Restaurant Menu – November

2 COURSES 65
3 COURSES 80
5 COURSE TASTING MENU 95
MATCHED WINES 45 / MATCHED S&G PREMIUM RANGE 70

BREAD

Hearth Bakery organic sourdough, house churned butter

TO START

Aromatic spiced Blue Swimmer crab, cucumber, buttermilk, rhubarb
Asparagus salad, seaweed, new season almond, borage
Violet artichokes, glazed Forest Range chicken winglet, wild garlic, sunflower seeds

MAIN

Hahndorf venison, salt baked beetroot, fermented cabbage, mountain pepperberry
‘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