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Dig into the cellar and BYO wine for FREE CORKAGE – Lunch and Dinner Wednesdays!
APEX BAKERY CIABATTA WITH
– butter with artisan sea salts – organic rosemary, house made nitrate free bacon – 4pp veo
– house made parmesan infused olive oil – 3pp v
– confit garlic butter, herbs – 4pp v
DOM TORZI MARINATED OLIVES – 6 ve gf df
1/2 DOZ COFFIN BAY OYSTERS – wakame, yuzu lemon jelly, chilli oil 28 gf df
FOREST MUSHROOM RISOTTO – porcini, thyme, parmesan, truffle oil – 19/36 gfo v veo
CHICKEN LIVER PARFAIT – orange and star anise marmalade, hazelnut, caper berry, toasted fennel lavosh – 18 gfo
SA ROCK LOBSTER, AVOCADO TIAN – avocado mousse, confit garlic aioli, native finger lime caviar, sesame crisp – 35 df
ITALIAN BURRATA – toasted walnut & black olive pesto, seared cherry tomato, aged balsamic, 1918 Parmesan oil, charred ciabatta – 26 gf v
HEIRLOOM TOMATO & FETA SALAD – rocket, Merlot pickled shallots, toasted pine nuts, fresh basil – 17 gf v veo
FRENCH ONION SOUP – roasted bone marrow, caramelised onion, gratinated brie crouton – 18 gfo dfo
POACHED CHILLI PRAWN LINGUINI – Yalumba riesling, garlic, butter, wilted spinach, parmesan, garden grown parsley – 22/39
CRISPY PORK BELLY – twice cooked, green pea puree, house made bacon jus, prosciutto shards – 42 gf df
CONFIT DUCK LEG – garlic infused, pancetta and barley ragout – 39 df
KANGAROO LOIN FILLET – char grilled, sweet potato puree, asparagus – 39 gf
MARKET FISH – truffle mashed potato, garlic beurre blanc, fried capers – 41 gf
CHAR GRILLED, LOCAL, MSA GRADED BEEF – carrot puree, red wine jus gf df
SCOTCH FILLET 300G – 49
EYE FILLET 200G – 48
add truffle butter + 2
CAULIFLOWER STEAK – blackened sweetcorn, chimichurri, blistered heirloom tomato, chilli – 34 ve gf df
WINEMAKERS BOARD – chicken pate, 1918 marinated olives, pickles, prosciutto, hummus, ciabatta – 21/39/59 entrée/main/group gfo ADD CHEESE +12
-FAMILY STYLE – SERVES AT LEAST TWO PEOPLE
1KG – 2KG TOMAHAWK STEAK– rosemary potato, truffle butter, bearnaise, red wine jus – minimum price $148, ask us for today’s weight gf
SEAFOOD PLATTER – Lobster and king prawn cocktail, Coffin Bay oysters, fish of the day, garlic prawns, Moroccan spiced squid, asparagus, bacon fries, lemon jelly, wakame, chilli oil, béarnaise, – 198 gf
FRIES – bacon salt, garlic aioli – 12 veo df
CRISPY CHAT POTATOES – rosemary salt – 12 ve gfo
CAULIFLOWER GRATIN – bechamel, mozzarella, crumbs- 12 v gfo
GREEN BEANS – beurre noisette, flaked toasted almond – 12 veo gf
GARDEN SALAD – baby leaves, mustard vinaigrette – 10 ve gf
– DESSERT –
1918’s STICKY DATE PUDDING – rosemary salted caramel, house made vanilla bean ice cream, biscotti– 16
PANNA COTTA – aged cherries, grenache, sesame honey comb, micro greens, coulis– 17
CHOCOLATE BROWNIE– citrus cashew paste, native plum sorbet, dehydrated rind – 17 ve gf df
NOT SO LOCAL CHEESE BOARD – choose creamy, hard or stinky, imported from Spain, Italy, France, fennel seed lavosh, red wine and onion marmalade, 1918 spiced nuts, 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 – 16
AFTER EIGHT – baileys chocolat luxe, crème de menthe, vanilla ice cream topped with grated dark chocolate – 17
ESPRESSO MARTINI – vodka, kahlua white crème de cacao, espresso – 19
LEMON CHEESE CAKE – salted caramel stolichnaya vodka, vanilla galliano, white crème de cacao, cream & lemon curd – 19
– SMALLER DISHES –
DOM TORZI MARINATED OLIVES – 5 ve gf df
APEX BAKERY CIABATTA – confit garlic butter, herbs – 4 v
SA ROCK LOBSTER & AVOCADO TIAN – avocado mousse, confit garlic aioli, native finger lime caviar, sesame crisp – 32 df
CHICKEN LIVER PARFAIT – orange and star anise marmalade, hazelnut, caper berry, toasted fennel lavosh – 15 gfo
1/2 DOZ COFFIN BAY OYSTERS – wakame, yuzu lemon jelly, chilli oil – 26 gf df
– LARGER DISHES –
ARTISAN LINGUINE BOLOGNAISE – 16/28
CHICKEN SCHNITZEL – house-made crumbed chicken breast, fries, gravy, garden salad or beans – 26
CHICKEN PARMIGIANA – house-made crumbed chicken breast, prosciutto, roasted tomato, cheese, fries, garden salad or beans – 29
FISH & CHIPS – Asahi beer battered fish, fries, leaf salad, roast garlic aioli – 26
CURRY OF THE DAY – basmati rice, papadum, raita, coriander – 28
CHARGRILLED, LOCAL GRASS FED MSA GRADED BEEF – with carrot puree & red wine jus gf df
SCOTCH FILLET 300GM – 44
EYE FILLET 200G – 42
CRISPY PORK BELLY – twice cooked, green pea puree, house made bacon jus, prosciutto shards 38 gf df
OXTAIL – slow braised, buttery polenta, gremolata – 34 gf
MARKET FISH – truffle mashed potato, garlic beurre blanc, fried capers 35 gf
CONFIT DUCK LEG– garlic infused, pancetta, barley ragout 35
FOREST MUSHROOM RISOTTO – porcini, thyme, parmesan, truffle oil – 17/34
POACHED CHILLI PRAWN LINGUINE – Yalumba riesling, garlic, butter, wilted spinach, parmesan, garden grown parsley – 19/34
-FAMILY STYLE – SERVES AT LEAST TWO PEOPLE
WINEMAKERS BOARD</chicken parfait, 1918 marinated olives, pickles, prosciutto, hummus, ciabatta – 21/39/59 entrée/main/group gfo add cheese +10
11KG – 2KG TOMAHAWK STEAK – rosemary potato, truffle butter, bearnaise, red wine jus – minimum price $148, ask us for today’s weight gf
– SIDES –
SHOESTRING FRIES – bacon salt, garlic aioli – 10 veo df
CRISPY CHAT POTATOES – rosemary salt – 10 ve gfo
CAULIFLOWER GRATIN – bechamel, mozzarella, crumbs- 10 v
GREEN BEANS – beurre noisette, flaked toasted almond – 10 veo gf
GARDEN SALAD – baby leaves, mustard vinaigrette – 8 ve gf
– DESSERT –
CHOCOLATE BROWNIE– citrus cashew paste, native plum sorbet, dehydrated rind – 15 ve gf df
1918’S STICKY DATE PUDDING – rosemary salted caramel, house-made vanilla bean ice cream, biscotti- 14
PANNA COTTA– aged cherries, grenache, sesame honeycomb, coulis- 15 gf
1918 TASTING PLATE– mini chocolate brownie, mini panna cotta, mini stickydate pudding 25
NOT SO LOCAL CHEESE BOARD – choose between hard, soft or stinky – imported from Spain, Italy & France
red wine and onion marmalade, 1918 spiced nuts, dried fruit, fennel seed lavosh
one cheese – 17 / two cheese – 27 / three cheese – 37
For groups of 14 people or more a set menu is encouraged.
2 courses $73, 3 courses $83
– TO START –
APEX BAKERY CIABATTA – with house made parmesan infused olive oil
– ENTREÉ –
POACHED CHILLI PRAWN LINGUINI – Yalumba Riesling, garlic, butter, wilted spinach, Parmesan, garden grown parsley
CHICKEN PATE – quince jelly, pistacio butter, charred Apex ciabatta gfo
SOUP OF THE DAY
– MAINS –
served with fries, garlic aioli & garden salad mustard vinaigrette
MARKET FISH – truffle mashed potato, garlic beurre blanc, fried capers gf
LOCAL CONFIT DUCK LEG – garlic infused, pancetta and barley ragout df
FOREST MUSHROOM RISOTTO – porcini, thyme, parmesan, truffle oil gfo v veo
CHAR GRILLED 300GM GRASS FED SCOTCH FILLET – carrot puree & red wine jus gf df
– DESSERT –
1918 STICKY DATE PUDDING – rosemary salted caramel, house made vanilla bean ice cream, biscotti
PANNA COTTA –aged cherries, grenache, sesame honey comb, micro greens, coulis
CHEESE BOARD – choose creamy, hard or stinky, fig preserve, nuts, dried fruit, lavosh
A CAREFULLY SELECTED FIVE-COURSE DEGUSTATION MENU, DESIGNED TO SHOWCASE OUR HOMEGROWN PRODUCE AND CRAFTMANSHIP
minimum 2 people – 89pp
(139pp with matching Barossa wines)