Check out the Menu:  Click here or read below


here we go – entrée

S.A. Mussels with potato & saffron cream & croutons 20
Pan seared Scallops with apricot puree, crispy pork, plum & vanilla oil 23
Pear & Blue Cheese garden salad with candy walnut & balsamic 16
Smoked, Murray Valley Crispy Pork with bitter leaf & caramelised onion 17
Housemade potato Gnocchi with mushrooms, butter, sage & manchego 17 / 27
Housemade Taglierini with crab, creamed leek & truffle oil 23 / 30

let’s do it – main

Free range Duck with polenta, pickled grapes, tomato relish, cherry & port demi 40
Pressed Lamb with moghrabieh, beetroot hummus, pickled cucumber, Fleurieu yoghurt &
salsa verde 36
Rolled Pork Belly with seeded mustard & pinenuts, red cabbage, sultanas, apple, Shiraz &
raspberry reduction 30
Housemade potato Gnocchi with mushrooms, butter, sage & manchego 17 / 27
Housemade Taglierini with crab, creamed leek & truffle oil 23 / 30
Grass fed Beef with tomato, potato, garlic chip & herb butter (see cut of the day) (poa)
Fish of the Day (see or specials) (poa)
sides market salad; market vegetables; market potatoes 10

why not – dessert

Thyme Panna Cotta with pea sorbet & blueberry coulis 17
Rice Pudding brûlée with berries & vanilla 17
Fig & Shiraz Brownie, Alexandrina cream & chocolate shards 17
Cheese platter: 1 cheese 17, 2 cheeses 23 or 3 cheeses 29

Lunch: Thursday to Monday 12 – 3 and Dinner: Saturday 6 – 8
A surcharge of 10% applies on Public Holidays according to Safe Work SA