Please note our opening hours have changed due to COVID. Our restaurant will be operation 5 days per week (which can change nights) and also host pizzas nights. Please check with reception on arrival to check on operational hours. Thank you for your understanding.
Open 7am – 9am
Continental Buffet is $15
À la carte options can be make take-away on request
Open 6pm – 8pm
Full À la carte menu below.
Breakfast is the most important meal of the day
Selection of cereals, juice pack, UHT Milk, Yoghurt, Portion of fruits, Piece of fresh fruit, Brown or white toast (2 slices), Selection of spreads, milk, tea, and fresh coffee
Or Special take away – Bacon and Eggs toasted sandwich with coffee
A la Carte
Waffles or pancakes served with maple syrup, cream and berry compote
Bacon and scrambled eggs served with two pieces of toast
Bacon and eggs toasted sandwich with cheese and BBQ sauce
Eggs Benedict: English muffin, bacon, spinach, poached eggs and Hollandaise sauce
Big Breakfast: Bacon, eggs, sausages, baked beans, hash brown and toast
We are fully licensed and have a wonderful selection of Western Australian wines. Enjoy fresh local Western Rock Lobster, fresh seafood, local seasonal produce and delicious desserts. Our speciality is fresh seafood and local seasonal produce and will make this an experience to remember.
a selection from our prominent chef
Pan seared local scallops
Pan-seared local scallops in lemon and butter w grilled chorizo, celeriac puree, orange segment micro herbs and pomegranate reduction. (GF)
Pulled char sui pork shoulder
Pulled char sui pork shoulder in soft shell taco shells with pickled apple slaw, siracha mayo, bean shoots, coriander, and lime wedge. (GF on request)
Crispy salt & pepper baby calamari
Crispy salt & pepper baby calamari with confit garlic, yuzu and squid ink aioli. (GF)
Crispy baby royal blue potatoes with rosemary
Twice cooked, golden and crispy baby royal blue potatoes with rosemary salt and truffle oil with anchovy aioli. (GF and V on request)
500g Blue lip mussels in coconut
500g Blue lip mussels in coconut, kaffir lime leaf and lemongrass stock, served with garlic naan. (Fresh chili optional).
300g Waygu sirloin
300g Waygu sirloin butt, with crispy new potatoes caramelized cauliflower puree, seared asparagus, confit vine tomatoes, truffle bearnaise, house jus. (GF)
Local line caught Fish of the Day
Local line caught Fish of the Day in a slow roast tomato and lobster bisque with potato and ricotta dumplings, seared tiger prawn, seared local scallops, blue lip mussels, watercress and leek chips.
Beer battered local line caught fish wings
Beer battered local line caught fish wings, chunky fries, blackened corn slaw, dill and anchovy tartar sauce with cheek of lemon.
BBQ pork shoulder ribs
BBQ pork shoulder ribs with sides of 3 cheese mac-n-cheese, pickled apple and blackened corn slaw, crispy new potatoes.
Thai green curry with free range chicken
Thai green curry with free range chicken, on the bone with aromatic saffron jasmine rice and garlic naan. (GF)
Chorizo and tiger prawn linguine
Chorizo and tiger prawn linguine in garlic, chili, white wine and butter emulsion with confit cherry tomato, topped with feta and roquette salad.
Vegetarian lasagna – Mexican inspired
Vegetarian lasagna with a Mexican inspired filling, black beans pimentos and $26 eggplant, topped with a dollop of sour cream and coriander, served with chunky chips and salad. (V)
Sautéed wild mushroom, kale and leek linguine
Sautéed wild mushroom, kale and leek linguini in white wine and cashew cream sauce with roasted pine nuts and truffle oil. (V)
All options are dining or take away – Please ask our friendly wait staff about the 2 desserts options available
VA – (Vegan) V – (vegetarian) GF – (gluten free) GFA – (gluten free available) DFA – (dairy free available)
We are ready to look after your needs at the Pinnacles Edge Resort. Please do not hesitate to contact us should you require any additional information about our Pinnacles Desert Resort.
Pinnacles Edge Resort
7 Aragon Street
p: +61 (0)8 9652 7145
f: +61 (0)3 9652 7214
e: [email protected]