Nude with tabasco syrup

Lemon & lime

Mignonette

Shallot, red wine vinegar & black pepper

Oven baked

Speck & killer sauce

Green chilli nam jim

With fresh cucumber

Shooters

Bloody mary with celery heart

Tasting plate

Combination of mixed oysters

Marinated coriole blend olives

In citrus & spices with chilli & fennel grissini bread sticks

Chef’s chicken & bacon pate

Garlic toasts, tomato jam & micro basil

Seared half shell scallops

Sweetcorn puree, pancetta, rocket flowers & pea salt

Cos spiced meatballs

Braised in tomato & herbs with shaved grana padano & fried basil

Chilli salt whitebait

Lime aioli, fresh lemon & celery heart salad

New season asparagus

Parmesan custard, tomato & herb vinaigrette, parmesan crisp & chive shoots

Cos charcuterie plate (to share)

A selection of finely sliced cured, smoked, dried & fermented small goods with adelaide pickles, condiments & grilled sourdough; For 2 / For 4

Cos plate (to share)

A selection of mixed entrees; Our waiting staff will advise; Plate for 2 / Platter for 4

Hay valley lamb rump

Harissa spiced with chickpea puree, grilled eggplant, tomato dressing, garlic yoghurt & parsley and mint salad

Roast ballotine of barossa farm chicken

Filled with roast garlic & vegetable sofrito, red pepper & dried tomato fondant sauce, chorizo sausage, purple garlic, polenta chip & gremolata

Chimmichurri prawns

Marinated whole gulf prawns served with gazpacho salsa, avocado, lime & coriander

Todays fresh fish

Waiting staff will advise

Baked fresh gnocchi

Roast tomato sauce, coriole kalamata cheeks, micro basil & shaved grana padano

Carpetbag steak

Yearling eye fillet studded with fresh oysters on garlic buttered spinach, fondant potatoes, mixed mushrooms & soy mushroom jus

Local yearling eye fillet, 250g

Black angus, 60 days grain fed

Dry-aged scotch fillet, 300g

Coorong angus 21days dry aged, 60 days grain fed

Dry aged sirloin fillet, 300gm

Coorong angus sirloin, 21days dry aged, 60 days grain fed; Try served with our café de paris butter and kitchen cut fries

Rib eye on the bone, 500gm

Local s.A. Coorong angus, 60 days grain assisted

Steak add on

Chimichurri prawns added to your steak

Rocket leaf salad

Pear & balsamic glaze

Ceasar salad

Cos hearts, poached egg, bacon & croutons

Tomato salad

Mixed available heirloom varieties, olive, fetta & baby basil

Truffle scented mash

Steamed greens

Seasonal greens, roast almond & herb butter

Steamed fresh spinach

With garlic butter

Roasted swiss mushrooms

Swiss mushrooms, truffle butter & fresh tarragon

Nude

With lemon & lime

Mignonette

With shallot, red wine vinegar

Oven baked

With speck & killer sauce

Thai style

With lime, chilli and coriander

Bloody mary shooters

With celery heart

Tasting plate

Combination of 12 oysters

Marinated coriole verdale green olive selection

In citrus & spices with grissini

Chilli salt whitebait

With lime aioli

Chefs chicken & bacon pate

Tomato jam, toasted ciabatta, micro basil

Cos spiced meatballs

Braised in tomato & herbs with shaved grana padano & fried basil

Todays fresh seafood ceviche

Ruby grapefruit, cucumber, radish, avocado, heirloom tomato & jalapeno salad

Cos plate (to share)

A selection of mixed entrees; Waiting staff will advise; Plate for 2 / Platter for 4

Cos charcuterie plate (to share)

A selection of finely sliced cured, smoked, dried & fermented small goods with adelaide pickles, condiments & grilled sourdough; Waiting staff will advise; For 2 / For 4

Caesar salad…just cos

Cos hearts, bacon, croutons, shaved grana padano, chef’s mayo & poached egg

Todays fresh pasta

Waiting staff will advise

Today’s fresh fish

Waiting staff will advise

Local yearling eye fillet, 250g

Black angus, 60 days grain fed

Dry-aged scotch fillet, 300g

Coorong angus 21days dry aged, 60 days grain fed

Dry aged sirloin, 300gm

Coorong angus sirloin, 21days dry aged, 60 days grain fed

Rib eye on the bone, 500gm

Local s.A. Coorong angus, 60 days grain assisted

Steak add on

Chimichurri prawns added to your steak

Steak ‘n’ caesar

Sirloin minute steak, fat cut chips, red wine jus & side caesar salad

Eye fillet steak sandwich

Tomato chutney, roasted bacon, melted tilsit cheese, caramelised onion, salad and fries

Carpetbag steak

Yearling eye fillet studded with fresh oysters on garlic buttered spinach, fondant potatoes, mixed mushrooms & soy mushroom jus

Rocket leaf salad

Shaved parmesan, pear & balsamic glaze

Ceasar salad

Cos hearts, poached egg, bacon & croutons

Tomato salad

Heirloom tomatoes, olives, fetta & basil

Truffle scented mash

Steamed greens

Seasonal greens, roast almond & herb butter

Roasted swiss mushrooms

Swiss mushrooms, truffle butter & fresh tarragon

Raspberry

Raspberry & pinenut clafoutis tart, raspberry sauce, double cream, raspberries

Rhubarb

Apple, rhubarb & almond crumble tart, vanilla parfait & cream

Coffee

Espresso panna cotta crème, chocolate biscotti, hazelnuts & milk foam

Pear & ginger

Poached pear, gingerbread crumbs, pear granita & chip, chewy spiced filo wafer & icecream

Chocolate

Chefs snickers is back; Couverture ganache bar, peanut caramel, nougat parfait

Cos affogato

Espresso coffee, vanilla bean ice cream, served with your choice of liqueur

White mould ~ brie de brie (st. Simeon, france)

Cows milk; Aged 6-8 weeks a decadent triple cream with soft forest floor and mushroom aromas, hazelnut & mild fruit flavours with an oozy texture.

Blue vein~ colston bassett stilton (nottingham, england)

Cows milk; Aged 3-4 months. Texture that is smooth and creamy, sweet with a salty tang and spice

Semi- hard ~ barone rosso (treviso, italy)

Cows milk: Aged 4-12 months. Aged in freshly crushed barbera grapes aquiring a distinctive ruby red colour. Intense fruity aromas and a perfect harmony of flavours

Washed rind ~ woodside pompeii (south australia)

Cows milk; Aged 2 weeks. A clean herbaceous full palate flavour with a rusty red appearance, made from milk sourced from mt. Torrens in the adelaide hills.

Hard ~ bruny island c2 (bruny island, tasmania)

Cows milk; Aged min. 12 months. A classic cooked curd cheese made in traditional wooden hoops. It develops a sweet aroma and a mils nutty flavour with sweetness that gives way to an almost cheddar like flavour on the end palate.

Cos entrée plate…(to share)

Chef’s selection of entrée items

250g yearling eye fillet steak

Truffle scented mash, wilted spinach & rich red wine jus

Roast ballotine of barossa farm chicken

Filled with roast garlic & vegetable sofrito, red pepper & dried tomato fondant sauce, chorizo sausage, purple garlic, polenta chip & gremolata

Fresh caught fish

To be advised

Baked fresh gnocchi

Rich napoli sauce, coriole kalamata cheeks, basil & shaved grana padano

Garden salad

With shallot & sherry dressing

Cos entrée plate (to share)

Chef’s selection of entrée items

250g yearling eye fillet steak

Truffle scented mash, wilted spinach & rich red wine jus

Roast ballotine of barossa farm chicken

Filled with roast garlic & vegetable sofrito, red pepper & dried tomato fondant sauce, chorizo sausage, purple garlic, polenta chip & gremolata

Fish of the day

Baked fresh gnocchi

Rich napoli sauce, coriole kalamata cheeks, basil & shaved grana padano

Garden salad

With shallot & sherry dressing

A selection of three desserts from our list and

Quality cheese selection dried & fresh fruit, lavosh & crackers