June 2018 – Restaurant Menu – Thursday through to Sunday

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

Cured Port Lincoln kingfish, seaweed, citrus, bitter leaves

Leek vinaigrette, smoked buffalo curd, walnut, tarragon, quail egg

Paroo kangaroo croquette, saltbush, preserved vineyard plums

MAIN

Forest Range chicken, caramelised onion, sweetcorn, truffle

Najobe beef, tenderstem broccoli, anchovy, green peppercorn

South Australian fresh market fish, roast cauliflower, barley, mushroom, lemon thyme

Gnocchi, pumpkin, kale, dukkha, fermented chilli

Seasonal sides to compliment

TO FINISH

Cardamom mousse, Lenswood fig, orange, sesame

Chocolate pavé, brown butter, quince, macadamia

Woodside artisan cheese, condiments