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Onion sour dough bread 7.5
Riverside speciality with Talinga Grove olive oil and dukkah


ENTRÉE

Fried nori wrapped gulf prawns 19
Soba noodle salad, shallots and sesame

Boston Bay mussel pot 18 G
Steamed garlic, chilli, white wine and basil
Our wine recommendation: Pewsey Vale Riesling

Twice cooked pork belly 19
Wilted witlof, mango and peppermint salsa
Our wine recommendation: Coldstream Hills Pinot Noir

Yellow fin tuna carpaccio 20 G
With avocado, lime and coriander salsa
Our wine recommendation: Chapel Hill Unwooded Chardonnay

Mediterranean shredded chicken salad 17 G
Lemon and oregano, roast pumpkin, heirloom tomatoes and mixed leaces
Our wine recommendation: Totino Pinot Grigio

Vegetarian tapas plate 16 V
Changes monthly, please ask your wait staff for the full description
Our wine recommendation: Rockford Alicante Bouchet

Tomato consomme 12 V
tomato petals, basil and blood orange oil
Our wine recommendation: Matua Valley Marlborough Sauvignon Blanc


MAIN

Beef Sirloin 35 G
Red wine and grain mustard mash, asparagus, onion beignet and Shiraz jus
Our wine recommendation: Annie's Lane Shiraz

Soy and Cinnamon marinated duck breast 34
Sweet potato puree, brocollini and star anis glaze
Our wine recommendation: Kooyong Estate Pinot Noir

Pan seared ocean Huon Trout 32 G
On salsify with slow roasted cherry tomato and caper berry dressing
Our wine recommendation: Leo Buring Clare Valley Riesling

Slow roasted harrisa spiced lamb shoulder 32 G
On spiced eggplant with lentil, preserved lemon, mint and coriander
Our wine recommendation: GISA Round Cabernet Sauvignon

Market fresh fish 34
Hand selected by Adelaide's best seafood suppliers, with prawns, kipfler potatoes, Savoy cabbage, pancetta and lemon butter sauce
Our wine recommendation: Penfilds Pinot Gris

Oven roasted chicken breast 30
On creamy polenta cake, pepperonata and sugar snaps drizzled with salsa verde
Our wine recommendation: O'Leary Walker Adelaide Hills Chardonnay

Silky tofu 28 V
In a mushroom broth with baby corn, mixed mushroom, been shoots, rice and mixed Asian herbs
Our wine recommendation: Skillogalee Riesling

Angel hair pasta 24
Seared prawns, tomato and chilli al olio
Our wine recommendation: Coriole Sangiovese

Rabbit fettuccini 23.4
Braised with chilli and chives and tossed in olive oil
Our wine recommendation: Cape Mentelle Georgiana Blend Semillon Sauvignon Blanc

ESSENTIAL EXTRAS 7.5
Roast zucchini with lemon thyme
Swiss Mushroom
Greek salad
Roquette and pear salad with pear balsamic
Tomato and bocconcini salad with white balsamic dressing

TO FIINSH

Mango and Frangipani Tart 14
With caramel ice cream and sesame tuile

Chocolate and Star Anise Truffle Cake 16
With spiced red wine syrup and lavender macaroon

Vanilla and Lemon Rice Pudding 14 G
With infused cherries in vintage fortified Shiraz

Baked Passion Fruit Cheese Cake 14
With summer berries

Sticky date pudding 18
With butterscotch sauce and browned butter ice cream

COFFEE & LOOSE LEAF TEA

Freshly brewed coffee 5
Espresso style coffee: flat white, cappuccino, café latte, espresso, long black, macchiato, decaffeinated 6
Loose-leaf tea: Darjeeling, English Breakfast, I Breakfast, Earl Grey, green tea, chamomile, peppermint 5.5
Hot chocolate 6

DESSERT WINE

d'Arenberg The Nobl Riesling 11
Peter Lehmann Botrytis Semilon 13
FORTIFIED 60 ML
Seppel Para Liqueur 15
Penfol Grandfather Rare Tawny 16



G – GLUTEN FREE
V – VEGETARIAN