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

 

F I R S T    A I D

 

Artisan local ciabatta ŵ salted butter 2.8

 

Marinated Sicilian olives 6

 

Prosciutto, goats curd, tapenade 14 
'Apoth's' cheese & pickle open sandwich 12
Liver parfait ŵ oat cakes & apple 12
Sweet potato gnocco, Gorgonzola 4.5 ea

 

Charcuterie & Antipasto (200 grams) – on display at the bar 15

 

V I T A M I N S

 

New potato, raclette, spring onion, cornichon 16

 

Green beans, orange, tarragon, hazelnut 16

 

Dutch carrots, ricotta & chilli 18

 

Eggplant, pearl barley, feta, soft herbs & wild rice 24

 

M I N E R A L S

 

Pt Lincoln sardines, nduja, ajvar 24
Grilled squid, borlotti bean hummus, mint, duqqa 28

Ocean trout, broccoli & preserved lemon 36

Adelaide Hills marron, pea, curry leaf & curry cream 25 (half) 48 (full)

Grilled boneless short rib, zucchini, bone marrow emulsion & watercress 30

 

Fennel rubbed pork, skordalia, jalapeño, savoy 32

 

Fried quail, harissa mayonnaise, labne & cauliflower rice 32

 

Whole roasted grass fed Coorong Angus sirloin & Café de Paris 18 (per 100 grams)

 

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

 

 

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