P R E S C R I P T I O N

 

F I R S T    A I D

 

Local artisan ciabatta ŵ salted butter 2.8

 

Marinated Sicilian olives 6

 

Crispy chickpeas, Kalamata, thyme salt 7
Chicken liver pâté, grain crackers 12
Ceviche, iceberg, jalapeños 12
Goat's cheese & pear crostini, pea & mint salad 14
Charcuterie & Antipasto – on display at the bar 15 (per 200 grams)
V I T A M I N S
Zucchini, sprouted pulses, witlof 18
Green bean, oyster mushroom & mustard seed 18
Broccoli, radish, apple & caper mayonnaise 18
Eggplant chips, ratatouille, tahini verte 24

 

P R O T E I N S
Pt Lincoln sardines, nduja, salted lemon 24
Coorong mulloway, kipfler, sage butter 38
Adelaide Hills marron, pea, curry leaf & curry cream 24 (half) 46 (full)
Steak tartare, tapioca crisps, quail egg 24
Bannockburn chicken, tomato & fennel, fennel gazpacho 30
Pork belly, kale, smoked polenta, caraway 32
Boneless short rib, watercress, peppers, anchovy 34
Grass fed CAB striploin, chimmi, shallots 36

S I D E    E F F E C T S

 

Salad of spring greens 12

 

Potatoes, garlic & rosemary 12

 

C H E F ' S    ' C O N T R O L L E D    S U B S T A N C E S '

 

T A S T I N G    M E N U    O P T I O N S

 

Chef's Selection of 4 Tasting Menu

 58 pp (wine matching 32 pp)

 

 

Chef's Selection of 6 Tasting Menu

 78 pp (wine matching 52 pp)

 

Chef's Selection Tasting Menu – Minimum of 2 people – Whole Table Only

 

 

S A M P L E    T A S T I N G    M E N U

 

C H E F ' S    S E L E C T I O N    O F    6

 

Pork rillette ŵ thyme crostini

 

Eggplant, pearl barley, feta, soft herbs & wild rice

 

Risotto bianco, prawns & pecorino

 

Grilled quail, Savoy cabbage & veal sweetbreads

 

Hanger steak, bottarga, capers & parsley

 

Dessert

 

- Subject to Changes -

 

 

B O O K I N G    I N F O R M A T I O N

 

Parties of 8 or more are required to partake in a Chef's Tasting Menu.

 

* This is a current example of the 'Chef's Selection of 6'

 

* The 'Chef's Selection of 4' does not include the appetiser or dessert

 

Dietary requirements to be specified at time of booking confirmation

 

Chef's selection will change daily & vary from table to table

 

Menus are subject to seasonal changes

 

Menus can be designed to suit your style of event

 

A deposit is required for all parties of 8 or more

 

 

BOOK A TABLE

 

MAKE AN ENQUIRY