Menu

Entrée
Zucchini Blossom, goat’s curd, almonds, romesco sauce[V]
Local Pike, lotus root, fried shallots, water chestnuts
Devilled Whitebait, beetroot salad, chilli & lime mayonnaise [GF]
Wagyu Beef Fillet, fresh horseradish, caperberries
Chicken Livers, lasagne sheets, smoked speck, parsley
Main Course
Eggplant, burghul, preserved lemon, olives, labneh [V]
Risotto, spring peas, rock lobster tail, crustacean oil
Blackened Schnapper, sausage & bean ettoufee, chimuchuri
Duck a l’Orange, pearl barley, freeze dried mandarins
Pork Cheeks, jamon bon bon, swede, apple mustard sauce
Venison Wellington, zucchini, lemon thyme, game jus
Salads
Baby Cos, white anchovies, speck, egg, Caesar dressing
Char-grilled Spring Vegetables, raspberry vinaigrette, goat’s cheese
 Club Favourites
 South Australian Oysters – Natural or Kilpatrick
 Smoked Salmon, Pappadum, Cucumber, Mint, Raita
 South Australian King George Whiting
 Eye Fillet Steak; Choice of Sauce: Green Peppercorn, Beef Jus
 or Morel & Chatrelles
Desserts
Ice Cream Sundae, Choice of Topping
Bitter Chocolate, salted caramel, blood orange yoghurt
Banana Souffle, Bundaberg rum sauce (20 min wait)
Rhubarb Tart, franigpane, rhubarb foam, roast almond ice cream
 Cheese and Savoury
 Welsh Rarebit, Hot English Mustard
 The Adelaide Club Mixed Cheese Plate
 English Stilton, Pickled Walnuts, Lavosh
 Other Vegetarian Dishes are available on request
[V] denotes Vegetarian; [GF] denotes Gluten free dishes.