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

 

3 COURSE 80

Our bread, house churned butter

TO START

Late season tomato gazpacho, blue swimmer crab, tomato leaf oil, or

Heirloom beetroot salad, Woodside buffalo curd, walnut, pickled blackberry, shiso

MAIN

Forest Range duck, salted grapes, young turnips, watercress, or

‘Rascal Jack’ pork jowl, organic pumpkin, szechuan pepper, or

Section 28 Monforte gnudi, squash, basil broth

Seasonal sides

TO FINISH

Sweet potato mousse, cinnamon, pistachio ice cream, or

Goats milk sorbet, poached pear, saffron shortbread

 

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

Our bread, house churned butter

Late season tomato gazpacho, blue swimmer crab, tomato leaf oil

Heirloom beetroot salad, Woodside buffalo curd, walnut, pickled blackberry, shiso

Forest Range duck, salted grapes, young turnips, watercress

‘Rascal Jack’ pork jowl, organic pumpkin, seszcuan pepper

Sweet potato mousse, cinnamon, pistachio ice cream

+ $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

Late season tomato gazpacho, blue swimmer crab, tomato leaf oil 20

Heirloom beetroot salad, Woodside buffalo curd, walnut, pickled blackberry, shiso 20

Forest Range duck, salted grapes, young turnips, watercress 20

‘Rascal Jack’ pork jowl, organic pumpkin, szechuan pepper 20

Section 28 Monforte gnudi, squash, basil broth 20

Green bean & roasted potato salad, hazelnut, stone fruit, gremolata 10

Sweet potato mousse, cinnamon, pistachio ice cream 15

Goats milk sorbet, poached pear, saffron shortbread 15