Sample Menu - Please note menu changes weekly. Example only.

Small Plates

-Marinated Olives[VG + GF + DF] $11

Warm local olives, house rosemary and sea salt bread

-Mushroom & Cheese Arancini (4)[V] $23

Mixed wild mushroom & three cheese arancini with goat curd, garlic, heirloom tomato, parmigiano-reggiano

-Gin Cured Harris Trout[GF + DFO] $23

Textures of beetroot, citrus creme fraiche, petite greens, lemon vinegrette

-Bowl of Chips with aioli[V] $14

Big Plates

-12 Hour Slow Cooked Beef Brisket[GF] $34

Lenswood apple slaw, blackened sweetcorn, pickled red onion, fat cut chips, relish

-Slow Cooked Pork Belly[GFO] $34

Cucumber, green salad, pickled carrot, onion, chilli, fresh orange

-Roast Chicken Breast [GF] $34

Soft mashed potato, heirloom carrots, creamy chicken jus


-Tasting Plate[GFO] $97

Recommended for four people Chef’s selection or large and small plates, including antipasti and bread

-Cheese Board[V + GFO] $30

Selection of three Adelaide Hills cheeses, Oakbank fruit paste, nuts and crackers



Salami, fire-roasted peppers, red onion, kalamata olives, fetta

-Tandoori Chicken$24

Tandoori-spiced chicken, red onion, raita, mango chutney, fresh coriander

-Funghi[V] $22

Mixed wild mushrooms, baby spinach, caramalised onion, blue cheese

* Gluten free & dairy free available on request.

Feed Me

- Gourmet Shared Plates$65 per person

Chef’s selection of small plates and big plates to share plus dessert

*Groups of 10 or more are strongly encouraged to choose from the Feed Me options to get the best experience.