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

 

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

 

Vitamins

 

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

 

Minerals

 

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

 

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

 

Menus can be designed to suit your style of event

 

A deposit is required for all parties of 8 or more