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H E R R I N G B O N E
W I N T E R M E N U
WINTER
A LA CARTE MENU
(SAMPLE)
(JUNE 2022)
soy roasted almonds marinated mclaren vale olives sour cream and green onion, bottarga and potato crisps freshly shucked smoky bay oyster, fermented chilli and lime tea smoked kingfish crostini, charred tomato, potato skordalia ‘potato scallop’, dauphinoise, cured ocean trout, garlic aioli ortiz anchovies 'galician style', green olive gribiche, lemon and herbs
organic barossa duck terrine, pickled persimmon, salsa verde, garlic crostini hummus, chermoula, herb yoghurt, roasted currants, pomegranate, house made focaccia kingfish crudo, goat curd, peppers, orange + thyme, organic capers, fried jerusalem artichoke slow roasted jap pumpkin, miso butter, buffalo persian feta, chicken jus pan fried gnocchi, fricassée of porcini mushroom, brown sage butter, reggiano char grilled clare valley chook, celeriac, mustard and shallot vinaigrette, braised lentils slow roasted fleurieu lamb shoulder, baharat, baba ghanoush, fried chillies, grilled lemon fried potatoes, garlic, rosemary raddichio salad, pangrattato, hazelnuts, reggiano, house made vincotto
SWEETS brûlée lisbon lemon tart, crème fraiche, persimmon caramel fennel seed ice cream, dark chocolate ganache, salted nut praline, candied orange
soy roasted almonds marinated mclaren vale olives sour cream and green onion, bottarga and potato crisps freshly shucked smoky bay oyster, fermented chilli and lime tea smoked kingfish crostini, charred tomato, potato skordalia ‘potato scallop’, dauphinoise, cured ocean trout, garlic aioli ortiz anchovies 'galician style', green olive gribiche, lemon and herbs
organic barossa duck terrine, pickled persimmon, salsa verde, garlic crostini hummus, chermoula, herb yoghurt, roasted currants, pomegranate, house made focaccia kingfish crudo, goat curd, peppers, orange + thyme, organic capers, fried jerusalem artichoke slow roasted jap pumpkin, miso butter, buffalo persian feta, chicken jus pan fried gnocchi, fricassée of porcini mushroom, brown sage butter, reggiano char grilled clare valley chook, celeriac, mustard and shallot vinaigrette, braised lentils slow roasted fleurieu lamb shoulder, baharat, baba ghanoush, fried chillies, grilled lemon fried potatoes, garlic, rosemary raddichio salad, pangrattato, hazelnuts, reggiano, house made vincotto
SWEETS brûlée lisbon lemon tart, crème fraiche, persimmon caramel fennel seed ice cream, dark chocolate ganache, salted nut praline, candied orange