Our menu regularly changes based on seasonal availability.
WEDNESDAY - FRIDAY DINNER
From Wednesday to Friday, we offer a choice of a tasting menu of our signature dishes for $210 per person (7 courses over approximately 3 hours) or a classic menu of 3 courses for $150 per person (2 hours only). Guests can pre-book either menu or choose on the night.
SATURDAY LUNCH AND DINNER
On Saturday, we offer the tasting menu for lunch or dinner for $210 per person (approximately 3 hours).
On Sunday, we offer the tasting menu for $210 per person (approximately 3 hours).
Wine matching is optional, available packages include:
- Icon and Luxury wine match, $260 per person
- Sommeliers Choices, $125 per person
- Non-alcoholic match, $50 per person
From October 1st 2020 the price of the tasting menu increases to $220.
Download a sample of our dinner tasting menu here.
The restaurant will be closed from Thursday 24th December – Friday 1st January 2021.
In addition to our regular trading hours, we will be offering a 7 course tasting menu on the below evenings for $220 per person.
Monday 21st December – Dinner
Tuesday 22nd December – Dinner
Wednesday 23rd December - Dinner
Saturday 2nd January 2020 – Dinner
Sunday 3rd January 2020 – Lunch
In addition, from December 21 -23, we will also offer a private lunch package for $350 per person. This will be a 7 course tasting menu with Sommeliers Choice Wine Pairing.
Minimum 15 people – Maximum 30 people.
Bookings from 12pm-4pm.
- Monday 21st December 2020
- Tuesday 22nd December 2020
- Wednesday 23rd December 2020
Call 08 8301 5551 to make a reservation or email [email protected].
"Our aim is to constantly be inventive, drawing influences from season, flavour, aroma, wine and texture. We have a conceptual approach to cooking, which reflects on travels and exchanges of ideas.
It is the diversity of South Australia’s terroir that provides us with a rich palette of regionally unique materials. We share a vision to deliver a clean and natural cuisine, with complex preparation however never complicated on the plate or palate."
- Scott Huggins, Head Chef.