to start
|
| grilled garlic sour dough |
| fresh artisan bread and trio of gourmet dips |
entrees
|
gravlax of tasmanian salmon
with fresh lettuce leaves, capers and a dill-yoghurt dressing |
chicken pate
with pickled celeriac, cornichons and crusty sour dough toast
|
south australian king prawn and avocado salad
with asparagus, vine tomatoes and brandy-scented mary-rose cream |
roasted butternut pumpkin and pine nut ravioli
with a burnt sage butter |
south australian oysters
- natural with lemon and black pepper
- kilpatrick with smoked bacon and worcestershire sauce
|
mains
|
pancetta-wrapped chicken breast
filled with onion and thyme stuffing, potato fondant, sautéed spinach, baby carrots and a red wine jus |
braised lamb shank
with soft parmesan-polenta mash and steamed broccolini |
trio of parsley bratwurst
with caramelised onion mashed potato, french beans and a mustard jus |
red snapper fillet
with hand-cut kipfler chips with lemon-butter sauce and romaine, parmesan and shaved egg salad |
lasagne of grilled eggplant, zucchini and semi-dried tomatoes
with boiled hen’s eggs and tomato sauce |
fillet of tasmanian salmon
with crushed chive and sour cream potatoes, grilled asparagus, papaya relish and chilli oil |
grill section
|
- 350 g MSA t-bone steak
- 200 g MSA beef fillet steak
- 350 g MSA porterhouse steak
with sautéed gourmet potatoes, grilled tomatoes and asparagus and your choice of red wine sauce, mushroom sauce, green peppercorn sauce or sauce béarnaise |
sides
|
| chips with aioli |
| steamed market vegetables |
| green salad |
desserts
|
wild berry semi-freddo
with chocolate-honeycomb crumble |
hazelnut dacquoise
with strawberry salad |
vanilla crème brûlée
with Amaretto biscotti and fresh berries |
set chocolate cheesecake
with cream chantilly, tuile and toffee-orange glaze
|
premium local cheeses featuring
- murray bridge centenary black wax cheddar
- adelaide hills udder delights heysen blue
- barossa cheese co wanera wash rind
served with traditional accompaniments, including muscatel grapes, quince paste and crackers |