DEGUSTATION. 5 course menu with paired wines

Transcription

1 DEGUSTATION 5 course menu with paired wines Chicken wing, preserved lemon and prawn, rosemary, fermented chili beurre blanc 2016 Henschke Joseph Hill Gewürztraminer Sisig, grilled pork, spring onion, soft egg 2014 Henschke Giles Pinot Noir Snapper, spinach and mussel puree, pickled Kinkawooka mussels, succulents, labanos 2015 Henschke Croft Chardonnay Cardamom rubbed beef fillet, slow cooked potato, coffee and bacon jus, Ngeringa kale 2013 Henschke Keyneton Euphonium 2015 Henschke Noble Rot Gewürztraminer

2 VEGETARIAN DEGUSTATION 5 course menu Grilled asparagus, mirin, sake and toasted seaweed dressing, confit strawberries, almonds Diakon radish, mushroom butter, fennel purée, lemon verbena oil Roasted pumpkin, spinach puree, pickled ginger, succulents, labanos Adobo braised field mushroom, grilled broccolini, grilled adobo Diabe oyster mushroom, Outback Pride muntries and quandong

3 VEGETARIAN DEGUSTATION 5 course menu with matched wines Grilled asparagus, mirin, sake and toasted seaweed dressing, confit strawberries, almonds 2015 Henschke Johann s Garden Grenache Mataro Shiraz Diakon radish, mushroom butter, fennel purée, lemon verbena oil 2004 Henschke Julius Riesling Roasted pumpkin, spinach puree, pickled ginger, succulents, labanos 2015 Henschke Henry s Seven Shiraz Grenache Mataro Viognier Adobo braised field mushroom, grilled broccolini, grilled adobo Diabe oyster mushroom, Outback Pride muntries and quandong 2013 Henschke Keyneton Euphonium 2015 Henschke Noble Rot Gewürztraminer

4 DEGUSTATION eight course menu Chicken wing, preserved lemon and prawn, rosemary, fermented chili beurre blanc Seared Paroo kangaroo, mirin, sake and toasted seaweed dressing, confit strawberries, almonds SA baby squid, mushroom and oyster butter, fennel purée, lemon verbena oil Sisig, grilled pork, spring onion, soft egg Murraylands lamb neck, house made sour cream, blackberry gastrique, black garlic, warrigal spinach Cardamom rubbed beef fillet, slow cooked potato, coffee and bacon jus, Ngeringa kale Adel Blue cheese ice-cream, black olive, chocolate and candied salted walnuts

5 DEGUSTATION 8 course menu with paired wines Chicken wing, preserved lemon and prawn, rosemary, fermented chili beurre blanc 2016 Henschke Joseph Hill Gewürztraminer Seared Paroo kangaroo, mirin, sake and toasted seaweed dressing, confit strawberries, almonds 2015 Henschke Johann s Garden Grenache Mataro Shiraz SA baby squid, mushroom and oyster butter, fennel purée, lemon verbena oil 2013 Henschke Julius Riesling Sisig, grilled pork, spring onion, soft egg 2014 Henschke Giles Pinot Noir Murraylands lamb neck, house made sour cream, blackberry gastrique, black garlic, warrigal spinach 2015 Henschke Henry s Seven Shiraz Grenache Mataro Viognier Cardamom rubbed beef fillet, slow cooked potato, coffee and bacon jus, Ngeringa kale 2012 Henschke Hill of Grace Shiraz Adel Blue cheese ice-cream, black olive, chocolate and candied salted walnuts 2013 Henschke Noble Rot Semillon 2015 Henschke Noble Rot Gewürztraminer

6 VEGETARIAN DEGUSTATION 8 course menu with matched wines Jerusalem Artichoke, Hindmarsh Valley Dairy coconut yoghurt and fermented coconut granita, orange, ginger, pickled caper leaf 2016 Henschke Joseph Hill Gewürztraminer Grilled asparagus, mirin, sake and toasted seaweed dressing, confit strawberries, almonds 2015 Henschke Johann s Garden Grenache Mataro Shiraz Diakon radish, mushroom butter, fennel purée, lemon verbena oil 2013 Henschke Julius Riesling Roasted heirloom carrots, carrot mousse, carrot gel, goats curd, black dirt 2015 Henschke Coralinga Sauvignon Blanc Roasted pumpkin, spinach puree, pickled ginger, succulents, labanos 2015 Henschke Henry s Seven Shiraz Grenache Mataro Viognier Adobo braised field mushroom, grilled broccolini, grilled adobo Diabe oyster mushroom, Outback Pride muntries and quandong 2012 Henschke Hill of Grace Shiraz Adel Blue cheese ice cream, black olive, chocolate and candied salted walnuts 2013 Henschke Noble Rot Semillon 2015 Henschke Noble Rot Gewürztraminer

7 A LA CARTE OYSTERS Coffin Bay oysters, natural $4ea Coffin Bay oysters, fingerlime, lemon foam $4.50ea ENTRÉES Seared Paroo kangaroo, mirin, sake and toasted seaweed dressing, confit strawberries, almonds $21 Raw Clean Seas kingfish, Hindmarsh Valley Dairy coconut yoghurt, fermented kefir coconut granita $19 Chicken wings, preserved lemon and prawn, rosemary, fermented chili beurre blanc $22 SA baby squid, mushroom and oyster butter, fennel purée, lemon verbena oil $18 Roasted heirloom carrots, carrot mousse, carrot gel, goats curd, carrot jam, black dirt $18 Coorong Wild Seafood mullet, burnt rice and San Jose lardo, salted egg, pickled onions, Port Lincoln sardine custard $19 Sisig, grilled pork, spring onion, soft egg $18 MAINS Seared duck breast, Ngeringa Plum Mostarda, Outback Pride pepper berry, Turkey Flat Pedro Ximenez jus $48 Snapper, spinach and mussel puree, pickled Kinkawooka mussels, succulents, labanos $48 Adobo beef cheek, grilled Diabe oyster mushroom, Outback Pride muntries and quondongs, crispy pig ears $39 Murraylands lamb neck, house made sour cream, blackberry gastrique, black garlic, warrigal spinach $42 Charred pork belly, fermented apple, desert limes, salmon roe, pickled onions $38 Cardamom rubbed beef fillet, slow cooked potato puree, mustard, pickle, coffee and bacon jus and Ngeringa kale $55 CAAB cardamom rubbed sirloin 220g, slow cooked potato puree, mustard, pickle, coffee and bacon jus and Ngeringa kale $45 Sides Serves two people $12 each Baked Pine Mushrooms, mushroom duxelle, shaved pecorino, parsley Baby gem lettuce, yogurt Caesar dressing, garlic and speck breadcrumbs, fried capers Roasted butternut pumpkin, anchovy and caper butter, Hindmarsh Valley Dairy feta, pickled red onions, dill and parsley salad Crispy potatoes, Cafe de Paris butter DESSERTS Adel Blue cheese ice cream, black olive, chocolate and candied salted walnuts $18 Toasted stout sour dough, stout and sour dough ice-cream, frosted pecans, Henschke Prue s Verjus jelly, guava custard, marshmallow $17 $18 Pear ice-cream, chocolate brownie, Henschke shiraz skin poached pear, meringue $18 Cheese - a selection of three local cheeses, muscatels, lavosh $35 Please be advised a minimum of 2 courses per person applies on a Friday and Saturday night. Exclusive of additional oysters.

8 DEGUSTATION vegetarian Jerusalem Artichoke, Hindmarsh Valley Dairy coconut yoghurt and fermented coconut granita, orange, ginger, pickled caper leaf Grilled asparagus, mirin, sake and toasted seaweed dressing, confit strawberries, almonds Diakon radish, mushroom butter, fennel purée, lemon verbena oil Roasted heirloom carrots, carrot mousse, carrot gel, goats curd, black dirt Roasted pumpkin, spinach puree, pickled ginger, succulents, labanos Adobo braised field mushroom, grilled broccolini, grilled adobo Diabe oyster mushroom, Outback Pride muntries and quandong Adel Blue cheese ice-cream, black olive, chocolate and candied salted walnuts

9 A LA CARTE vegetarian ENTRÉES Jerusalem Artichoke, Hindmarsh Valley Dairy coconut yoghurt and fermented coconut granita, orange, ginger, pickled caper leaf (vegan) $17 Grilled asparagus, mirin, sake and toasted seaweed dressing, confit strawberries, almonds (vegan) $17 Diakon radish, mushroom butter, fennel purée, lemon verbena oil $17 Roasted heirloom carrots, carrot mousse, carrot gel, goats curd, black dirt $18 MAINS Roasted pumpkin, spinach puree, pickled ginger, succulents, labanos (vegan) $32 Adobo braised field mushrooms, grilled broccolini, grilled adobo Diabe oyster mushrooms, Outback Pride muntries and quandongs (vegan) $32 Sides Serves two people $12 each Baked Pine Mushrooms, mushroom duxelle, shaved pecorino, parsley Baby gem lettuce, yogurt Caesar dressing, garlic breadcrumbs, fried capers Roasted butternut pumpkin, anchovy and caper butter, Hindmarsh Valley Dairy feta, pickled red onions, dill and parsley salad Crispy potatoes, Cafe de Paris butter DESSERTS Adel Blue cheese ice cream, black olive, chocolate and candied salted walnuts $18 Toasted stout sour dough, stout and sour dough ice-cream, frosted pecans, Henschke Prue s Verjus jelly, guava custard, marshmallow $17 $18 Pear ice-cream, chocolate brownie, Henschke shiraz skin poached pear, meringue $18 Cheese - a selection of three local cheeses, muscatels, lavosh $35 Please be advised a minimum of 2 courses per person applies on a Friday and Saturday night.