







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.

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.

Breakfast
Always house-made, and baked fresh daily
Seasonal fruit salad, mint + coconut yoghurt
Fresh heirloom tomato, basil, lemon oil dressing on ciabatta
Ciabatta, goats cheese, baked in the wood-fire oven,
Hunter lavender honey + beetroot crisps
Eggs baked in spiced tomato, goats curd + toasted ciabatta
Spanish-inspired French toast, dulce de leche, strawberry + smoked salt
House-made hash brown, jamon, fried eggs+ salsa verde
+ toasted ciabatta
+ cultured butter
+ Choice of a house-made seasonal jam,
peanut butter, vegemite or honey
Additions
APPELLATION OYSTERS
½ doz
33
Natural + lemon
Fermented lime + chilli
Estate Semillon spiked + pickle
Tapas
ortiz anchovy I, guindilla, gordal olive, cornichon
grilled whiting A, blood plum, orange oil
Wagyu bresola, truffle salumi, jamon Iberico,
Chilli fennel Lonza + house pickles
lobster M, chive, caviarI + creme fraiche
Wood-Fired Flatbreads
Small Plates
Chorizo
20
Sizzling garlic prawns
32
300g Manning Valley sirloin MB3 | chimichurri
54
Large Plates
Wood-fire grilled spatchcock | romesco sauce
42
Lamb shoulder | salsa verde
55
Pork belly | salsa roja
48
Whole market fish over charcoal
55
Smoky glazed pumpkin | spinach, pine nut + golden raisins
36
Txudella 45 day Dry-aged T-Bone tempranillo butter
95
Sides
orange, marcona almond praline + plum vinegar
preserved lemon dressing
Dessert
Vermouth-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 + 6 ea.
A choice of mains to share (between two)
Coal-fired chicken supreme | romesco sauce
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
View Menu
Open Friday - Tuesday
Breakfast | 9:00am - 11:00am (Friday-Sunday)
Lunch | 12:00pm - 4:00pm (Friday - Tuesday)
Dinner | 5:00pm - 10:00pm (Friday Evening)
For bookings of more than 12 guests, please contact us at events@irongateestate.com.
UPCOMING EVENTS
WHAT'S ON
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@irongateestatewines
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