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.