Restaurant Menu – November

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 Aromatic spiced Blue Swimmer crab, cucumber, buttermilk, rhubarb Asparagus salad, seaweed, new season almond, borage Violet artichokes, glazed Forest Range chicken winglet, wild garlic, sunflower […]

Restaurant Menu – October

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 Murray Gold cod poached in brown butter, smoked parsnip, apple, wild rocket Asparagus salad, seaweed, new season almond, borage Ballotine of confit Forest Range chicken, […]

Lofty Light Lunch Menu October – Mon/Tues/Wed

LOFTY LIGHT LUNCH Available Monday, Tuesday, Wednesday SHARE PLATES Grilled onion & rosemary focaccia, Talinga Grove olive oil & sea salt 10 Marinated Talinga Grove olives 12 Seasonal vegetable dips & chickpea flatbread 18 San Jose charcuterie, pickles & fennel seed crisp bread 30 Adelaide Hills artisan cheese board & condiments 30 South Australian produce […]

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

Winter Reds – Pinot in the Dark (Matched with 8 vintages of single vineyard, estate grown Pinot Noir) MENU Organic soughdough & house made butter Amuse ‘Rascal Jack’ pork ballotine, Heirloom Carrot, fennel pollen Broth of winter alliums, toasted barely and Herbs with “Pisaladiere” Glazed Lenswood duck, burnt orange and […]

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 […]

Anzac Day – full restaurant menu

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 […]

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, […]

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 […]

Vintage Twilight Dinner Menu – Saturday 27th January

Vintage Twilight Dinner Menu Bread Organic sourdough, house churned butter Amuse Pea & goats curd tart (citrus gel, chervil leaves) Smoked salmon, creme fraiche (radish, dill, lemon dressing) Coronation Chicken (rillete, raisin purée, curry mayo, micro coriander, chicken skin) Prawn cocktail (espuma, lettuce, prawns, confit ginger) Asparagus hollandaise (seaweed hollandaise, sourdough crumb, purslane) SA fish, […]