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 aged cheddar and herb loaf | 7.5
Crusty bread loaf w dippers choice of French onion and sour cream or wilted spinach bacon, chilli and cheese | 7.9
Tapas
Potato spun king prawns w sweet chilli and ginger dipping sauce | 15.9
Salt and pepper chicken bites w steamed rice and lemon wedge | 9.5
Fried potato skins w caramelized onion hummus | 9.0
Asian tasting plate featuring handmade tempters | 10.2
Chickpea patties w zucchini and fetta salad | 9.50
Entrees
Soup of the day | 8.5
Coffin Bay oysters | Chef’s choice half doz | 17.9 1 doz | 22.9
Natural half doz | 16.9 1 doz | 21.5
Kilpatrick half doz | 18.9 1 doz | 22.9
Chef’s pasta of the day (gf,v) e 13.5 | m 26.9
Cashew and brie stuffed portobello mushrooms w orange and rocket salad (v,gf) | 14.5
Griddled eggplant tart tatin w baked goats cheese pear and roasted walnut (v) | 14.9
Australian prawn Caesar salad topped w parmesan shards and a chilled poached egg | 17.2
Marinated shredded beef fillet w tossed summer greens drizzled w sweet chilli caramel and fried shallots | 15.2
Seared scallop and crusted avocado bruschetta topped with bacon dust | 14.2
Macadamia crusted chicken, avocado and baby kipfler potato salad w honey mustard dressing (gf,df) | 15.2
From the grill
579’s signature steak-King Island beef fillet seared to your liking, resting on baby vegetables w a shiraz reduction (df) | 31.9
Jones cut porterhouse w crispy onion rings if desired and a choice of buttered mushroom sauce, green peppercorn sauce, Dianne sauce, chive and garlic butter | 28.9
Seared fillet of beef topped w a gruyere, chive and seafood mornay | 34.2
579 team creations
Chef’s style fish of the day as suggested by your waiter (df,gf) | 27.9
Walnut stuffed chicken breast w roasted red pepper and champagne cream (gf) | 28.9
Aged parmesan crusted veal schnitzel pan grilled and served on wilted baby spinach leaves drizzled w a honey mustard vinaigrette | 28.9
Crispy-skin Australian salmon fillet w roasted trussed tomatoes tossed in a lime and grape seed vinaigrette (gf,df) | 28.9
Marinted lamb fillet w roasted garlic, coriander and yoghurt sauce on poached greens topped w a pine nut crumble (gf,df) | 28.90
Potato hash cakes w griddled granny smith apple, pickled baby beets, roasted walnuts and horseradish sour cream (v,gf) | 26.9
Pan fried pork loin fillet wrapped in prosciutto w sage and baby capers drizzled w lemon butter sauce (gf) | 27.90
Desserts
Frangipane tart w poached peaches and clotted cream | 12.9
Summer berry shortcake sundae w white chocolate sauce | 11.5
Grand Marnier brulee w sesame seed wafer and clotted cream (gf) | 13.5
Double coffee cheesecake w mocha and coffee bean syrup | 12.5
Strawberries in moscato syrup w moscato ice and Turkish delight cigar (df,gf) | 12.9
Hand selected cheeses of the day w flat bread wafers, fresh dates and dried fruits | 10.0 per 50 gram serve or 3 cheeses for | 21.9
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