Coopers Stout & Wattle Seed Damper

With Lemon Myrtle Butter V

Char Grilled Turkish Bread with Culshaw’s Dukkah,

South Australian Olive Oil & aged sweet balsamic V

Seasonal Soup

With soy croutons

Mountain pepper leaf & Barossa bacon chicken liver paté

With caramelised figs & croutons

Warm chicken salad

With rocket, grape tomato, blueberries & a coconut lemon aspen dressing G

Orange & thyme marinated duck breast

With sautéed garlic, mint & zucchini & native riberry glaze G

Grilled Hervey Bay scallops

With crispy speck, aged sweet balsamic, fresh lime & baby leaf salad G

Sautéed mushroom, roasted red capsicum & Muntrie open pie

With bush tomato chutney & a lightly dressed rocket & almond salad V

Ginger infused Tempura tiger prawns

On tomato, finger lime & caper salsa with mild chilli lime dressing

Pepper berry & lime cured crocodile tail

On a coriander mango salad with bush tomato chutney G

Hop, Snap & Swim

A tasting plate of Australian fare including...

Char grilled kangaroo fillet

On wilted spinach & mini quangdong chutney tartlet

Native pepperberry skewered crocodile tail

With bush tomato chutney

Ginger, basil and coriander crusted NT barramundi fillet

With a pear & rocket salad

Char grilled kangaroo fillet

On wilted spinach with a quandong chutney tart

Crispy skin Tasmanian salmon

With giant cous cous, mango & pomegranate molasses G

Baked NT Barramundi

Topped with a ginger, basil & coriander pesto served with sweet lemon myrtle & chilli butter sauce G

Macadamia crusted roast chicken breast

A medley of red onion, capsicum, asparagus & Riverland citrus thyme dressing

Blue Gum honey & native pepper marinated lamb fillet

With roast red capsicum salad & garlic mint yoghurt G

Chef’s own seafood pie

Sautéed prawns, scallops, Barramundi with a creamy saffron, lemon myrtle, spring onion & Riesling sauce. Served with petite salad & skordalia

South Australian Olive oil & wattle seed Porkahouse

On roasted beetroot & fennel, finished with a lemon myrtle hollandaise G

Vegetable risotto

Of roast pumpkin, leek, asparagus, spring onion, & sunrise limes V

South Australian king prawn risotto

Of leek, asparagus, spring onion, & sunrise limes

250 gram char grilled eye fillet

Wrapped in Barossa bacon with wattle seed potato crush & Barossa Shiraz glaze G

300 gram char grilled scotch fillet

With Szechuan red onion rings, roasted field mushrooms & rosemary McLaren Vale Shiraz glaze

Roasted baby potato

With spiced rosemary seasoning

Culshaw’s flat chips G

Egg, beetroot, & fetta salad G

Garden salad with zesty vinaigrette G

Steamed seasoned vegetables G

Culshaw’s chocolate plate

Double chocolate brownie with warm chocolate sauce, duo of Calebaut chocolate cones, dark chocolate and hazelnut tartlets & topped with toffee

Caramelised apple, rhubarb and raspberry crumble

Topped with crushed macadamia and served with warm vanilla bean custard

House made “Mars Bar” Cheesecake

Layers of nougat, caramel & rich milk chocolate finished with toffee cream

Lemon & desert lime sorbet

With summer berry compote G

Rosella flower & vanilla bean yoghurt Panacotta

With candied Rosella flower & Turkish delight

Affogatto – Vanilla bean ice cream

Served with espresso coffee and your choice of liqueur G

Cheese Plate

Blue Opal blue cheese, Tilba vintage & South Cape brie served with muscatels, dried fruits and assorted crackers

Grilled Turkish bread

Served with our own spiced Dukkah with SA olive oil & candied balsamic

Chilli marinated olives

Warm roasted mixed nuts

In a variation of flavoured spices

Single cheese plate

With dried fruits & assorted crackers

Antipasto for one

Sliced meats, olives, dip & assorted breads

Mountain Pepper Leaf & Barossa bacon chicken liver paté

Culshaw’s flat chips

With Beerenberg tomato sauce