Tasting Menu

Created by our chef & his team, with paired wines recommended by our sommelier. We kindly request the participation of your entire table.

Five course tour of our menu
85pp
Wines to match
145pp

Starters

Appellation Oysters, shallot Champagne mignonette
5 each
Rosé veal oyster blade, lovage, beetroot risotto, horseradish
22
Hiramasa kingfish crudo, fennel, olives, pistachio
24
Polenta crusted Port Lincoln sardines, stuffed baby capsicums, pickled green chillies
22
Fiore di burrata & heirloom tomato panzanella
23

Mains

Gnocchi, zucchini puree, smoked medley of tomatoes, roasted pine nuts, basil
34
Steak- Chef's daily cut with garnish- see wait staff
MP
Market fish, saffron fennel, samphire, sauce vierge
MP
Western Plains organic pork chop, smoked potato mash, black pudding stuffed apple, charcutiere sauce
42
Portuguese style piri-piri butterflied spatchcock, piso, corn, tomato & herb salad
39

On The Side

Green beans, shallot & hazelnut butter
12
Shoestring fries & aioli
10
Roasted kipfler potatoes, rosemary, truffled pecorino
13
Green summer salad leaves, mustard vinaigrette & soft herbs
11

Desserts

Dark chocolate delice, drunken plums & plum sorbet (gf)
16
Pannacotta with saffron peach melba, pistachio * peach sorbet (gf)
16
Olive oil polenta cake, citrus terrine & creme fraiche ice cream
16