Restaurant Menu – December

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

3 COURSES 80
2 COURSES 65

BREAD

Hearth Bakery organic sourdough, house churned butter

TO START

Aromatic spiced Blue Swimmer crab, cucumber, buttermilk, rhubarb
Asparagus salad, seaweed, new season almond, hollandaise
Paroo kangaroo tartare, lovage, apple, buckwheat

MAIN

Roast Forest Range duck, peach, almond, coffee
‘Rascal Jack’ pork, cauliflower, sage, golden raisins
Coorong mulloway, smoked eel, peas, lettuce, horseradish
Raviolo of spinach & Persian feta, broad beans, radishes

Seasonal sides

TO FINISH

Chocolate delice, garden mint, yoghurt, wattleseed
Adelaide Hills lemon posset, candied fennel, olive oil jelly
Adelaide Hills artisan cheese, condiments