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Dig into the cellar and BYO wine for FREE CORKAGE – Lunch and Dinner Wednesdays!
APEX BAKERY CIABATTA WITH
– creamed butter – 2pp v
– house made parmesan infused olive oil – 3pp v
– roasted tomato, parmesan – 4pp v
DOM TORZI MARINATED OLIVES – 6 ve gf df
PROSCUITTO, ROCKMELON, MOZZARELLA SALAD 19 vo gfo
WILD MUSHROOM TART – puff pastry, cashew
paste, spinach, truffle oil – 17 v veo
CHICKEN PATE – pistachio butter, charred Apex ciabatta – 16 gfo
SA ROCK LOBSTER, AVOCADO TIAN – apple cider aioli, native finger lime caviar, sesame crisp – 32 df
BEETROOT TEXTURES, DANISH FETA MOUSSE – beetroot puree, marshmallow, crisp, maple roasted, chutney, sprouts – 18 v gf
GREEN LIPPED MUSSELS– Yalumba Riesling, garlic, lemon, butter, fresh herbs, Apex ciabatta – 19/36 gfo
YESTERDAYS SOUP – 14 with this morning’s bread +2
CRISPY PORK BELLY – twice cooked, pumpkin & ginger puree, master stock concentrate – 38 gf df
LOCAL CONFIT DUCK LEGS – black bean, Barossa Grenache, cherry glaze – 38 gf df
KANGAROO OSSO BUCCO – slow braised, buttery polenta, gremolata – 38 gf
MARKET FISH – truffle mash, confit garlic, lemon veloute – 39 gf
CHARGRILLED, LOCAL GRASS-FED MSA GRADED BEEF – carrot puree & red wine jus gf df
SCOTCH FILLET 300G– 46
EYE FILLET 200G – 45
CAULIFLOWER STEAK – tandoori paste, coconut yogurt, chickpeas, coriander – 29 ve gf df
ARTISAN LINGUINE – choice of:
blue swimmer crab, toasted garlic, parmesan infused olive oil, chilli – 34
basil pesto, broccoli florets, baby spinach, pine nuts, parmesan – 28 veo
-FAMILY STYLE – SERVES AT LEAST TWO PEOPLE
WINEMAKERS BOARD – chicken pate, Torzi Matthews olives, pickles, Barossa Mettwurst, proscuitto, Davidson plum hummus grilled ciabatta – 42 gfo ADD CHEESE +10
1KG TOMAHAWK STEAK – rosemary potato, truffle butter, bearnaise, red wine jus – 148 gf
500G SLOW BRAISED LAMB SHOULDER – garlic fried potato, mint salad, house-made lamb gravy – 72 gf df
FRIES – garlic aioli – 9 (add truffle & parmesan + 6) veo df
CRISPY CHAT POTATOES – rosemary salt – 9 ve gfo
CAULIFLOWER GRATIN – bechamel, mozzarella, crumbs- 10 v
BROCCOLINI – beurre noisette, flaked toasted almond – 12 veo gf
GARDEN SALAD – baby leaves, mustard vinaigrette – 9 ve gf
– DESSERT –
STICKY DATE PUDDING – butterscotch sauce, homemade vanilla bean ice cream – 15
CHOCOLATE GARDEN – chocolate soil, chocolate mousse, chocolate puffs, nuts, spearmint- 16
PASTEL DE NATA – cinnamon chantilly, homemade vanilla ice cream, berries – 13
MANGO PANACOTTA – coconut, mango, fresh mint – 14 ve gf df
NOT SO LOCAL CHEESE BOARD – choose creamy, hard or stinky, imported from Spain, Italy, France, fennel seed lavosh, fig preserve, 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 – 16
ESPRESSO MARTINI – Vodka, Kahlua White Crème de Cacao, Espresso – 18
LEMON CHEESE CAKE – Salted Caramel Stolichnaya Vodka, Vanilla Galliano, White Crème de Cacao, Cream & Lemon Curd – 18
– SMALLER DISHES –
DOM TORZI MARINATED OLIVES – 6 ve gf df
WILD MUSHROOM TART – cashew paste, puff pastry, spinach, truffle oil – 17 v veo
YESTERDAY’S SOUP – 14 with this morning’s bread +2
SA ROCK LOBSTER & AVOCADO TIAN – apple cider aioli, native finger lime caviar, sesame crisp – 32 df
BEETROOT TEXTURES, DANISH FETA MOUSSE – puree, marshmallow, crisp, maple roasted, chutney, sprouts 18 v gf
PROSCIUTTO ROCKMELON MOZZARELLA SALAD – mixed baby leaves, fresh basil, reduced balsamic 19 gf
GREEN LIPPED MUSSELS – Yalumba Riesling, garlic, lemon butter, fresh herbs, Apex crusty bread 19/36 gfo
– LARGER DISHES –
SPAGHETTI BOLOGNAISE – 16/26
CHICKEN SCHNITZEL – fries, salad or broccolini – 23
FISH & CHIPS – crumbed SA fish, fries, leaf salad, garlic aioli – 22
CHARGRILLED, LOCAL GRASS FED MSA GRADED BEEF – with carrot puree & red wine jus gf df
SCOTCH FILLET 300GM – 46
EYE FILLET 200G – 45
CRISPY PORK BELLY – twice cooked, pumpkin ginger puree, masterstock concentrate 38 gf df
LOCAL CONFIT DUCK LEGS – black bean, Greenock Estate Barossa Grenache, cherry glaze 38 gf df
KANGAROO OSSO BUCCO – slow braised, buttery polenta, gremolata 38 gf
MARKET FISH – truffle mash, confit garlic, lemon veloute 39 gf
CAULIFLOWER STEAK – tandoori paste, coconut yogurt, chickpeas, coriander 29 ve gf df
ARTISAN LINGUINE – blue swimmer crab, toasted garlis, parmesan infused olive oil, chilli 34
– basil pesto, broccoli florets, baby spinach, pine nuts, parmesan 28 veo
-FAMILY STYLE – SERVES AT LEAST TWO PEOPLE
WINEMAKERS BOARD – chicken pate, Torzi Matthews olives, pickles, Barossa Mettwurst, proscuitto, Davidson plum hummus grilled ciabatta – 42 gfo
1KG TOMAHAWK STEAK – rosemary potato, truffle butter, bearnaise, red wine jus – 148 gf
500G SLOW BRAISED LAMB SHOULDER – garlic fried potato, mint salad, house-made lamb gravy – 72 gf df
– SIDES –
SHOESTRING FRIES – garlic aioli – 9 (add truffle & parmesan + 6) veo df
CRISPY CHAT POTATOES – rosemary salt – 9 ve gfo
CAULIFLOWER GRATIN – bechamel, mozzarella, crumbs- 10 v
BROCCOLINI – beurre noisette, flaked toasted almond – 12 veo gf
GARDEN SALAD – baby leaves, mustard vinaigrette – 9 ve gf
– DESSERT –
STICKY DATE PUDDING – butterscotch sauce, homemade vanilla bean ice cream – 15
CHOCOLATE GARDEN – chocolate soil, chocolate mousse, chocolate puffs, nuts, spearmint- 16
PASTEL DE NATA – cinnamon chantilly, homemade vanilla ice cream, berries – 13
MANGO PANACOTTA – coconut, mango, fresh mint – 14 ve gf df
NOT SO LOCAL CHEESE BOARD – choose creamy, hard or stinky, imported from Spain, Italy, France, fennel seed lavosh, fig preserve, nuts, dried fruit one cheese – 17 / two cheese – 27 / three cheese – 37
For groups of 14 people or more a set menu is encouraged.
2 courses $65, 3 courses $75
– TO START –
APEX BAKERY CIABATTA – with house made parmesan infused olive oil
– ENTREÉ –
GREEN LIPPED MUSSELS – garlic, lemon, butter, fresh herbs, crusty bread gfo
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 mash, confit garlic, lemon veloute gf
LOCAL CONFIT DUCK LEG – black bean, Greenock Estate Barossa Grenache, cherry glaze gf df
CHAR GRILLED 250GM GRASS FED SCOTCH FILLET – carrot puree & red wine jus gf df
– DESSERT –
STICKY DATE PUDDING – homemade vanilla bean ice cream
PASTEL DE NATA – cinnamon chantilly, homemade vanilla bean ice cream, berries
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 – 80pp
(130pp with matching Barossa wines)