Restaurant Menu – March

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

Port Lincoln tuna, broccoli, ponzu, dill
Avocado mousse, capsicum, coriander, olive
Paroo kangaroo tartare, lovage, apple, buckwheat

MAIN

‘Zara Grace’ lamb, zucchini, basil, pine nut
Forest Range chicken, grilled lettuce, garlic, perilla
Murray Gold cod, smoked & confit tomato, Goolwa pipi, wild fennel
Raviolo of spinach & Persian feta, summer vegetables, herbs

Seasonal sides

TO FINISH

Figs, vanilla cheesecake, black sesame
Macerated hills berries, marigold, crème fraiche, lime
Adelaide Hills artisan cheese, condiments