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Entrées | PDF
Homemade garlic bread V 7
Soup of the Day 11
Coffin Bay natural oysters 16 ½ Doz
Coffin Bay natural oysters 25 Doz
Coffin Bay oyster Kilpatrick
Crispy Barossa Valley bacon and Worcestershire 18 ½ Doz
Coffin Bay oyster Kilpatrick
Crispy Barossa Valley bacon and Worcestershire 27 Doz
Caesar salad 19
Crispy Barossa bacon, crouton, soft poached egg, shaved Parmesan and
Caesar dressing
Bruschetta – V 19
Roasted portobello mushrooms, garlic and
Jindi blue drizzle with truffle honey and wild rocket leaves
Char-grilled ‘Robe’ Octopus 18
On warm kipfler potatoes with seasonal mixed leaf salad and salsa Verde
Huon smoked salmon 21
with red onion, watercress and Kalamata olives
Sandwiches
Club sandwich 21
Barossa Valley bacon, poached Barossa corn fed chicken, egg, tomato,
Avocado and Hahndorf mustard mayonnaise, fries
Beef burger 22
Grilled Coorong Angus beef, Barossa Valley bacon, Tilba cheddar cheese,
Lettuce, fries
Panini ‘Calabrese’ 20
Spicy Sopressa, La Vera camembert, rocket and sauce rémoulade
Lamb sandwich 21
Roasted Suffolk lamb, onion confit and watercress on rosemary ciabatta bread
Classics
Fusilli pasta 19
With Bolognaise, carbonara or napolitana
Fettuccini “al Fungi” – V 19
Swiss brown, oyster mushroom with white wine, parsley and garlic
Fish and chips 22
Mulloway fish fried in Cooper’s Pale Ale batter served with
tartar sauce, fries and malt vinegar
Chicken Masala 22
With paratha bread, steamed basmati rice and mango pickle
Grills – G 33
Catch of the day
“Northern Territory” – Barramundi filet
“Meningie Coorong” -Angus Beef Sirloin
“Adelaide Hills Hay Valley” - Lamb cutlets
“Barossa Valley” – Corn fed chicken breast
All grills are served with your choice of 1 side, mustards and sauces:
Red wine, Béarnaise, Peppercorn or Lemon butter
Beerenberg grain mustard, Dijon mustard, Hot English or Horseradish
Side Dishes – G 7
Steamed green beans with garlic flakes
Desiree potatoes and roasted garlic mash
Mixed leaf salad with cabernet dressing
Potato chips
Desserts
Panna cotta with berry compote and berry friand 14
Chocolate tart with Hindmarsh Valley crème fraiche, rum and raisin ice cream 14
Selection of Cheeses, Riverland muscatels, quince paste and crackers 16
Dessert selection from the buffet (Dinner only) 15
Dessert Wine
90 ml De Bortoli Noble One Botrytis Semillon, NSW 13
375 ml De Bortoli Noble One Botrytis Semillon, NSW 60
Fortified 60 ml
Penfolds Grandfather Aged Tawny 16
Seppelt Para Liqueur Aged Tawny 15
Morris Old Premium Liqueur Muscat 10
Valdespino Pedro Ximenez Sherry (sweet) 8
Cognac 30 ml
Hennessy XO 25
Martell Cordon Bleu 20
Remy Martin VSOP 15
Gluten Free – G
Vegetarian – V
CHEFS SPECIALS | PDF
French brioche toast served with sautéed Granny Smith apples
Riverland sultanas and cinnamon sugar V
Buttermilk pancakes with maple syrup and whipped honey butter V
Old fashion Belgian waffle served with choice of the following
Herbed ricotta and vine ripened tomato; maple syrup, strawberries
and Hindmarsh Valley crème fraiche V
Egg white omelette with spinach and mushroom served with
Vine ripened tomato and steamed asparagus G
Eggs Benedict – poached eggs on toasted English muffins with
Barossa Valley ham, hollandaise sauce and vine ripened tomato
Two eggs, cooked any style:
Served with rosti potatoes, vine tomatoes, bacon and sausages
Yoghurts and cereals
Natural yoghurt V G
Moo yoghurt with your choice of the following
Fruit compote: Mixed berries, Passion fruit V G
All Bran, Cornflakes, Nutri Grain, Special K, Rice Bubbles,
Weet-Bix, Bran Flakes Porridge V
served with full cream, low fat or soya milk
Homemade Bircher muesli with seasonal berries V
Organic wholegrain rolled oats with native Bush fruit mix V
served with full cream, low fat or soya milk
Gluten free brown rice cereal V G
Served with full cream, low fat or soya milk
Morning Bakeries
Home made croissants served with Barossa Valley ham
Basket of fresh morning bakeries V
Croissant, Danish, muffin, soft or hard roll
served with butter, honey, marmalade and jam
White toast, wholemeal, multi-grain or raisin toast V
served with butter, honey, marmalade and jam
Fresh Fruit and Juices
Freshly cut seasonal fruit plate V G
Selection of juices: orange, grapefruit, tomato, pineapple, apply, cranberry
Freshly squeezed juices: watermelon, honeydew melon, carrot and celery, pineapple, apple
Coffee and loose leaf Tea
Flat white, cappuccino, café latte, espresso,
long black, macchiato, decaffeinated
Darjeeling, English breakfast, earl grey, Irish breakfast
Green tea, chamomile, peppermint
Hot chocolate
*please note that the buffet changes daily according to fresh seasonal produce. This is an example of what dishes could be available on the buffet
Homemade garlic bread V 7
Soup of the Day 11
Coffin Bay natural oysters 16 ½ Doz
Coffin Bay natural oysters 25 Doz
Coffin Bay oyster Kilpatrick
Crispy Barossa Valley bacon and Worcestershire 18 ½ Doz
Coffin Bay oyster Kilpatrick
Crispy Barossa Valley bacon and Worcestershire 27 Doz
Caesar salad 19
Crispy Barossa bacon, crouton, soft poached egg, shaved Parmesan and
Caesar dressing
Bruschetta – V 19
Roasted portobello mushrooms, garlic and
Jindi blue drizzle with truffle honey and wild rocket leaves
Char-grilled ‘Robe’ Octopus 18
On warm kipfler potatoes with seasonal mixed leaf salad and salsa Verde
Huon smoked salmon 21
with red onion, watercress and Kalamata olives
Sandwiches
Club sandwich 21
Barossa Valley bacon, poached Barossa corn fed chicken, egg, tomato,
Avocado and Hahndorf mustard mayonnaise, fries
Beef burger 22
Grilled Coorong Angus beef, Barossa Valley bacon, Tilba cheddar cheese,
Lettuce, fries
Panini ‘Calabrese’ 20
Spicy Sopressa, La Vera camembert, rocket and sauce rémoulade
Lamb sandwich 21
Roasted Suffolk lamb, onion confit and watercress on rosemary ciabatta bread
Classics
Fusilli pasta 19
With Bolognaise, carbonara or napolitana
Fettuccini “al Fungi” – V 19
Swiss brown, oyster mushroom with white wine, parsley and garlic
Fish and chips 22
Mulloway fish fried in Cooper’s Pale Ale batter served with
tartar sauce, fries and malt vinegar
Chicken Masala 22
With paratha bread, steamed basmati rice and mango pickle
Grills – G 33
Catch of the day
“Northern Territory” – Barramundi filet
“Meningie Coorong” -Angus Beef Sirloin
“Adelaide Hills Hay Valley” - Lamb cutlets
“Barossa Valley” – Corn fed chicken breast
All grills are served with your choice of 1 side, mustards and sauces:
Red wine, Béarnaise, Peppercorn or Lemon butter
Beerenberg grain mustard, Dijon mustard, Hot English or Horseradish
Side Dishes – G 7
Steamed green beans with garlic flakes
Desiree potatoes and roasted garlic mash
Mixed leaf salad with cabernet dressing
Potato chips
Desserts
Panna cotta with berry compote and berry friand 14
Chocolate tart with Hindmarsh Valley crème fraiche, rum and raisin ice cream 14
Selection of Cheeses, Riverland muscatels, quince paste and crackers 16
Dessert selection from the buffet (Dinner only) 15
Dessert Wine
90 ml De Bortoli Noble One Botrytis Semillon, NSW 13
375 ml De Bortoli Noble One Botrytis Semillon, NSW 60
Fortified 60 ml
Penfolds Grandfather Aged Tawny 16
Seppelt Para Liqueur Aged Tawny 15
Morris Old Premium Liqueur Muscat 10
Valdespino Pedro Ximenez Sherry (sweet) 8
Cognac 30 ml
Hennessy XO 25
Martell Cordon Bleu 20
Remy Martin VSOP 15
Gluten Free – G
Vegetarian – V
CHEFS SPECIALS | PDF
French brioche toast served with sautéed Granny Smith apples
Riverland sultanas and cinnamon sugar V
Buttermilk pancakes with maple syrup and whipped honey butter V
Old fashion Belgian waffle served with choice of the following
Herbed ricotta and vine ripened tomato; maple syrup, strawberries
and Hindmarsh Valley crème fraiche V
Egg white omelette with spinach and mushroom served with
Vine ripened tomato and steamed asparagus G
Eggs Benedict – poached eggs on toasted English muffins with
Barossa Valley ham, hollandaise sauce and vine ripened tomato
Two eggs, cooked any style:
Served with rosti potatoes, vine tomatoes, bacon and sausages
Yoghurts and cereals
Natural yoghurt V G
Moo yoghurt with your choice of the following
Fruit compote: Mixed berries, Passion fruit V G
All Bran, Cornflakes, Nutri Grain, Special K, Rice Bubbles,
Weet-Bix, Bran Flakes Porridge V
served with full cream, low fat or soya milk
Homemade Bircher muesli with seasonal berries V
Organic wholegrain rolled oats with native Bush fruit mix V
served with full cream, low fat or soya milk
Gluten free brown rice cereal V G
Served with full cream, low fat or soya milk
Morning Bakeries
Home made croissants served with Barossa Valley ham
Basket of fresh morning bakeries V
Croissant, Danish, muffin, soft or hard roll
served with butter, honey, marmalade and jam
White toast, wholemeal, multi-grain or raisin toast V
served with butter, honey, marmalade and jam
Fresh Fruit and Juices
Freshly cut seasonal fruit plate V G
Selection of juices: orange, grapefruit, tomato, pineapple, apply, cranberry
Freshly squeezed juices: watermelon, honeydew melon, carrot and celery, pineapple, apple
Coffee and loose leaf Tea
Flat white, cappuccino, café latte, espresso,
long black, macchiato, decaffeinated
Darjeeling, English breakfast, earl grey, Irish breakfast
Green tea, chamomile, peppermint
Hot chocolate
BUFFET MENU SAMPLE | PDF
Cold Selection
Selection of fresh bread baked daily
South Australia oysters with shallot vinegar, lemons and Tabasco sause
Whole steamed Prawns
Blue swimmer crabs
Selection of Huon smoked seafood items
Baby octopus with chorizo, red capsicum and olive
Smoked mussels with tomato and coriander salsa
Steamed marron
Kingfish sashimi station
Alaskan snow crab spiders
Mud crab
Prawn cutlet with gazpacho shooter
Half shell Edithburgh scallops with wasabi mayonnaise
Riveriand yabbies
Morton bay bugs in court bouillon
Herb crusted seared swordfish with lemon dressing
Whitebalt fritters tomato kasundi
Snook in coconut milk with capsicum, onion and chilli
Hot Selection
Seafood bisque
Roast Coorong strip ioin with herb crust and green peppercorn sauce
Whole kingfish with fresh bay leaf and fennel
Thai green clams curry with pea eggplant and holy basil
Squid stir-fry with udon noodle and ponzu dressing
Grilled chicken thing with peperonata and chilli/ginger
Caramelised onion mash
Seasonal vegetables
Steamed coconut jasmine rice
Sweet Selection
Extensive selection of gateaux, mousses, tarts, French pastries and fresh fruit
Choice of Sauces, Coulis and Whipped Cream
Cheese Selection
Prime selection of Australian cheese with lavosh and dried fruit
Coffee and loose leaf Tea
*please note that the buffet changes daily according to fresh seasonal produce. This is an example of what dishes could be available on the buffet
7
11
16 1/2 Doz
25 Doz
18 1/2 Doz
27
19
19
18
21
21
22
20
21
19
19
22
22
33
7
14
14
16
15
13
60
60ml
16
15
10
8
30ml
25
20
15
14
14
14
22
22
22
5
6
7
8
8
8
12
8
5
12
6
9
6
6
7
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Bottled Beer | PDF
Light Cascade Light Coopers Premium Light Local Crown Lager James Boags Lager Little Creatures Pale Ale Coopers Sparkling Ale Coopers Dark Ale Coopers Original Pale Ale Pure Blonde Imported Asahi Kirin| Sapporo Corona Extra Heineken Stella Artois Cider Kellermeister Boots Cider 8 10 11 10 |
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Champagne and Sparkling Wine | PDF
Trilogy NV Grant Burge NV Seppelt fleur de Lys pinot noir Croser Jansz Rose NV Peter Rumball Sparkling Shiraz Mumm Cordon Rouge NV 0 Pol Roger NV Moet and Chandon NV Ayala Zero Dosage White Wine Peter Lehmann Eden Valley Riesling Skillogalee Riesling Annie’s Lane Riesling Wirra Wirra Mrs Wigley Moscato (500ml) Rockford White Frontignac Pirie Pinot Gris Shaw & Smith Sauvignon Blanc Browns of Padthaway Sauvignon Blanc Alan Scott Sauvignon Blanc Matua Valley Marlborough Sauvignon Blanc Cape Mentelle Georgiana Blend O’Leary Walker Chardonnay Chapel Hill Unoaked Chardonnay Totino Pinot Grigio Red Wine Rockford Alicante Bouchet Rosé (Chilled) Stonier Pinot Noir Coldstream Pinot Noir Grant Burge Merlot Hardys Oomoo GSM SC Pannell Pronto Grenache Shiraz Touriga Peter Lehmann Shiraz Torbreck Woodcutter’s Shiraz Bin 128 Coonawarra Shiraz (A) Browns of Padthaway Myra Cabernet Sauvignon Henschke Henry’s Seven Shiraz Grenache Viognier St Hugo Cabernet Sauvignon Kellermeister Tempranillo Gisa Round Cabernet Sauvignon Kallesky Clarry’s GSM Dessert Wine De Bortoli Noble One Botrytis Semillon Fortified Penfolds Grandfather Aged Tawny Seppelt Para Liqueur Aged Tawny Morris Old Premium Liqueur Muscat Valdespino Pedro Ximenez Sherry (sweet) Various Regions SA VIC SA TAS SA FRA FRA FRA FRA SA SA SA SA SA TAS SA SA NZ NZ WA SA SA SA SA VIC SA SA SA SA SA SA SA SA SA SA SA SA SA NSW 150ml 15 10 12 9 27 150ml 12 11 11 10 14 11 11 10 11 9 150ml 11 14 13 11 11 13 11 10 10 90ml 13 60ml 16 15 10 8 750ml 40 64 32 75 56 53 130 145 150 160 750ml 45 47 39 44 43 55 56 42 46 39 40 55 45 40 750ml 49 55 59 48 42 49 45 47 65 50 65 79 44 45 46 375ml 60 |
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Cognac | PDF
Hennessy XO Martell Cordon Bleu Remy Martin VSOP Water Mt. Franklin Still Mt. Franklin Sparkling Santa Vittoria Still Santa Vittoria Sparkling Spirits Premium Bacardi White Rum Beefeater Gin Jose Cuervo Tequila Bundaberg Rum Johnnie Walker Red Whisky Jim Beam Bourbon St Agnes Brandy Deluxe Bombay Sapphire Gin Tanqueray Gin Canadian Club Whisky Chivas Regal 12yo Whisky Glenfiddich 12yo Single Malt Whisky Jack Daniels Whisky Jameson Irish Whiskey Johnnie Walker Black Whisky Wild Turkey Bourbon 30ml 25 20 15 250ml 6 6 9 From 9.5 750ml 10 10 10 10 |
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*All prices in AUD and inclusive of GST. |
