Winter Menu 2017 – Friday, Saturday, Sunday & Public Holidays

A la carte or Degustation

5 course Chef’s surprise menu – 95 / matched wines – 140 / matched S&G Premium Range 165  

bread

Hearth Bakery organic sourdough, house made butter

9

to start

Port Lincoln octopus, beetroot, harissa, olive

22

Seared paroo kangaroo, macadamia, strawberry guava, rhubarb

20

Roasted Jerusalem artichoke, caramelised yoghurt, coffee, lemon

19

Main

Lenswood chicken breast, local mushrooms, garlic buttermilk, pencil leek

37

Naracoorte dry aged mutton, confit celeriac & pickles, green apple

38

Fresh SA market fish, daikon, kombu, finger lime

38

Charred broccolini, hens yolk, Yorke Peninsula white peas, truffle

32

Sides

Creamy rosemary & garlic potato mash

9

Brussel sprouts, Woodside curd, walnuts

9

to finish

Chocolate mousse, dulche de leche icecream, roasted hazelnut

18

Lenswood honey icecream, mandarin, whipped milk, cinnamon bun

18

Selection of South Australian artisan cheeses

24

 

 

 

                                  Weekends – minimum two courses per person