Winter Reds – Pinot in the Dark – July 27 & 28

Winter Reds 2018 PINOT IN THE DARK Calling all Pinot lovers—discover the provenance of eight consecutive vintages of single vineyard, estate grown Pinot Noir with a candlelit four course dinner of South Australian produce around the open fire, winemaker hosted dinner. Fri 27th & Sat 28th July, 7-10.30pm. Bookings essential, places limited. $165pp (V, GF) Tickets […]

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 […]

June 2018 – Lofty Light Lunch – Monday to Wednesday

LOFTY LIGHT LUNCH Available Monday, Tuesday, Wednesday Share Plates Marinated Talinga Grove olives 12 Seasonal dips, grilled focaccia 18 South Australian charcuterie board, pickles, grilled focaccia 24 South Australian cheese board & condiments 24 Main Coorong mulloway, roast cauliflower, barley, lemon thyme 32 Forest Range chicken, caramelised shallot, sweetcorn, truffle dressing 32 Gnocchi, […]

Anzac Day – full restaurant menu

April 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 Amuse 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 […]

Mother’s Day Luncheon – Sunday 13th May, 2018

MOTHERS DAY 2018 4 Course – 95 per head Matched wines – 45 per head / Matched premium wines 70 per head Complimentary glass of Methode Traditionelle for all Mothers on arrival Hearth’s Bakery organic wood oven sourdough, house made butter Amuse 1st Terrine of Forest Range chicken, leek, pickled mushroom, vinegar caramel 2nd Salt […]

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, […]

Lofty Light Lunch Menu – Monday/Tuesday/Wednesday

Lofty Light Lunch Available Monday, Tuesday, Wednesday Share Plates Marinated Talinga Grove olives 12 Seasonal dips, grilled focaccia 18 South Australian charcuterie board, pickles, flat bread 24 South Australian cheese board & condiments 24 Individual Plates SA market fish, braised leek, Goolwa pipi, cucumber, seaweed 32 Lamb, salt baked turnip, kale, rosemary 35 Hens egg, […]

Restaurant Menu – March 2018 – Thursday/Friday/Saturday/Sunday

A la carte or 5 course Chef’s surprise menu – 95 With matched wines – 140 / with matched S&G Premium Range 165 minimum two course on weekends BREAD Hearth Bakery organic sourdough, house churned butter 10 TO START Paroo kangaroo tartar, buckwheat, lovage, apple 21 SA gulf prawns, heirloom tomatoes, curry leaf 22 Hens […]

Everything Old is New Again – Lunch menu Jan 26, 27, 28

Crush 2018 – Everything Old is New Again 2 Course $60 / 3 Course $75 BREAD Hearth Bakery organic sourdough, house churned butter TO START Tartar Paroo kangaroo, buckwheat, apple, lovage SA Gulf prawns, heirloom tomatoes, curry leaf Hens egg, peas, asparagus, wild rice MAIN Forest Range chicken, roast romaine lettuce, cauliflower, radish Rump […]