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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 OLIVES6 ve gf df

PROSCUITTO, ROCKMELON, MOZZARELLA SALAD 19 vo gfo

WILD MUSHROOM TARTpuff pastry, cashew
paste, spinach, truffle oil – 17 v veo

CHICKEN PATE – pistachio butter, charred Apex ciabatta – 16 gfo

SA ROCK LOBSTER, AVOCADO TIANapple cider aioli, native finger lime caviar, sesame crisp – 32 df

BEETROOT TEXTURES, DANISH FETA MOUSSEbeetroot puree, marshmallow, crisp, maple roasted, chutney, sprouts – 18 v gf

GREEN LIPPED MUSSELSYalumba Riesling, garlic, lemon, butter, fresh herbs, Apex ciabatta – 19/36 gfo

YESTERDAYS SOUP14 with this morning’s bread +2

CRISPY PORK BELLYtwice cooked, pumpkin & ginger puree, master stock concentrate – 38 gf df

LOCAL CONFIT DUCK LEGSblack 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 BEEFcarrot 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 LINGUINEchoice 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 BOARDchicken 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

FRIESgarlic aioli – 9 (add truffle & parmesan + 6) veo df

CRISPY CHAT POTATOESrosemary salt – 9 ve gfo

CAULIFLOWER GRATINbechamel, mozzarella, crumbs- 10 v

BROCCOLINIbeurre noisette, flaked toasted almond – 12 veo gf

GARDEN SALADbaby 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 OLIVES6 ve gf df

WILD MUSHROOM TARTcashew 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 MOUSSEpuree, 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 FISHtruffle 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 BOARDchicken 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 FRIESgarlic aioli – 9 (add truffle & parmesan + 6) veo df

CRISPY CHAT POTATOESrosemary salt – 9 ve gfo

CAULIFLOWER GRATINbechamel, mozzarella, crumbs- 10 v

BROCCOLINIbeurre noisette, flaked toasted almond – 12 veo gf

GARDEN SALADbaby 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 CIABATTAwith 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 FISHtruffle 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)