A fresh dining experience on Olive
Enjoy a fine dining experience in Restaurant 579 On Olive - a 'favourite' for locals and visitors alike. Our contemporary, modern menu features seasonal produce from local producers and is complimented by a special selection of regional wines and professional, attentive service.
Fully licensed and open 7 days for breakfast and dinner, Restaurant 579 on Olive is perfect for a convivial dinner with friends, a romantic evening or as a great meeting place with colleagues - morning or night.
Sip a cool drink at the stylish Olive bar and take in the late-night view over the hotel pool.
Celebrate, revel and relax.
RESTAURANT 579 ON OLIVE
Starters
Roasted Garlic and fresh herb loaf | 7.5
Three cheese pide w Leeton grove olive oil | 8.5
Tapas
Panko crusted prawns w handmade chilli jam and sour cream | 16.9
Grilled chorizo w crushed new potatoes, roasted garlic and spring onions (gf) | 10.5
Harissa crusted chicken bites hinted w lemon and garlic (gf,df) | 12.5
Vegetable mezze plate w chef's choices of the day (df.gf) | 15.0
Turkish lamb brik fingers w spiced minted yoghurt | 13.5
Entrees
Soup of the day | 9.0
Coffin Bay oysters | Chef’s choice half doz | 19.5 1 doz | 24.5
Natural half doz | 18.5 1 doz | 23.5
Kilpatrick half doz | 19.5 1 doz | 24.5
Chef’s pasta of the day (gf,v) e 16.2 | m 29.5
Summer seafood plate w a selection of seafood and accompaniments (df) | 17.5
Sticky shredded beef w glass noodles & Asian salad (gf,df) | 16.9
Roasted duck breast w spicy shaved coconut & watermelon (df) | 16.9
Smoked chicken, camembert and fig salad (gf) | 16.9
Sweet potato and Riverina haloumi roesti (gf) | 16.5
Tempura zucchini flowers w gnudi dumplings and blistered red capsicum relish | 16.2
From the grill
579’s signature steak-King Island beef fillet seared to your liking, resting on baby vegetables w a semi-sweet shiraz reduction (df) | 35.9
Jones cut porterhouse w your choice of buttered mushroom sauce, green peppercorn sauce, Dianne sauce or brandy and roasted garlic butter | 32.9
Seared fillet of King Island beef served w tomato pillaf, café de paris butter and seared king prawns | 34.5
579 team creations
Chef’s style fish of the day
Grilled pork fillet w caprese salad and apple balsamic (gf) | 32.9
Broccolini mousse w poached chicken w summer salsa (gf) | 31.9
Sesame crusted wild barramundi fingers w country remoulade | 35.5
Crispy seared Magret duck breast on Moroccan blu peal cous cous & pesto mayonnaise (gf) | 32.0
Lemon and thyme marinated veal cutlets w roasted balsamic shallots (gf) | 32.5
Panko tossed spinach and ricotta dumplings w quinoa salad | 28.9
Desserts
Squashed chocolate soufflé w mint gelato (gf) | 15.9
Summer peach tart tatin w butterscotch pecan ice cream | 14.5
Star anise panna cotta w champagne poached rhubarb (gf) | 15.9
Tiramasu coffee toffee parfait w sponge fingers (gf) | 14.5
Berry berry sundae w white chocolate sauce and baby berry macaroons | 13.5
Hand selected cheeses of the day w flat bread wafers, fresh dates and dried fruits | 12.5 per 50 gram serve or 3 cheeses for | 23.5
A selection of gluten free desserts is available on request
Opening hours
7 days | Dinner from 6pm
Breakfast Monday to Friday | 6.00am to 9.30am
Breakfast Saturday and Sunday | 7.00am to 9.30am
Head Chef Gail Boyd
(gf) gluten free
(df) dairy free
10% surcharge on sunday and public holidays