Menu Philosophy
To bring contemporary Australian cooking to our guests using regional seasonal produce.
Our Restaurant Menus
A la carte Menu
A la carte Menu
ENTREE | ||
Organic Sourdough Loaf (v) | 7.9 | |
House Made Olive Bread (v) |
| |
Baked Brioche Bun (v) | 3.9 | |
Coffin Bay Oysters (g) | 24.0 | |
Windy Point Grilled Oysters (g) | 26.5 | |
Mushroom, Celeriac and Dill Soup (g v) | 15.5 | |
Duck Liver Parfait and Rillettes | 18.9 | |
Smoked and Pressed Ham Hock (g) |
| |
Spencer Gulf King Prawn Tail | 19.5/36.5 | |
Risotto Milanese (g v) |
| |
Huon Salmon Carpaccio (g) | 18.9 | |
Sous Vide Pencil Leeks and Heritage Baby Carrots (g v) |
| |
Savannah Lamb Shoulder and Seared Scallop (g) | 17.5 | |
Palate Cleanser Sorbet (g) | 5.5 | |
MAIN COURSE | ||
Flinders Ranges' Orroroo Kangaroo Saddle (g) | 35.5 | |
12 Hour Braised Pork Belly (g) |
| |
Tasmanian Huon Salmon Fillet | 36.5 | |
Ale Battered Garfish |
| |
Barossa Farm Chicken Roulade | 34.9 | |
Cavolo Nero, Rosemary and Chèvre Pie (v) | 31.5 | |
Cone Bay Farmed Barramundi (g) | 36.9 | |
Victorian Duck Legs (g) |
| |
Sous Vide Sher Wagyu Rump (served medium) (g) | 38.9 | |
350g Chateaubriand of Beef (g) | 47.5 | |
SIDE DISHES | ||
Iceberg Salad (g) | 12.5 | |
Pan Seared Beetroot (g v) | 10.5 | |
Local Beans (g v) | 10.5 | |
Fried Chat Potatoes (g v) | 10.5 |
We have a vegetarian menu available
(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
A surcharge applies on Public Holidays
Dessert Menu
Dessert Menu
Earl Grey Panna Cotta (g) |
|
Crema Catalana (g) | 16.5 |
Chocolate Mélange for Two | 33.9 |
Passionfruit Butter and Lime Crepes | 15.5 |
Pear, Muscatel and Carrot Pie | 16.5 |
Sorbet and Seasonal Fruits (g) | 16.9 |
Cheese Platter | 23.5 |
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
Organic Toast | 4.5 14.0 |
Mushroom, Celeriac and Dill Soup |
|
Sous Vide Pencil Leeks and Heritage Baby Carrots (g) | 17.9 |
Grilled Haloumi (g) | 14.5 |
Roasted Root Vegetable Salad (g) | 14.5 |
MAIN COURSE | |
Cavolo Nero and Goat Chèvre Pie | 31.5 |
Risotto Milanese (g) |
|
House Made Gnocchi |
|
SIDE DISHES | |
Pan Seared Beetroot (g) | 10.5 |
Local Beans | 10.5 |
Fried Chat Potatoes (g) | 10.5 |
g - gluten free |




