Menu

APEX BAKERY CIABATTA WITH
– creamed butter – 2pp v
– house made parmesan olive oil – 3pp v
– roasted tomato, parmesan, basil – 4pp v

DOM TORZI MARINATED OLIVES – 6 ve gf

MUSHROOM TART – wild mushrooms, short crust pastry, truffled cashew
puree, acidulated spinach, pickled shimejis – 14 v veo

JALAPENO POPPERS – stuffed with slow braised spiced beef brisket &
mozzarella, pickled red onion, saffron aioli – 17 gf

GRILLED SQUID – parsley salad, spicy barossa merlot dressing – 18 gf df

PROSCIUTTO & ASPARAGUS – barossa honey yoghurt agar, caramelised walnuts, black pepper – 15 gf

SPENCER GULF PRAWNS – pan seared with lemon, caper, tomato sago – 22 gf df

FRESHLY PREPARED SOUP – 13

PORK & PROSCIUTTO – pork loin, prosciutto wrapped, oven baked. apple & fennel sauerkraut, red wine jus – 36 gf

CHICKEN ROULADE – chicken farce & pea stuffing, artichoke puree, dutch carrot, sage butter – 38

KANGAROO LOIN – gin inspired maple and juniper marinate, sweet potato, asparagus, red wine jus – 36 gf

500G SLOW BRAISED LAMB SHOULDER (for 2) – caramelised brussels sprouts – 64 gf
MARKET FISH – 36

GRILLED, GRASS FED MSA STEAKS – with dutch carrot & red wine jus gf
SIRLOIN 300G– 38
EYE FILLET 200G – 43

THAI GREEN CURRY – house made thai curry paste, coconut milk, rice noodles and julienne veg, fresh thai herbs & bean sprouts, sweet chilli marinated tofu – 26 gf veo
add chicken + 6 add prawns + 8

SAFFRON PAELLA
saffron rice, chorizo, prawn, mussel, squid, peas, parmesan – 36
saffron rice, peas, parmesan, caramelised onion, toasted pine nuts – 26 gf veo

FRIES – garlic aioli – 9 (add truffle & parmesan + 5) veo gf

BABY CRISPY POTATOES – rosemary salt – 9 ve gf

BRUSSELS SPROUTS – adel blue, apple – 9 veo gf

BROCCOLINI – beurre noisette, flaked toasted almond – 10 veo gf

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

– DESSERT –

STICKY DATE PUDDING – homemade vanilla bean ice cream – 15

CARAMEL PECAN PIE – coffee, caramel, baileys ice cream – 15 gf

COCONUT YOGHURT CHEESECAKE – lime curd, toasted meringue, dark chocolate shavings – 15 ve, gf, df

CHOC HAZELNUT TORTE – rum anglaise – 15

CHEESE BOARD – choose creamy, hard or stinky, fennel seed lavosh, fruit preserve, one cheese – 15 / two cheese – 22 / three cheese – 32

– DESSERT COCKTAILS –

AFFOGATO – Espresso, Vanilla Ice Cream, House made Biscotti & your choice of: Frangelico, Baileys, Amaretto, Cointreau or Butterscotch Schnapps – 15

AFTER EIGHT – Baileys Chocolat Luxe, Crème de Menthe, Vanilla Ice Cream Topped with Grated Dark Chocolate – 15

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 OLIVES – 6 ve gf

MUSHROOM TART – wild mushrooms, short crust pastry, truffled cashew
puree, acidulated spinach, pickled shimejis – 14 v veo

JALAPENO POPPERS – stuffed with slow braised spiced beef brisket &
mozzarella, pickled red onion, saffron aioli – 17 gf

GRILLED SQUID – parsley salad, spicy barossa merlot dressing – 18 gf df

PROSCIUTTO & ASPARAGUS – barossa honey yoghurt agar, caramelised walnuts, black pepper – 15 gf

SPENCER GULF PRAWNS – pan seared with lemon, caper, tomato sago – 22 gf df

FRESHLY PREPARED SOUP – 13

– LARGER DISHES –

SPAGHETTI BOLOGNAISE – 18/28

CHICKEN OR BEEF SCHNITZEL – fries, salad or green beans – 22

PORK & PROSCIUTTO – pork loin, prosciutto wrapped, oven baked. apple & fennel sauerkraut, red wine jus – 34 gf

CHICKEN ROULADE – chicken farce & pea stuffing, artichoke puree, dutch carrot, sage butter – 36

KANGAROO LOIN – gin inspired maple and juniper marinate, sweet potato, asparagus, red wine jus – 34 gf

GRILLED, GRASS FED MSA STEAKS – with dutch carrot & red wine jus gf
SIRLOIN 300G– 36
EYE FILLET 200G – 41

THAI GREEN CURRY – house made thai curry paste, coconut milk, rice noodles and julienne veg, fresh thai herbs & bean sprouts, sweet chilli marinated tofu – 24 gf veo
add chicken + 5 add prawns + 6

SAFFRON PAELLA
saffron rice, chorizo, prawn, mussel, squid, peas, parmesan – 34
saffron rice, peas, parmesan, caramelised onion, toasted pine nuts – 24 gf veo

– SIDES –

FRIES – garlic aioli – 9 (add truffle & parmesan + 7) veo gf

BABY CRISPY POTATOES – rosemary salt – 9 ve gf

BRUSSELS SPROUTS – adel blue, apple – 9 veo gf

BROCCOLINI – beurre noisette, flaked toasted almond – 10 veo gf

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

– DESSERT –

STICKY DATE PUDDING – homemade vanilla bean ice cream – 15

CARAMEL PECAN PIE – coffee, caramel, baileys ice cream – 15 gf

COCONUT YOGHURT CHEESECAKE – lime curd, toasted meringue, dark chocolate shavings – 15 ve, gf, df

CHOC HAZELNUT TORTE – rum anglaise – 15

For groups of 14 people or more a set menu is encouraged.

2 courses $65, 3 courses $75

– TO START –

APEX BAKERY CIABATTA – with house made parmesan infused olive oil

– ENTREÉ –

MUSHROOM TART – wild mushrooms, pastry, truffled cashew puree, acidulated spinach, pickled shimejis –  v veo

CRAB CROUQETTES,  chilli caramel

SOUP OF THE DAY

– MAINS –

served with fries & garden salad

MARKET FISH

CHICKEN ROULADE – chicken farce & pea stuffing, artichoke puree, dutch carrot, sage butter

GRILLED 300G SIRLOIN – dutch carrot & red wine jus

– DESSERT –

STICKY DATE PUDDING – with homemade vanilla bean ice cream

CHOC HAZELNUT TORTE – rum anglaise 

CHEESE BOARD – choose creamy,hard or stinky, fresh dates, strawberries, home made sweet fruit paste, lavosh

DESIGNED TO SHARE, OUR CHEFS PRESENT THEIR FAVOURITE 5 DISHES OF THE DAY minimum 2 people – 80pp
(130pp with matching wines)