Breads
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Grilled garlic sourdough - 7.0
3 slices per serve |
Bruschetta - 9.5
Avocado, tomato, ricotta, preserved lemon (V) |
Breads and dips - 9.5
Assorted grilled breads and dips |
Entrée
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Freshly shucked Australian oysters - each 2.8 (minimum 4)
- Natural with lime (GF)
- North-style Kilpatrick (GF) with bacon, red onion, Worcestershire sauce
- North’s Florentine, baby spinach, QP mayonnaise, salmon caviar (gf)
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Crispy-skinned pork belly, sautéed SA king prawn - 19.5
Prawn fritters, green mango salad, kalamansi-nam jim dressing
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Seared Japanese scallops - e: 18.5 m: 29.5
Asparagus-yuzu cream, edamame, squid ink soil |
Lemon grass-crusted crispy calamari - e:17 m:26
Blood orange emulsion, baby spinach, bocconcini, julienne vegetables |
Seared south-east wild venison loin - 19.0
Cauliflower puree, forest nuts, confit beetroot, chocolate dust |
Udder Delights goat’s cheese and sous-vide beetroot (v) - 17.0
Cherry-vincotto, almond tuile, baby herbs |
Seafood tasting platter - 22.0
Herbed butter, grilled Kangaroo Island half marron, caramelised scallop, red curry sauce, oyster beignet, citrus-mustard vinaigrette |
Mains
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Polenta-crusted tofu (v/gf) - 21.0
Wilted baby spinach, asparagus, tomato-verjuice vinaigrette |
Antarctic king crab mousse-crusted Suzuki mulloway - 32.0
Wok-fried asian greens, light king crab laksa broth |
Crispy-skinned Huon salmon - 31.0
Sweet corn-mascarpone puree, asparagus spears, saikyo miso crème fraiche, snow pea tendril, salmon caviar |
Oven-roasted chicken breast stuffed with brie and sage - 30.0
Herbed couscous, white balsamic-avocado puree, quince jus |
Roasted duck breast and duck leg sausage (gf) - 35.0
Saffron rice, char-grilled courgette, red curry sauce, lychee, coriander, crispy shallots |
Roasted rack of lamb - 36.0
Aubergine puree, broccolini, wholegrain mustard, verjuice, puy lentil salad, mint-gremolata, barossa double-smoked bacon crumble |
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Pan-roasted MSA grain-fed eye fillet (gf) - 37.0
Moreton bay bug tail, king island smoked cheddar paris puree, portobello duxelle, grilled leek
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Char-grilled branded Australian beef
Provencal-buttered kipfler potatoes, steamed asparagus spears. Choice of tabasco-herb butter (gf) or shallot-mustard seeds relish (gf) or spiced tomato chutney (gf))
- 250 g MSA Churchill porterhouse - 33.0
- 350 g MSA Nolan rib eye - 35.5
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North’s mixed grill platter (for 2 people) - 89.0
- - MSA eye fillet medallion
- - lamb cutlet
- - chicken breast escalope
- - Kangaroo Island marron
- - market fish
- - crispy calamari
- - SA king prawns
Provencal-buttered kipfler potatoes, wild rocket, asparagus, spiced tomato chutney, North’s tartare sauce
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Chef’s special - POA
Ask your waiter for details
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Sides
- Garden salad (V/GF) with mixed lettuce, tomato, cucumber, spanish red onion, chardonnay dressing 7.5
- Steamed seasonal green vegetables (V/GF) with Lime oil, Murray River pink salt 8.5
- Wild rocket salad (V/GF) with pear, toasted almonds, parmesan - 8.0
- Oven-popped mini roma tomato (V/GF) with feta, parsley, white balsamic vinaigrette - 8.5
- Shoestring fries with aioli (V/GF) - 7.0
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