thickly grated kestrel potatoes, pan fried golden brown – serves up to four
10 $
Tartiflette
potatoes, reblochon cheese, smoked bacon lardons, onions, fresh thyme and cream – serves two
13 $
Green Beans
garlic, butter and slivered almonds - serves two
10 $
Mains
Confit of Duck Leg*
sour cherry glaze, pickled cucumber, radish, coriander, mizuna and prosciutto
39 $
Market Fish
waiting staff to advise
Pork Florentine
chicken and fennel farce, shallots, parmesan cheese, spinach, rich cream, pancetta and watercress
39 $
Trio of Beef Tenderloin*
Served medium. Gulf prawn, honey, soy and rosemary jus bordelaise, hollandaise, cherry tomato and asparagus rich cream, green peppercorn and demi glaze
44 $
Four Point Rack of Lamb
served medium, celeriac, shallot and chevre tart, pinot noir reduction and baby spinach
42 $
Emmentaler Poulet
free range chicken breast, filled with swiss cheese, crumbed, pan fried, served with hollandaise sauce, asparagus and rice pilaf
39 $
Onkaparinga Valley Venison*
served medium rare, button, shitake and enoki mushroom, sweet soy and cabernet glaze
44 $
Certified Angus Beef Tenderloin*
asparagus, roasted heirloom cherry tomatoes, sage, béarnaise and bordelaise sauces
43 $
Roast Garlic and Ricotta Tart
grilled portobello, café de paris butter, cherry truss tomato and gazpacho puree