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Horn and Hoof
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Popular dishes
Chicken Breast (GF)
Suckling Pig
Restaurant menu
- Arctic Salad (GF)
- Fresh prawns, smoked salmon, leaf salad & horse radish creamy sauce The rivers of coastal forests overflow with many fish species, many of which are only found in uninhabited lands. A horseradish touch from the tundra's, added to salmons and prawns – to bring an authentic twist to this dish.
- Bavarian Dark Rye Bread Rolls
- Take Dark Bavarian Rye seeds, pulverised into a fine flour, add herbs, coriander seeds, never add water, but replace it with Prancing Pony Magic Carpet Ride Stout. Mix, leave to rise. Knead once more and leave to rise overnight (to make all the yeast use up as much gluten as possible). Then place in
- Alpaca Shanks (GF)
- GF With crispy potatoes, sweet baby peas, old style pickles, cranberry & red currant sauce. When a lamb shank is just not big enough. Our Shanks are sourced from Mount Compass in South Australia and are about 20% bigger than lamb shanks, with a darker, denser, and sweeter meat. Slow cooked for 9 hou
User photos
Reviews
9-10
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What diners said about this restaurant:
Rob O. • 1 review
11 December 2022
10/10Excellent Restaurant, quality food and an amazing selection of beverages on offer. Highly recommended. We’ve travelled from North Queensland and dined in many places along the way, this has been a highlight.
Tripadvisor reviews
1 Tripadvisor Review
More information
Opening time
Closing time
Closed Mondays and Tuesday unless by prior appointment
How to get to the restaurant
6/50 Newquay Promenade Docklands 3008, 3008, Docklands (VIC), Australia
Public transport
Southern Cross Rail or Docklands Tram Service ( Trams are free in the city loop)
Additional information
In the middle of the Docklands promenade!
401 DOCKLANDS DRIVE CAR PARK
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About the restaurant
The restaurant menu is centered on recreating the tastes and smells of a Siberian forester's cottage, albeit one occupied by a master chef with a genius for distillery. As the dank Siberian forest surrenders its mushrooms to the expert forager, Elena and her team forage the Adelaide markets for the best fungal delights that provide the basis for many of its dishes.
Elena and her team enjoy developing dining based on the premise that Russian royalty dined on the kind of game meat and foraged forest fare they offer. There is Venisin, wild boar, Crepes filled with mushrooms and other exotic delights, there is also rabbit night and suckling pig Sunday, and 'black box' mystery degustation menus, all paired with wines from an impressive list, heavy with heavyweight SA names like Penfolds and d'Arenburg, Paulettes and Skillagolee.
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