First Aid


Artisan local ciabatta ŵ salted butter 2.8


Marinated Sicilian olives 6


Casalinga & potato waffles ŵ soured cream 8


Pork rillette ŵ thyme crostini 9


Liver parfait ŵ oat cakes & apple 10


Mushroom & Parmesan arancini 3.5ea


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 rillette, olives & pickles 26




Roasted cauliflower, preserved lemon & dill 16


Torched pumpkin, pepitas, miso, coriander 16


New potato, raclette, spring onion, cornichon 16


Parsnip, celery herb, chestnut & burnt butter 18


Paris market carrots, ricotta & chilli 18


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




Slinzega, pea, kohlrabi, watercress, garlic & Parmesan 20


White fish ceviche, piparras, cucumber 20


Hanger steak (160 grams), bottarga, capers & parsley 22


Risotto bianco, prawns & pecorino 28


Pork belly, tamari, onion sprouts 28


Grilled quail, Savoy cabbage & veal sweetbreads 32


Local fish, broccoli & squid ink 36


Whole roasted grass fed Coorong Angus sirloin & Café de Paris 16 (per 100 grams)


Side Effects


Fattoush 10


Roasted potatoes, garlic & rosemary 10


Chef's 'Controlled Substances' Tasting Menu Options


'Chef's selection of 4' Tasting Menu - 55 pp (wine matching 30 pp)


'Chef's selection of 6' Tasting Menu - 75 pp (wine matching 50 pp)


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

Chef's selection of 6 - Sample Menu - Subject to Changes


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





 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


Menus can be designed to suit your style of event


A deposit is required for all parties of 8 or more