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

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