Restaurant Menu – January

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

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
South Australian market fish, smoked eel, peas, lettuce, horseradish
Raviolo of spinach & Persian feta, summer vegetables, herbs

Seasonal sides

TO FINISH

Chocolate delice, garden mint, yoghurt, wattleseed
Macerated hills berries, marigold, crème fraiche, lime
Adelaide Hills artisan cheese, condiments