Our Menu

Freshly shucked Coffin Bay oysters with native finger lime granita and mignonette dressing.

Adelaide Hills heirloom tomatoes with native Australian basil, whipped ricotta, and a bush tomato vinaigrette.

Finely diced kangaroo loin with native saltbush, smoked egg yolk, and crispy Davidson plum leather.

Carnaroli rice with seasonal garden vegetables, native spinach, edible flowers, and Grana Padano. A celebration of our garden's daily harvest.

Herb-crusted lamb rack from Flinders Island, roasted to perfection, with native rosemary jus, parsnip purée, and seasonal garden vegetables.

Sustainable Northern Territory barramundi with lemon myrtle beurre blanc, sautéed warrigal greens, and native coastal herbs.

Crisp meringue nest with macadamia cream, native Australian berries — muntries, riberries, and quandong — finished with lemon myrtle syrup.

Classic vanilla custard infused with roasted wattleseed, caramelised sugar crust. A uniquely Australian take on the French classic.

Elegant cool-climate Chardonnay from Shaw + Smith, Adelaide Hills. Stone fruit, citrus, and subtle oak.

Selection of Australian native teas — lemon myrtle, aniseed myrtle, and strawberry gum. Served in a handcrafted ceramic pot.