STARTERS & SHARING

ARTISANAL SOURDOUGH (DFO/V) — 10.0
Cultured butter, sea salt.

McLAREN VALE CORIOLE OLIVES (GF/DF/V) — 12.0
4-hour confit marinated olives, thyme, shallots, lemon, orange zest.

GARLIC & CHEESE FLATBREAD (GFO/V) — 16.0
Charred sesame pide bread, garlic butter, chives, whipped Kris Lloyd Artisan Persian feta.

HARRIS SMOKEHOUSE SMOKED SALMON PÂTÉ (GFO) — 24.0
Pickled red onion, fried baby capers, cold-pressed lemon olive oil, artisanal sourdough.

STUFFED SWISS BROWN MUSHROOMS (GF/V) — 18.0
La Vera haloumi, roasted peppers, sun-dried tomato, pecorino, smoked paprika, garlic butter, chilli walnut dukkah.

CRISPY PORK DUMPLINGS (DF) — 24.0
Handmade dumplings filled with sautéed Napa cabbage, chilli shallot dumpling sauce, sweet soy, toasted sesame, coriander.

CHICKEN & SAGE POLPETTE — 23.0
Free-range chicken mince meatballs wrapped in prosciutto, slow-roasted sugo, basil, artisanal sourdough.

KARAAGE CHICKEN BAO BUNS (DF) — 18.0
Steamed bao (2), sweet mild-spiced Korean chicken sauce, sesame, kewpie mayo, cucumber, fried shallots, chives.

DUCK LEG CROQUETTES — 24.0
Hand-rolled croquettes filled with confit duck leg, Swiss gruyère and potato, black garlic mayo, grated pecorino, chives.

CHARCUTERIE (GFO/DFO) — 39.0
Jamon Serrano, Capocollo, Woodside mature cheddar, local confit olives, giardiniera, artisanal sourdough, lavosh.

MAINS

250G 180-DAY BARLEY-FED BEEF PORTERHOUSE (GF) — 39.0
Char-grilled ‘Black Angus’ Greenham’s beef porterhouse – Smithton, TAS.
With crispy chips, seasonal market salad.
Add choice of sauce.

300G BRAISED GRASS-FED BEEF CHEEK (GF) — 41.0
8-hour braised ‘36° South’ Teys’ beef cheeks – Burra, S.A.
Creamy potato mash, mirepoix vegetables, red wine jus, crispy cavolo nero, honey-roasted Dutch carrots.

PROSCIUTTO-WRAPPED CHICKEN BREAST — 36.0
Seared ‘Greenslade’ free-range chicken breast – Gilbert Valley, S.A.
Creamy potato mash, charred artichokes, roasted asparagus, chicken velouté.

PORCHETTA (GF) — 38.0
Oven-roasted ‘Marinos’ free-range pork belly porchetta – Adelaide, S.A.
Parsnip purée, roasted pumpkin, char-grilled broccolini, honey-roasted Dutch carrots, crispy cavolo nero.

CRISPY SKIN BARRAMUNDI (GF) — 41.0
Saltwater farm-harvested – Whitsunday Islands, QLD.
Braised fennel, capers, shallots, green peppercorns, white wine cream, crushed garlic potatoes.

ADELAIDE HILLS GUINNESS AND LAMB PIE — 39.0
12-hour slow-braised lamb leg – Lobethal, S.A.
Braised with winter root vegetables and mushrooms. Mashed potato, lemon and oregano Brussels sprouts.

WILD FOREST MUSHROOM PASTA CICATELLI — 29.0
Hand-rolled ‘Cicatelli’ pasta, black truffle cream, white wine, roasted walnuts, Gorgonzola dolce, garden peas, grated pecorino.
Add grated parmesan +2.0
Add chicken breast +13.0

SALT & PEPPER CAULIFLOWER (V) — 28.0
Crispy-fried, curried coconut yoghurt, flaked almonds, cumin seeds, coriander, crispy chickpeas.

CLASSICS

300G CHICKEN BREAST SCHNITZEL — 29.0
Herb-panko crumbed with crispy chips, seasonal market salad.
Add choice of sauce.

300G BEEF SCHNITZEL — 32.0
Herb-panko crumbed wagyu beef with crispy chips, seasonal market salad.
Add choice of sauce.

S.A. KING GEORGE WHITING FISH & CHIPS — 1 piece 39.0 / 2 pieces 48.0
Adelaide Hills Distillery gin-battered or herb-panko crumbed with crispy chips, whole egg tartare, seasonal market salad, fresh lemon.

S.A. SOUTHERN CALAMARI FRITTI (GF) — 32.0
Sea salt and black pepper floured cuts of whole local calamari, crispy chips, seasonal market salad, fresh lemon, whole egg tartare.

MAYURA STATION WAGYU BEEF BURGER (GFO) — 29.0
200g char-grilled wagyu beef patty, aged cheddar, pepper mayo, smoky BBQ onion jam, heirloom tomato, coral lettuce, artisanal bun – with crispy chips, side of Berenberg tomato sauce.

PORK AND FENNEL SAUSAGES (GF) — 34.0
Creamy Dutch crème potato mash, braised broccolini, red wine jus, crispy parsnip, mushy green peas.

CRUMBED EGGPLANT & HALOUMI BURGER (V/DFO) — 27.0
Herb-panko crumbed eggplant, grated parmesan, local haloumi, truffled mushroom duxelles, coral lettuce, heirloom tomato, red onion, sweet chilli mayo, artisanal focaccia – with crispy chips, side of Berenberg farmhouse mayo.

SALADS

HONEY-ROASTED HEIRLOOM CARROT & ROASTED TOMATO PANZANELLA (DFO/V) — 26.0
Red onion, roasted peppers, baby capers, Woodside goat’s curd, parsley, garlic croutons, olive oil.

HARISSA ROASTED PUMPKIN (GF/DFO/V) — 24.0
Butter bean hummus, crispy kale, hazelnuts, grilled radicchio, pomegranate molasses, grated ricotta salata, fresh herbs.

PANERA GREEK SALAD (GFO/DFO/V) — 22.0
Crisp coral lettuce, heirloom tomatoes, cucumber, red onion, crispy chickpeas, olive oil, vino cotto dressing, grated ricotta salata, roasted flatbread, and Kalamata olive crumb.

*SALAD ADDS (GF):

• Seared chicken breast +13.0
• Crispy pork belly +12.0
• Crispy local haloumi +11.0
• Semi-fried tofu +9.0

SIDES & SHARING

CHIPS BASKET (GF/DF/V) — 14.0
Our chicken salt, whole egg aioli, tomato sauce.

CRISPY CRUSHED BABY POTATOES (GF/V) — 15.0
Sour cream and chives, smoky Tennessee seasoning, crispy onions.

LEMON & OREGANO ROASTED BRUSSELS SPROUTS (GF/DFO/V) — 12.0
Creamy pomme purée, herb olive oil, roasted walnuts.

WINTER VEGETABLE MEDLEY — 16.0
Honey-roasted Dutch carrots, braised broccolini, roasted pumpkin, parsnip purée.

SAUCES

• PARMIGIANA +4.0
  Tomato sugo, melted mozzarella cheese

• GREEN PEPPERCORN gravy (DF) +3.0

• SWISS BROWN MUSHROOM gravy +3.0

• DIANE gravy +3.0

• BEEF gravy (DF) +3.0

• RED WINE jus +6.0

• BEERENBERG sauces & mustards +2.5

LIL WHIPPER SNAPPERS

CRUMBED FISH & CHIPS — 15.0
Cucumber tomato salad, side Beerenberg tomato sauce.

CHICKEN TENDERLOIN NUGGETS & CHIPS — 15.0
Cucumber tomato salad, side Beerenberg tomato sauce.

CHEESEBURGER & CHIPS — 15.0
Wagyu burger patty, melted cheese, tomato sauce, artisanal bun, side cucumber tomato salad.

PASTA (DFO) — 15.0
In tomato sugo, topped with freshly grated cheese.

GRAZING PLATE (GFO/V) — 15.0
Cheddar cheese, artisan crackers, fresh fruits & berries, cucumber tomato salad, classic fruit muesli bar.

SWEET CHURROS (V) — 6.0
Cinnamon sugar.

1-SCOOP VANILLA BEAN ICE CREAM (V) — 4.0
Choice of salted caramel, chocolate fudge or berry coulis.

DESSERTS

BURNT BASQUE PISTACHIO CHEESECAKE (V) — 18.0
Vanilla bean mascarpone, roasted pistachio, dried rose petals.

DARK CHOCOLATE FOREST GÂTEAU (V) — 17.0
Morello cherry compote, vanilla bean mascarpone, fresh berries.

BANANA BREAD PUDDING (V) — 16.0
Spiced brandy mascarpone, Belgian chocolate sauce, pecan praline.

ICE CREAM (V) — 12.0
Choice of vanilla bean or chocolate – topped with our honeycomb toffee and a choice of salted caramel, chocolate fudge, or berry coulis.

AFFOGATO (V) — 15.0
Vanilla bean ice cream with a side shot of espresso.
Choice of Tia Maria, Frangelico, Baileys or Sheep Dog peanut butter whiskey.