Dinner Menu

Dinner is served on Friday and Saturday evenings from 6:00pm. Bookings recommended on 08 9840 1407 🙂


Garlic Bread (Veg) (GF option available) –Sliced & toasted Denmark sourdough, garlic butter.   11

Marinated Olives & Feta   (GF) (Veg) – House-marinated olives, Danish feta.   12.5

Taste Plate – Housemade vegetable spring rolls & fish croquettes, with housemade pickles & sweet chilli dipping sauce.   21.5

Soup (GF option available) – Chef’s starter soup of the day, garlic buttered sourdough croutons. 12.5


Seafood Pasta – Local Albany seafood mix, cream tomato sauce, semi-dried tomato slivers, fresh garden parsley, shaved parmesan, linguine.  36

Vegetarian Pasta (Veg) – Kalamata olives, Danish feta, red & green peppers, semi-dried tomatoes and a dash of cream, chilli, garlic & onion, fresh garden parsley, shaved parmesan, linguine. 30


Lamb Curry (GF) – Curry of South-west lamb with spicy raita, fresh pineapple chutney, poppadum & steamed rice. 32

Chicken Curry (GF) – Curry of free-range chicken served with coconut sambal, achcharu pickle, yoghurt, poppadum & steamed rice. 30

Prawn Curry (GF)
Wild-caught prawns cooked in a spicy lemony coconut cream served with housemade mango chutney, coconut sambal, poppadum & steamed rice. 36


Scotch Fillet (GF option available) – West Australian Black Angus scotch fillet served with potato mash, ratatouille, and a peppercorn or mushroom sauce.   45

Beef Stroganoff
Prime WA south-west Black Angus scotch fillet beef strips, mushrooms, onion & garlic, cream & white wine sauce, served on linguine pasta. 32.5


Marron & Prawns (GF)
Grilled marron and wild-caught prawns with creamy potato mash and ratatouille, served with tarragon lemon butter. 45


Fried Rice (Veg) (GF) – Traditional Sri Lankan fried rice with vegetables & free-range egg, served with soy suace & chilli paste accompaniments. 20. … Add wild caught prawns… 30. Add free-range chicken… 25.5

Spicy Pork (GF) – Marinated, roasted and hot wok-tossed south-west pork & vegetables, steamed rice. 22.5


Apple, Berry & Red Wine Crumble (GF) – Granny Smith apples, mixed berries, red wine, crumble & vanilla cream.   12.5

Dark Chocolate & Hazelnut Mudcake – with berry coulis & vanilla cream.  12.5

Rich Date Pudding – with butterscotch sauce & vanilla cream. 12.5

Lemon Posset – a chilled citron & cream dessert topped with raspberries. 12.5

Watalappan   (GF) – Sri Lankan egg custard dessert served with vanilla cream.   12.5

The Nornabar in Nornalup

from 11:00am

Lunch – 11:30 – 2:30
Dinner – Dine in on Friday & Saturday evenings from 6:00pm
Bookings essential for Dinner

TELEPHONE: 9840 1407

Call in and discover “a little gem” – food, wine and great coffee in lovely relaxing surroundings.

The Nornabar is situated in the little village of Nornalup 4kms from the Valley of the Giants Tree Top Walk. The Nornabar is a licensed restaurant offering delicious meals – some with an Asian flavour – a selection of wines from local wineries and wine producing areas of Australia, beers from local breweries and further afield… all served with friendly service.