Restaurant Menu – June

5 COURSE TASTING MENU 95
MATCHED WINES 50 / MATCHED S&G PREMIUM RANGE 75

3 COURSES 80
2 COURSES 65

BREAD

Uraidla sourdough, house churned butter

TO START

Port Lincoln tuna, broccoli, ponzu, dill
Salt baked celeriac, Gawler quail egg, hazelnut, truffle
Forest Range duck terrine, preserved vineyard plums, oxalis

MAIN

‘Zara Grace’ lamb, zucchini, basil, pine nut
Forest Range chicken, grilled lettuce, garlic, perilla
Ocean Jacket cheeks, leek, Coffin Bay oyster, coastal herbs
Roast squash agnolotti, walnut, sage

Seasonal sides

TO FINISH

Lenswood Pink Lady apple, caramel, chestnut Mont Blanc
Brown butter parfait, poached rhubarb, ginger, lemon balm
Adelaide Hills artisan cheese, condiments