2018 August Restaurant Menu – available Thursday to Sunday lunch

 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 Marinated winter vegetable tartlet, vineyard herbs, sumac, cultured cream Ballotine of confit Forest Range chicken, […]

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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 […]

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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 […]

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Lofty Light Lunch Menu – July 2018 – available Mon, Tues, Wed

Lofty Light Lunch  – Available Monday, Tuesday, Wednesday   Share Plates Grilled focaccia, sea salt, olive oil 10 Marinated Talinga Grove olives 12 South Australian charcuterie board, pickles, grilled focaccia 24 South Australian cheese board & condiments 24 Entrée  Cured Port Lincoln kingfish, seaweed, citrus, bitter leaves 20  Leek vinaigrette, smoked buffalo curd, walnut, tarragon, […]

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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 […]

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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 […]

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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, […]

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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 […]

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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 […]

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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 […]

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