Dinner — a prayer for the wild at heart

Lunch from 12.00pm.
Dinner from 5pm.
Snacks and drinks welcome any time.

Let Chef decide 4 courses $80 (PP) (includes still & sparkling water)

Please let us know of any dietary restrictions before ordering.

All prices include 10% Goods & Services Tax

All card payments attract a 1.5% surcharge

We have a 10% higher wages surcharge on Sundays

Basket of savoury Comté gougères 10 (for 6)

Whipped duck liver parfait on brioche fingers 9 ea

Nicoise inspired Pissaladière soldier with caramelised onion, olive & anchovy 5 ea or 16 for 4 V Opt

Kasim’s baby radishes & turnips with mustard emulsion 12 V GF

House-made Breton sausage on potato galette with calvados macerated apple 10 GF

Potato rösti with chive, crème fraîche & Aquna Gold sustainable Murray Cod caviar ea 16 GF Veg Opt

Kinkawooka mussels cooked Creole style with tomato, ginger, turmeric & chilli 18 GF Opt

Black garlic & mushroom duxelle tart topped with Vincenzo’s stracciatella 26 Veg

Barossa Dairy Man confit pork belly with celeriac puree & caramelised apple & bitter leaves 29 GF

Mustard braised sugarloaf cabbage with kari gosse potatoes & toasted buckwheat 36 V

Yellow fin whiting fillets panfried with poached leek & fennel 49 GF

Ricotta gnuddi & Wunderbar lamb neck ragout 29/38

Cassoulet of confit Barossa FR chicken with house-made sausage & braised white beans 46 GF Opt

Coorong Black Angus striploin (280g), café de Paris butter & hand cut chips 52 GF

Slow roasted Sharwarma spiced Wunderbar lamb shoulder with tahini sauce & pomegranate (perfect to share for 3-4) 130 GF

Black Angus beef Chateaubriand with house-made mustard & Béarnaise sauce (600g great for 2-3) 130 GF

K&R miso roasted baby carrots 14 V GF

Fried potato scratchings 15 Veg GF

Steamed market veg with butter 14 Veg GF

K&R salad greens with Rio Vista EVOO 14 V GF

Crusty baguette from Rustico with butter or Rio Vista EVOO 3pp

Parisian flan with salted caramel 16

Hive door honey mousse with crème fraîche & honey tuile 16 GF

Veliche Belgian SO hot chocolate fondant with vanilla & coconut ice-cream 17 V

Selection of cheese and accompaniments to share 34 Or, per cheese 13

Committed to sustainability through:

Waste Management: Reducing landfill by 90% by diligently, composting, recycling and sorting.

Community & Social Engagement: Partnering with
Westcare Centre to give back to our community through donations (food & time).

Employment: Valuing fair pay, sustainable hours, work-life balance & training of staff to foster enduring careers.