ENTREE

Organic Sourdough Loaf (v)
accompanied by Pendleton Estate extra virgin olive oil

7.5

House Made Olive Bread (v)
accompanied by Woodside goats curd

8.5

Coffin Bay Oysters  (g)
choice of
natural with lemon and lime wedges
Bloody Mary sorbet
wasabi flying fish roe and lime
serve of 10 

22.5

Windy Point Grilled Oysters
topped with double smoked bacon
and our own spiced sauce
serve of 10

25.0

Glazed Pork Belly (g)
with scallops wrapped in crispy fried green tea noodles and a daikon and melon sesame relish

16.9  

Confit Tasmanian Ocean Trout (g)
with fried smoked trout mousse, lime hollandaise and sweet chilli

18.5

Warm Roasted Pencil Leeks (g v)
on spiced pumpkin mash, witlof, shaved radish and avocado with Egyptian egg

15.9

Pan Seared King Prawn Tail
on a warm snapper and cheddar crepe with
pickled cumquats and Café de Paris hollandaise

19.5

Baked Taleggio
with red pepper smoky eggplant and roasted garlic frisee

16.9

Mulloway Carpaccio (g)
with an aioli of Hot English mustard, Campari and
Grenadine oil, baby celery and radish pearls

16.5

Butter Puff Pastry Hollow
filled with braised rabbit and ham hock on creamed parsnip and béarnaise

16.5

Parmesan Enriched Soft Polenta (g v)
with ras el hanout sticky lamb, cucumber sticks and mint

16.5

Sorbet

5.25

MAIN COURSE

Pan Seared Gawler River Quail Braciola
on swede puree with peperonata and a mushroom and gruyere pie

33.5

Lime and Vanilla Steamed Northern Territory Barramundi (g)
on creamed carrot, caramelised fennel and rainberries

35.5

Corn Fed Barossa Valley Chicken Roulade
served with Moroccan pork shoulder brik,
spiced potato and celeriac cream and tomato chutney

33.9

Mustard and Dill Crepes (v)
filled with ricotta, roast pumpkin and braised onion on parsnip puree

29.5

Sous Vide and Roasted Free Range Duck Legs
on white bean paste, truffled honey and pear syrup
pickled red cabbage and a herbed tuille

36.9

Pan Roasted Boston Bay Mulloway
atop a leek, bean and cauliflower risotto with a squid ink aioli

34.9

Slow Braised Beef Fillet (served Medium)
with gorgonzola potato compression, Dijon mustard,
cavalo nero and baby beetroot

37.5

Roast Chateaubriand of Beef (g)
350g Clare Valley Gold prime grain fed beef fillet
served with three traditional sauces, steamed English spinach,
leek and hand cut potato crisps

47.5

SIDE DISHES

Winter Salad (g v)
root vegetables,toasted almonds with salad cream

9.75

Steamed Baby Carrots (g v)
tossed with sumac and honeycup mustard

9.75

Winter Beans (v) 
snow peas, sugar snap peas and bean sprouts dressed in a spicy plum sauce

9.75

Colcannon Potato Mash (g)
cabbage, sausage, spring onion, speck and parsley

9.75

Riverland Navel Orange Bombe Alaska
orange parfait encased in torched meringue with orange syrup

15.5

Florentine Ice Cream
layered brandy snaps with vanilla bean ice cream, Belgian chocolate,
glace fruits and a rich chocolate sauce

15.5

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

33.0

Strawberry, Ginger and Lime Crepes
served with double cream

14.5

Sweet Brioche and Pistachio Ice Cream
with warm vanilla bean anglaise, pistachio wafer, candied nectarines and toffee rhubarb shards

15.5

Premium Cheese Selection
a fine selection of regional cheeses from artisans around the globe,
served with house made accompaniments

22.9