Chefs tasting degustation (whole table only)

Allow Chef Ryan Callaghan to “just feed you” with his Summer menu tasting degustation
3 course menu tasting 64 pp or
5 course menu tasting 85 pp or
7 course menu tasting 100 pp
(7 course available before 1 pm lunchtime and before 7pm dinnertime)

Here we go – entrée

Pt. Lincoln Kingfish tartare & cherry 22
Butter seared Shark Bay Bug with gazpacho 20
Free range, confit Duck Rillettes with stone fruit & croutons 20
Olive & Beetroot salad with Onkaparinga chèvre & leek 18
Smoked, Murray Valley Pork Morsure with bitter leaf & apricot 17
Housemade, caramelised onion Ravioli with Onkaparinga chèvre & burnt butter 15 / 28
Gnocchi alla Romana with brie, capsicum salsa & smoked tomatoes 17 / 30

Let’s do it – main

Free range Duck with fermented berries, beetroot & raddichio 40
Pressed Lamb with cucumber, Fleurieu yoghurt & mint 36
Nomad Chicken with corn, hazelnut & strawberry 32
12 hour, Murray Valley Pork Belly with stone fruit & green sauce 30
Nomad Beef with tomato, potato, garlic & olive butter (see cut of the day) (poa)
Fish of the Day (poa)
Housemade, caramelised onion Ravioli with Onkaparinga chèvre & burnt butter 15 / 28
Gnocchi alla Romana with brie, capsicum salsa & smoked tomatoes 17 / 30
sides market salad; market vegetables; market potatoes 9

Why not – dessert

Strawberry Panna Cotta, caramelised white chocolate, berry meringue & berry sorbet 17
Poached Summer Fruits with yam & coconut icecream 17
Chocolate Brownie with hazelnut & Alexandrina cream 17
Liquorice Bombe Alaska with beetroot & berry coulis 17
Cheese platter: 1 cheese 17, 2 cheeses 23 or 3 cheeses 29

 

A 10% Public Holiday Surcharge is applied to this menu.