Menu

APEX BAKERY CIABATTA WITH
– butter with artisan sea salts – organic rosemary, house made nitrate free bacon – 5pp gfo
– house made parmesan infused olive oil – 5pp v, gfo
– confit garlic butter, herbs – 6pp v

1918 MARINATED OLIVES – 8 ve gf 

1/2 DOZ COFFIN BAY OYSTERS –lychee granita, finger lime caviar – 28  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, gfo

GREEK OCTOPUS – sous vide giant charred octopus, crispy potato, orange & kalamata olives – 26 / 48 df

CHILLI PISTACHIO PESTO PASTA – Weichs chilli infused egg noodle, house made pistachio & pine nut pesto, charred vine tomatoes – 19 / 29 + charred salsa verde SA king prawn 7 v

PORTOBELLO MUSHROOMS – oven roasted, quinoa, chickpea, sage, cranberry chop, salsa verde – 19 ve, gf

CHARCUTERIE BOARD – Marino Meats cured meats, house charred vegetables, Torzi Matthews kalamata olives, bell peppers, duck liver parfait, rosemary sea salt twists & charred Apex Bakery Ciabatta – 45 add cheese +12 gfo

FRIES – bacon salt, garlic aioli – 12 veo, df

CRISPY PRESSED POTATOES – organic rosemary salt – 12 ve, gfo

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

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

BUTTERED BROCCOLINI – lemon infused butter sauce –  12 gf, veo

– DESSERT –

CHOCOLATE MARQUISE – rich dark chocolate marquise, freeze dried raspberries – 17 gf, nf

LEMON LIME CURD TART – crunchy tart case, creamy lemon lime curd, berry compote, burnt meringue– 17 gf

BAVARESE – green tea & mint frozen custard, liquorice sponge, burnt meringue, watermelon lime sorbet  – 18 nf

WATERMELON LIME SORBET – house made watermelon lime sorbet, pistachio pashmak – 16 ve, gf

TRIO OF DESSERTS – a decadent platter to share, choose any three of the above desserts – 38

NOT SO 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

– 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

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 $75, 3 courses $85

– TO START –

APEX BAKERY CIABATTA – with house made parmesan infused olive oil

– ENTREÉ –

CHILLI PISTACHIO PESTO PASTA – Weichs chilli infused egg noodle, house made pistachio & pine nut pesto, charred vine tomatoes  – v

DUCK LIVER PARFAIT – cranberry & walnut jelly, rosemary sea salt pastry twist & house made fennel lavosh – gfo

SOUP OF THE DAY ve, gf

– MAINS –

served with fries, & garden salad 

ATLANTIC SALMON – pan seared, salsa verde, pear & parmesan salad – gf, df

EYE FILLET TOADSTOOL – chargrilled 200g grain fed 2+ marble score, prosciutto, green beans, portobello mushroom, house jus-  gf, df

CHARRED VEGETABLE TERRINE – charred vegetables& purees wrapped in zucchini, roast capsicum sauce – ve

KOREAN PORK – marinated Korean inspired porkerhouse medallions, crispy noodle & fried onion salad, kimchi – gfo, df 

– DESSERT –

LEMON LIME CURD TART– crunchy tart case, creamy lemon lime curd, berry compote, burnt meringue gf

CHOCOLATE MARQUISE – rich dark chocolate marquise, freeze dried raspberries gf, nf

CHEESE BOARD– choose creamy, hard or stinky, quince paste, nuts, dried fruit, lavosh

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

minimum 2 people – 99pp
(149pp with matching Barossa wines)