Dinner Menu 1
A M USE BOU CHE
Spanner Crab
Cucumber, macadamia, dill, crème fraiche
ENTRÉE
Choose one of the following
Kangaroo Tartare
saltbush baked beetroot, smoked egg yolk, Davidson plum
Yalumba ‘Vine Vale’ Grenache, Barossa Valley, SA
Confit Pork Belly
parsnip, kohlrabi, Simpson desert date, rosella
Riesling Freak No.3 Riesling, Clare Valley, SA
MAIN
Choose one of the following Poached Murray Cod turnip, broccolini, soba, dashi, watermelon radish
Jim Barry Assyrtiko, Clare Valley, SA
Westholme Wagyu
potato galette, pickled mustard, warrigal greens, truffle jus
Bleasdale ‘Second Innings’ Malbec, Langhorne Creek, SA
DESSERT
Rose Ice Cream pistachio, filo, honey, rose petals, bee pollen
Yalumba ‘FSW8B’ Botrytis Viognier, Wrattonbully, SA
This menu is a sample only and changes on a seasonal basis.
Dinner Menu 2
A M USE BOU CHE
Abrolhos Island Scallop parsnip, capers, citrus
ENTRÉE
Choose one of the following Beef Tartare macadamia, smoked egg yolk, quandong
Tscharke ‘Elements’ Grenache Shiraz Mourvèdre, Barossa Valley, SA
Moreton Bay Lobster apple, almond, bisque, samphire
Riesling Yangarra Roussanne, McLaren Vale, SA
MAIN
Choose one of the following Pan Seared Red Snapper fennel, leek, tendrils, orange, caper berry, potatoes
Oliver’s Taranga Vineyards Fiano, McLaren Vale, SA
Tea Smoked Duck zucchini, eggplant puree, native currant, blackberry, jus
The Other Wine Co. Barbera, Adelaide Hills, SA
DESSERT
Simpson Desert Medjool Date Cake salted territory honey, vanilla, almond
Yalumba Antique Tawny, Barossa Valley, SA
This menu is a sample only and changes on a seasonal basis.