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

Let Chef decide 4 courses $75 (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 Opt V

Blistered padron peppers from K&R produce with pimenton salt 12 V

Shredded Wunderbar lamb neck croquettes with sauce ravigote 16 (2 per serve)

Gazander oysters natural 6 ea or gratinated with nduja butter 22 (3 per serve) GF

Potato rosti with chive, crème fraîche & Aquna Gold sustainable Murray Cod caviar 16 ea GF (Opt veg)

Loken’s Nepalese style chicken momos with spicy tomato sauce 20

Chargrilled octopus salad with Harissa dressing 26 GF

Steak tartare with all the trimmings 29 GFO

Nettle, leek & chard börek with green tahini 24 V

K&R Savoy cabbage stuffed with minced mushroom & herbs with fermented red pepper 36 V GF

Hiramasa Eyre Peninsula kingfish panfried with caponata and lemon potatoes 49 GF

Ricotta & spinach gnuddi panfried with new season’s peas & asparagus 28/36 Veg

Breaded “The Dairyman Barossa” free-range pork cutlet with braised cabbage, Schulz speck & apple crisps 42

Greenslade’s chicken ballotine with dauphinois potatoes and Dairyman Barossa oyster mushies 36 GF

Coorong Black Angus grass-fed eye-fillet (200g), café de Paris butter & roasted potatoes 48 GF

Slow roasted Wunderbar lamb shoulder with confit garlic & rosemary (perfect to share for 3-4) 120 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

Potato gratin dauphinois with cream 20 V

Fried potato scratchings 15 Veg GF

Steamed market veg with Rio Vista EVOO or greens with vinaigrette 13 V GF

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

Vanilla crème brûlée 15 GFO

Stéphane’s childhood Weiss SO chocolate liégeois with crème chantilly 17 GF

Sticky date & coconut caramel steamed pudding with coconut sorbet 16 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.