Kitchen Update - Autumn 2020

Posted by Sharon Pearson on

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
Soused Tommy Ruff, Granny Smith, buttermilk, apple dashi
Salad of macerated heirloom tomato, Woodside buffalo curd, black olive, basil, Espelette pepper
Terrine of duck, pistachio, preserved vineyard plums
MAIN
Najobe beef, caramelised onion, saltbush
Forest Range chicken, carrot, curry leaf, cashew, golden raisin
Pan fried skate wing, Kinkawooka mussels, lemon myrtle, pickled fennel
Roast Jap pumpkin, quinoa, salsa verde, Section 28 ‘Monforte’ sauce
Seasonal sides
TO FINISH
Adelaide Hills strawberries, marigold, crème fraiche, lime
Set sweetcorn cream, polenta cake, sweetcorn sorbet, caramel popcorn
Adelaide Hills artisan cheese, condiments
One bill per table please
10% dining surcharge applies on public holidays

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