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)
with ras el hanout, chilli and cashew

16.9

Eunju Gui Pork Belly (g)
with pineapple chutney, apple caramel and daikon salad

20.9

Port Lincoln Tuna (g)
smoked barramundi saag aloo, papadum, cucumber, quail egg

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, spinach puree, bearnaise and tomato relish

18.9

Squid Ink Spaghettini
creamed leek, broad beans, manchego, dill, Coorong cockles,
avruga caviar

18.9

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)
baba ghanoush, 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

Northern Territory Barramundi Fillet (g)
parsnip, cauliflower, braised oxtail, crispy cherries, cavolo nero

37.9

Mayura Station 9+Corned Wagyu Brisket
colcannon, roasted beetroot, mushroom, cumquat marmalade

36.5

Barossa Farm Chicken Maryland Roulade (g)
truffled mushroom, Puy lentils, green tomatoes and Jerusalem artichoke

37.9

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

38.5

Gulf of St Vincent Snapper (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

Korean Fried Broccoli (v)
rosemary and garlic custard, chilli sauce

12.9

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

12.5

Sweet Potato Chips (g v)
roasted garlic aioli, salt and vinegar

11.9

Roasted Onions and Mushrooms (g v)
with roasted red pepper dressing

11.9

Seared Beetroot (g)
with buffalo mozzarella, chives, sticky balsamic and peanuts

11.9

 

We have a vegetarian menu available

(g) = Gluten Free              (v) = Vegetarian

 

Justin Miles - Executive Chef

Brendan O'Keefe - Head Chef

 

Payment by credit cards welcomed, Diners and Amex attract a 2.5% surcharge

A surcharge applies on Public Holidays

Dessert

Dessert

Earl Grey Panna Cotta (g)
jellies, meringue, black salt and molasses sugar

18.5

Pear, Apple and Carrot Strudel
with caramelised yoghurt and poached rhubarb

17.5

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

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

17.5

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

17.5

Cheese Board
a selection of fine 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 skordalia, 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

Kestrel Potato and Tuscan Kale (g)
pumpkin puree, pea-mint, fennel chutney, peperonata and baby leaves

28.5

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

21.5/29.5

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

29.5

SIDE DISHES

Korean Fried Broccoli
with rosemary and garlic custard, chilli dressing

12.9

Sweet Potato Chips (g)
with roasted garlic aioli, salt and vinegar

11.9

Roasted Onions and Mushrooms (g)
with roasted red pepper dressing

11.9

Seared Beetroot (g)
with buffalo mozzarella, chives, sticky balsamic and peanuts

11.9

g - gluten free

Degustation

Degustation

24 hours notice required

 

Click here for a printable menu

 

Degustation Winter 2015

 

House-Made Olive Bread
Hindmarsh Valley butter


Korean Fried Broccoli
 rosemary and 
garlic custard, chilli sauce

NV Canard Duchêne Cuvée Léonie
Ludes, Champagne, France

 

St Vincent's Gulf Snapper Carpaccio
squid ink aioli, citrus crisps and smoked paprika oil

2015 Rockford Alicante Bouchet
Barossa Valley, South Australia

 

Northern Territory Barramundi Fillet
parsnip, cauliflower, oxtail and dried cherries

2014 Turkey Flat MVR
Barossa Valley, South Australia

 

Eunju Gui Pork Belly
pineapple chutney, apple caramel, daikon salad

2014 Cape Barren Native Goose Chardonnay
Adelaide Hills, South Australia

 

Lacquered and Confit Duck Leg
duck and pumpkin filo, kohl rabi remoulade

2013 Tomich Pinot Noir
Adelaide Hills, South Australia

 

Sher Wagyu Barbecue Rib and 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