Lenzerheide Restaurant Lenzerheide Restaurant
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a la carte

SOUP AND STARTERS

  • natural south australian oysters, chardonnay dressing, golden shallots, salmon pearls and chives
    jansz cuvee/karrawatta pinot grigio
    (G)
    4.5 ea
  • panko crumbed south australian oysters, japanese mayonnaise, wasabi tobiko
    champagne pol roger
    4.5 ea
  • potato and leek soup, sautéed barossa smoked bacon, rich cream and chicken stock
    tim adams pinot gris
    (G)
    19

ENTRÉE

  • bundnerfleish, finely sliced air dried wagyu beef, witlof, heirloom tomato, parmesan, black truffle oil and balsamic vinegar
    rockford alicante bouchet
    (G)
    25
  • pea dumplings, miso and wakame consommé
    artwine gruner veltliner
    (V)
    25
  • char-grilled quail, new potatoes, smoked bacon, leek, marsala and thyme
    sc pannell tempranillo touriga
    (G)
    26
  • prawn ragout, australian prawns, white wine, roma tomatoes and cream with puff pastry
    henschke peggys hill riesling
    29
  • beef steak tartare, prime minced beef (uncooked), quail egg yolk, potato and rosemary croutons served with traditional condiments
    geddes seldom inn grenache
    (g)
    26
  • spencer gulf hiromasa kingfish sashimi, horseradish cream, lemon marmalade, wild pea, dill, karkalla
    artwine bianco prosecco
    (G)
    26

PALATE CLEANSER

  • bellini sorbet, lemon, white peach and sparkling wine
    (V,G)
    8
  • granita, waiting staff to advise
    7

MAIN COURSE

  • potato gnocchi, gorgonzola picante, cream, garlic, roasted walnuts, sunflower seeds, corella pear, watercress
    elderton shiraz
    (v)
    39
  • barramundi-grilled, sweetcorn and carrot puree, corn, lime and coriander salsa, kale chips, pickled purple cauliflower and wakame dust
    paisley 'linen' fiano
    (G)
    46
  • 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-glace
    ministy of clouds shiraz
    (g)
    56
  • onkaparinga valley venison, served medium rare, exotic mushrooms, sweet soy and cabernet glaze
    sc pannell tempranillo touriga
    49
  • confit of duck leg, mandarin, ginger, cardamon, lime and sweet soy glaze, salad of pickled kohlrabi, purple cabbage, endive and nashi pear
    sc pannell tempranillo touriga
    (g)
    43
  • emmentaler poulet, yarra valley pasture raised chicken breast, filled with swiss cheese, crumbed, pan fried, confit shallots, asparagus, and chicken truffle jus
    geoff weaver sauvignon blanc
    40
  • roasted rack of lamb, served medium, roasted cherry truss tomatoes, potato and caramelised onion lyonnaise, red vein sorrel, lamb navarin sauce
    ashton hills pinot noir
    (G)
    49

SIDES

  • mesclun salad, shaved heirloom carrots, nasturtium leaves, parmesan, walnut dressing - serves two
    (v,G)
    13
  • arancini balls, three cheese
    15
  • röschti, thickly grated kestrel potatoes, pan fried golden brown - serves up to four
    (v,G)
    14
  • green beans, butter, garlic, onion, baby basil - serves four
    (v,G)
    13
  • roasted carrots, sweet sambal, blueberry vinaigrette, pepitas, mircoherb - serves two
    (v,G)
    13

DESSERT

  • baileys and honey crème brûlée, berry compot, hazelnut biscotti
    (v,g)
    23
  • affogato, espresso shot, vanilla bean ice-cream, crostoli and hazelnuts
    with liqueur 26
    19
  • apple and strawberry crumble, granny smith apple, strawberries, sultanas, raisins, vanilla anglaise, vanilla bean ice cream
    23
  • natural yogurt and vanilla bean pannacotta , rosewater infused rhubarb, pistachio nougatine
    (G)
    23
  • nougat glacé, honey and almond semi-freddo, raspberry coulis, praline
    (G)
    23

CHEESE SELECTION

one cheese                                                               19

two cheese                                                               24

three cheese                                                             30

  • brique d’argental, french triple cream - with quince paste and water crackers
    carmes de rieussec
  • hervé mons bleu causses, french blue vein – with pear, date and cinnamon chutney and fig bread
    wolfburn northland single malt 'laphroaig cask"
  • ashgrove vintage cheddar, tasmanian cheddar – with muscatels and lavosh
    nieport ruby tawny

DIETARY LEGEND

G         gluten free

v          vegetarian

g          low gluten

V         vegan

 

minimum of two courses on friday and saturday nights

all prices subject to change

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Location

146 Belair Rd, Hawthorn
Adelaide SA 5062

T: 08. 8373 3711
F: 08. 8373 0820

Opening Hours

  • Lunch
    from 12:00 pm Wednesday - Sunday
  • High Tea
    from 12:00 pm Friday - Sunday
  • Dinner
    from 6:00 pm Wednesday - Sunday
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