Soup

Of potato, chicken stock, rich cream, sautéed Barossa smoked bacon and leek. 16 Served in a tureen for a second helping

Chilled pea soup

With white balsamic pickled crab Geoff Weaver Sauvignon Blanc

Natural oysters

With chardonnay dressing, golden shallots salmon pearls and chives Jansz Premium Cuvee

Panko crumbed oysters

With Japanese mayonnaise and wasabi tobiko Heidsieck & Co. Cuvee Bru

Roasted duck breast

Fennel, walnuts, radicchio and mizuna with sticky orange and star anise balsamic reduction Rockford Alicante Bouchet Rose

Handmade herbed potato tortellini

Coriander and walnut salsa verde, baby beets, Persian feta and cinnamon beurre noisette Pasquale Pinot Gris

Char-grilled quail

New potatoes, smoked bacon and leek with Marsala and thyme glaze Kaesler Avignon GSM

Western Australian half shell scallops

With dill, cream, Pernod and hollandaise gratin Lonely Vineyard Riesling

Bündnerfleisch

Finely sliced air-dried beef, witlof, heirloom tomato and parmesan with black truffle oil and balsamic vinegar Avancé Pinot Noir

Ragout

Of lobster tail, gulf prawns, scallops, tomato, cream and white wine with puff pastry Shaw & Smith Chardonnay

Tasmanian Huon smoked salmon

Herbed pikelet, wild rocket and horseradish cream Mount Jagged Le Blanc

Tasting Plate (for one)

Lobster tail with Café de Paris butter Western Australian half shell scallop with dill, cream, Pernod and hollandaise gratin, Panko oyster with wasabi tobiko and Japanese mayonnaise

Tasting Plate (for one)

Arancini of spinach and taleggio Smoked aubergine and goats curd tart Salad of sesame crusted haloumi, ruby grapefruit, char-grilled asparagus

Bellini sorbet

Lemon, white peach and sparkling wine

Basil and verjuice granita

Sugared lime

Sorbet

Cleanse your palate with our lemon and lime sorbet. Topped with Sparkling wine - optional; (v, g)

Salad of mesclun

Heirloom tomato, cucumber and vinaigrette; (V,G)

Asparagus spears

Gratinated Heidi Raclette, pickled onion, ruby grapefruit and snow pea tendrils with dressing of honey, chardonnay vinegar and walnut oil; (V,G)

Röschti

A traditional Swiss specialty, thickly grated potatoes fried golden brown - serves up to four; (V,G)

Saffron and duck fat roasted chat potatoes

Serves two

Roasted apple balsamic glazed baby carrots

Serves two; (G)

Roast garlic and ricotta tart

With grilled Portobello, Café de Paris butter, cherry truss tomato and gazpacho puree David Franz Long Gully Road Semillon; (V)

Grilled pork tenderloin

With chicken and fennel farce, porchetta and watercress. Sauce of Juniper berry, gin and rich cream Pasquale Pinot Gris; (G)

Half Muscovy duckling

Roasted twice, black currant demi glaze, red wine poached baby pears Avancé Pinot Noir; (g)

Grilled barramundi fillet

Desiree potato and butter bean mash, tomato and leek sauce Lonely Vineyard Riesling; (G)

Poached ocean trout

Squid ink spaghetti, basil, white anchovy and preserved lemon with crisp pancetta Geoff Weaver Sauvignon Blanc

Roasted four point rack of lamb, celeriac, shallot and goats curd tart, baby spinach and Pinot noir reduction. Served medium Kaesler Avignon GSM

Handmade semolina gnocchi

Gorgonzola, honey roasted pumpkin and walnuts Alasia Moscato; (V)

Chateaubriand

(For one) Roasted beef tenderloin, grilled herb tomato, asparagus, bordelaise and hollandaise sauce Gibson Shiraz; (g)

Pan fried Onkaparinga Valley Venison

Medallions, button, shitake and Enoki mushrooms. Sweet soy and cabernet glaze. Served medium rare Alan & Veitch Merlot; (g)

Tasting Plate (for one)

Rio of beef - served medium Gulf prawn and sauce of rosemary, honey and soy Bordelaise and hollandaise sauce, cherry truss tomato, asparagus Rich cream, brandy, green peppercorn, demi-glaze; (g)

Tasting Plate (for one)

Trio of chicken Chicken liver parfait Confit of maryland, port wine reduction Mousse of chicken breast, sage and prosciutto; (G)

Maffra

A cloth bound cheddar from Gippsland, Victoria. It has sweet and rich up front notes with complex after tones. The texture is moist, and slightly crumbly

Brique D’Affinois

Made by the Fromagerie Guilloteau in Provence, France. A soft white double cream cheese with a rich creamy clotted cream flavour with strong butter characteristics

Le Petit Prince

A wash rind goat’s cheese from the Barossa Valley Cheese Company, South Australia. It is matured for four weeks, and mellow when young with a subtle crust. As the cheese matures the rind becomes slightly grainy and the pate becomes creamy and rich with a full, robust flavour.

Blu Marte

An Italian cheese, a Gorgonzola and Roquefort blend. The greenish blue penicillin blend imparts a sharp, spicy flavour and provides an excellent contrast to the rich cream.

Yoghurt and vanilla bean panacotta

Rhubarb, pistachio, toffee ball; (G)

Crème Brûlée

Made with Bailey’s, honey and vanilla beans and served with Ferrero Rocher ice-cream and chocolate marshmallow meringue; (g)

Doodle

Crepe folded over vanilla bean ice-cream, warm chocolate sauce, pouring cream

Brandy snap

Filled with seasonal fruit and berries, vanilla bean ice-cream, raspberry coulis

Affogato

Espresso shot, two scoops vanilla bean ice-cream, roasted hazelnuts, crostoli

Tasting plate (for one) Citrus plate

(Dinner only / please allow 30mins) Lime and passionfruit soufflé Lemon curd ice-cream Blood orange tartlet; (g)

Tasting plate (for one) Gelati plate

Mango gelato, caramelised pineapple Blood orange gelato, poppy seed tuile Raspberry gelato, pear crisp; (g)

Chocolate plate

Strawberry chocolate mousse cup Pear, dark chocolate and praline tart White chocolate and raspberry ice-cream Jaffa tart White chocolate mud-cake

A glass of sparkling wine

A selection of mixed sandwiches and savouries

House made scones served with jam and cream

Assortement of petite sweet treats

A selection of specialty teas or coffee