Restaurant Menu

COVID-19 Update: 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. Whilst restrictions are in place we are not offering any wine tastings. 

 

Due to current restrictions in our Dining Room and in the interest of respecting the experience of our guests, unfortunately we do not have a children's menu and are not able to accommodate children under 12 years of age, prams or bassinets in any of 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 you 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

Crispy hen egg, broccoli “nose to tail”, or

Raw Najobe beef, fermented chilli, pine nut, perilla, pear

MAIN

Roast ‘Rascal Jack’ pork, parsnip, pearl barley, rainbow chard, murcela, or

Flathead, smoked cauliflower, braised lettuce, Kinkawooka mussels

Seasonal sides

TO FINISH

Chocolate crémeux, Jerusalem artichoke parfait, salted caramel pecan, or

Polenta cake, blood orange posset, fennel pollen, juniper syrup

 

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

Our bread, house churned butter

Raw Najobe beef, fermented chilli, pine nut, perilla, pear

Crispy hen egg, broccoli “nose to tail”

Raviolo of crushed celeriac, hazelnut, truffle & lovage

Roast ‘Rascal Jack’ pork, parsnip, pearl barley, rainbow chard, murcela

Chocolate crémeux, Jerusalem artichoke parfait, salted caramel pecan

+ $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

Crispy hen egg, broccoli “nose to tail” 20

Raw Najobe beef, fermented chilli, pine nut, perilla, pear 20

Raviolo of crushed celeriac, hazelnut, truffle & lovage 20

Roast ‘Rascal Jack’ pork, parsnip, pearl barley, rainbow chard, murcela 20

Grilled flathead, smoked cauliflower, braised lettuce, Kinkawooka mussels 20

Biopark organic leaf salad, toasted sunflower seeds 10

Polenta cake, blood orange posset, fennel pollen, juniper syrup 15

Chocolate crémeux, Jerusalem artichoke parfait, salted caramel pecan 15