Summer Menu December 2017

BREAD

Hearth Bakery organic sourdough, house churned butter

10

TO START

Seared kangaroo, hay smoked mayonnaise, garlic scape, radish

21

Marinated scallop, ham hock, apple, bronze fennel

22

Chilled tomato consommé, summer vegetables, soft herbs

21

MAIN

Natures chicken, lettuce, parsley root, seeds & grains

37

Lamb rump & belly, zucchini, basil, pine nut

38

South Australian fresh market fish, asparagus, citrus, mussels, buttermilk

38

Glazed eggplant, miso, sesame, Persian feta

32

SIDES

Roasted jap pumpkin, Woodside goats curd, chilli, pepita

10

Green bean and leaf salad, roasted macadamia, chicken floss

TO FINISH

 Macerated strawberries, marigold, lime, crème fraiche

19

Yellow peach, honey, almond, lemon thyme

19

Selection of South Australian artisan cheeses

24