SOUP AND STARTERS

• natural south australian oysters, chardonnay dressing, golden shallots, salmon pearls and chives
  
  (G)
  3.8 ea
• panko crumbed south australian oysters, japanese mayonnaise, wasabi tobiko
  champagne jean pierre marniquet
  3.8 ea
• potato and leek soup, sautéed barossa smoked bacon, rich cream and chicken stock
  madame coco blanc de blanc nv
  (G)
  17

ENTRÉE

• bundnerfleish, finely sliced air dried beef, witlof, heirloom tomato, parmesan, black truffle oil and balsamic vinegar
  jansz cuvee
  (g)
  22
• potato, garlic and herb tortellini, coriander and walnut salsa verde, baby beets, persian feta and cinnamon beurre noisette
  pertaringa moscato
  (v)
  23
• char-grilled quail, new potatoes, smoked bacon, leek, marsala and thyme
  bethany cabernet merlot
  (g)
  23
• shellfish ragout, of australian lobster tail, spencer gulf prawns, scallops, white wine, roma tomatoes and cream with puff pastry
  karrawatta pinot grigio
  (g)
  37
• beef steak tartare, prime minced beef (uncooked), quail egg yolk, potato and rosemary croutons served with traditional condiments
  woodvale grenache
  23

PALATE CLEANSER

• bellini sorbet, lemon, white peach and sparkling wine
  (V,G)
  7
• granita, waiting staff to advise
  6

MAIN COURSE

• pumpkin and ricotta ravioli, sage cream sauce, roasted walnuts, micro herb
  lobethal road pinot gris
  (V)
  37
• pork florentine, chicken and fennel farce, shallots, parmesan cheese, spinach,rich cream, pancetta and watercress
  voyager 'girt by sea' chardonnay
  (G)
  39
• wa cone bay saltwater farmed barramundi - grilled, served with a citrus beurre blanc, fennel, radish and parsley
  karrawatta pinot grigio
  (g)
  40
• trio of beef tenderloin - served medium, gulf prawn, honey, soy and rosemary jus bordelaise, hollandaise, asparagus, and cherry tomato, rich cream, green peppercorns and demi glaze
  yalumba 'cigar' cabernet sauvignon
  (g)
  46
• tasting plate, two point rack of lamb - served medium, pinot noir reduction, onkaparinga valley venison - served medium rare, exotic mushrooms, sweet soy and cabernet glaze
  slow braised beef cheek, parsnip puree, porcini mushroom jus
  soul growers gsm
  49
• confit of duck leg, mandarin, ginger, cardamon, lime and sweet soy glaze, salad of pickled kohlrabi, purple cabbage, endive and nashi pear
  sidewood pinot noir
  (g)
  40
• emmentaler poulet, lilydale free range chicken breast, filled with swiss cheese, crumbed, pan fried, served with asparagus, hollandaise sauce and rice pilaf
  atlas riesling
  39

SIDES

• seasonal salad, quail egg, cauliflower, green beans, sweet potato, heirloom carrots, balsamic glaze and white truffle oil - serves two
  (V,G)
  13
• citrus salad, orange, grapefruit, wild rocket, walnuts, avocado, honey and poppy seed dressing - serves two
  (V,G)
  12
• röschti, thickly grated kestrel potatoes, pan fried golden brown - serves up to four
  (V,G)
  13
• green beans, onion, garlic and slivered almonds - serves two
  (V,G)
  12
• tartiflette, potatoes, reblochon cheese, smoked bacon lardons, onions, fresh thyme and cream - serves four
  (G)
  13

DESSERT

• spiced poached pear, chocolate and ginger anglaise, vanilla cream, pistachio, coconut flakes
  23
• baileys and honey crème brûlée, ferrero rocher ice-cream, chocolate marshmallow meringue
  
  (g)
  22
• affogato, espresso shot, vanilla bean ice-cream, crostoli and hazelnuts

  with liqueur 24
  17
• gelati plate, blood orange and almond tuile
  wild hibiscus and mixed berry gelato and pear crisp
  pineapple gelato and candied orange
  (g)
  22
• dessert special, waiting staff to advise

CHEESE SELECTION

• brique d’argental, french triple cream - with quince paste and water crackers
  penfolds grand father rare port
• hervé mons bleu causses, french blue vein – with pear, date and cinnamon chutney and fig bread
  tim mcneil shiraz
• ashgrove vintage cheddar, tasmanian cheddar – with muscatels and lavosh
  nikka whiskey from the barrel

DIETARY LEGEND

G         gluten free

V          vegetarian

g          low gluten

 

 

 

 

minimum of two courses on friday and saturday nights

all prices subject to change