Menu Philosophy

To bring contemporary Australian cooking to our guests, with a commitment to using regional seasonal produce.

Our Restaurant Menus

a la carte menu

a la carte menu

ENTREE

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



7.5

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


8.5

Smoky 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
with a daikon and melon sesame relish



   16.5

Trio of Salmon (g)
confit salmon with pumpkin remoulade
seared smoked salmon mousse on chilli syrup
salmon tartare with salmon roe




18.5

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


15.5

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



19.5

Slow Roasted Suffolk Lamb Breast (g)
with a salad of char grilled squid, choko, black grapes, green radish
and laksa leaves and a Thai spiced dressing



16.9

Snapper 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 spiced eggplant ragu, cherry tomato and preserved lemon side



14.9

Sorbet

5.25

MAIN COURSE

Corn Fed Barossa Farm Chicken Roulade
on swede puree with peperonata and a mushroom and gruyere pie


30.5

Lime and Vanilla Steamed Spencer Gulf Snapper Fillet (g)
on creamed carrot, caramelised fennel and watermelon salsa



33.5

Pan Roasted Berkshire Pork Rack
served with Moroccan pork shoulder brik, tahini yoghurt and pineapple chutney


33.5

Oven Baked Long Gnocchi
with roasted pumpkin, chilli, cream, smoked tomato and sage chips


34.0

Slow-cooked Free Range Duck Breast
chicken and duck pastry cigar, turmeric yoghurt, braised witlof and strawberry ginger jam


35.9

Spiced W.A. Sea Pen Barramundi (g)
with nashi pear puree, beetroot relish, crisp speck and potato galette


33.5

Slow Braised Black Angus Beef Sirloin (served Medium)
served with gorgonzola potato compression, Dijon mustard,
asparagus and baby beetroot




36.5

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




45.0

SIDE DISHES

Salad (g v)
of witlof, radicchio, date, fetta
and toasted almonds with balsamic mayonnaise



9.5

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


9.5

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



9.5

Paris Potato Mash (g v)
with tomato relish and baby basil leaves


9.5

VEGETARIAN MENU AVAILABLE ON REQUEST

(g) = Gluten Free              (v) = Vegetarian

Payment by credit cards welcomed, Diners and Amex attract a 2.5% surcharge
Friday and Saturday minimum food charge $45  per person

Dessert Menu

Dessert Menu

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



14.9

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


14.9

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







32.0

Passionfruit and Lime Butter 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



14.9

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




22.9

Payment by credit cards welcomed, Diners and Amex attract a 2.5% surcharge
Friday and Saturday minimum food charge $45  per person

 

Vegetarian Menu

Vegetarian Menu

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



15.5

Vegetarian Tasting Plate (g)
Egyptian egg
cauliflower panna cotta
tomato and marinated fetta salad




15.9

Parmesan Enriched Soft Polenta (g)
with spiced eggplant, cherry tomato and preserved lemon side


14.9

Braised Puy Lentils
with confit potato and mixed herbes on swede purre and tempura flowers


16.5

MAIN COURSE

Mustard and Herb Crepe Stack
filled with ricotta, roast pumpkin and confit onion


26.5

Oven Baked Long Gnocchi (g)
with roasted pumpkin, chilli, cream,
smoked tomato and sage chips


29.0

SIDE DISHES

Salad of witlof, radicchio, date, fetta and toasted almonds (g)

9.5

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

9.5

Summer Beans, snow peas, sugar snap peas
and bean sprouts with spicy plum sauce


9.5

Paris Potato Mash with tomato relish and baby basil leaves (g)

9.5