In nineteen21 restaurant we know how important it is to eat well.  As always, we have focused on utilising the best in local produce. All our ingredients are sourced from local suppliers – ensuring freshness and flavour. We are proud to be supporting local suppliers and produce and are constantly striving to use the best local seasonal produce in the dishes across our menus. We support our local community and source our produce with sustainability in mind. Our meat and poultry are selected and prepared by our in-house butcher and our desserts are baked by our in-house Pastry Chefs.

Along with blossom on the trees and a general stirring in the garden, one of the characteristics of the end of winter is that green vegetables such as peas and asparagus usher in spring. This spring menu is exemplary of nineteen21 restaurant’s founding principle using seasonal ingredients and local produce. One of the entrées is a mixed mushroom and onion tart, rocket parmesan and salsa verde. As for mains the nineteen21 team have created a fresh fish of the day with pea purée, charred leeks, cherry tomatoes and black garlic paste. Match this dish with a glass of Squealing Pig Sauvignon Blanc or try the confit salmon with green pea, potato and fennel salad, beetroot jelly and micro herbs, pair this dish with a glass of Devils Lair Chardonnay. But if your thing is seafood, you’ll love our Seafood Platter for two (available dinner only). In addition, you can choose two of our chefs selected meals and a bottle of wine (selected wine) from $54 per couple (members price). The Spring menu will be available from Wednesday 4th September 2019. Whether you are planning a celebration or simply wanting to share a meal with friends and family, you will enjoy our relaxed, sophisticated and modern restaurant.

Bookings Essential: (07) 5536 3800

Trading Hours
Open for lunch and dinner
Monday: Close
Tuesday: Close

Wednesday, Thursday, Friday, Saturday & Sunday
Lunch 12pm – 2.30pm
Dinner  Sunday – Thursday 6pm –  9pm
Friday & Saturday  6pm –  9:30pm