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

DOM TORZI MARINATED OLIVES – 6 ve gf df

1/2 DOZ COFFIN BAY OYSTERS – wakame, yuzu lemon jelly, chilli oil  28 gf df

FOREST MUSHROOM RISOTTO – porcini, thyme, parmesan, truffle oil – 19/36 gfo v veo

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

SA ROCK LOBSTER, AVOCADO TIAN – avocado mousse, confit garlic aioli, native finger lime caviar, sesame crisp – 35 df

ITALIAN BURRATA – toasted walnut & black olive pesto, seared cherry tomato, aged balsamic, 1918 Parmesan oil, charred ciabatta  – 26 gf v

HEIRLOOM TOMATO & FETA SALAD – rocket, Merlot pickled shallots, toasted pine nuts, fresh basil – 17 gf v veo

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

POACHED CHILLI PRAWN LINGUINI – Yalumba riesling, garlic, butter, wilted spinach, parmesan, garden grown parsley – 22/39

CONFIT DUCK LEG – garlic infused, pancetta and barley ragout – 39 df

KANGAROO LOIN FILLET – char grilled, sweet potato puree, asparagus – 39 gf

MARKET FISH – truffle mashed potato, garlic beurre blanc, fried capers – 41 gf

CHAR GRILLED, LOCAL, MSA GRADED BEEF – carrot puree, red wine jus gf df

SCOTCH FILLET 300G – 49

EYE FILLET 200G – 48

add truffle butter + 2

CAULIFLOWER STEAK – blackened sweetcorn, chimichurri, blistered heirloom tomato, chilli  – 34 ve gf df

WINEMAKERS BOARD – chicken pate, 1918 marinated olives, pickles, prosciutto, hummus, ciabatta – 21/39/59 entrée/main/group gfo ADD CHEESE +12

 

FRIES – bacon salt, garlic aioli – 12  veo df

CRISPY CHAT POTATOES – rosemary salt – 12 ve gfo

CAULIFLOWER GRATIN – bechamel, mozzarella, crumbs- 12 v gfo

GREEN BEANS – beurre noisette, flaked toasted almond – 12 veo gf

GARDEN SALAD – baby leaves, mustard vinaigrette – 10 ve gf

– DESSERT –

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

COCONUT PANNA COTTA– rose syrup, native plum sorbet, sesame honeycomb – 17 

ORANGE CAKE – chocolate sauce, lemon & orange curd, almond – 17 ve 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 – 16

AFTER EIGHT – baileys chocolat luxe, crème de menthe, vanilla ice cream topped with grated dark chocolate – 17

ESPRESSO MARTINI – vodka, kahlua white crème de cacao, espresso – 19

LEMON CHEESE CAKE – salted caramel stolichnaya vodka, vanilla galliano, white crème de cacao, cream & lemon curd – 19

– SMALLER DISHES –

DOM TORZI MARINATED OLIVES – 5 ve gf df

APEX BAKERY CIABATTA – confit garlic butter, herbs – 4 v 

– 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

CHARGRILLED, LOCAL GRASS FED MSA GRADED BEEF – with carrot puree & red wine jus gf df
SCOTCH FILLET 300GM – 44
EYE FILLET 200G – 42

CRISPY PORK BELLY –  twice cooked, green pea puree, house made bacon jus, prosciutto shards 38 gf df

MARKET FISH – truffle mashed potato, garlic beurre blanc, fried capers 35 gf 

CONFIT DUCK LEG– garlic infused, pancetta, barley ragout 35

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

FOREST MUSHROOM RISOTTO – porcini, thyme, parmesan, truffle oil – 17/34

POACHED CHILLI PRAWN LINGUINE – Yalumba riesling, garlic, butter, wilted spinach, parmesan, garden grown parsley – 19/34

 

– DESSERT –

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

COCONUT PANNA COTTA– rose syrup, native plum sorbet, sesame honeycomb – 15 gf

ORANGE CAKE – chocolate sauce, lemon & orange curd, almond – 15 ve 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 –

POACHED CHILLI PRAWN LINGUINI – Yalumba Riesling, garlic, butter, wilted spinach, Parmesan, garden grown parsley

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 mashed potato, garlic beurre blanc, fried capers gf

LOCAL CONFIT DUCK LEG – garlic infused, pancetta and barley ragout df

FOREST MUSHROOM RISOTTO – porcini, thyme, parmesan, truffle oil   gfo v veo

CHAR GRILLED 300GM GRASS FED SCOTCH FILLET – carrot puree & red wine jus gf df

– DESSERT –

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

PANNA COTTA –aged cherries, grenache, sesame honey comb,  micro greens, coulis

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)