Menu

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 – confit duck leg, béchamel, seeded mustard aioli – 8 gf

1918 OLIVES – marinated Torzi Matthews Kalamata –  8 ve gf

OYSTERS – natural, mignonette  – six 28  twelve 54 gf df

MUSHROOM PATE – port wine jelly, chilli grissini, lavosh – 20 gfo, v

POPCORN CROCODILE – lemon myrtle, samphire, coconut labneh– 20 gf

SA OCTOPUS – grilled, lemon, maroulosalata– 26 gf dfo

EGGPLANT PARMIGIANA –lightly crumbed eggplant, Napolitano, fior di latte, parmesan, basil – 24 veo gf

 CHEF’S SOUP OF THE DAY  – 18

CHIPS – rosemary salt – 14 ve, gf

SMASHED MAPLE GLAZE POTATOES – tallow, romesco – 15 gf df

1918 HOUSE SALAD – featuring seasonal produce -15 ve df gf

CRISPY FRIED BRUSSELS SPROUTS – honey sriracha emulsion – 15 gf df ve 

ROAST BEETROOT– goat cheese, spinach pesto – 15 veo gf dfo

– DESSERT –

TIRAMISU –   18

PROFITEROLES –  18

WARM POLENTA CAKE –  18

TSCHARKE GRENACH POACHED PEAR – spiced mascarpone, gingerbread, candied pistachio

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

All dishes for our group menu are served sharing-style down the centre of the table, creating a relaxed,
abundant dining experience for your guests. We are very happy to cater for all dietary requirements — just
let us know in advance so our kitchen can prepare something delicious for everyone.

– TO START –

MUSHROOM PATE – port wine jelly, chilli grissini, lavosh – gfo, v

POPCORN CROCODILE – lemon myrtle, samphire, coconut labneh –  gf

EGGPLANT PARMIGIANA –lightly crumbed eggplant, Napolitano, fior di latte, parmesan, basil – veo gf

 

– LARGER DISHES –

FRESH SA FISH OF THE DAY

LAMB RAGOUT – braised in red wine, mirepoix, house made gnocchi, shaved pecorino

SIRLOIN FILLET– chargrilled 350g, spinach pesto, shiraz jus –gf

SUMAC ROASTED PUMPKIN – kent pumpkin, macadamia, pomegranate, beetroot hummus, roast garlic tahini dressing – gf ve

 

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

minimum 2 people – 110pp
159pp with a Barossa wine pairing that includes five curated tasting pours designed to complement each course.