Welcome and thank you for dining with us. Gilles England-Brassy Executive Chef Tim Dixon Executive Sous Chef

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Spencer Flynn
5 years ago
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Experience true destination dining complemented by breathtaking vistas of the most romantic and secluded spot in the Margaret River Wine Region Bunker Bay.

1 Experience true destination dining complemented by breathtaking vistas of the most romantic and secluded spot in the Margaret River Wine Region Bunker Bay. We pride ourselves on using the freshest and where possible, sustainable local produce from one of the most abundant food and wine regions in Australia. Pullman Bunker Bay Resort s impressive ocean-view restaurant, Other Side of the Moon - is aptly named after one of the famous surf breaks nearby. Regardless of whether you choose to dine al fresco on the terrace surrounded by young olive trees or inside underneath the elegant branching light feature, it is a wonderful place to relax with a glass of local wine. Other Side of the Moon surf break was named due to it being one of the rare places in Western Australia that you can see the moon rise and set over the same ocean. Welcome and thank you for dining with us. Gilles England-Brassy Executive Chef Tim Dixon Executive Sous Chef

2 ENTRÉES Saltbush and apple wood smoked quail [GF] 24 cauliflower purée, pickled radish, Boya orange, Indigenous foraged coastal plants, Fewsters Farm ancient blossom honey, native pepper berry dressing Infused artichoke salad [V, GFO] 18 Blackwood River Valley sheep curd, Yallingup wave crisp, shaved Myallup shallots, bitter leaf, solera sherry caramel, smoked almond Fremantle scallops and Donnybrook pears [GF, DF] degree sous vide scallops, compressed pear, saffron crisps, yuzu pearls, dehydrated Margaret River parsley, pickled Metricup walnut House made lemon infused potato and ricotta gnocchi [V] 18 sautéed with Denmark mushrooms, locally foraged herbs, confit coastal lemons, Manjimup truffle oil, Cambray pecorino snow Duck nest [GF] 27 Wagin duck liver parfait, foie gras gel, raw apple and almond wafer, Bootleg cider chutney Rosa Brook goat cheese and beetroot [GF, V] 18 house made Koonac goat cheese and thyme panna cotta, beetroot fluid gel, shards, yellow espuma Soup of the day house made each day from local market produce, served with Yallingup wood-fired organic bread and Capel butter Chef s Favorite [GF/O] Gluten Free/Option [V/E] Vegetarian/Vegan [VEO] Vegan Option [DF/O] Dairy Free/Option

3 MAINS Great Southern corn fed chicken breast [DF, GF] 39 Sous vide at 64, locally grown lemon thyme infused artichoke and cannellini salad, white truffle cauliflower, young celery, jus gras Margaret River Farm lamb [GF, DF] 49 BBQ lemon myrtle and maple back strap, pulled shoulder, green pea and red pepper, caramelized shallot, pommes Parisienne Manjimup cauliflower [VE, GF] 28 torched baby cauliflower, Madagascan bourbon vanilla, pickled florets, purée & shaved, infused dill sauce Market fish [GF, DF] black sesame sticky rice, coconut and lime emulsion, pak choy, coriander and bean shoot salad, nouc cham Garlic and fennel pork belly [GF] 39 locally bred Big Red pork belly, turnip gratin, soubise, nectarine and maple bacon Margaret River Wagyu rump [GF] 49 marbled 5 score, sous vide to medium rare, scorched Brussels sprouts, burnt almonds, pancetta and parsley butter, marchand de vin Side Dishes Rosemary crystal salted house cut chips, beetroot gel, black garlic aioli [VEO] 11 Brussels sprouts, burnt almonds, parsley pancetta butter [VEO] 12 Yallingup wood-fired bread, Arthur Grove manzanillo extra virgin olive oil, dukkha [VE] 12 Oven roasted young heirloom carrots, parsley butter [VE] 11

4 DESSERTS Deconstructed lemon and thyme tart [V] 21 local lemon and thyme espuma, lemon curd, Swiss meringue, vanilla flavoured sablé biscuit, lemon sorbet Dark chocolate and raspberry lover [GF, VE] 21 crunchy base of cacao nibs, hazelnut praliné, dark chocolate, raspberry and chocolate crémelux, raspberry sorbet Native pepper berry vacherin with strawberry and ruby chocolate for 2 [V, GF] 24 Pepper berry meringue, Madagascan bourbon vanilla and yoghurt mousse, strawberry and red coulis insert, ruby chocolate sphere Boomerang of petit four [V] 17 selection of four mignardises Trio of regional cheeses [V, GFO] 29 Cape Naturaliste mature cheddar, Yallingup brie, Udder Delight Heysen, quince paste, muscatels, Yallingup fruit bread, crackers Love, passion and creativity. Welcome to my vision of pastry. Romain Lassiaille - Pastry Chef Indulge in dessert and you ll donate $1 to the AccorHotels Community Fund to help us build healthy Families through our partners AIME Mentoring, Garvin Institute of Medical Research, Kokoda Youth Foundation and Lifeline. Thank you for your sweet contribution in creating a positive change in our communities. Chef s Favorite [GF/O] Gluten Free/Option [V/E] Vegetarian/Vegan [VEO] Vegan Option [DF/O] Dairy Free/Option

5 ARTISAN SUPPLIERS The Farm House Margaret River, Western Australia Local beef (Harvey and Southern Rivers), Lamb (Arkady), Big Red Pork (Palm Spring Farm) The Garden Basket Margaret River, Western Australia Our local fruit and vegetables distributor Yallingup Wood Fired Bread Yallingup, Western Australia Our local organic bread supplier Dardanup Butcher Company Dardanup, Western Australia Our local meat supplier Mahogany Creek Margaret River, Western Australia Our local specialty food supplier 34 Degrees Blue Margaret River, Western Australia Our local quality seafood supplier Cambray Cheese Nannup, Western Australia Our local cheese supplier Arthurs Grove Bowelling, Western Australia Our local olives supplier Koonac Margaret River, Western Australia Our local goat cheese supplier Simmo s Local Ice Creamery Dunsborough, Western Australia Our local ice-cream supplier Voted in top 15 Ice Creameries in the World by USA Today

Other Side of the Moon Restaurant

Other Side of the Moon Restaurant Executive Chef Gilles England-Brassy and his team pride themselves on using the freshest, and where possible, sustainable local produce from one of the most abundant food