Here we go – entrée and bread

Chicken Consommé & savoury white chocolate              16

Beetroot & Chèvre salad with pickled pear & walnut praline                       16

Seared Scallops, caperberries with green pea, Jerusalem artichokes & carrot                            20

chargrilled & smoked Pt. Lincoln Baby Octopus, red cabbage puree, balsamic  pearls & blackberry foam               18

St. Vincent Gulf Garfish Escabeche, brioche, celeriac remoulade & orange   18

Garlic & Chilli Escargot with savoury apple crumble & pickled ginger foam   16

polenta & potato Baked Roman Gnocchi with Adel Blue creamy sauce, red wine poached mushrooms & walnut gremolata  16 / 29

Chef’s Pasta (see our specials) vegetarian

Walnut and Buckwheat Seasonal Tart (see our specials) vegetarian

Chef’s Tasting Plate selection of seafood, meat, cheese & vegetables with house made bread     (serves 2)        35

Bread house made bread with 

Chef’s butter    6        goats curd & beetroot   9      dukkah & olive oil     9           baked brie               13

 

Let’s do it main

 Inman Valley free range Duck à l’orange with red wine lentils, orange gel, duck pâté, glacé orange & pickled shallot           38

sous vide Free Range Chicken with smoked kipfler potato, truffle, king oyster mushroom  & rhubarb jam                                                                                                                                               32

Market Beef (see our specials)

Pressed Kangaroo Island Pork, fermented cabbage, Brussel sprouts, Jerusalem artichokes  & fennel      29

Yankaponga Lamb Tasting Plate

smoked lamb cutlet & pâté d’agneau with pommes maxim, pear, crushed peas & celery    35

Chef’s Tasting Degustation                                     3 course         59        or        5 course         75

palate cleanser          apple or cucumber or orange & saffron         3.0

sides                market salad               market vegetables                  market potatoes     9.0

why not – dessert    

poached Pear & Brioche butter pudding (please pre-order or allow 30 mins)    16

ruby Grapefruit curd ice cream, lemon myrtle panna cotta, Fennel gel & macadamia soil    16 

Rhubarb & Apple rumble with brandy anglaise    16

chocolate forest:  pine smoked Chocolate mousse & ganache, Beetroot sponge & macarons    17

cheese platter:  1 cheese 16, 2 cheeses 22 or 3 cheeses 28