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

Ciabatta (v)
Pendleton Estate extra virgin olive oil (serves 2)

8.9

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


8.9

Our breads are made in house and served with
Hindmarsh Valley demi-sel cultured butter

ENTREE

Eyre Peninsula Oysters Five Ways (g)
Natural with lemon and lime wedges
Grilled with our own spiced sauce
Flying fish and salmon roe
Bloody Mary sorbet 
Finger lime and cucumber
serve of 10 

29.5

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

29.5

Eunju Gui Pork Belly (g)
with pineapple chutney, apple caramel and carrot salad

20.9

Saag Aloo and Smoked Barramundi Salad
Indian spiced potato and spinach, pickled ham hock and golden beetroot

19.5

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)
beetroot relish, watermelon, goat curd, pomegranate syrup and carrot

18.9

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

18.9

Sher Fullblood 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

39.5

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


39.9

Ale Battered Rock Ling Fillet and Coffin Bay Oysters
on gherkin aioli with hand cut Kestrel chips and pickled cucumber

34.5

Barossa Farm Hot Pressed Chicken Terrine
with sweetcorn puree, freekeh salad and guacamole

37.9

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

32.5

St Vincent Gulf Snapper Fillet (g)
on olive braised octopus salad, peperonata, smoky leek and skordalia

39.9

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 with XO sauce

11.9

Heirloom Tomatoes (g v)
fior di latte, parsley, olive oil and vincotto

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

Lemon Verbena Panna Cotta
with strawberries, mint, volcanic salt, biscotti crumb
and baby celery leaves


17.5

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

17.5

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

Pearl Barley Risotto
creamed leek, pea, manchego, shaved cauliflower and thyme

17.9/27.5

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

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


19.5/27.5

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

Heirloom Tomatoes (g)
fior di latte, parsley, olive oil and vincotto

12.5

g - gluten free

Degustation

Degustation

24 hours notice required 

 

Click here for a printable menu

 

Degustation Summer 2015

 

House Made Olive Bread
Hindmarsh Valley butter


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

NV Canard Duchêne Cuvée Léonie
Ludes, Champagne, France

 

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

2014 Rockford Alicante Bouchet
Barossa Valley, South Australia

 

St Vincent Gulf Snapper Fillet
olive braised octopus, smoky leek and skordalia

2014 Turkey Flat MVR
Barossa Valley, South Australia

 

Eunju Gui Pork Belly
pineapple chutney, apple caramel, carrot salad

2010 Tomich Hill Family Reserve Chardonnay
Adelaide Hills, South Australia

 

Lacquered and Confit Duck Leg
duck and spiced pumpkin tart, kohl rabi remoulade

2012 Louis Latour Pinot Noir
Cote-d'Or, Burgundy, France

 

Fullblood Sher Wagyu Rib and Seared Sea Scallop
carrot and cumin velvet, charred broccoli, orange and peanuts

2012 Handcrafted by Geoff Hardy Lagrein
Limestone Coast, South Australia

 

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

Valdespino El Candado Pedro Ximenez
Jerez de la Frontera, Spain


7 courses

$185 with wine pairing

$115 food only

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

         Degustation menus to accommodate dietary needs are available with prior notice