Menu


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

 

O V E R    T H E    C O U N T E R

 

Artisan local ciabatta ŵ salted butter 2.8

 

Marinated Sicilian olives 6

 

Chorizo & nasturtium madeleine, jalapeno 7

 

Pork rillette ŵ thyme crostini 9

 

Liver parfait ŵ oat cakes & pickles 10

 

Massi & Parma handcrafted meats from Adelaide (50g) 12ea

served with giardiniera

 

'Salame Trento' – smoked salami

'Pecenza' – smoked pork loin

Venison 'Bresaola' – air dried venison

 

Charcuterie ŵ buchette de chevre, olives & pickles 26

 

V I T A M I N S

 

Leek, romesco, smoked almonds, buttermilk 16

 

Torched pumpkin, pepitas, miso, coriander 16

 

New potato, raclette, spring onion, cornichon 16

 

Ox heart tomato, green mango, agrodolce, capers, crispy ginger 18

 

Zucchini, zucchini flower, taleggio, purslane 22

 

Eggplant, pearl barley, feta 24

 

M I N E R A L S

 

Carpaccio, fermented cabbage, chilli, radish 18

 

Bresaola, pea, kohlrabi, watercress 20

 

White fish ceviche, piparras, cucumber 20

 

Goowla pipis, apple cider broth, shallot 22

 

Pork belly, tamari, onion sprouts 26

 

Grilled quail, dragoncello, nectarine 32

 

Local fish, green butter emulsion, salt & vinegar crisps 36

 

Whole roasted grass fed Coorong Angus sirloin & Café d Paris 16 (per 100g)

 

A D D I T I O N A L C O M P O N E N T S

 

Tomato, kalamata, feta 9

 

Chive mash 9

 

 

C H E F ' 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 - 48 pp (wine matching 30 pp)

 

'Chef's selection of 6' Tasting Menu - 68 pp (wine matching 50 pp)

 

 

Minimum of 2 people – Whole Table Only

 

 

- o -

 

Complete Shared Dining Experience - Sample Menu - Subject to Changes

 

Chicken liver pâté, bacon jam & oat cake

 

Cured Atlantic salmon, avocado & grapefruit

 

& Jerusalem artichoke, sprouted lentils & cumin

 

& Chargrilled quail, butternut & toasted pepitas

Pressed beef cheek, soffritto & salsa verde & Side dish

 

Dessert

 

 

 Booking Information:

 

 

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

 

A deposit is required for all parties of 8 or more