dark chocolate and native currant

3 COURSE TABLE D’HOTE | 80

Monday - Restaurant table service or in-villa service available

Entrée

Spanner crab, apple fennel blackened blood lime

Main

Beef short rib, red cabbage, shitake, pepperberry

Dessert

Sourdough, burnt butter, buttermilk, golden raisin

Thursday - Restaurant table service or in-villa service available

Entrée

Kangaroo, bunya bunya, saltbush

Main

Seafood native curry

Dessert

Wattleseed, chestnut, puff pastry and malted milk

Friday - Restaurant table service or in-villa service available

Entrée

Kingfish, native grains, sea veg

Main

Slow cooked pork shoulder, tomato gravy, creamed corn

Dessert

Apple, quince, cinnamon myrtle, earl grey and thyme

Saturday - Restaurant table service or in-villa service available

Entrée

Fermented barley, quince, mushroom, brush cherry

Main

Crispy ham hock, black bean, pickled muntries, arugula

Dessert

Mandarin, chamomile and red stringybark honey

6 COURSE TASTING MENU | 110

Restaurant table service only

Kangaroo
Bunya bunya saltbush

Fermented barley
black fungi, quince, and brush cherry

Blue eye cod
Jerusalem artichoke, pine, mushroom,

Pork
pumpkin, persimmon, muntries

Green ants
with green mango

Mandarin
chamomile, red stringybark honey

 

Vegetarian and dietary requirements will be catered for on request.

Wine, Beer & Cocktails

Wine List

SPARKLING

Cupitts Prosecco, Shoalhaven NSW 15.00 | 36.00
2018 Cherry Tree Hill Sparkling White, Southern Highlands NSW | 44.00
2015 Coolangatta Estate CJB Sparkling, Shoalhaven NSW | 65.00
2018 M&J Becker Petillat Natural Pinot Meunier, Tumbarumba | 70.00
NV Vadin-Plateau Blanc De Noirs, Champagne FR |125.00
NV Veuve Clicquot Sparkling Rose, Reims FR |165.00

WHITE

2019 Rieslingfreak No.2, Clare Valley SA | 70.00
2018 Mada Sauvingon Blanc, Canberra District NSW | 59.00
2019 Nashdale Lane "The Social" Riesling Sauvingon Blanc Arneis blend, Orange NSW | 37.00
2019 Rowlee Arneis, Orange NSW 18.00 | 58.00
2019 Coolangatta Estate Semillon, Shoalhaven NSW | 37.00
2005 Coolangatta Estate Semillon, Shoalhaven NSW | 80.00
2019 Artemis Pinot Grigio, Southern highlands NSW | 48.00
2016 Cherry Tree Hill Sauvignon Blanc, Southern Highlands NSW | 37.00
2019 Nashdale Lane Fume Blanc, Orange NSW | 65.00
2019 Cupitts Alphonse, Shoalhaven NSW | 67.00
2017 Dawning Day Chardonnay, Southern Highlands NSW 14.00 | 47.00
2018 Albert Bichot Chablis, Bourgogne FR | 79.00
2016 M&J Becker Manchester Chardonay, Monocino CA | 90.00
2017 Amato Vino Sauvignon Blanc Semillion, Margaret River WA | 40.00

ROSE & SKIN CONTACT

2019 Nashdale Lane Rose, Orange NSW | 52.00
2019 Swinging Bridge #003 Amber, Orange NSW | 56.00
2019 Amato Vino ‘Skinny Dip’ Skin Contact Chardonnay, Margaret River WA | 67.00

RED

2018 Tertini Pinot Noir, Southern Highlands NSW | 59.00
2016 Albert Bichot Bourgogne Pinot Noir, Bourgogne FR | 67.00
2015 De Salis ‘F’ Cabernet Franc Merlot, Orange NSW | 80.00
2015 Albert Bichot Chambolle-Musigny, Cote de Nuit FR |200.00
2018 Cupitts Nebbiolo, Shoalhaven NSW | 70.00
2019 Bellwether Tempanillo, Wrattonbully SA | 56.00
2018 Yelland & Papps Second Take Grenache, Barossa Valley SA | 72.00
2015 Quilty Cabernet Petit Verdot, Mudgee NSW 13.00 | 39.00
2014 Amato Vino ‘The Muse’ Cabernet Sauvignon, Margaret River WA | 78.00
2018 Heathvale Cabernet, South Australia | 43.00
2018 Swinging Bridge William J Shiraz, Orange NSW | 50.00
2017 Samuels Gorge Shiraz, McLaren Vale SA | 84.00
2017 Coolangatta Tannat, Shoalhaven NSW | 50.00
2015 Henschke Wheelwright Shiraz, Eden Valley SA |160.00

DESSERT

Applewood limoncello, Adelaide Hills SA | 10.00
Rieslingfreak no.7, Clare Valley SA | 14.00
Stanton & Killeen Classic Muscat, Rutherglen VIC | 20.00
Graham Fine Tawny Douro, Portugal | 23.00

HOUSE WINE BY THE GLASS

Pinot Grigio | 7.00
Rose | 7.00
Pinot Noir | 7.00

Cocktails, Mocktails, Beers, Spirits

COCKTAILS

Salt bush margarita | 18
Tequila, cointreau, lime, old mans salt bush

Lemon myrtle pina colada | 17
Bacardi, pineapple, lemon myrtle, coconut

Wild rosé spritz | 17
Regal rogue wild rose vermouth, aperol, prosecco

Adelaide Hills Distillery Negroni | 20
78 Degree Gin, Bitter Orange, Rosso Vermouth

Wattleseed espresso martini | 18
Wattleseed vodka, espresso, crème de cocoa

MOCKTAILS

Mango tango | 14
Pineapple, mango, coconut

Lemon myrtle cordial | 8

Elderflower Spritz | 11

BEER

Kosciusko TAP | 8
Furphy refreshing ale TAP | 7
Corona|9
James Boags lager| 8
James Boags light| 6
White Rabbit dark ale| 9

PREMIUM SPIRITS

Archie Rose
Signature gin | 12
Distillers strength gin | 16
White rye whisky | 12
Premium whisky | 22

Adelaide Hills Distillery
78 Degree gin | 14
78 Degree “pink” sunset gin | 14

Hendricks gin | 12
Fever tree tonic & cucumber

Regal rogue wild rose vermouth | 14
Fever tree tonic

Limeburner whiskey | 18

STANDARD SPIRITS

With fever tree mixers | 10
Indian tonic
Mediterranean Tonic

Apprentice Chef 2nd or 3rd Year

We are currently recruiting for a full time Apprentice Chef to join our kitchen team at Bangalay Luxury Villas to assist in creating wonderful dishes inspired by local and seasonal products. We are looking a team member who is passionate about food, has a creative flair and is looking to build their career in the hospitality industry.

Native Ingredient Talk

Native Ingredient Experience with canapes, wine, local spirits and unique cocktail pairing
4pm alternating Fridays | 90pp

Bangalay Dining Oyster Experience

Sample NSW South Coast Oysters prepared by Bangalay Dining Chefs in different ways with accoutrements which highlight the flavour profiles of the oysters. Each Oyster is paired to a local wine or spirit creating a tasting experience celebrating the best of the South Coast’s producers.
4pm alternating Fridays | 90pp

Bangalay Dining Suppliers

We are so fortunate to live in such an abundant food bowl on the South Coast, and here at Bangalay Dining, we use many local producers to help us attain the best quality food for the best quality dishes in our restaurant. Here are a few of our marvellous suppliers.