SOUP AND STARTERS

• natural south australian oysters, chardonnay dressing, golden shallots, salmon pearls and chives
  jansz cuvee/karrawatta pinot grigio
  (G)
  4 ea
• panko crumbed south australian oysters, japanese mayonnaise, wasabi tobiko
  champagne ayala brut majeur
  4 ea
• potato and leek soup, sautéed barossa smoked bacon, rich cream and chicken stock
  tim adams pinot gris
  (G)
  18

ENTRÉE

• bundnerfleish, finely sliced air dried wagyu beef, witlof, heirloom tomato, parmesan, black truffle oil and balsamic vinegar
  gatch mataro rose
  (g)
  24
• pea dumplings, miso and wakame consommé
  kin semillon
  (V)
  24
• char-grilled quail, new potatoes, smoked bacon, leek, marsala and thyme
  hewitson 'miss harry' gsm
  (g)
  25
• prawn ragout, australian prawns, white wine, roma tomatoes and cream with puff pastry
  d'arenberg 'money spider' roussane
  (g)
  29
• beef steak tartare, prime minced beef (uncooked), quail egg yolk, potato and rosemary croutons served with traditional condiments
  woodvale grenache
  (g)
  25
• spencer gulf hiromasa kingfish sashimi, horseradish cream, lemon marmalade, wild pea, dill, karkalla
  nv guerrieri rizzardi prosecco
  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
  teuser 'albert' shiraz
  (v)
  39
• barramundi-grilled, sweetcorn and carrot puree, corn, lime and coriander salsa, kale chips, pickled purple cauliflower and wakame dust
  hesketh 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)
  49
• onkaparinga valley venison, served medium rare, exotic mushrooms, sweet soy and cabernet glaze
  s.c pannell tempranillo
  48
• confit of duck leg, mandarin, ginger, cardamon, lime and sweet soy glaze, salad of pickled kohlrabi, purple cabbage, endive and nashi pear
  saint and scholar pinot noir shiraz
  (g)
  42
• 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)
  12
• arancini balls, three cheese (five per serve)
  15
• röschti, thickly grated kestrel potatoes, pan fried golden brown - serves up to four
  (v,G)
  13
• green beans, butter, garlic, onion, baby basil - serves four
  (v,G)
  12
• roasted carrots, sweet sambal, blueberry vinaigrette, pepitas, mircoherb - serves two
  (v,G)
  12

DESSERT

• baileys and honey crème brûlée, berry compot, hazelnut biscotti
  (v,g)
  22
• affogato, espresso shot, vanilla bean ice-cream, crostoli and hazelnuts

  with liqueur 25
  18
• apple and strawberry crumble, granny smith apple, strawberries, sultanas, raisins, vanilla anglaise, vanilla bean ice cream
  22
• natural yogurt and vanilla bean pannacotta , rosewater infused rhubarb, pistachio nougatine
  (G)
  22
• nougat glacé, honey and almond semi-freddo, raspberry coulis, praline
  22

CHEESE SELECTION

• brique d’argental, french triple cream - with quince paste and water crackers
  la chartreuse de cotet
• 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