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. 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 FRIDAY-SUNDAY & PUBLIC HOLIDAYS

  

3 COURSE 80

Our house bread, churned butter

TO START

New season asparagus, hen egg, brown butter hollandaise, or

Ballotine of pork & Forest Range chicken, parsley, shallot, prune

MAIN

Paroo kangaroo, heirloom beetroot, mountain pepper, or

Borlotti bean & spring pea cassoulet, pipi, mussels and pistou, or

Ricotta gnudi, mushroom broth, artichoke, wild garlic

Seasonal sides

TO FINISH

Chocolate brownie, toasted barley, wattleseed, or

Carrot cake, chai, goat milk sorbet

 

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

Our bread, house churned butter

Ballotine of pork & Forest Range chicken, parsley, shallot, prune

New season asparagus, hen egg, brown butter hollandaise

Borlotti bean & spring pea cassoulet, pipi, mussels and pistou

Paroo kangaroo, heirloom beetroot, mountain pepper

Chocolate brownie, toasted barley, wattleseed

+ $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

New season asparagus, hen egg, brown butter hollandaise 20

Ballotine of pork & Forest Range chicken, parsley, shallot, prune 20

Paroo kangaroo, heirloom beetroot, mountain pepper 20

Borlotti bean & spring pea cassoulet, pipi, mussels and pistou 20

Ricotta gnudi, mushroom broth, artichoke, wild garlic 20

Chocolate brownie, toasted barley, wattleseed 15

Carrot cake, chai, goat milk sorbet 15