Antipasti

We are proud to know & support the growers of the food we cook. We source meats
& poultry direct from the farm. Our fruit is sourced from iconic South Australian
organic farms including The Food Forest, Wild Apple & Fat Goose Organics & our
vegetables, olives & olive oil are mainly sourced from Patlin Gardens. All our breads
are housemade & we strive to bring you the best of South Australian produce.
Antipasti
Antipasti Misti
Local artisan cured meats, prosciutto, arancini, winter
giardiniera, venison polpette, sardine fillets marinated in chilli
& olive oil on wholemeal crostini, housemade grissini, additional
daily appetisers. 35.0 (for 2) (additional 15.0 pp)
Birra Ama Bionda (Italy) Italian Golden Ale
Carpaccio [gf]
Slices of raw dry-aged Heritage beef fillet,
Harry’s bar dressing. 23.9
’14 Adelina Nebbiolo Rose (Adelaide Hills, SA)
Cape Sante [gf]
Seared scallops wrapped in pancetta, cauliflower crema,
romanesco, balsamic jelly. 23.9
’13 Landaire Chardonnay (Padthaway, SA)
Quaglia in Padella
Pan roasted Gawler River quail filled with herbs & buffalo
mozzarella with fregolone, almonds, quince. 20.9
’12 Tenuta di Fessina ‘Erse’ Etna Rosso (Sicilia, Italy)
Cervello d’Agnello [gf]
Pan fried lambs’ brains, anchovy butter,
capers, lemon, parlsey. 21.5
’12 Abbazia di Novacella Kerner (Alto Adige, Italy)
Fiori di Zucchini [v]
Battered & fried zucchini flowers stuffed with ricotta, smoked
mozzarella, sage with almond & capsicum romesco. 23.5
’14 Henschke ‘Coralinga’ Sauvignon Blanc (Adelaide Hills, SA)
Insalata di Pera [gf][v]
Adelaide Hills pears, green olives, celery, sultanas, leaves,
red onion, roasted walnuts, Hahndorf hot mustard, honey
& lemon juice. 19.9
’13 Vadiaperti Falanghina (Montefredane, Campania)
Polpo alla Griglia [gf]
Char-grilled South Australian octopus, leeks,
lentils, spicy chilli sauce. 23.5
’05 Kanta Riesling (Adelaide Hills, SA)
I Primi
Pasta e Risotto
Lumachone con Ragu
Large pasta shells with slow cooked beef ragu. 31.9
’13 Spinifex Aglianico (Adelaide Hills, SA)
Tagliolini con Granchio
Ribbon pasta, Blue Swimmer crab, zucchini,
cream, crab consommé jelly. 34.9
’13 Landaire Chardonnay (Padthaway, SA)
Spaghetti con Frutti di Mare
Spencer Gulf King prawns, Kinkawooka mussels,
fish, olive oil, parsley, garlic. (no shells) 35.9
’05 Kanta Riesling (Adelaide Hills, SA)
Risotto alla Pilota
Risotto with housemade pork sausage,
little snake shaped grissini. 31.9
’13 Yangarra ‘Old Vine’ Grenache (McLarenVale, SA)
Gnocchi di Castagne [v]
Housemade chestnut & ricotta gnocchi,
Taleggio cheese, sage. 31.9
’14 Vincenzo Codello Prosecco del Contadino (Veneto, Italy)
Cavatelli con Sugo di Capretto
Local artisan pasta, slow cooked goat, pecorino,
free-range organic egg. 33.9
’13 Vadiaperti Falanghina (Montefredane, Campania)
Farro con Pesce Affumicato
Risottino of farro, house smoked local snapper. 32.9
’12 Abbazia di Novacella Kerner (Alto Adige, Italy)
Pappardelle con Anatra
Housemade pappardelle, roasted Durdin Farm’s duck, slow roasted garlic cloves, balsamic. 34.9
NV Lini 910 Lambrusco Rosso ‘Labrusca’ (Emilia Romagna, Italy)
Risoni con Frattaglie
Risoni pasta, chicken hearts,
crispy fried pigs ear, chilli. 28.9
’12 Tenuta di Fessina ‘Erse’ Etna Rosso (Sicilia, Italy)
All pastas & risottos are available as entrée.
Gluten free pasta available.
Vegetarian menu available on request.
Menu subject to seasonal availability.
Sorry no separate accounts.
I Secondi
Pesce e Frutti di Mare
Pesce al Cartoccio [gf]
Today’s market fish baked in paper with dried Adelaide Hills
porcini mushrooms, herb butter, radicchio, vermouth. 38.9
Our sommelier will suggest an appropriate match.
Pesce alla Griglia [gf]
Grilled Tommy Ruff fillets, celeriac puree, mandarin,
watercress, Adelaide Hills hazelnuts. 37.9
’05 Kanta Riesling (Adelaide Hills, SA)
Gamberi e Finocchio [gf]
Spencer Gulf King prawns, fennel brodo, white beans,
Coorong cockles, gremolata. 36.9
’13 Vadiaperti Falanghina (Montefredane, Campania)
Pesce del Giorno
Today’s market fish. POA
Our sommelier will suggest an appropriate match.
Contorni
Polenta alla Luisa [gf][v]
Oven baked polenta - Frank’s Mum Luisa’s recipe. 11.5
Patate Fritte [gf][v]
Potatoes fried with olive oil, rosemary, garlic, sea salt. 11.5
Broccolini [gf][v]
Patlin Gardens’ broccolini, walnuts, black truffle,
shallot dressing. 11.5
Verdure Miste [gf][v]
Patlin Gardens’ seasonal leafy greens, garlic, olive oil. 11.5
Insalata Veneziana [gf][v]
Red cabbage, carrot, basil, cherry tomatoes, olive oil, red wine vinegar. 11.5
Insalata di Campo [gf][v]
Mixed bitter & sweet leaves, Roman dressing of olive oil, roasted garlic, seeded mustard, lemon juice, honey. 11.5
Vegetarian menu available on request.
Menu subject to seasonal availability.
Sorry no separate accounts.
I Secondi
Carne e Selvaggina
Costa di Vitello
Grilled veal cutlet, winter fennel baked with sage,
anchovy & fontina crumb. 37.9
’12 Marengo Pugnane Barbera d’Alba (Piemonte, Italy)
Oca con Pacchetto di Cavolo [gf]
Roasted breast of Food Forest free-range goose, Savoy
cabbage, potato & confit goose leg parcel. 38.5
’12 Tenuta di Fessina ‘Erse’ Etna Rosso (Sicilia, Italy)
Filetto di Manzo [gf]
Grilled fillet of Black Angus beef, baked polenta,
roasted carrots, shallots, red wine jus. 37.9
’14 Head ‘The Contrarian’ Shiraz (Barossa Valley, SA)
Pollo al Forno [gf]
Roasted Greenslades’ Clare Valley free-range chicken, beetroot,
Riverland oranges, radicchio, Kalamata olives. 35.9
’13 Landaire Chardonnay (Padthaway, SA)
Trippa e Fagioli [gf]
Ox tripe braised with white wine, vegetables,
cavolo nero, borlotti beans. 29.9
’13 Vadiaperti Falanghina (Montefredane, Campania)
Medaglioni di Cervo
Rare medallions of Deer Farm venison, lasagna of slow
cooked shanks, Fleurieu Cherries pickled in grappa. 37.9
’13 Spinifex Aglianico (Adelaide Hills, SA)
Coniglio al Forno
Chianti’s traditional slow cooked Adelaide Hills
farmed rabbit, pancetta, port, sage. 38.9
’10 Fattoria Zerbina Torre di Ceparano Sangiovese (Emilia Romagna, Italy)
Bistecca Fiorentina [600g][gf]
Richard Gunner’s Coorong Angus 600g MSA t-bone aged on the bone for up to 3 weeks. Chargrilled & served with meat jus, lemon wedges & potatoes. 49.5
’08 Domaine A Petit ‘a’ Cabernets (Coal River Valley, Tas)
Vegetarian menu available on request.
Menu subject to seasonal availability.
Sorry no separate accounts.