COLD APPETISERS

COFFIN BAY OYSTERS – natural or Kilpatrick

TRADITIONAL SMOKED SALMON – cornichons, chives, mascarpone, avocado, capers, mushrooms

SPINACH AND PARMESAN PARFAIT – vegetable pearls, beetroot

HOT APPETISERS

SEARED SCALLOPS – black pudding, apple slaw

LAMB SWEETBREADS – toasted brioche, champignons, speck

FRESH ASPARAGUS – hollandaise sauce, black truffle, fleur de sel

HOME MADE SOUPS

MUSHROOM CONSOMME – beluga lentils, parmesan crisp

SHELLFISH BISQUE – butter poached prawn

SALADS

BITTER LEAVES – Hahndorf double smoked speck, grilled mushrooms, jerez vinaigrette

FENNEL & ORANGE – manzanilla olives, extra virgin olive oil, dill shoots

SEAFOOD SELECTION

SA KING GEORGE WHITING – cooked to your liking, chips, tartare

ATLANTIC SALMON – asparagus, truffle butter sauce

SPENCER GULF KING PRAWNS – orzo, saffron, cream, white wine

CHAR-GRILLED LOCAL SQUID – squid ink linguine, cherry tomatoes, parsley

MEAT SELECTION

DE-BONED QUAIL – quail pastia, green freekah, broad beans

BREAST OF DUCK – confit leg, savoy cabbage, plum sauce

SLOW COOKED RUMP OF LAMB – crushed peas, rosemary jus

PORT FILLET WELLINGTON – spinach, black pudding, madeira, apples

BLACK ANGUS EYE OF BEEF – roast shallots, green peppercorn sauce

All main courses are served with a selection of seasonal vegetables and daily choice of potatoes

SWEETS & CHEESE

RED WINE POACHED PEAR Рcandied walnuts, cr̬me fraiche

WHITE CHOCOLATE MOUSSE – fresh raspberries, raspberry gel, beurre noisette, soil

HOSUE MADE VANILLA ICE CREAM – pedro zimenez, toasted almonds, sugar chards

ENGLISH STILTON – pickled walnuts, Barossa bark

ADELAIDE CLUB CHEESE PLATE – brie, cheddar, morbier, fig paste