Crush Festival – Toff & Tails Dinner – Saturday 26th January, 2019

Are we wearing tails, eating tail or telling tales? Join us for a vintage twilight extravaganza; dine under the stars with a five course dinner and matching wines dancing to Adelaide’s premier swing band; see the sunset with bubbles & canapés amongst the vines. Live Music: Bill Parton All Stars $195.00 per person dinner & […]

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Christmas Menu & Opening Hours

Monday 17th December – Full Menu Tuesday 18th December – Full Menu Wednesday 19th December – Full Menu Thursday 20th December – Full Menu Friday 21st December– Full Menu Saturday 22nd December– Full Menu Sunday 23rd December – Full Menu Monday 24th December – Light Menu Tuesday 25th December – CLOSED Wednesday 26th December – […]

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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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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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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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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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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, […]

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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 […]

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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, […]

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2017 Wine Show Results

2017 Wine Show Results Retained James Halliday rating of 5 stars with 10 wines rated over 90 points for six years in a row. 2017 Royal Melbourne Wine Show Gold Medal                 2016 Riesling Silver Medal               2016 Chardonnay 2017 Royal Sydney Wine Show Silver Medal               2016 Riesling Silver Medal               2015 Chardonnay 2017 Australian […]

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