Our Summer Menu

Here’s Stuart’s Summer menu to whet your appetite… 

Night 1 (Five course degustation menu)

Poached Port Lincoln King prawn, seared cauliflower, salmon pearls & Champagne veloute

Carpaccio of premium dry aged beef, quail egg, summer vegetable vinaigrette & mustard leaves

Herb crusted South Australian lamb medallion, buttered carrot, scorched onion confit & steamed zucchini

French goats cheese Bavarois, heirloom beets, sorrel & chive emulsion

Grilled summer peaches, raspberry, vanilla semifreddo & crushed meringue

Night 2 (Three course shared menu)

Summer salad of organic tomatoes, buffalo mozzarella, fresh basil & Barossa oil

Grilled market fresh fish with grilled asparagus, sautéed greens, lemon, caper & parsley sauce

&

Slow roasted dry aged beef, roasted parsnip & potato salad finished with thyme oil

Served with crisp summer salad

Finished with “The Kingsford Homestead citrus dessert plate”

 

All dinners will be served with beers and matched local wines.

Exclusive vintages are also available for purchase from our extensive cellar list.