Summer Menu December 2017

BREAD Hearth Bakery organic sourdough, house churned butter 10 TO START Seared kangaroo, hay smoked mayonnaise, garlic scape, radish 21 Marinated scallop, ham hock, apple, bronze fennel 22 Chilled tomato consommé, summer vegetables, soft herbs 21 MAIN Natures chicken, lettuce, parsley root, seeds & grains 37 Lamb rump & belly, zucchini, basil, pine nut 38 […]

Read More

Crush Festival 2018 – January 26, 27, 28

Crush Festival 2018 Everything Old is New Again Friday 26th, Saturday 27th, Sunday 28th January 2018    11am – 5pm Celebrate all things vintage with a nostalgic Lofty lazy lunch; remember a bygone era with vintage live tunes, wine & food; old fashioned cocktail bar & back vintage wines in a vineyard setting. $60 per person […]

Read More

We welcome new Head Chef Adam Bowden to MLRV

We welcome new Head Chef Adam Bowden to MLRV from London, Adam was formerly Sous Chef at the famous Ritz Hotel & Head Chef at Michelin starred Rhodes 24 at Tower 42.  Adam was the second British chef to win the prestigious Best Young Chef in Europe award and has completed stages in premier Michelin […]

Read More

Lofty Light Lunch – Monday – Thursday Spring 2017

Marinated Talinga Grove olives 10 Seasonal dips, grilled flatbread 15 Forest Range chicken, dutch cream potato, mushroom 24 Pork belly, pickled fennel, roasted carrot 24 Mixed quinoa, roasted purple potato, pickled shallot, rocket dressing 20 Spring leaves salad, buttermilk dressing, macadamia 10 South Australian charcuterie board, pickles, grilled flatbread 22 South Australian cheese board 24 […]

Read More

Spring Menu – September 2017

bread Hearth Bakery organic sourdough, house made butter 9 to start Arno Bay kingfish, heirloom radish, yuzu, smoked cultured cream 22 Paroo kangaroo tail parcel, Davidson plum, roasted beetroot, black garlic, saltbush 20 Fresh spring peas, avocado mousse, lemon, pickled daikon, sourdough crumb 19 Main Forest range chicken, potato puree, green olive, green peppercorn, speck […]

Read More

Lofty Light Lunch – Monday to Thursdays (Winter 2017)

Marinated Talinga Grove olives 10 Seasonal dips, grilled flatbread 15 Lenswood chicken leg, dutch cream potato, mushroom 22 Pork belly, pickled fennel, roasted carrot 22 Lamb belly, baba ganoush, lentils, greens 22 Roasted winter root vegetable salad, Woodside buffalo curd, Lenswood honey, almonds 12 Roast cauliflower, capers, seeded mustard, lemon 10 South Australian charcuterie board […]

Read More

Winter Menu 2017 – Friday, Saturday, Sunday & Public Holidays

A la carte or Degustation 5 course Chef’s surprise menu – 95 / matched wines – 140 / matched S&G Premium Range 165   bread Hearth Bakery organic sourdough, house made butter 9 to start Port Lincoln octopus, beetroot, harissa, olive 22 Seared paroo kangaroo, macadamia, strawberry guava, rhubarb 20 Roasted Jerusalem artichoke, caramelised yoghurt, coffee, […]

Read More

Winter Reds – Pinot in the Dark Dinner – 28th & 29th July

Friday 28th July and Saturday 29th July – 6.30pm to 10.30pm Calling all Pinot lovers – discover the provenance of eight consecutive vintages of single vineyard, estate grown Pinot Noir matched to a four course dinner of South Australian produce around our log fire. Bookings essential, places limited $145 per person – includes dinner and […]

Read More

Mother’s Day 14th May 2017

MOTHERS DAY 2017 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 1st Roasted beetroot, rye, smoked crème fraiche, rhubarb 2nd Lenswood crispy chicken thigh, local […]

Read More

Autumn 2017 a la carte menu – Friday, Saturday, Sunday & Public Holidays

a la carte or 5 course tasting menu – 95 / matched wines – 140 / matched S&G Premium Range 165 bread Hearth Breads organic sourdough, house churned butter 7 to start Seared kangaroo tataki, anchovy mayo, beetroot, duck egg, horseradish leaf 20 Heirloom carrots, walnut emulsion, miso, sourdough 18 Arno Bay kingfish, green apple, […]

Read More