







A Taste of Spain in the Heart of Hunter Valley
With a focus on fresh, seasonal produce and bold Iberian flavours, Iron Gate Kitchen delivers a relaxed, rustic take on Mediterranean dining. The menu is guided by the elements—wood, smoke, fire, and the grill—bringing a warm, sun-drenched energy to every dish. From flame-charred meats to smoky seafood, vibrant sides and rich, classic desserts, each plate celebrates big flavours and honest ingredients in a setting designed for long, leisurely afternoons in wine country.


Open 11am-4pm, Friday through Tuesday
one menu, all day
We're moving away from a set breakfast service and bringing everything together into one all-day menu, served from 11am to 4pm. No more working around fixed service times or racing the clock to satisfy a breakfast craving. Instead, you'll find a few morning-friendly plates woven through the menu so you can ease into the day however you please. Friday nights stay just as you love them, with dinner from 5:30pm, Happy Hour 5-6pm.
DESIGNED FOR SHARING
Our menu follows the Mediterranean tradition - dishes are made to be shared and will arrive progressively, as they’re prepared. Relax into the rhythm and enjoy the experience together.

Appellation Oysters
Wood-fired ciabatta
Tapas
2pcs
ortiz anchovy I, guindilla, gordal olive, cornichon
2pcs
grilled whiting A, blood plum, orange oil
2pcs
120g
2pcs
2pcs
Wagyu Bresaola, truffle salumi, jamon Iberico,
Chilli fennel Lonza + house pickles
lobster M, chive, caviarI + creme fraiche
Guests are welcome to enjoy our Tapas menu exclusively; however, a minimum of three tapas plates per person applies.
Wood-Fired Flatbreads Serves 2
Small Plates Serves 2
melon, goats curd, sorrel + espelette
cobia A, lime ferment, pickled fennel, blood orange
manchego, caper butter, charcuterie jam
parsley + lemon
House-made hash, fried egg, dill verde, smoked caviar
Eggs baked in warm spiced tomato, goat's curd + ciabatta
Large Plates Shared between 2
rosemary, chickpea, cavolo nero
vine leaf, raisins, pine nuts + preserved lemon
slow-cooked smoky pork fillet, muscatel jus
pimento harissa, romesco + capers
salsa verde
500g Dry-aged Manning Valley T-bone, chimichurri
Sides
orange, marcona almond praline + plum vinegar
preserved lemon dressing
Dessert
Poached quince, orange almond biscuit, sheep’s milk yoghurt
Gatekeeper's Menu
95pp
Wood-fired ciabatta
House-marinated olives
Pan con tomate + shaved bottarga A
Manchego croquettes + black garlic aioli
(Optional)
Appellation Oyster A + 6 ea.
A choice of mains to share (between two)
Coal-fired chicken supreme
vine leaf, raisins, pine nuts + preserved lemon
or
Lamb shoulder | salsa verde
or
Cuello de cerdo
slow-cooked smoky pork fillet + muscatel jus
Served with
Patatas bravas
Winter leaves
orange, marcona almond praline + plum vinegar
And
Burnt Basque cheesecake
for groups of 8 or more
11.00am - 4.00pm | Last order 3.30pm
A = Australian, I = Imported, M = Mixed (A+I)
The following major food allergens are used in this restaurant and as such traces of these may remain present. Milk, egg, fish, crustacean shellfish, tree nuts, peanuts, wheat, soy and sesame. Please notify our team for more information about these ingredients.
10% Sunday surcharge.
17.5% public holiday surcharge.
Some card surcharges may apply.
Menus
Open Friday through Tuesday
11am - 4pm
Friday Evening
5pm - 10pm
Happy Hour | 5-6pm
Dinner | 5:30-8:30pm
For bookings of more than 12 guests, please contact us at events@irongateestate.com.
WHAT'S ON
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@irongateestatewines
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