Menu Philosophy

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

Our Restaurant Menus

A la Carte Menu

A la Carte Menu

Click here for printable menu

ENTREE

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

8.9

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


8.9

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 salmon roe
Finger lime and cucumber
serve of 10 

24.0

Windy Point Grilled Coffin Bay Oysters (g)
topped with double smoked bacon and our own spiced sauce
serve of 10

26.5

Cauliflower, Fennel and Roast Garlic Soup (g)
with truffled mushroom OR lamb shoulder

16.5/17.9 

Eunju Gui (g)
Korean pork belly with potato silk, fine kimchi and apple

18.9

House Made Gnocchi
with smoked barramundi, capers, baby cucumber, chilli and cream


19.5

Gawler River Quail
boned and roasted with Basque bread stuffing on pickled cucumber and sauce romesco

19.9

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

21.9/37.5

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


17.9

Sher Wagyu Rib and Seared Scallop (g)
with carrot and cumin veloute and mustard fruit glaze

20.5

Beetroot Risotto (g v)
with peas, shaved cauliflower and Grana Padano

17.9

                            Palate Cleanser Sorbet (g)

5.5

MAIN COURSE

Flinders Ranges' Orroroo Kangaroo Saddle (g)
on babaganouj with carrot relish, baby beetroot and Persian fetta

36.5

Lacquered and Confit Duck Leg (g)
on spiced pumpkin velvet, kohl rabi remoulade and glaze


38.9

Ale Battered Rock Ling and Oysters
with chilli-lemon aioli, mushy peas and hand cut Maranca chips

32.5

Barossa Farm Chicken 'Coq au Vin'
breast roulade and leg with baby onion, king oyster mushroom and parsnip cream

34.9

Broccolini, Egyptian Egg and Baby Zucchini (g v)
with bearnaise, tomato syrup and corn salt

31.5

St Vincent Gulf Snapper Fillet (g)
with Murray River pink salt, heritage tomato salad and rouille

38.9

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

39.5

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

49.5

SIDE DISH

Black Russian Tomatoes (g)
buffalo mozzarella, balsamic and parsley

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 Chick Pea and Paprika Cubes (g v)
with salsa verde aioli

11.5

 

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 Menu

Dessert Menu

Celebration of Strawberries
strawberry parfait, strawberry jelly, strawberry meringue, and strawberry custard


17.5

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


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

Florentine Ice Cream
filled with glace fruits, served with fig, chocolate, brandy snap soil and cherry glaze

16.5

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

16.9

Vanilla Poached Peach (g)
with raspberry sorbet, bourbon syrup, vanilla creme and amaretti biscuit

16.5

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 Menu

Vegetarian Menu

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

Blistered Truss Cherry Tomatoes
with Mezcla Curado, ciabatta toast and basil aioli


15.9

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

Asparagus, Egyptian Egg and Baby Zucchini (g)
with bearnaise, tomato syrup and corn salt

31.5

Risotto Milanese (g)
with saffron, shaved cauliflower and Grana Padano


17.9/28.5

House Made Gnocchi
with scorched Brussels sprouts, artichoke puree and leek


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

Black Russian Tomatoes (g)
buffalo mozzarella, balsamic and parsley

12.5

g - gluten free

Degustation

Degustation

 

Click here for a printable menu

 

Degustation Autumn 2014

 

Soup Shot of Cauliflower, Fennel,
roasted garlic and truffled mushroom
with brioche and Hindmarsh Valley butter

2013 Bird in Hand Sparkling Pinot Noir
Adelaide Hills, South Australia

 

Ocean Trout Carpaccio
smoked paprika oil, citrus crisp and squid ink aioli

2013 Rockford Alicante Bouchet
Barossa Valley, South Australia

 

Seared Scallop and Slow Braised Wagyu Rib
with carrot and cumin veloute and mustard fruit essence

2013 Scorpo Pinot Gris
Mornington Peninsula, Victoria

 

St, Vincent Gulf Snapper Fillet
on sauce rouille and heritage tomato salsa

2010 Tomich Family Reserve Chardonnay
Adelaide Hills, South Australia

 

Eunju Gui Pork Belly
Korean barbecue, with potato, kimchi and apple

2012 South by Pirie Pinot Noir
Tamar Valley, Tasmania

 

Coffee Spiced Orroroo Kangaroo Fillet
on babganouj, carrot relish and shaved beetroot

2011 Yalumba Menzies The Cigar Cabernet Sauvignon Coonawarra, South Australia

 

Belgian Chocolate and Hazelnut Palet
with brandy snap crumb and blood orange sorbet

2A.R Valdespino El Candado Pedro Ximenez
Jerez de la Frontera, Spain


7 courses

$165 with wine pairing

$105 food only

24 hours notice required


       All guests at the table must dine on this menu

         A vegetarian degustation menu is available on request