July Menu – 2018 – avail Thurs, Fri, Sat, Sun & Public Holidays

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

Winter vegetables, herbs, cultured cream, sumac, rosemary shortbread

Paroo kangaroo croquette, saltbush, preserved vineyard plums

 MAIN

Forest Range chicken, caramelised onion, sweetcorn, truffle

Braised beef cheek, buttered swede, cavolo nero

SA fresh market fish, roast cauliflower, barley, mushroom, lemon thyme

Gnocchi, pumpkin, kale, dukkha, fermented chilli

 

Seasonal sides for the table

 TO FINISH

Adelaide Hills chestnut éclair, salted caramel, roasted banana

Chai spiced carrot cake, yoghurt ganache, lemon balm

Woodside artisan cheese, condiments