Essay Kitchen (Cardápio)

Entree

Charred king prawns, fennel, citrus salad, shellfish dressing (gf)

Classic beef tartare, truffle oil, capers, shaved grana Padano, crostini

Broiled Quail, roasted tomato sugo, basil emulsion, micro herb (gf)

White gazpacho, pickled cucumber, grape, sourdough crisp (vg)

Mains

Clare valley chicken breast, corn, asparagus, heirloom tomato, chimichurri

Paringa farm lamb rack, vegetable tian, gremolata, baby herbs (gf)

Chargrilled beef fillet, onion soubise, oxtail cigar, broccolini, jus

Murray valley pork fillet, prosciutto, pumpkin, charred pineapple, star anise(gf)

Ricotta and basil Ravioli, confit heirloom tomato, fennel and tomato consommé (v)

Sides

Steamed greens, preserved lemon, almonds (gf)

Roasted mushrooms, café de Paris butter (gf)

Rosemary and sea salt chips, roasted garlic aioli

Salad of petite bouche, herbs, verjuice (gf)

Cheese

Triple cream

Red wax cheddar

La Grande dame aged goats

South Australian cheese selection

Desserts

Chocolate marquise, orange tuille, Riverland citrus gel

Crème brûlée, freeze dried raspberry, house made liquorice ice cream

Coconut Panna Cotta, mango sorbet, pistachio praline (gf, vg)

Mount Compass Strawberry, Chantilly, Hazelnut dacquoise, house made vanilla ice cream

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