Resplendently glowing under chandelier light, Parkside Restaurant evokes the feeling of a classic English dining hall, replete with high ceilings, crisp white-tableclothed tables, grand curtains, and luxurious leather chesterfield chairs. One of two restaurants and four bars at The Menzies Hotel, Parkside is the option for a classy a la carte dinner consisting of innovative modern Australian fare. Chef Andrew Duggan's mains should have carnivores drooling over selections like kangaroo fillet, lamb rump, or dry-aged grain-fed sirloin steak. Matching the meals in the sophistication stakes, the wine list offers Australian, New Zealand and French varietals, as well as dessert wines and ports to go with decadent desserts like the chocolate fig pudding with honeycomb ice cream.
Adam Bub
Open
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Breakfast
Lunch
Dinner
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Late
Daily 6pm-10pm
Modern Australian
Signature dish: Kangaroo fillet, wild mushrooms, apricot timbale, bush tomato jus
Entree: $18.50-$22
Mains: $30.50-$55
Dessert: $18.50-$21.50
Payment accepted: MasterCard, Visa, Diners Club, American Express, 1.5% surcharge on all cards and EFTPOS
Licensed with bar. Wine is available by the glass.
This venue accepts bookings. It is advisable to make a reservation ahead of time. Group bookings are supported.
Seats 60
Wheelchair access
and wheelchair-accessible toilets
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