2018 August Restaurant Menu – available Thursday to Sunday lunch

 2 COURSES  65

3 COURSES  80

5 COURSE TASTING MENU  95

MATCHED WINES  45 / MATCHED S&G PREMIUM RANGE  70

 

BREAD

Hearth Bakery organic sourdough, house churned butter

TO START

Grilled Port Lincoln octopus, roast capsicum, borlotti beans, lemon

Marinated winter vegetable tartlet, vineyard herbs, sumac, cultured cream

Ballotine of confit Forest Range chicken, truffle, prune, celery 

MAIN

Hahndorf venison, salt baked beetroot, fermented cabbage, mountain pepperberry

Braised beef cheek, buttered swede, cavolo nero, pickled walnut

South Australian snapper, roast cauliflower, barley, mushroom, lemon thyme

Sauté gnocchi, caramelised celeriac, chestnut, preserved pine mushroom

Seasonal sides will be served for the table  

TO FINISH

Poached rhubarb, gingerbread ice cream, confit orange

Chai spiced carrot cake, yoghurt ganache, lemon balm

Woodside artisan cheese, condiments