Menu Philosophy

     To bring the very best contemporary Australian cooking to our guests using regional seasonal produce.

Our Restaurant Menus

A la Carte Menu

A la Carte Menu

Click here for printable menu

ENTREE

Organic Sourdough Loaf (v)
Pendleton Estate extra virgin olive oil (serves 2)

8.9

House Made Olive Bread (v)
Woodside goat curd and tarragon oil (serves 2)


8.9

Brioche Bun (v)
Heirloom tomatoes, chive and extra virgin olive oil (each)

3.9

Coffin Bay Oysters (g)
choice of
Natural with lemon and lime wedges
Flying fish roe and salmon roe
Bloody Mary sorbet 
Finger lime and cucumber
serve of 10 

25.0

Windy Point Grilled Coffin Bay Oysters (g)
topped with double smoked bacon and our own spiced sauce
serve of 10

29.5

Broad Bean and Smoked Barramundi Salad
with pea and sorrel puree, shaved fennel, chicken and ham croqueta

19.5

Eunju Gui (g)
Korean pork belly with pineapple chutney, apple caramel and daikon salad

19.9

House Made Gnocchi (v)
with toasted walnuts, cauliflower, gorgonzola, chilli and cream


19.5

Spencer Gulf King Prawn
on a snapper and pecorino crêpe
with glacé orange and Cafe de Paris hollandaise

21.9/39.5

Chilli French Beans (v)
rosemary and garlic custard, parsnip chips and mushroom pangrattato

18.9

Beetroot and Asparagus (g v)
with beetroot relish, watermelon, goat curd, pomegranate syrup and carrot chips

18.9

Pearl Barley Risotto
creamed leek, pea, manchego, thyme and Jamon

18.9

Wagyu Rib and Seared Sea Scallop (g)
carrot and cumin velvet, charred broccoli, blood orange and peanuts

21.5

                            Palate Cleanser Sorbet (g)

5.5

MAIN COURSE

Flinders Ranges' Orroroo Kangaroo Saddle (g)
on baba ghanoush with carrot salad, shaved baby beetroot and Persian fetta

38.5

Lacquered and Confit Duck Leg (g)
with duck and spiced pumpkin tart, kohl rabi remoulade and glaze


38.9

Crumbed Rock Ling Fillet
on gherkin aioli with hand cut Kestrel chips and pickled cucumber

33.5

Barossa Farm Chicken Breast Roulade
wrapped in potato string with sweetcorn puree and freekeh salad

37.9

Broccolini, Egyptian Egg and Baby Zucchini (g v)
with bearnaise, tomato syrup and corn salt

32.5

St Vincent Gulf Shark Fillet (g)
fennel relish, celeriac and Swiss Brown mushroom salsa

37.9

Sous Vide Sher Wagyu Rump (served medium)
with saffron yoghurt, tagine brik, quinoa tabbouleh and sticky glaze

39.9

350g Chateaubriand of Beef (g)
roasted Murray Valley Gold export grade grain fed beef fillet
served with three sauces, creamed spinach and hand cut potatoes

49.5

SIDE DISH

Asian Greens
Chinese broccoli, bok choy and bean sprouts, XO sauce

11.9

Spring Salad (g v)
of witlof, radicchio, dates, Mezcla Curado, toasted almonds and salad cream

12.5

Roasted Mushrooms (g v)
with garlic, parsley and Heidi Farm gruyere

11.9

Fried Chat Potatoes (g v)
with smoked parika salt, roasted garlic aioli

11.9

 

We have a vegetarian menu available

(g) = Gluten Free              (v) = Vegetarian

 

Justin Miles - Executive Chef

Kyle Wood - Head Chef

 

Payment by credit cards welcomed, Diners and Amex attract a 2.5% surcharge

A surcharge applies on Public Holidays

Dessert Menu

Dessert Menu

Banana and Pecan Pudding
with poached pineapple, gingerbread ice cream, raspberry marshmallow and cinnamon anglaise


17.5

Earl Grey Panna Cotta (g)
with salted walnuts, fig jam, molasses sugar and baby celery leaves


16.5

Chocolate Mélange for Two
Mocha panna cotta
White chocolate cheesecake
Hazelnut chocolate palet
Butterscotch crème brûlée
Chocolate mousse cornetto
Glace cherry and chocolate parfait

33.9

Jellies, Meringue, Custard and Ice Cream (g)

17.5

Vanilla Bean Parfait (g)
rockmelon salad, mango syrup, mocha soil, puffed rice and raspberry

17.5

Sorbet and Seasonal Fruits (g)
coconut, passionfruit and mango sorbet with fruits and coconut tagliatelle

16.9

Cheese Platter
a selection of fine regional cheeses served with house made accompaniments
ginger snaps, pear paste and fennel lavosh

23.9

 

Payment by credit cards welcomed, Diners and Amex attract a 2.5% surcharge
Friday and Saturday minimum two courses per person

Vegetarian Menu

Vegetarian Menu

click here for a printable menu

Organic Gluten Free Toast (g)
with Patlin Gardens olive hummus, olives and Hindmarsh Valley butter    

9.0

14.0

Cauliflower, Fennel and Roast Garlic Soup (g)
with shallot, Pernod and fennel relish


16.5

Chilli French Beans
rosemary and garlic custard, parsnip chips and mushroom pangratatto

18.9

Beetroot and Asaparagus (g)
with beetroot relish, watermelon, goat curd, pomegranate syrup and carrot chips

18.9

MAIN COURSE

Broccoli, Egyptian Egg and Baby Zucchini (g)
with bearnaise, tomato syrup and corn salt

32.5

House Made Gnocchi
toasted walnuts, cauliflower, gorgonzola, chilli and cream


27.5

Yarra Valley Feta and Spring Pea Tartine
with spiced pumpkin, sweet corn and pea sprouts

28.5

SIDE DISHES

Roasted Mushrooms (g)
with garlic, parsley and Heidi Farm gruyere

11.9

Asian Greens (g)
Chinese broccoli, bok choy, bean sprouts, olive oil

11.9

Fried Chat Potatoes (g)
with paprika salt and roasted garlic aioli

11.9

Spring Salad (g)
of witlof, raddicchio, date, fetta and toasted almonds with salad cream

12.5

g - gluten free

Degustation

Degustation

 

Click here for a printable menu

 

Degustation Spring 2014

 

Soup Shot of Cauliflower, Fennel,
roasted garlic and fennel relish
brioche and Hindmarsh Valley butter

NV Canard Duchêne Cuvée Léonie
Ludes, Champagne, France

 

Ocean Trout Carpaccio
smoked paprika oil, citrus crisp and squid ink aioli

2014 Rockford Alicante Bouchet
Barossa Valley, South Australia

 

Broad Bean and Smoked Barramundi
on pea and sorrel puree, chicken and ham croqueta

2013 Scorpo Pinot Gris
Mornington Peninsula, Victoria

 

Heard Island Toothfish and Duck Liver Parfait
with cafe de Paris hollandaise and mandarin syrup

2010 Tomich Family Reserve Chardonnay
Adelaide Hills, South Australia

 

Eunju Gui Pork Belly
Korean barbecue, with pineapple chutney, apple caramel and daikon

2012 South by Pirie Pinot Noir
Tamar Valley, Tasmania

 

Coffee Spiced Orroroo Kangaroo Fillet
baba ghanoush, carrot relish and shaved beetroot

2011 Yalumba Menzies The Cigar Cabernet Sauvignon Coonawarra, South Australia

 

Belgian Chocolate and Hazelnut Palet
brandy snap crumb and blood orange sorbet

A.R Valdespino El Candado Pedro Ximenez
Jerez de la Frontera, Spain


7 courses

$175 with wine pairing

$105 food only

24 hours notice required

SAMPLE MENU ONLY
       All guests at the table must dine on this menu

         A vegetarian degustation menu is available on request