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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 olive oil – 3pp v
– roasted tomato, parmesan, basil – 4pp v
DOM TORZI MARINATED OLIVES – 6 ve gf
PEACH, PROSCUITTO, PANZANELLA SALAD 19 vo gfo
MUSHROOM TART – wild mushrooms, short crust pastry, truffled cashew
puree, acidulated spinach, pickled shimejis – 15 v veo
CHICKEN PATE – star anise & mandarin jam, lavosh – 16 gfo
GRILLED SQUID – parsley salad, spicy barossa merlot dressing – 19 gf df
PROSCIUTTO & ASPARAGUS – barossa honey yoghurt agar, caramelised walnuts, black pepper – 17 gf
SPENCER GULF PRAWNS – pan seared with lemon, caper, tomato sago – 23 gf df
FRESHLY PREPARED SOUP – 14
WINEMAKERS BOARD – chicken pate, Torzi Matthews olives, chef’s cheese, proscuitto, grilled ciabatta – 32 gfo
PORK & PROSCIUTTO – pork loin, prosciutto wrapped, oven baked. apple & fennel sauerkraut, red wine jus – 37 gf
CHICKEN ROULADE – chicken farce & pea stuffing, artichoke puree, dutch carrot, sage butter – 38
KANGAROO LOIN – gin inspired maple and juniper marinate, sweet potato, asparagus, red wine jus – 37 gf
MARKET FISH – 37
GRILLED, GRASS FED MSA STEAKS – with dutch carrot & red wine jus gf
SIRLOIN 300G– 39
EYE FILLET 200G – 44
THAI GREEN CURRY – house made thai curry paste, coconut milk, rice noodles and julienne veg, fresh thai herbs & bean sprouts, sweet chilli marinated tofu – 27 gf veo
add chicken + 6 add prawns + 8
SAFFRON PAELLA – choice of:
saffron rice, chorizo, prawn, mussel, squid, peas, parmesan – 36
saffron rice, peas, parmesan, caramelised onion, toasted pine nuts – 27 gf veo
FRIES – garlic aioli – 9 (add truffle & parmesan + 5) veo gf
BABY CRISPY POTATOES – rosemary salt – 9 ve gf
BRUSSELS SPROUTS – adel blue, apple – 9 veo gf
BROCCOLINI – beurre noisette, flaked toasted almond – 10 veo gf
GARDEN SALAD – mixed lettuce, tomato, red onion, capsicum, carrot, vinaigrette – 8 ve gf
– DESSERT –
STICKY DATE PUDDING – homemade vanilla bean ice cream – 15
CARAMEL PECAN PIE – coffee, caramel, baileys ice cream – 15 gf
COCONUT YOGHURT CHEESECAKE – lime curd, toasted meringue, dark chocolate shavings – 15 ve, gf, df
CHOC HAZELNUT TORTE – rum anglaise – 15
CHEESE BOARD – choose creamy, hard or stinky, fennel seed lavosh, fruit preserve, one cheese – 15 / two cheese – 22 / three cheese – 32
– DESSERT COCKTAILS –
AFFOGATO – Espresso, Vanilla Ice Cream, House made Biscotti & your choice of: Frangelico, Baileys, Amaretto, Cointreau or Butterscotch Schnapps – 15
AFTER EIGHT – Baileys Chocolat Luxe, Crème de Menthe, Vanilla Ice Cream Topped with Grated Dark Chocolate – 15
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
MUSHROOM TART – wild mushrooms, short crust pastry, truffled cashew
puree, acidulated spinach, pickled shimejis – 14 v veo
CRAB CROQUETTE – chilli caramel sauce – 13 (4 piece)
GRILLED SQUID – parsley salad, spicy barossa merlot dressing – 18 gf df
PROSCIUTTO & ASPARAGUS – barossa honey yoghurt agar, caramelised walnuts, black pepper – 15 gf
SPENCER GULF PRAWNS – pan seared with lemon, caper, tomato sugo – 22 gf df
FRESHLY PREPARED SOUP – 13
– LARGER DISHES –
SPAGHETTI BOLOGNAISE – 16/26
SPAGHETTI MARINARA – napolitana sauce, prawns, squid, mussels 21/31
CHICKEN SCHNITZEL – fries, salad or broccolini – 22
FISH & CHIPS – crumbed SA fish, fries, leaf salad, roast garlic, chive & sour cream dipping sauce – 22
CHICKEN ROULADE – chicken farce & pea stuffing, artichoke puree, dutch carrot, sage butter – 36
KANGAROO LOIN – gin inspired maple and juniper marinate, sweet potato, asparagus, red wine jus – 34 gf
PORK & PROSCIUTTO – pork loin, prosciutto wrapped, oven baked. apple & fennel sauerkraut, red wine jus – 34 gf
GRILLED, GRASS FED MSA STEAKS – with dutch carrot & red wine jus gf
SIRLOIN 300G – 34
EYE FILLET 200G – 39
THAI GREEN CURRY – house made thai curry paste, coconut milk, rice noodles and julienne veg, fresh thai herbs & bean sprouts, sweet chilli marinated tofu – 24 gf veo
add chicken + 5 add prawns + 6
SAFFRON PAELLA
saffron rice, Barossa chorizo, prawn, mussel, squid, peas, parmesan – 34
saffron rice, peas, parmesan, caramelised onion, toasted pine nuts – 24 gf veo
– SIDES –
FRIES – garlic aioli – 9 (add truffle & parmesan + 7) veo gf
BABY CRISPY POTATOES – rosemary salt – 9 ve gf
BRUSSELS SPROUTS – adel blue, apple – 9 veo gf
BROCCOLINI – beurre noisette, flaked toasted almond – 10 veo gf
GARDEN SALAD – mixed lettuce, tomato, red onion, capsicum, carrot, vinaigrette – 8 ve gf
– DESSERT –
STICKY DATE PUDDING – homemade vanilla bean ice cream – 12
CARAMEL PECAN PIE – coffee, caramel, baileys ice cream – 12 gf
COCONUT YOGHURT CHEESECAKE – lime curd, toasted meringue, dark chocolate shavings – 12 ve, gf, df
CHOC HAZELNUT TORTE – rum anglaise – 13
CHEESE BOARD – choose creamy, hard or stinky, fennel seed lavosh, fruit preserve one cheese – 12 / two cheese – 22 / three cheese – 32
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 –
MUSHROOM TART – wild mushrooms, pastry, truffled cashew puree, acidulated spinach, pickled shimejis – v veo
CRAB CROUQETTES, chilli caramel
SOUP OF THE DAY
– MAINS –
served with fries & garden salad
MARKET FISH
CHICKEN ROULADE – chicken farce & pea stuffing, artichoke puree, dutch carrot, sage butter
GRILLED 300G SIRLOIN – dutch carrot & red wine jus
– DESSERT –
STICKY DATE PUDDING – with homemade vanilla bean ice cream
CHOC HAZELNUT TORTE – rum anglaise
CHEESE BOARD – choose creamy,hard or stinky, fresh dates, strawberries, home made sweet fruit paste, lavosh
DESIGNED TO SHARE, OUR CHEFS PRESENT THEIR FAVOURITE 5 DISHES OF THE DAY minimum 2 people – 80pp
(130pp with matching wines)