Spring Menu – September 2017

bread

Hearth Bakery organic sourdough, house made butter

9

to start

Arno Bay kingfish, heirloom radish, yuzu, smoked cultured cream

22

Paroo kangaroo tail parcel, Davidson plum, roasted beetroot, black garlic, saltbush

20

Fresh spring peas, avocado mousse, lemon, pickled daikon, sourdough crumb

19

Main

Forest range chicken, potato puree, green olive, green peppercorn, speck

37

South Australian flat iron, spring herb emulsion, pickled cucumber, fried shallots

38

Fresh SA market fish, sweetcorn custard, baby leek, chicken skin

38

Roasted cauliflower, muscatel puree, grains, persian fetta, curry leaves

32

Sides

Roasted jap pumpkin, Woodside goats curd, chilli, pepitas

9

Green bean and leaf salad, grapes, peanut tahini dressing

9

to finish

Pedro Ximenez parfait, chocolate, pear, hazelnut

18

Rhubarb sorbet, set yoghurt, Anzac crumb, toasted coconut

18

South Australian artisan cheese & local condiments

24