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 | 7.9
Mediterranean vegetable pide | 8.2
Tapas
Deep fried soft shell crab w roti chennai (df,gf) | 16.9
Malaysian chicken curry puffs w mango chutney | 10.2
Welsh rarebit w pan fried mushrooms and garlic, served w harissa and parsley | 9.5
Spring mezze plate (df,gf) | 15.0
Entrees
Soup of the day | 9.0
Coffin Bay oysters | Chef’s choice half doz | 18.9 1 doz | 23.9
Natural half doz | 17.9 1 doz | 22.9
Kilpatrick half doz | 18.9 1 doz | 23.9
Chef’s pasta of the day (gf,v) e 14.5 | m 28.9
Punjab butter chicken plate (gf) | 16.5
Grilled goats cheese w baby beetroot, roasted walnuts, hand picked leafy greens w apple and citrus dressing (gf,v) | 15.9
Asian infused prawn and chilli salad w avocado salsa and tomato dressing | 18.5
Vegetable bisteeya w shredded carrot salad and scorched trussed tomatoes (df,v) | 15.5
Sticky pork belly w Thai herbs, chilli peanuts, pickled pineapple, ginger and roasted rice (gf) | 16.0
From the grill
579’s signature steak-King Island beef fillet seared to your liking, resting on baby vegetables w a semi-shiraz reduction (df) | 35.9
Jones cut porterhouse w your choice of buttered mushroom sauce, green peppercorn sauce, Dianne sauce or hoseradish, minced chive and garlic butter | 32.9
Seared fillet of King Island beef served on a warm potato salad w lemon and grain mustard creme w grilled king prawns (gf) | 34.5
579 team creations
Chef’s style fish of the day (df,gf) | 30.9
Cornmeal and parmesan crusted chicken breast w warm raisins, Spanish onion, roma tomato and green olive salad (gf) | 31.0
Barbecued lamb fillet w dukkah and baby spinach on a puy lentil galette (df,gf) | 30.5
Pork and apple pie w cucumber and mustard seed relish | 29.9
Zucchini tart on a thyme and hazelnut crust on a roasted pumpkin, wild rocket and feta salad | 28.9
Beer battered flathead fillets w chips and Italian coleslaw | 32.0
Desserts
"Chocolate, chocolate, chocolate" featuring triple chocolate cheesecake, mini chocolate strudel and a white chocolate jelly | 15.9
Raspberry dacquoise w sweetened cream and berry soup | 14.5
Tunisian citrus samosas w almond sorbet and a citrus salad | 14.5
Lemongrass pannacotta w peanut praline | 14.5
Tiramisu ice cream sundae w chocolate coated coffee beans | 13.5
Hand selected cheeses of the day w flat bread wafers, fresh dates and dried fruits | 12.0 per 50 gram serve or 3 cheeses for | 22.9
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
(v) denotes can be made vegetarian
(gf) denotes can be made gluten free
(df) denotes can be made dairy free
10% surcharge on sunday and public holidays