Restaurant Menu – December

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

Soused Tommy Ruff, Granny Smith, buttermilk, apple dashi
Salad of new season asparagus, hen egg, brown butter
Seared Paroo kangaroo loin, hay smoked mayonnaise, garlic scape

MAIN

Aged Forest Range duck, organic apricots, toasted almond
‘Rascal Jack’ pork, cauliflower, black garlic
Coorong mulloway, Kinkawooka mussels, lemon myrtle, pickled fennel
Parmesan gnocchi, spring peas, broad beans, Woodside Persian feta

Seasonal sides

TO FINISH

Adelaide Hills strawberries, marigold, crème fraiche, lime
Lenswood cherries, rose scented meringue, rice wine granita
Adelaide Hills artisan cheese, condiments