SOUP AND STARTERS

• natural south australian oysters, chardonnay dressing, golden shallots, salmon pearls and chives
  
  jansz cuvee
  (G)
  3.8 ea
• panko crumbed south australian oysters, japanese mayonnaise, wasabi tobiko
  champagne ayala brut majeur
  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
  rockford alicante bouchet
  (g)
  22
• pea dumplings, miso and wakame consommé
  lobethal road pinot gris
  (V)
  23
• char-grilled quail, new potatoes, smoked bacon, leek, marsala and thyme
  soul growers gsm
  (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

• potato gnocchi, pickled beetroot puree, golden beetroot crisp, olive soil
  villa maria sauvignon blanc - cellar reserve
  (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
  tim mcneil shiraz
  (g)
  46
• onkaparinga valley venison, served medium rare, exotic mushrooms, sweet soy and cabernet glaze
  atlas spaniard tmg
  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, yarra valley pasture raised chicken breast, filled with swiss cheese, crumbed, pan fried, served with truffle honey spring vegetables, hollandaise sauce
  henschke peggy's hill riesling
  39
• roasted rack of lamb, served medium, spinach puree, whipped rosemary feta, roasted heirloom tomato, baby herb, pinot noir reduction
  yalumba 'cigar' cabernet sauvignon
  (g)
  45

SIDES

• mesclun salad, shaved heirloom carrots, nasturtium leaves, parmesan, walnut dressing - serves two
  (v,G)
  12
• warm chat salad, warm chat potatoes, olives, semi sun dried tomatoes, lemon, thyme - serves one
  (V,G)
  7
• röschti, thickly grated kestrel potatoes, pan fried golden brown - serves up to four
  (V,G)
  13
• roasted broccoli, hummus, smoked paprika yoghurt, hazelnuts - serves one
  (V,G)
  7

DESSERT

• snow egg poaced meringue, pineapple and mint salsa, botrytis anglaise, mango passionfruit sorbet, sesame seed tuile
  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
• chilled kabocha crumble, salted almond crumble, espresso syrup, coconut cream
  (V,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