Autumn 2017 a la carte menu – Friday, Saturday, Sunday & Public Holidays

a la carte or 5 course tasting menu – 95 / matched wines – 140 / matched S&G Premium Range 165

bread

Hearth Breads organic sourdough, house churned butter

7

to start

Seared kangaroo tataki, anchovy mayo, beetroot, duck egg, horseradish leaf

20

Heirloom carrots, walnut emulsion, miso, sourdough

18

Arno Bay kingfish, green apple, kohlrabi, ginger, coriander dressing

21

Main

Lenswood chicken breast, shredded thigh & sprouts, tarragon emulsion

37

Thornby lamb, eggplant, charred sweet peppers, caramelised yoghurt

38

Coorong mullet, Goolwa pipis, smoked skordalia, Lenswood herb butter, figs

38

Roasted cauliflower, pearl barley, parsley, curry leaves

32

sides

Baby potatoes, fried pork, mayonnaise, chives

9

Mixed leaves, fresh cheese, sour milk dressing

9

to finish

Smoked Adelaide Hills berries, Italian meringue, berry sorbet

18

Roasted peach, pepita frangipane, cultured milk icecream, almond

18

Selection of South Australian artisan cheeses

24

(Minimum 2 Courses on Weekends)