| Snapper Broth with Parsnip Puree, Calamari & Paw Paw Sashimi, Fried Shallot & Toasted Sesame Seeds | $22.00 |
| Lobster Medallion with Blue Swimmer Crab & Prawn Ravioli & Lobster Bisque | $30.00 |
| Tuna: Seared with Citrus Salad: Tian with Wakame & F.F.Roe: Sashimi with Lime & Sago Crisp | $25.00 |
| Basil Battered, Fetta Stuffed Baby Capsicums, with Radicchio, Radish, Onion Salad with Truffle Honey | $23.00 |
| Smoked Quail on du Puy Lentil Salad with Radish, Witlof & Celery | $25.00 |
| Seared Ox Tongue with Pickled Apple, Kohlrabi, Cornichon Remoulade & Fennel Toast | $23.00 |
| Crispy Salted Beef with Caramel Egg, Mint, Shallot & Green Mango Salad | $25.00 |
| Fried Haloumi with Roasted Heirloom Beetroot, Hazelnuts, Honey & Beetroot Parfait | $23.00 |
| House Made Bread with Paprika Almonds, Diana EV Olive Oil & Brian’s Marinated Olives | $8.00 |
| Crumbed Willunga Almond Stuffed Queen Spanish Olives with Lime Aioli | $6.00 |
| House Made Bread & House Made Butter | $5.00 |
| Lychee & Lime Sorbet with Native Finger Lime & a Splash of The Broken Fish Plate Sauvignon Blanc | $6.00 |
| Amuse Bouche of Duck Broth with Fresh Green Peas & Beetroot Foam | $6.00 |
| Bamieh of Lamb with Labne, Roast Carrot Smash, Pickled Carrot, Radish, Parsley & Mograbeh Salad | $37.00 |
| Fillet Steak with Kohlrabi Fondant & Roast Onion, Braised Red Cabbage with Caraway & Gorgonzola | $37.00 |
| Twice Cooked Chicken with Ginger & Lemon Grass Coconut Broth & Coconut Rice Balls | $34.00 |
| Pork Belly & Salsiccia with Orange & Witlof Salad, Pickled Fennel Salsa & Candied Clementine’s | $34.00 |
| Potato Gnocchi with Manchego, Dried Black Olives, Cauliflower, Raisins, Parsley & Toasted Almonds | $33.00 |
| Lou Mei of Duck Leg & Rare Duck Breast with Kim Chi, Pickled Plum Jam, Coconut Curd & Daikon Cake | $37.00 |
| Salmon with Samphire, Salty Lemon Dill Tapioca, Avocado, Radish, Cucumber Salad & Eggplant Toffee | $38.00 |
| Baked Fish Fillet | $38.00 |
| Mixed Leaf Salad with Cabernet Dressing | $9.00 |
| Rocket, Candied Pear & Prosciutto Salad with Parmesan & Coriole Aged Vinegar Dressing | $9.00 |
| Broccolini with Asian Olive Paste, Fried Shallots & Toasted Quinoa | $9.00 |
| Roast Potato & Confit Garlic with Tarragon Buttermilk Emulsion | $9.00 |
| Nougat Kataifi with Saffron Honey Ice Cream, Pistachio Croquant & Turkish Delight | $17.00 |
| Caramelised Pineapple with Pina Colada Ice Cream& Pandan Rice Wafer | $17.00 |
| Poached Rhubarb with Panna Cotta, Rhubarb Sorbet and Oat Biscuit | $17.00 |
| Apple, Ginger & Walnut Loaf with Cinnamon, Apple Reduction & Apple, Carrot & Ginger Sorbet | $17.00 |
| Passionfruit Soufflé with Pouring Cream | $18.00 |
| Soft Centred Chocolate Pudding with Chocolate Ice Cream | $18.00 |
| Affogato with Orange & Fennel Biscotti & a Glass of The NV Nostalgia Tawny | $18.50 |
| Bouche d’Affinois Brie with McLaren Vale Orchards Apple Chips, Apple Chutney & Lavosh | $25.00 |
| Casa Madaio Paglierino Sheep Cheese with Truffle Honey, Fresh Local Pear & Olive Grissini | $22.00 |
| Gorgonzola Dolce with Celery, Fortified Shiraz Jus, Guava Paste & Walnut Bread | $20.00 |
| Mixed Cheese Plate | $30.00 |
| Orange & Fennel Biscotti | $4.00 |
| Baileys of Strathalbyn Panforte | $4.00 |
| d’Arenberg Fortified Shiraz Chocolate Truffles | $5.00 |
Menu Disclaimer
| Name | Cuisines |
|---|---|
| The Vale Inn Tap House & Kitchen | Vegetarian, Modern Australian |
| Market 190 | Vegetarian, Modern Australian |
| D'arry's Verandah | Vegetarian, Modern Australian |
Below you'll find samples from menus of places nearby.
| Chicken Nuggets | N/A |
| - Pasta of the Day – see specials board for today's selection | N/A |
| - Barramundi – wrapped in Prosciutto on Salt & Vinegar Mash Potato with Baby Spinach & Hollandaise Sauce | N/A |
| - Butterfish – Beer Battered with Chips, Lemon & Tartare Sauce | N/A |
| Smoked Salmon – resting on a Roast Vegetable Tart with a Rocket Salad & finished with a Dill Aioli | N/A |
| Duck Spring Rolls – Hand Rolled with Rice Noodles & Julienne Vegetables, Drizzled with a Native Plum Sauce | N/A |
| From the Chookhouse | - |
| Wedges – topped with Sour Cream & Sweet Chilli | N/A |
| Clean Here for the full menu for Hotel McLaren |
| Open Steak Sandwich of Scotch Fillet, Skordallia and a Green Bean Salad | $21.00 |
| Lamb Shank Pie with Mash and Brocollini | $19.00 |
| Frog in a Hole (Toast with egg in the centre) | $5.00 |
| House Smoked Chicken with Apple, Celery & Walnut Salad | $18.50 |
| ''Blessed'' Sausage Roll served with Tomato Sauce | $5.00 |
| Fried Egg & Bacon Roll with Cheddar and Relish | $10.50 |
| Cauliflower & Leek Tart - with Relish or with Salad | $12.50 / $17.50 |
| Toasted Flatbreads: Capocollo, Mozzarella, Thyme and Mushrooms Roasted Parsnip, Fontina Cheese and Olives | $10.50 each |
| Clean Here for the full menu for Blessed Cheese |
| The Middlebrook Antipasto Trilogy - Proudly constructed using the finest hand selected ingredients to produce this Antipasto that Middlebrook Estate is renowned for. | N/A |
| Rouzaire Fin with Truffle - (White Mould) 30gm, Cow, Rhone Alps, France | N/A |
| Vanilla Bean and Prosecco Panecotta - Plated with Raspberry Coulis and Air Dried Raspberries | N/A |
| Roulade of Greenslade Chicken - wrapped in Mortadella stuffed with Asiago Cheese served with sautéed Cos, Peas and Rosemary Potatoes | N/A |
| Petite Organic Salad - Mixed Fresh Local greens and oven roasted Beets with Char Grilled Artichoke drizzles in rich local olive oil | N/A |
| Braised Shoulder of Birkshire Pork - Slow Braised Pork Shoulder of Berkshire Pork, with cromesque of Cheek, pressed Apple Terrine and an assiette of Crackle | N/A |
| Pan Seared Rillette and Game Terrine - with Onion Jam, Grain Crostini and Mustard Pear Puree finishing with a salad of Orange, Parsley and Petite Leaves | N/A |
| Frozen Lemon Souffle - With Brandy snaps and our own Fizzy Lime Sherbet | N/A |
| Clean Here for the full menu for Middlebrook Estate |
| Saltinbocca alla Romana Veal medallions pan fried and topped with prosciutto, sage and provolone cheese. Served with cannellini beans, spinach & potatoes. | $29 |
| Bruschetta Contadina (v) Bruschetta bread served with olive pate, baked ricotta, roasted capsicum, rocket & basil pesto dressing. | $12.90 |
| Pane al Forno (v) Crusty wood oven bread served with local warm olives, herb sundried tomato butter, & a rocket garlic, olive oil pesto. | $8.90 |
| Mixed green salad with tomatoes, cucumber, red onions & olives | $8.90 |
| Capesante e Speck (G) Pan seared scallops, served with Barossa smoked speck, cauliflower puree & pea puree. Finished with yarra valley salmon pearls | $16.90 |
| Bistecca Fungi e Marsala 350g Scotch fillet served with a medley of gourmet mushrooms, Marsala jus, & seasonal greens. | $35 |
| Medley of oven baked seasonal vegetables | $10.90 |
| Taglierini al Granchio Fine fettuccine pasta tossed with SA crab meat, chili, cherry tomatoes & flamed brandy. Finished with half a fresh blue swimmer crab. | $23 / $27 |
| Clean Here for the full menu for Vasarelli Cellar Door |
| ROMATE ‘CARDENAL’ CISNEROS’ PEDRO XIMENEZ | $9 |
| For four courses | $77pp |
| MATO CHEESE MOUSSE w chipotle pears, pear jelly & chocolate shortbread | $15 |
| ENGLISH BREAKFAST | $4 |
| HOUSE MADE ICE CREAM, ESPRESSO & BISCOTTI | $13 |
| KINGFISH CEVICHE Peruvian kingfish ceviche, sticky sweet potato & spiced corn salsa | $21 |
| - CABBAGE ROLLS Pork shoulder, cabbage rolls, cherry tomatoes ~ 2012 Mr Riggs ‘The Magnet’ Grenache | - |
| VACHEROUSSE D’ARGENTAL Cow, Washed Rind ~ France | $9 |
| Clean Here for the full menu for Penny's Hill |
| Name | Cuisines |
|---|---|
| Redgum Restaurant | Cafes |
| Hotel McLaren | Thai |
| Olivers Country Cuisine | Cafes |
| Bracegirdle's House of Fine Chocolate | Cafes |
| McLaren Vale Chinese Restaurant | Asian, Chinese |
| The Barn | Modern Australian, Spanish |
| Vale's Pizza Bar | Pizza & Pasta, Takeaway Food |
| Carmels Cafe Bar & Grill | Modern Australian, Latin American |
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