Easter Menu – Good Friday, Easter Saturday/Sunday/Monday

2 course 65  /  3 course 79

(includes bread & sides)

5 course Chef’s surprise menu – 95

matched wines 45 / matched S&G Premium Range 70

 

BREAD

Hearth Bakery organic sourdough, house churned butter

TO START

Paroo kangaroo croquettes, saltbush, preserved vineyard plums

SA Gulf prawns, heirloom tomatoes, curry leaf

Hens egg, peas, asparagus, wild rice

MAIN

Forest Range chicken, roast romaine lettuce, cauliflower, radish

Rump of lamb, salt baked turnip, kale, rosemary

Fresh SA market fish, Goolwa pipi, braised leek, cucumber, seaweed

Heirloom carrots, whipped Woodside feta, date, sumac, walnut

SIDES

Roast new potato, garlic & garden herb butter, watercress

Green bean & leaf salad, roasted macadamia, buttermilk, chicken floss

TO FINISH

Whipped white chocolate, Lenswood raspberries, marigold

Lenswood yellow peach, honey, almond, lemon thyme

Selection of South Australian artisan cheeses