Our Food
Foxeys Menu
Foxeys' kitchen, overseen by chef Bernard McCarthy, serves informal share plates showcasing Peninsula produce. The menu changes regularly but choices often include:
bread, olive oil & pistachio spice
Yellow Fin tuna, miso mayo
asparagus, almond, pangrattato
leek, crème fraîche, grapefruit
haloumi, pumpkin marmalade, walnut
wagyu pastrami, mustard kohlrabi
spiced meatballs, yoghurt dip
tomato, fetta, mint
BBQ quail, lemon
blue cheese, figs in port
double cream cheese, peach
vanilla ice cream and hot choc sauce
Bookings
We do not take lunch bookings. We are a small, informal venue best suited to small groups of two to six.
Book at table at our sister venue Morning Sun in Main Ridge.
Dietary Requirements
We are adept at catering for gluten intolerance, vegetarians, pescatarians, and pregnancies. We love serving soft cheeses and cured meats with some dishes, but will serve them on the side whenever there’s one party member with an issue: the omnivores can try everything whilst the abstainers can still enjoy a meal to suit.
