Restaurant Menu

Our Restaurant is open for lunch 7 days a week. Monday - Thursday our Small Plate Menu is available, Friday - Sunday (& Public Holidays) 3 course $80, 5 course $95. Please note seats are limited, please use the booking button on our website to book. For larger reservations please email reservations@mtloftyranges.com.au

 

 

Please note we do not have a children's menu and expect all children to dine on our full menu and remain seated and supervised at all times. There is limited space for prams in our dining areas. Please advise any dietary requirements to enable us to look after your needs to the best of our ability, this information can be added into the 'special requests' box before completing the booking. No BYO Cakes. Please be aware a 10% surcharge is applied on public holidays. Please note if you fail to show, or cancel your reservation without sufficient notice (at least 24 hours before the reservation time), the restaurant may charge an $80 per person no show fee, and a $30 per person no show fee Monday - Thursday. 

 

RESTAURANT MENU

 

3 COURSE 80

Our bread, house churned butter with saltbush & shallot

TO START

Hass avocado, winter citrus, fennel, pine, or

South Australian shellfish, sauce mousseline, potato, sea parsley

MAIN

Forest Range chicken, cabbage, celeriac, Adelaide Hills truffle sauce, or

Slow cooked Najobe beef cheek, pastrami spice, tongue, turnip, dill, red wine, or

Spaetzle, smoked mushroom, pickled witlof, egg yolk

Seasonal sides

TO FINISH

Chestnut eclair, whipped cheesecake, hazelnut icecream, or

Queen’s Cut honey & yoghurt parfait, honeycomb, poached pear

 

5 COURSE TASTING MENU 95
MATCHED WINES 50 / MATCHED S&G PREMIUM RANGE 75

Our bread, house churned butter with saltbush & shallot

Hass avocado, winter citrus, fennel, pine

South Australian shellfish, sauce mousseline, potato, sea parsley

Forest Range chicken, cabbage, celeriac, Adelaide Hills truffle sauce

Slow cooked Najobe beef cheek, pastrami spice, tongue, turnip, dill, red wine

Chestnut eclair, whipped cheesecake, hazelnut icecream

+ $10 Supplement Adelaide Hills artisan cheese, condiments

 

 

  

SMALL PLATE MENU MONDAY-THURSDAY

House marinated Talinga Grove olives 10

Grilled rosemary & onion foccacia, olive oil, sea salt 10

Adelaide Hills artisan cheese, condiments 20

San Jose charcuterie, pickles 20

Hass avocado, winter citrus, fennel, pine 20

South Australian shellfish, sauce mousseline, potato, sea parsley 20

Forest Range chicken, cabbage, celeriac, Adelaide Hills truffle sauce 20

Slow cooked Najobe beef cheek, pastrami spice, tongue, turnip, dill, red wine 20

Spaetzle, smoked mushroom, pickled witlof, egg yolk 20

Roast potatoes, winter greens dressed in yoghurt 10

Chestnut eclair, whipped cheesecake, hazelnut icecream 15

Queen’s Cut honey & yoghurt parfait, honeycomb, poached pear 15