a la carte menu

last updated 10.11.18

STARTERS

BREAD

Our organic mountain pepper leaf and stout sourdough mini loaf with whipped butter and smoked salt
9.50

- or with -

Macadamia and lemon myrtle hummus with Adelaide Hills marinated mixed olives

12.00

 

- Gluten free and lactose free bread available -

 

snacks. 4.50 each

OYSTERS

Streaky Bay Oysters with samphire and fingerlime

(g)

- or –

crumbed with samphire, bone marrow aioli and pickled onion

PRAWNS

Spencer Gulf prawn tom yum on shrimp crackers

(g)

FRIED LAMB DUMPLING
black vinegar and quandong caramel

(g)

CAULIFLOWER & TRUFFLE SOUP (60MLS)
with pancetta crumb and chive wafer

ENTREE

PRAWNS

grilled mountain pepper harissa King Prawns, fine herb fennel salad with a pea and mint brulee

21.50

37.00 main

 

LAMB SHOULDER TART

Braised lamb shoulder with white wine shallots, soubise, rivermint gel, samphire and chives served in brick pastry

18.50

SQUID

Salt and pepper baby SA squid seared with masterstock poached pork neck, Neptune pearls, squid ink cracker, sunrise lime and miso dressing

19.50
36.00 main

SOUFFLE

Twice baked, Onkaparinga brie and saltbush, with smoked pumpkin cream, rivermint salad and candied walnuts

17.50
35.00 main

SASHIMI

Market Fish Sashimi with Ponzu jelly, taro wafers, samphire,  desert lime nori and vinegar powder    (g)

20.00

CROCODILE

Tempura Miso Crocodile, rivermint and green chilli mayo, ginger jelly, charred spring onion, pickled onion
and cured egg yolk    (g)

19.00

EMU

Sugar cured Emu fan fillet, mountain pepper baba ganoush, fried polenta gnocchi, riberries, rhubarb, sumac and oat crumb

20.50

 

MAIN COURSE

CHICKEN

Free range butter poached chicken breast, confit leg, pumpkin terrine, roasted leek, whey onions, wild rice, macadamia crumb, native thyme vinaigrette and jus (g)

36.00

GNOCCHI

Walnut and potato gnocchi, trio of Adelaide Hills mushrooms, warrigal greens, peas, beurre blanc

17.50
35.00 main

COORONG MULLET

Oven roasted Coorong Mullet fillets with native chimmi churri, rustic lemon & mint fattoush salad, lemon myrtle pickled pipis

36.50

BARRAMUNDI

Onion bhaji, rivermint with kakala raita, warrigal spinach, blackened spiced carrot puree

38.50

 

KANGAROO

Orroroo char grilled kangaroo Loin, eucalyptus smoked sweet potato, hazelnuts, saltbush, smoked pork jowl, braised witlof and quandong jus

18.50
37.00 main

VEAL RIBEYE

Macadamia & herb crusted ribeye, warm salad of pumpkin, asparagus, pearl barley & wild rice, salsa verde & candied onion petals
38.00

DUCK

Air aged duck breast, confit leg and cabbage dumpling parsnip puree, baby beetroot
with lili pilli and raspberry jus   (g)

37.50


FROM THE GRILL

 

All of our grill selection comes accompanied with
hay-baked salt crusted potato, king brown mushroom, warrigal spinach, quandong relish and jus.

 

BEEF FILLET
220g Coonawarra Beef Fillet

42.00

STRIP LOIN
300g Grass Fed Riverine Strip Loin

40.00

SCOTCH FILLET
350g Cape Byron Scotch Fillet

46.50

 

FEED ME EXPERIENCE

 

Chef’s selection of five courses including the Red Ochre Grill Platter with all the extras
81.00pp

 

SIDES all 10.00

CARROTS
Coffee and wattle seed roasted Dutch carrots

POTATO
Sweet potato and warrigal spinach gratin

BEANS
Blistered green beans with native chimichurri

FRIES
Shoe string fries with black onion salt and bone marrow aioli

SALAD

Baby leaf salad, edamame beans, riberries, pickled onions with buttermilk lemon myrtle dressing

LEEKS

Coal roasted leek, macadamia
with wild thyme salsa romesco