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. 

 

FULL RESTAURANT MENU FRIDAY-SUNDAY (& PUBLIC HOLIDAYS)

3 COURSE 80

Our bread, house churned butter

TO START

Hen egg, zucchini, Monte Rosso, basil, crispy quinoa, or

Cured ocean jacket, daikon, broad beans, soured cucumber broth

MAIN

Najobe beef, peas, asparagus, black garlic, radish, or

Forest Range chicken, sweet corn, pancetta, tarragon, or

Spinach & Persian feta caramelle, parmesan, pinenut, lemon myrtle

Seasonal sides

TO FINISH

Chocolate cremeux, yoghurt, native river mint, or

Egg custard, rhubarb, Adelaide Hills strawberries, elderflower

 

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

Our bread, house churned butter

Cured ocean jacket, daikon, broad beans, soured cucumber broth

Hen egg, zucchini, Monte Rosso, basil, crispy quinoa

Forest Range chicken, sweet corn, pancetta, tarragon

Najobe beef, peas, asparagus, black garlic, radish

Chocolate cremeux, yoghurt, native river mint

+ $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

Cured ocean jacket, daikon, broad beans, soured cucumber broth 20

Hen egg, zucchini, Monte Rosso, basil, crispy quinoa 20

Spinach & Persian fetta caramelle, parmesan, pinenut, lemon myrtle

Forest Range chicken, sweet corn, pancetta, tarragon 20

Najobe beef, peas, asparagus, black garlic, radish 20

Chocolate cremeux, yoghurt, native river mint 15

Egg custard, rhubarb, Adelaide Hills strawberries, elderflower 15