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Holding on to some much loved wine?
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

1918 MARINATED OLIVES6 ve gf

SPICY CHORIZO SAUSAGE, honey & red wine reduction, grilled ciabatta – 14

CHICKEN PATE, orange & star anise jam, grilled ciabatta – 12

PRAWN & PORK WONTONS, salad, Asian dressing – 16

ROASTED EGGPLANT, cherry tomato, fetta, parmesan – 14 v gf veo

FRESHLY PREPARED SOUP – 13

WINEMAKERS BOARDchicken pate, cured meat, marinated olives, cheddar cheese, grilled ciabatta – 28

GRILLED MSA STEAKS with cauliflower puree, green beans, thyme jus
200G BEEF EYE FILLET – 43 gf
300G SIRLOIN – 38 gf

1KG TOMAHAWK STEAK FOR TWO, spinach, horseradish, mustard, jus – 89 gf

400G SLOW BRAISED PORK RIBS, spicy BBQ glaze, kewpie slaw – 38 gf

MASTER STOCK DUCK BREAST, corn, chickpea, quinoa salad – 38

SLOW COOKED BEEF RAGU PAPPARDELLE – 20/35

MARKET FISH – 35

STUFFED CAPSICUM, basmati rice, mushrooms, pumpkin, fresh herbs – 26 veo gf

ROASTED CAULIFLOWER, roast garlic, chive, sour cream, crushed pistachio – 22 veo gf

DESIGNED TO SHARE, OUR CHEFS PRESENT THEIR FAVOURITE 5 DISHES OF THE DAY minimum 2 people – 75pp

FRIES, roast garlic, chive, sour cream – 9 veo gf

SMASHED BABY POTATOES, rosemary salt – 9 ve gf

ROAST SPICED PUMPKIN, yoghurt cucumber raita – 8 veo gf

GREEN BEANS, seeded mustard butter, toasted walnuts – 9 veo gf

GARDEN SALAD, mixed lettuce, tomato, red onion, capsicum, carrot, vinaigrette – 8 ve gf

BOMBE ALASKABaileys ice cream, toasted meringue – 15

DUTCH PANCAKEmixed berry compote, toasted almonds, mint – 14

CHOCOLATE DECADENCEdouble choc chip ice-cream, chocolate florentine, chocolate tart, chocolate mud cake – 19

CHEESE BOARDchoose creamy, hard or stinky, fennel seed lavosh, apple preserve one cheese – 15 / two cheese – 22 / three cheese – 32

 

– SMALLER DISHES –

TORZI MATTHEWS MARINATED OLIVES 6 ve gf

PORK & PRAWN WONTONS, salad, asian dressing – 14

ROASTED EGGPLANT, cherry tomato, fetta, parmesan – 12 v veo

FRESHLY PREPARED SOUP – 13

CHICKEN PATE, orange & star anise jam, grilled ciabatta – 12

– LARGER DISHES –

SLOW BRAISED BEEF RAGU PAPPADELLE – 20/35

SPAGHETTI BOLOGNAISE – 18/28

GRILLED MSA STEAKS with cauliflower puree, green beans, thyme jus

200G BEEF EYE FILLET – 39 gf

300G SIRLOIN – 34 gf

GOAN CHICKEN CURRY– basmait rice, papadums – 22 gf

STUFFED CAPSICUM– basmati rice, mushrooms, pumpkin, fresh herbs – 23 veo gf

500GM BRAISED LAMB SHOULDER FOR TWO – caramelised brussels sprouts – 49 gf

CHICKEN SCHNITZEL – fries, salad or green beans – 22

BEEF SCHNITZEL – fries, salad or green beans – 22

FISH & CHIPS – crumbed SA fish, fries, salad, roast garlic, chive & sour cream dipping sauce – 22

1918 BURGER – house made beef patty, cheese, salad, fries – 20

 

– SIDES –

FRIES – roast garlic, chive, sour cream – 8 veo gf

SMASHED BABY POTATOESrosemary salt – 8 ve gf

GREEN BEANSseeded mustard butter, toasted walnuts – 8 veo gf

GARDEN SALADvinaigrette – 7 ve gf

ROAST SPICED PUMPKIN – yoghurt cucumber raita – 8 veo gf

– DESSERTS –

DUTCH PANCAKEmixed berry compote, vanilla bean ice cream – 10

CHOCOLATE DECADENCE – double choc chip ice-cream, chocolate florentine, chocolate tart, chocolate mud cake – 15

2 CHEESE BOARDchoose from creamy, hard and stinky, house made lavosh, apple preserve – 18

– DRINKS –

WHITE WINE

2017 HENSCHKE TILLY’S VINEYARD -18
2020 WILLOWS– semillion -16
2019 SHAW & SMITH– sauvignon blanc -35
2018 WILLIAM FEVRE– chablis -48

RED WINE

2017 LAUGHING JACK – shiraz -22
2019 TORZI MATTHEWS– sangiovese -22
2018 RUSDEN– grenache, shiraz, mataro -22
2016 SEABROOK– shiraz -38

BEER, CIDER & SOFT DRINK

ASAHI, CORONA, HEINEKEN -5
CASCADE LIGHT -4
BAROSSA CIDER CO– apple or pear -4
SPRITE LEMON LIME, COKE– 1.25L -5
COKE NO SUGAR, FANTA, DIET COKE, LIFT– 350ML -2.5
SPRING VALLEY JUICE– apple, tomato, pineapple 250ml -2.5
ACQUA PANNA/SAN PELLIGRINO– 750ML -3.5/4
ACQUA PANNA/SAN PELLIGRINO– 500ML -2.5

2 COURSE – $63 3 COURSE – $73

– ENTREE –

SOUP OF THE DAY

CHICKEN PATEorange & star anise jam, grilled ciabatta

SMOKED SALMON TERRINE – cream cheese, shallots, chives, grilled ciabatta

– MAINS –

300G SIRLOIN – with cauliflower puree, green beans, thyme jus gf

GRILLED HALF TURMERIC CHICKEN – coconut, ginger, forbidden black rice gf

MARKET FISH

STUFFED CAPSICUM – basmati rice, mushrooms, pumpkin, fresh herbs veo gf

– DESSERT –

BOMBE ALASKA – Baileys ice cream, toasted meringue

DUTCH PANCAKE – mixed berry compote, toasted almonds, mint

CHEESE BOARD choose creamy, hard or stinky, with fennel seed lavosh, apple preserve