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

1918 MARINATED OLIVES – 8 ve gf 

PRAWN TOAST – yuzu mayo – 9 df

BEEF TARTARE– black garlic, yolk puree, crispy bits, house made potato chips – 24 gf df

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

GRILLED SA KING PRAWNS – chilli oil, herb oil – 29 gf, df

GRILLED SA OCTOPUS – chorizo, potato, harissa, salsa verde – 26 gf df

SA LOBSTER TORTELLINI – rich prawn bisque – 34

EXOTIC MUSHROOMS & WARRIGAL GREENS DUMPLINGS – chilli oil, XO sauce – 24 ve,df

LOCAL QUAIL  –  pan seared breast, confit legs, ancient grains, game jus– 25 df

CHARCUTERIE BOARD – cured Marino Meats, pickles, Apex Bakery chargrilled ciabatta – 45 gfo dfo + cheese – 12 ea  English Mature Aged Cheddar, French Cremeux DArgental or French Bleu de Laqueuille

SHOESTRING FRIES – rosemary salt – 13 ve, df

WAGYU FAT ROAST POTATOES – bacon salt – 14

FRIED BRUSSELL SPROUTS – tamarind sauce -14 ve, gf

BABY COS WEDGE SALAD – herb dressing – 13  gf, df, ve

BROCCOLINI – lemon infused butter – 14 veo, gf

– DESSERT –

CHOCOLATE MARQUISE – rich dark chocolate marquise, freeze dried raspberries – 17 gf, nf

LEMON LIME CURD TART – crunchy tart case, creamy lemon lime curd, berry compote, burnt meringue– 17 gf

BAVARESE – green tea & mint frozen custard, liquorice sponge, burnt meringue, watermelon lime sorbet  – 18 nf

WATERMELON LIME SORBET – house made watermelon lime sorbet, pistachio pashmak – 16 ve, gf

TRIO OF DESSERTS – a decadent platter to share, choose any three of the above desserts – 38

NOT SO 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 $75, 3 courses $85

– TO START –

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

BEEF TARTARE– black garlic, yolk puree, crispy bits, house made potato chips –  gf df

– LARGER DISHES –

FREE RANGE CHICKEN BREAST– sage & mushroom farce, artichoke puree, baby carrot, chicken jus – gf, df

MARKET FISH – ask staff about today’s creation

EYE FILLET – chargrilled 200g pumpkin puree, pepitas, grain mustard, choice of sauce – gf, df

CELERIAC & JERUSALEM ARTICHOKE – braised graIns, pickled mushroom, demi glaze – ve

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

minimum 2 people – 99pp
(149pp with matching Barossa wines)