Kingpin rolls out a gastropub-style menu


There was a time when you probably equated bowling alley food with flat fizzy drinks and reheated hotdogs, but Kingpin has changed the game and given their fare a royal makeover. It means that a night out is now an all-round entertainment experience, where the meals served up are as much cause for celebration as getting a strike.


Burgers are just the beginning

Burger lovers will be blown away by Kingpin’s menu. From the Kingpin Signature Burger, boasting 250 grams of premium Wagyu beef, to the Mexican Chicken Burger, which comes with a hit of jalapeño heat, there’s something for everybody who loves a slab of protein between two buns.

But Kingpin’s professional chefs – at venues including Crown Melbourne, Chermside in Brisbane, and North Strathfield, Sydney – don’t stop at burgers. There are also sophisticated salads, share plates so scrumptious you might not want to share them, and desserts that will delight any sweet tooth (and be the envy of your Instagram followers).


Quality from farm gate to plate

Highly skilled chefs are only one ingredient in Kingpin’s drive to upend preconceptions about bowling alley eats. The other ingredient is, well, ingredients. Whether you’re tucking into the tempura barramundi or gnawing on the smokin’ hot buffalo wings, Kingpin’s first-rate suppliers make it a meal to remember.

Alex Knoll, a fourth-generation smallgoods maker at Barossa Fine Foods, is behind the succulent meat that ends up in Kingpin’s moreish pulled pork sliders. He goes to great lengths producing the finest of products for Kingpin. “We’ve been very selective with our farmers,” he explains. “They need to be export accredited, producing their animals to best practice. People going out for dinner these days have high expectations, so we have to make sure our product is brilliant.”

We’ll drink to that

Kingpin’s attention to quality also extends to the drinks list. There are classy cocktails like the Passionfruit & Lime Margarita and the Spiced Mojito, local and premium beers and ciders and a carefully curated wine list that wouldn’t be out of place in your favourite small bar.

James Herriott from Robert Oatley Vineywards worked with Kingpin to make sure a serious selection of wines backed up the food on offer. Drops such as the Pikorua Sauvignon Blanc from Marlborough, New Zealand, and the Pocketwatch Pinot Gris from the Central Ranges in New South Wales, are an enchanting expression of both the grape variety they’re made from and the region where they’re grown.

If you struggle to choose between the various vinos, Herriott says you can’t go past the Robert Oatley Signature Series Chardonnay from Margaret River: “It’s fresh, it’s peachy, it’s lively, with a great mouth feel and excellent texture. It’s just a really easy-drinking quality wine.”

Kingpin’s menu is designed for laidback fun but will also satisfy the fussiest of foodies. With your belly filled with fine food and your mood lightened by worthy wines, an evening bowling has never been such a ball. And if you have a personal best on the lanes, you’re well placed to mark the occasion – just grab a bottle of Piper-Heidsieck bubbly from the bar.

* Food and Beverage deals are only available in venue and not online