Our Spring / Summer Menu
Here’s Stuart’s Spring / Summer menu to whet your appetite…
Night 1 (degustation menu)
Spring salad of heirloom beetroot, goats cheese, sorrel & lardons
Port Lincoln Kingsfish, shaved celeriac, shallots, mustard leaves & lemon oil
South Australian pasture fed lamb, caramelised parsnip, peas & mint
Shave queso mahon black pepper savourines, olive oil & tarragon salad
Poached Rhubarb, Orange, meringue & white chocolate mousse
Night 2 (shared menu)
Barossa Port duck parfait, ciabatta toasts, bitter orange chutney & Poached salmon nicoise salad
Mustard rubbed rib of beef, sautéed shallots with red wine sauce & Crisp pork belly, caramelised apple, white port & vanilla
Sides of steamed potatoes & crisp salad
“The KH Dessert plate”
All dinners will be served with beers and matched local wines.
Vintages are also available for purchase from our extensive cellar list.