ENTREE

Organic Sourdough Loaf (v)
with Pendleton Estate extra virgin olive oil (serves 2)

7.9

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

8.9

Baked Brioche Bun (v)
smashed eggplant, dill and extra virgin olive oil (each)

3.9

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 (g)
topped with double smoked bacon and our own spiced sauce
serve of 10

26.5

Mushroom, Celeriac and Dill Soup (g v)
wild and cultivated mushrooms with scented garlic oil

15.5 

Duck Liver Parfait and Rillettes
with pineapple jelly, saffron yoghurt, brioche croutons and beetroot relish

18.9

Smoked and Pressed Ham Hock (g)
with fine slaw, sauce gribiche, and a pomegranate molasses dressing

17.9

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

19.5/36.5

Risotto Milanese (g v)
with shaved cauliflower and Grana Padano

17.5

Huon Salmon Carpaccio (g)
with squid ink aioli, passionfruit crisps and smoked paprika oil 

18.9

Sous Vide Pencil Leeks and Heritage Baby Carrots (g v)
with parmesan puree, smoked almond, apple syrup and candied shallot

16.9

Savannah Lamb Shoulder and Seared Scallop (g)
with avocado mousse and mustard fruit glaze

17.5

                            Palate Cleanser Sorbet (g)

5.5

MAIN COURSE

Flinders Ranges' Orroroo Kangaroo Saddle (g)
on Puy lentils, beetroot, babaganouj and Persian fetta

35.5

12 Hour Braised Pork Belly (g)
with swede purée, sorrel, baby turnips, anise glaze

36.9

Tasmanian Huon Salmon Fillet
with smoked salmon croqueta and an apple, celery, walnut and grape salad

36.5

Ale Battered Garfish
with chilli-lemon aioli, mushy peas and hand cut Maranca chips

31.9

Barossa Farm Chicken Roulade
poached and served with tahini yoghurt and a coriander and carrot tagine brik

34.9

Cavolo Nero, Rosemary and Chèvre Pie (v)
Barossa sour cream pastry on potato cream, béarnaise and tomato relish

31.5

Cone Bay Farmed Barramundi (g)
with spiced barramundi belly, rouille and a potato and broad bean salad

36.9

Victorian Duck Legs (g)
with spiced pumpkin, kohl rabi remoulade and truffled pear syrup

37.5

Sous Vide Sher Wagyu Rump (served medium) (g)
with pea and mint mash, smoky leek and roast garlic

38.9

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

47.5

SIDE DISHES

Iceberg Salad (g)
with anchovy dressing, soft boiled egg and parmesan

12.5

Pan Seared Beetroot (g v)
with peanuts, vincotto and fetta

10.5

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

10.5

Fried Chat Potatoes (g v)
with rosemary salt and roasted onion glaze

10.5

Earl Grey Panna Cotta (g)
with salted walnuts, fig jam, molasses sugar
and baby celery leaves

16.5

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

16.5

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

Passionfruit Butter and Lime Crepes
served with double cream

15.5

Pear, Muscatel and Carrot Pie
with vanilla bean crème and liquorice syrup

16.5

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

16.9

Cheese Platter
a selection of fine regional cheeses served with house made accompaniments
ginger snaps, pear paste and fennel lavosh

23.5

click here for a printable menu

Organic Toast
with dips of carrot, pine nut and fetta; tomato, shallot and herb;
yoghurt, sumac and mint   

4.5

14.0

Mushroom, Celeriac and Dill Soup
wild and cultivated mushrooms with scented garlic oil

15.5

Sous Vide Pencil Leeks and Heritage Baby Carrots (g)
with parmesan puree, smoked almond and candied shallot

17.9

Grilled Haloumi (g)
snow pea tendrils, beetroot and carrot relish

14.5

Roasted Root Vegetable Salad (g)
with frisée leaves and harissa on basil and lime goat curd

14.5

MAIN COURSE

Cavolo Nero and Goat Chèvre Pie
Barossa puff pastry on potato cream, béarnaise and tomato relish

31.5

Risotto Milanese (g)
with shaved cauliflower and Grana Padano

17.5/27.5

House Made Gnocchi
with pumpkin, peas, chilli and chervil

27.5

SIDE DISHES

Pan Seared Beetroot (g)
with peanuts, vincotto and fetta

10.5

Local Beans
with sugar snap peas and bean sprouts dressed in a plum sauce

10.5

Fried Chat Potatoes (g)
with rosemary salt and roasted onion glaze

10.5

g - gluten free