Join us on Friday nights for our new winter menu. Set inside Essen with the festoon lights on over the lawn, it's a perfect time to enjoy a meal with friends or family, celebrate, come together, and enjoy the comfort of food and wine together.
Vegan / vegetarian highlights:
~ mushroom tart
~ roast beetroot with whipped tofu and hot honey
~ house-made gnocchi, pangrattato, garlic chips and herb oil
~ cauliflower & chickpea Massaman curry
~ sauteed greens with mushroom XO
For the pescaterians:
~ salmon terrine, with pes, edamame & quinoa
~ Cone Bay barramundi with charred leek & gribiche
From the dry aging cabinet:
~ 300g Roam wagyu scotch fillet MBS7+ pan-seared, herb butter, chimichurri
~ 500g Icon Wagyu MBS4+ small batch Tasmanian grown, 28-day dry-aged in Wagyu fat
Reservations essential. Click here for reservations link: click here
With over 50 wines available by the glass and 120+ bins by the bottle, including museum releases and large format, noone covers the Barrossa like we do.
Vegan / vegetarian highlights:
~ mushroom tart
~ roast beetroot with whipped tofu and hot honey
~ house-made gnocchi, pangrattato, garlic chips and herb oil
~ cauliflower & chickpea Massaman curry
~ sauteed greens with mushroom XO
For the pescaterians:
~ salmon terrine, with pes, edamame & quinoa
~ Cone Bay barramundi with charred leek & gribiche
From the dry aging cabinet:
~ 300g Roam wagyu scotch fillet MBS7+ pan-seared, herb butter, chimichurri
~ 500g Icon Wagyu MBS4+ small batch Tasmanian grown, 28-day dry-aged in Wagyu fat
Reservations essential. Click here for reservations link: click here
With over 50 wines available by the glass and 120+ bins by the bottle, including museum releases and large format, noone covers the Barrossa like we do.
South Australia | Liquor Licence No: 57007320