Restaurant Menu – October

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
Salad of new season asparagus, hen egg, green almond, brown butter
Glazed Forest Range chicken wings, artichoke, sunflower seeds, wild garlic

MAIN

Najobe salt beef brisket & tongue, ‘Pot au feu’, heritage carrots, dill pickles
‘Rascal Jack’ pork, cauliflower, black garlic
Ocean Jacket cheeks, leek, Coffin Bay oyster, coastal herbs
Parmesan gnocchi, spring peas, broad beans, Woodside Persian feta

Seasonal sides

TO FINISH

Lenswood lemon posset, fennel pollen, Talinga Grove olive oil
Coffee & chocolate choux bun, roast banana, mascarpone
Adelaide Hills artisan cheese, condiments