Bread
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Grilled garlic sourdough - 6.5
3 slices per serve |
Bruschetta - 8.5
with prosciutto, caramelised fig and extra virgin olive oil |
Breads and dips - 9.5
Assorted grilled breads and dips |
Entrée
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Freshly shucked Australian oysters - each 2.6 (minimum 4)
- Natural with lime
- North-style Kilpatrick with bacon, onion and Worcestershire sauce
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Master stock braised pork belly and smoked kingfish croquette - 17.0
with sautéed Chinese broccoli and apple aioli
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Baked half-shell scallops - 17.0
with courgette noodles, yuzu mustard dressing and crispy Jamón serrano |
Rare-seared kangaroo loin - 16.5
on crispy polenta, balsamic sautéed Asian mushrooms and Goma-dare sauce |
Leek and blue cheese tart - 16.0
with pear-rocket salad and walnut-seeded mustard vinaigrette
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Home-made potato and olive gnocchi - e:16 m:24.5
with roasted capsicum, baby spinach and pine nuts in Basquaise sauce |
Crispy five-spiced calamari - e:16 m:24.5
With pickled cucumber, tomato-chilli jam and char-grilled lime
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Moreton Bay bug tails - e:18 m:37.0
on saffron rice, asparagus spears, vanilla-coconut bisque and wasabi tobiko caviar |
Tempura silver whiting - e: 17.0 m: 27.5
with Tentsuyu dipping sauce and Japanese purple coleslaw |
Mains
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Polenta-crusted tofu skewers - 25.0
on semi-dried tomato and sultana risoni, creamed spinach and yuzu-mustard dressing
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Pan-fried ling fish - 30.0
with bouillabaisse of mussels, Moreton Bay bugs, fish and prawns and capsicum rouille
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Crispy-skinned Huon salmon - 28.0
on herb buttered potato crush, steamed bok choy, minted peas and wasabi tobiko caviar mayonnaise
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Garlic mascarpone-stuffed chicken breast - 28.0
on Jamón serrano and edamame risotto, broccolini and toasted almonds |
Chilli-orange glazed duck breast and three mushroom-stuffed leg roulade - 34.0
with pear chutney, sweet potato-cheddar mash, Asian greens and chilli oil |
Hay Valley lamb rack and pomegranate-braised shank crepinette - 33.0
on cauliflower cream, spicy cannellini beans
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Pan-roasted MSA grain-fed eye fillet - 34.0
with black bean glaze, Pedro Ximenez -braised shallot and swede dauphinoise |
Roasted King Henry pork cutlet - 30.0
with celeriac puree, chestnuts, caramelised pear, French beans and apple-ginger sauce
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Char-grilled branded South Australian beef
with hand-cut fries and choice of bone marrow-parmesan sauce or Cafe de Paris butter
- 350 g Coorong Angus beef rib-eye - 33.5
- 250 g Coorong Angus beef porterhouse - 31.5
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Sides
- Garden salad with mixed lettuce, tomato, cucumber, red onion and verjuice dressing - 7.5
- Steamed seasonal green vegetables with lime oil - 8.0
- Creamy mashed potato laced with truffle oil and herbs - 8.0
- Roast baby beetroot with crème fraiche and chives - 8.5
- Shoestring fries with aioli - 7.0
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Desserts
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Napolitana semifreddo - 13.5
with raspberry coulis and vanilla cream |
Sticky espresso, date and banana pudding - 13.5
with espresso custard and banoffee ice cream |
Souffle of the day (allow 25 minutes for cooking) - 14.5
with vanilla bean ice cream, sable and chocolate shard - please see your waiter for today's flavour |
Vairhona chocolate bavarois - 13.5
with chocolate brownie and pistachio foam |
Local cheeses - 17.0
with fig and whisky chutney, muscatel grapes, walnut bread and crackers |