The name Patina links to the iconic copper dome atop Customs House which over time has oxidised to develop its distinct green colour. Complete with a stunning light installation in the main dining room, and earthy toned plates paired with matte black cutlery, Patina’s interiors create an environment where diners can spend hours enjoying the ambience.
At the helm of Patina is Executive Chef John Offenhauser, previously Chef de Cuisine and Sous Chef at Marco Polo at the Treasury Hotel. With his wealth of international experience, John has crafted the menus as distinctive as the space itself, featuring appearances from the garden, pasture, sea and bay. “With the launch of Patina, it was the perfect opportunity to showcase the best produce our region has to offer, by incorporating delicious local ingredients into the indulgent new share style menu,” says John. “From the stunning location, to the luxurious interiors, Patina promises to be an unforgettable dining experience.”
The cuisine is predominantly local, regional, farm to table based, with Patina growing their own mushrooms in an on-site cellar. Menu top picks include the pan-fried gnocchi with roasted pine nuts, smoked raisins, kale and ricotta, and the chargrilled ocean king prawns with black pepper, curry leaf and sugarloaf. The elaborate menu also showcases an extensive selection of meats. Crafted with sharing in mind, the menu hosts a selection of entrees and mains designed to be mutually enjoyed between guests.
To drink, diners will be spoilt for choice with the bartenders pouring some of the most renowned rieslings, rosés and Champagnes, with most being been sourced from small producers and family owned wineries. For those who prefer a cocktail, Patina boasts an elegant cocktail menu with a selection of the finest distilled spirits and mixers. Patina will continue the Custom House’s tradition of Champagne Tea and Breakfast on Sunday’s, open from 9am.
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