• à la carte

à la carte

Cellar door menu

Pumpkin, shallot & parmesan focaccia with thyme butter
$12
Chicken liver parfait, port raisins, brown butter & pink pepper
$15
Beetroot, goats cheese foam, candied walnuts & balsamic
$15
Baby carrots, marigold, coconut & crispy chickpeas
$14
XO torched ocean trout, cucumber, coriander & smoked yoghurt
$21
Salmon tataki, chilli, cured egg yolk & wild rice
$19
Barbequed Port Lincoln octopus, burnt butter, spring onions & soy
$21
Potato gnocchi, lime cave mushrooms, parsley soil & garlic foam
$22
Pork belly, burnt eggplant, snake beans & umami
$24
Adelaide Hills lamb, peas, asparagus & pea tendrils
$28
Carrot & bergamot sorbet, walnuts, cream cheese & orange bavarois
$16
Manjari 64% mousse, poached cherry & vanilla ice cream
$16

Dining Room 6 Course

Snacks
$110
crab, daikon, dill
kingfish, pancetta, parmesan
beef, peas, beans
lamb, asparagus, spinach
goats whey, liquorice, rhubarb
carrot, cumquat, caraibe 66%
Small Surprises

Dining Room 4 Course

Snacks
$90
crab, daikon, dill
beef, peas, beans
lamb, asparagus, spinach
carrot, cumquat, caraibe 66%
Small Surprises

Fully reserved on TheFork

Prices and dishes may change.
These prices do not include offers.

Fully reserved on TheFork
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