Restaurant Menu – August

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

Marinated Kinkawooka mussels, winter citrus escabeche, saltbush
Salt baked celeriac, organic quail egg, hazelnut, truffle
‘Rascal Jack’ pork terrine, Adelaide Hills quince, nasturtium

MAIN

Hahndorf venison, swede, barley, pine mushroom
Forest Range chicken, artichokes, borlotti beans, lovage
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 verbena
Adelaide Hills artisan cheese, condiments