Menu Philosophy

     To bring the very best contemporary Australian cooking to our guests using regional seasonal produce.

Our Restaurant Menus

A la Carte

A la Carte

click here for printable menu

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

8.5

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

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

29.5

Sweet Potato and Coriander Soup (g v)
was ras el hanout, chilli and cashew

16.9

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 pear relish, shaved pear, walnuts and Adelaide Hills
King Saul raw milk blue cheese

21.5

Spencer Gulf King Prawn
on a snapper and pecorino crêpe
with glacé orange and Cafe de Paris hollandaise

21.9/39.5

Cavolo Nero, Mushroom and Goat Chevre Pie (v)
Barossa puff pastry on spinach puree, bearnaise and tomato relish

18.9

Pearl Barley Risotto
creamed leek, broad beans, manchego, dill, Coorong cockles,
avruga caviar and Jamon

21.9

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
with duck and pumpkin filo, kohl rabi remoulade and glaze


39.9

Barossa Farm Coq au Vin (g)
with baby onion, carrot, mushroom and parsnip cream

37.9

Berkshire Pork Three Ways
hock croqueta, shoulder and apple pie, scotch fillet braise with polenta and pickled cabbage

38.5

Lamb Rump and Shoulder (g)
on Moroccan cauliflower, puffed rice,
compressed cucumber and pomegranate syrup

37.5

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

39.9

Sous Vide CAAB Angus Sirloin (served medium)
with a beef cheek and potato tart, pea mash, tomato essence and sticky glaze

39.9

325g 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

Chilli Green Beans (g v)
rosemary custard and parsnip chips

11.9

Iceberg Salad (g)
with anchovy dressing, soft boiled egg, ricotta salata

12.5

Sweetcorn (g v)
with parsley and salsa verde

11.9

Fried Chat Potatoes (g v)
with roasted garlic aioli, salt and vinegar

11.9

Seared Beetroot (g)
with Persian fetta, chives, sticky balsamic and peanuts

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

Dessert

Rhubarb and Yoghurt Brik
pear, apple and mint compote, maple syrup, kaffir lime anglaise

17.5

Milk Panna Cotta
with Turkish baklava, chocolate parfait, rosewater essence and candied pistachio


18.5

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

Russian Orange Cakes (g)
with lime curd, honeyed figs, fig and biscotti crumb

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

Vegetarian

click here for a printable menu

Organic Gluten Free Toast (g)
with smoky zucchini poichichade, Patlin Gardens olives
and Hindmarsh Valley butter    

9.0

Sweet Potato and Coriander Soup (g)
with ras el hanout, chilli and cashew

16.9

Pearl Barley Risotto
creamed leek, broad bean, manchego, shaved cauliflower and thyme

17.9/27.5

Cavolo Nero, Mushroom and Goat Chevre Pie
Barossa puff pastry on spinach puree, bearnaise and tomato relish

18.5

MAIN COURSE

Corn, Cabbage and Fennel (g)
soft polenta, corn and fennel salsa, smoky popcorn,
fennel chutney, pickled cabbage

32.5

House Made Gnocchi
with pear relish, shaved pear, walnuts and Adelaide Hills
King Saul raw milk blue cheese

21.5/29.5

Autumn Vegetables (g)
roasted baby carrots and leeks, Moroccan spiced cauliflower, spinach, parsnip

29.5

SIDE DISHES

Chilli Green Beans (g)
with rosemary custard and parsnip chips

11.9

Sweetcorn (g)
with Pendleton extra virgin olive oil, parsley and salsa verde

11.9

Fried Chat Potatoes (g)
with roasted garlic aioli, salt and vinegar

11.9

Seared Beetroot (g)
with Persian fetta, chives, sticky balsamic and peanuts

11.9

g - gluten free

Degustation

Degustation

24 hours notice required 

 

Click here for a printable menu

 

Degustation Autumn 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