ENTREE

Organic Sourdough Loaf (v)
accompanied by Pendleton Estate extra virgin olive oil (serves 4)

7.5

House Made Olive Bread (v)
accompanied by Woodside goat curd (serves 4)

8.5

Baked Brioche Bun (v)
accompanied by smashed heirloom tomatoes,
white balsamic and parsley (serves 1)

3.0

Coffin Bay Oysters  (g)
choice of
Natural with lemon and lime wedges
Bloody Mary sorbet
Flying fish roe and cucumber
serve of 10 

24.0

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

26.5

King Crab and Scallop Jelly (g)
with seared scallops, radish, pineapple relish and coriander syrup 

17.5 

Spencer Gulf King Prawn Tail
on a barramundi and pecorino crêpe with glacé orange
and Café de Paris hollandaise

19.5/36.5

Berkshire Pork Brik
served with tahini yoghurt and a pomegranate and cherry jam

17.5

Potted Duck Liver Parfait
with house made ciabatta toast, duck gel, rainberry and cornichons   

16.5

Warm Green and White Asparagus (v)
with 62˚ egg, confit garlic and rosemary anglaise and pangrattato                   
addition of jamon Serrano

16.5
18.5

Pea, Mint and CheddarTart (v)
with fennel and cauliflower purée and tomato relish

16.5

Ocean Trout Carpaccio (g)
with campari caviar, watercress aioli and flowers 

16.9

Ras el Hanout Braised Lamb Shoulder (g)
with mint, cucumber, daikon, shoots, sprouts and tamarind dressing

16.9

Palate Cleanser Sorbet

  5.5

MAIN COURSE

Gawler River Quail and Prosciutto Braciola
filled with smoked barramundi mousse on avocado purée and remoulade 

35.5

Pan Roasted Good Fortune Bay Barramundi (g)
on a broad bean yoghurt with asparagus and chervil salsa 

36.5

Corn Fed Barossa Farm Chicken (g)
seared breast and leg roulade on curried white slaw and ginger broth        

34.5

Mustard and Dill Crepes (v)
filled with ricotta, roast pumpkin and braised onion
on creamed carrot and shallot

29.5

Flinders Ranges Orroroo Kangaroo Saddle (g)
beetroot, relish and goat curd with beans, chive and parsely

33.5

Tasmanian Ocean Trout  Fillet (g)
with watermelon, cumin, mint, fetta and chardonnay dressing   

35.9

Sous Vide 220g Samurai Wagyu Rump (served medium)
with kipfler potatoes, parsley, Dijon mustard and ratatouille

38.9

Roast Chateaubriand of Beef (g)
350g Clare Valley Gold prime grain fed beef fillet
served with three sauces,
creamed spinach and hand cut fat chips

47.5

SIDE DISHES

Heirloom Tomato Salad (g v)
with parsley, balsamic syrup and ricotta salata

9.9

Steamed Baby Carrots (g v)
tossed with honeycup mustard

9.9

Local Beans (v) 
sugar snap peas and bean sprouts dressed in a plum sauce

9.9

Chat Potato Salad (g)
with smoked eggplant and dill aioli    

9.9

Bess’ Steamed Orange and Walnut Pudding
with orange anglaise and dark chocolate sorbet

16.5

Crema Catalana (g)
spiced Spanish custard with Valdespino
ice cream and preserved cherries

16.5

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

33.0

Passionfruit Butter and Lime Crepes
served with double cream

15.5

Baked Fig and Pistachio Filos
on vanilla crème pâtissière, Dubonnet jelly and rose water syrup

15.5

Sorbet and Seasonal Fruits (g)
coconut, passionfruit and mango with coconut tagliatelle and fresh fruits

16.9

Premium Cheese Selection
a selection of fine cheeses served with house made accompaniments

23.5