Restaurant Menu – March 2018 – Thursday/Friday/Saturday/Sunday

A la carte or 5 course Chef’s surprise menu – 95

With matched wines – 140 / with matched S&G Premium Range 165

minimum two course on weekends

BREAD

Hearth Bakery organic sourdough, house churned butter

10

TO START

Paroo kangaroo tartar, buckwheat, lovage, apple

21

SA gulf prawns, heirloom tomatoes, curry leaf

22

Hens egg, peas, asparagus, wild rice

21

MAIN

Forest Range chicken, roast romaine lettuce, cauliflower, radish

37

Rump of lamb, salt baked turnip, rainbow chard, rosemary

38

Fresh SA market fish, Goolwa pipi, braised leek, cucumber, seaweed

38

Heirloom carrots, whipped Woodside feta, date, sumac, walnut

32

SIDES

Roast new potato, garlic & garden herb butter, watercress

10

Green bean & leaf salad, roasted macadamia, buttermilk, chicken floss

10

Heirloom tomato & lentil salad, rocket, crispy shallot

10

TO FINISH

Whipped white chocolate, puff pastry, Lenswood blackberries & rasperberries

19

Yellow peach, honey, almond, lemon thyme

19

Selection of South Australian artisan cheeses

24