SOUP AND STARTERS

• natural south australian oysters, chardonnay dressing, golden shallots, salmon pearls and chives
  jansz cuvee
  (G)
  6ea
• lightly battered south australian oysters, pepper and black garlic aioli, caramelised fig jam
  champagne pol roger
  6ea
• potato and leek soup, sautéed barossa smoked bacon, rich cream and chicken stock
  tim adams pinot gris
  (G)
  21

ENTRÉE

• bundnerfleish, finely sliced air dried wagyu beef, served with stracciatella, heirloom tomato, seeded mustard, basil, balsamic vinegar and white truffle oil
  curator wine co grenache
  (G)
  28.5
• mushroom tortellini, porcini, spring onion, mushrooms, egg yolk
  artwine gruner veltliner
  (v)
  26
• char-grilled quail, new potatoes, smoked bacon, leek, marsala and thyme
  sc pannell tempranillo touriga
  (G)
  29
• prawn ragout, australian prawns, white wine, roma tomatoes and cream
  karrawatta pinot grigio
  33
• beef steak tartare, prime minced beef (uncooked), quail egg yolk, potato and rosemary croutons served with traditional condiments
  curator wine co grenache
  (g)
  29.5
• lemon and dill cured salmon, fried wonton, kale dust, pickled pumpkin, horseradish creme fraiche, lemon, saltbush and salmon roe
  artwine bianco prosecco
  28.5

PALATE CLEANSER

• bellini sorbet, lemon, white peach and sparkling wine
  (V,G)
  9
• granita, waiting staff to advise
  (G)
  8

MAIN COURSE

• potato gnocchi, gorgonzola picante, cream, garlic, roasted walnuts, sunflower seeds, corella pear, watercress
  rockford semillon
  (v)
  41
• barramundi, beurre blanc, mussels, smoked dill, herb butter
  henschke riesling
  (G)
  48.5
• chateaubriand, bordelaise, tomato, asparagus, hollandaise
  elderton shiraz

  minimum 200g
  (G)
  290/kg
• onkaparinga valley venison, served medium rare, exotic mushrooms, sweet soy and cabernet glaze
  yalumba 'the cigar' cabernet sauvignon
  (g)
  52
• confit of duck leg, cauliflower puree, fennel, orange, cranberry glaze
  sc pannell tempranillo touriga
  (G)
  48
• emmentaler poulet, yarra valley pasture raised chicken breast, filled with swiss cheese, crumbed, pan fried, confit shallots, asparagus, and a chicken jus
  geoff weaver sauvignon blanc
  45
• roasted rack of lamb, served medium, pea puree, baby peas, mint, snow pea tendril, jus
  sidewood estate 'oberlin' pinot noir
  (G)
  55

SIDES

• mesclun salad, shaved heirloom carrots, nasturtium leaves, parmesan, walnut dressing - serves two
  (v,G)
  15.5
• röschti, thickly grated kestrel potatoes, pan fried golden brown - serves up to four
  (v,G)
  16.5
• green beans, butter, garlic, onion, baby basil - serves four
  (v,G)
  15.5
• roasted carrots, sweet sambal, blueberry vinaigrette, pepitas, mircoherb - serves two
  (v,G)
  15.5

DESSERT

• baileys and honey crème brûlée, berry compot, hazelnut biscotti
  (v,g)
  25
• affogato, espresso shot, vanilla bean ice-cream, crostoli and hazelnuts

  with liqueur 29
  23
• apple and strawberry crumble, granny smith apple, strawberries, sultanas, raisins, vanilla anglaise, vanilla bean ice cream
  25
• natural yogurt and vanilla bean pannacotta , rosewater infused rhubarb, pistachio nougatine
  (G)
  25
• nougat glacé, honey and almond semi-freddo, raspberry coulis, praline
  (G)
  25

CHEESE SELECTION

• 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
  toro albala pedro ximenez
• ashgrove vintage cheddar, tasmanian cheddar – with muscatels and lavosh
  niepoort 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