Menu

Entrée
Crayfish Bisque, Whiting Quenelle
Oysters, with 6 different toppings
Hiramasa Kingfish, Ginger, Wakame, Toasted Grains [GF]
Pumpkin and Sage Raviolo, Burnt Butter & Caper Sauce [V]
Beef Tataki, Sprouting Broccoli, Onion Ponzu, Crispy Garlic
Main Course
Smoked Tofu Tortilla, Calapara Rice, Tomato, Sofrite, Yoghurt[V]
Salmon, Curried Cauliflower, Almonds, Coriander, Curry Sauce
Spatchcock in Orange, Cherry Tomato, Olives, Shallots, Parsley, Semolina Gnocchi
Slow Cooked Saltbush Shoulder of Lamb with Prunes, Black Garlic, Saltbush and Waxy Potatoes
Kalbi Marinated Beef Short Rib, Asian Slaw, Kin Chie, Soft White Polenta
Salads
Fennel Salad, Fresh Orange, Dehydrated Olives, EVOO (V)
Pear and Rocket Salad, Shave Fresh Parmesan, Balsamic Dressing (V)
 Club Favourites
 South Australian Oysters – Natural or Kilpatrick
 Smoked Salmon, Capers, Horseradish, Pumpernickel, Pickles
 South Australian King George Whiting
 Eye Fillet Steak; Choice of Sauce: Green Peppercorn, Beef Jus
 or Morel & Chatrelles
Desserts
Strawberries and Cream, Filo Wafer, Balsamic, Thyme
Stone Fruit, Passionfruit Curd, Mint Meringue
Textures of Chocolate, Jelly, Soil, Bitter Chocolate and Orange Mousse, Scorched White Chocolate Ice Cream
Cinnamon Milk Pudding, Caramelised Apple, Apple and Calvados Syrup
 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.