Spanakopita – spinach, ricotta, fetta, herb mix in filo pastry, blistered cherry tomatoes & rocket salad | $17.00 |
Vegetarian risotto, topped with wilted greens & toasted walnuts | $20.00/$30.00 |
Grilled S.A. sirloin, baked polenta, mushroom ragu, baby spinach, housemade jus & horseradish butter | $38.00 |
Brian’s olives, Hamlets smallgoods, Middle Eastern dukkah, Diana’s olive oil & Clappis bread | $25.00 |
Gnocchi, Hindmarsh Valley goats curd, Swiss brown mushroom, brocollini, porcini butter, salsa verde | $30.00 |
Asian Prawn Salsa - Succulent king prawn salsa, Thai infused with fresh mango and coriander emulsion. Garnished with kind prawn and mango dressing | $14 |
Artel Chocolate Tasting Plate - House$made callebut baileys chocolate fudge sauce, with locally cut fruit and berry compote | $14 |
Tri Fungi Arancini Balls - Aromatic rice infused with Swiss cheese, enoki, shiitake mushrooms, baby spinach and local parmesan cheese | $8 |
Garlic and Herb Fiana - Made from Artel$grown herbs and fresh garlic, atop bakery$fresh bread. | $6 |
Reef and Beef - Succulent South Australian porterhouse cooked to your liking, rested upon a bed of garlic smash and finished with a garlic seafood skewer | $32 |