Delicious, relaxed dining with an emphasis on paddock to plate philosophy, Patina offers a unique shared dining experience like no other.

At the helm of Patina is Executive Chef, John Offenhauser. With his wealth of international experience, Offenhauser has crafted the menus as distinctive as the space itself, featuring appearances from the garden, pasture, sea and bay.

“Patina at Customs House provides the perfect opportunity to showcase the best produce our region has to offer, by incorporating delicious local cuisine 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.”

Patina’s cuisine is local, farm to table based.

The elaborate menu showcases mouth-watering Hand Rolled Gnocchi with Kent Pumpkin | Goat Curd | Sage Brown Butter, Torched Ora King Salmon with Ginger Soy | Dashi Jelly | Furikake and Mooloolaba Prawns with Green Chilli Butter | Finger Lime.

Among these top picks is the 500g Wagyu Rib Eye with Wattle Seed Aioli and House Cut Chips. 
A must try dish!

The crafted menu has sharing in mind with a selection of entrees and mains which can be enjoyed between guests.