Our Winter/ Spring Menu

Here’s Stuart’s Winter / Spring menu to whet your appetite… 

Night 1 (degustation menu)

Textures of South Australian beetroot with goats cheese crème

Poached South Australian king prawn served with celeriac, avruga and chives

Kingsford Homesteads slow cooked beef daube with heritage vegetables and pommes puree

Cheese course (a selection of cheeses from around the world with soft mould crackers and fig paste)

Roasted rhubarb, hazelnut shortbread, orange mascarpone and jus lie

Night 2 (shared menu)

Parfait of duck with aged Barossa port, apple and vanilla toasted brioche

Handmade gnocchi with new season asparagus, prosciutto and shaved parmesan

Grilled free range Barossa chicken, creamed leeks and a champagne and chive crème

Slow roasted Barossa lamb, roasted seasonal vegetables and cabernet jus

A selection of cheese and petit fours

 

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

Vintages are also available for purchase from our extensive cellar list.

 

Our Summer Menu

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

Night 1 (degustation menu)

Textures of South Australian beetroot with goats cheese crème

Tortellini of Moreton bay bugs, garlic prawns, lemon & salmon roe

Slow cooked local lamb with parsnip, carrot, peas & red wine jus

Cheese course (a selection of cheeses from around the world with soft mould crackers and fig paste)

Cheesecake of summer mango & local cherries

Night 2 (shared menu)

Fresh asparagus with crisp pancetta and hand-made potato gnocchi

Tomatoes & mozzarella salad

Slow roasted wagyu beef strip loin, fat cut chips & sauce béarnaise, or whole roasted spatchcock stuffed with sage & onion, served with seasonal side dishes

Roasted summer peaches with macadamia, mascarpone & vanilla