Menu

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
– whipped ricotta, garlic, thyme – 10 pp gfo

1918 MARINATED OLIVES – 6 ve gf df

1/2 DOZ COFFIN BAY OYSTERS –lychee granita, finger lime caviar – 28 or Natural  gf df

CHICKEN LIVER PARFAIT  – orange and star anise marmalade, hazelnut, caper berry, toasted fennel lavosh – 18 gfo

ROCK LOBSTER, AVOCADO TIAN – avocado mousse, confit garlic aioli, native finger lime caviar, sesame crisp – 39 df

ZUCCHINI FLOWERS – jalapeno capsicum and cashew, beer batter, la victoria orange sauce – 23 ve

HEIRLOOM BEETROOT SALAD – roasted heirloom beetroot, blanched kale, whipped ricotta, pickled apple & avocado dressing 19 add cured meat +10 veo gf

WEICH’S EGG NOODLE RIBBON PASTA – beef ragu, parmesan crisp – 22/39 dfo

FRENCH ONION SOUP – roasted bone marrow, caramelised onion, gratinated brie crouton – 18 gfo dfo

CHARCUTERIE BOARD – local cured meats, house charred vegetables, olives, bell peppers, whipped ricotta with garlic and thyme & charred bread – 42 add cheese +12 gfo

FRIES – bacon salt, garlic aioli – 12 veo df

CRISPY PRESSED POTATOES – organic rosemary salt – 12 ve

GREEN BEANS – burnt butter, toasted almonds –12 veo gf

GARDEN SALAD – baby leaves, mustard vinaigrette – 12 v gf df veo

ROASTED BEETROOT – fried leek 12 gf df ve

BABY CARROTS – buttered 12 gf

– DESSERT –

1918’s STICKY DATE PUDDING – rosemary salted caramel, house made vanilla bean ice cream, biscotti– 16

PISTACHIO SLICE – vegan dark chocolate biscuit base, creamy pistachio filling, lemon sorbet – 17 ve

APPLE & RHUBARB CRUMBLE – caramelized granny smith apples, rhubarb, cashew and pecan crumble, crème anglaise  – 18 gf

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 – 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

– 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

– 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

SCOTCH FILLET – 300g bass strait southern beef 3+ marble score, roast pumpkin puree, house made jus – 49 gf df

BEEF FILLET – 200g, Kipfler rounds, golden beet, asparagus, house jus- 54 gf df

CRISPY PORK BELLY – rhubarb infused barley & freekah Goulash – 42 

ATLANTIC SALMON – pan seared, pistachio crumb, roasted pumpkin puree, lemon curd 44 gf

CHICKEN ROULADE – sous vide chicken breast stuffed with spinach and ricotta filling, house made tomato sugo, parmesan crisp, baby carrot – 39 gf

KANGAROO LOIN– chargrilled, sweet potato puree, asparagus, jus– 35 gf df

FRIED TEMPEH SWEET POTATO – roasted sweet potato, fried tempeh, salsa, avocado, spicy orange sauce – 34 ve gf df

CHARRED VEGETABLE RISOTTO – charred zuchinni, eggplant, capsicum, asparagus, tomato sugo, grand padano parmesan – 19/36 veo

 

– DESSERT –

1918’S STICKY DATE PUDDING – rosemary salted caramel, house-made vanilla bean ice cream, biscotti- 14 

PISTACHIO SLICE – vegan dark chocolate biscuit base, creamy pistachio filling, lemon sorbet – 17 ve

APPLE & RHUBARB CRUMBLE – caramelized granny smith apples, rhubarb, cashew and pecan crumble, crème anglaise  – 18 gf

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 –

WEICH’S EGG NOODLE RIBBON PASTA – beef ragu, parmesan crisp – dfo

CHICKEN PATE – quince jelly, pistacio butter, charred Apex ciabatta gfo

SOUP OF THE DAY ve

– MAINS –

served with fries, garlic aioli & garden salad mustard vinaigrette

ATLANTIC SALMON – pan seared, pistachio crumb, roasted pumpkin puree, lemon curd gf

SCOTCH FILLET – 300g bass strait southern beef 3+ marble score, roast pumpkin puree, house made jus – gf df

CHARRED VEGETABLE RISOTTO – charred zuchinni, eggplant, capsicum, asparagus, tomato sugo, grand padano parmesan veo

CHICKEN ROULADE – sous vide chicken breast stuffed with spinach and ricotta filling, house made tomato sugo, parmesan crisp, baby carrot – gf

– DESSERT –

1918 STICKY DATE PUDDING– rosemary salted caramel, house made vanilla bean ice cream, biscotti

PISTACHIO SLICE – vegan dark chocolate biscuit base, creamy pistachio filling, lemon sorbet ve

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)