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APEX BAKERY CIABATTA WITH
– house made cultured butter with artisan sea salts – organic rosemary, free bacon – 5pp gfo
– house made parmesan infused olive oil – 5pp v, gfo

CROQUETTE – slow braised pig’s head, smoky bacon jam, apple gel – 8

1918 OLIVES – marinated Torzi Matthews Kalamata – 8 ve gf

SHISO LEAF – prawn, miang jam – 8 gf df

LAMB RIB – tamarind sauce – 8 gf df

DUCK LIVER PARFAIT – Tscharke grenache jelly, pickled grapes, pear & fenugreek chutney, lavosh – 20 gfo

SA KANGAROO – lemon myrtle, cauliflower puree, saltbush – 24 gf

LINGUINI GRANCHIO – crab, basil, chilli, rose brandy sauce – 28  

SCALLOPS – n’djua butter, apple, radish, samphire – 32 gf

SA OCTOPUS – grilled, char sui glaze, kim chi, daikon, pear – 26 gf df

FRIED EGGPLANT – gochujang dressing, sesame, spring onion – 24 ve gf

SOUP OF THE DAY – POA

SHOESTRING FRIES – rosemary salt, shaved parmesan – 13 veo

SMASHED BABY POTATOES – lamb fat, pomegranate molasses – 14 gf df

1918 HOUSE SALAD – featuring seasonal produce -14 ve df gf

CARROTS – maple, caraway, glaze – 13 gf df ve

SWEET POTATO – goat cheese, almond – 14 veo gf

– DESSERT –

TIRAMISU –   18

LEMON CROSTOLI –  18

NEOPOLITAN PANNACOTTA –  18

BOMBE ALASKA – to share, baileys semifreddo, chocolate sorbet, smoked almond, toasted meringue – 23 gf

LOCAL CHEESE BOARD – choose creamy, hard or stinky,  fennel seed lavosh, quince paste, fresh pear, strawberry, dried fruit one cheese – 17 / two cheese – 27 / three cheese – 37

– DESSERT COCKTAILS –

AFFOGATO – espresso, vanilla ice cream, house made biscotti & your choice of: frangelico, baileys, amaretto, cointreau or butterscotch schnapps – 17

AFTER EIGHT – baileys chocolat luxe, crème de menthe, vanilla ice cream topped with grated dark chocolate – 19

ESPRESSO MARTINI – vodka, kahlua white crème de cacao, espresso – 22

LEMON CHEESE CAKE – salted caramel stolichnaya vodka, vanilla galliano, white crème de cacao, cream & lemon curd – 22

– For groups of 14 people or more a set menu is require –

2 courses $80, 3 courses $95

– TO START –

DUCK LIVER PARFAIT – Tscharke Grenache jelly, pickled grapes, pear & fenugreek chutney, lavosh –  gfo

LINGUINI GRANCHIO – crab, basil, chilli, rose brandy sauce

– LARGER DISHES –

PORK – loin, twice cooked crispy pork belly, head croquette, carrot puree, mustard, cider glaze – df

CHICKEN – confit leg, breast, fennel slaw, chicken jus –  df gf

SCOTCH FILLET– chargrilled 300g, brisket marmalade, suibisse, onions, shiraz jus –gf

TANDOORI SPICED CAULIFLOWER – rich curry sauce, tamarind, cashews, curry leaves – gf ve

A CAREFULLY SELECTED FIVE-COURSE DEGUSTATION MENU, DESIGNED TO SHOWCASE OUR HOMEGROWN PRODUCE AND CRAFTMANSHIP

minimum 2 people – 99pp
149pp with a Barossa wine pairing that includes five curated tasting pours designed to complement each course.