| CASALINGA ROLLS served with extra virgin olive oil or Paris Creek organic butter | $4 |
| THE KITCHEN DOOR BLEND OF WILD MIXED OLIVES | $6 |
| SOUP Chicken & grilled sweet corn soup | $18 |
| PICKLED MUSSELS Pickled mussels, potato crisps & smoked anchovy mayonnaise | $21 |
| KINGFISH CEVICHE Peruvian kingfish ceviche, sticky sweet potato & spiced corn salsa | $21 |
| CABBAGE ROLLS Pork shoulder cabbage rolls, cherry tomatoes | $24 |
| LAKSA Laksa with Willunga carrots, egg noodles, pickled mangel wurzel & tofu puffs | $24 |
| SMOKED DUCK LEG Smoked duck leg, kim chi pear and cabbage, grilled jellyfish & enoki | $36 |
| PORCINI MUSHROOM PASTA Adelaide Hills porcini mushroom pasta, kale & cumulus cheese | $34 |
| TWICE-COOKED BEEF RIB Twice-cooked beef rib, creamed polenta, warrigal greens | $34 |
| LAMB PIE Milk poached lamb pie, roasted chickpeas, preserve lemon, green olive herb salad | $36 |
| AGED PORTERHOUSE STEAK (500g) Aged porterhouse steak, balsamic onion rings & mustard greens | $44 |
| REGIONAL LEAFY GREENS & SPRING ONION SALAD | $10 |
| ROASTED COLIBAN POTATOES, PEARS & FERMENTED GARLIC | $10 |
| FENNEL, BEETROOT, HINDMARSH VALLEY FETTA & PARKINSON ORCHARD ALMOND CRUMBLE | $10 |
| TIRAMISU PARFAIT w candied cherries & bitter caramel almond crispies | $15 |
| BAKED CATALAN RICE CREME BRULÉ E w citrus salad | $15 |
| OLD SCHOOL CARROT CAKE w coconut & carrot sorbet, finished with carrot chips | $15 |
| MATO CHEESE MOUSSE w chipotle pears, pear jelly & chocolate shortbread | $15 |
| HOUSE MADE ASSORTED ICE CREAMS | $15 |
| ROMATE ‘CARDENAL’ CISNEROS’ PEDRO XIMENEZ | $9 |
| 2011 MR. RIGGS “STICKY END’ VIOGNIER | $7 |
| NV PENNY’S HILL ALMOND LIQUEUR | $7 |
| NV PENNY’S HILL ‘VETERAN’ VERY OLD FORTIFIED | $7 |
| RIO COFFEE | $4 |
| HOUSE MADE ICE CREAM, ESPRESSO & BISCOTTI | $13 |
| ENGLISH BREAKFAST | $4 |
| EARL GREY WITH BLUE FLOWER | $4 |
| PEPPERMINT | $4 |
| GINGER AND LEMONGRASS | $4 |
| JAPANESE GREEN TEA | $4 |
| RUSSIAN CARAVAN | $4.5 |
| JASMINE DRAGON EYES | $4 |
| VACHEROUSSE D’ARGENTAL Cow, Washed Rind ~ France | $9 |
| VERMONT BONNE BOUCHE Goat, Chèvre ~ Vermont, USA | $9 |
| HAFOD Cow, Organic, Hard ~ Wales | $9 |
| HERVÉ MONS SAINT SAUVEUR Sheep, Washed Rind ~ Pyrénées, France | $9 |
| CHEVRE D'AQUITAINE Goat, Semi Hard ~ Pyrénées, France | $9 |
| REYPENAER VSOP Cow, Semi Hard ~ Woerden, Netherlands | $9 |
| BLEU DE LAQUEUILLE Cow, Blue Vein ~ Auvergne, France | $9 |
| COMTÉ 18 MONTH OLD NAPOLEON Cows, Semi Hard ~ France | $9 |
| EMME Goat, Unpasteurised ~ Hindmarsh Valley, South Australia | $9 |
| For four courses | $77pp |
| Including menu matched wines | $97pp |
| - PICKLED MUSSELS Pickled mussels, potato crisps & anchovy mayonnaise ~ 2013 Mr Riggs ‘Watervale’ Riesling | - |
| - CHICKEN BREAST Nori chicken breast, braised root vegetables, smoked eggplant, tempura kale & sea bananas ~ 2013 Penny’s Hill ‘The Handshake’ Chardonnay | - |
| - CABBAGE ROLLS Pork shoulder, cabbage rolls, cherry tomatoes ~ 2012 Mr Riggs ‘The Magnet’ Grenache | - |
| - TWICE-COOKED BEEF RIB Twice-cooked beef rib, creamed polenta, warrigal greens ~ 2009 Penny’s Hill ‘Cracking Black’ Shiraz (museum release wine) | - |
Menu Disclaimer
| Name | Cuisines |
|---|---|
| Carmels Cafe Bar & Grill | Modern Australian, Latin American |
| The Barn | Modern Australian, Spanish |
| 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.
| - Seafood Platter – 1 piece of battered butterfish, Smoked Salmon, Prawn Skewer, Natural Oysters, Crumbed Calamari, Salad, Chips, Lemon & Tartare Sauce | N/A |
| - Butterfish – Beer Battered with Chips, Lemon & Tartare Sauce | N/A |
| Loaded Wedges – Leek, Bacon, Melted Cheese, Sour Cream & Sweet Chilli Sauce | N/A |
| - Creamy Garlic Prawns – with Steamed Rice | N/A |
| - Barramundi – wrapped in Prosciutto on Salt & Vinegar Mash Potato with Baby Spinach & Hollandaise Sauce | N/A |
| Bruschetta – Warm Sour Dough Topped with Vine Ripened Tomatoes, Baby Bocconcini, Basil & a Light Drizzle of Extra Virgin Olive Oil. | N/A |
| - Black Angus Scotch – 300 gram | N/A |
| - Chicken Schnitzel – available with Parmigiana, Hawaiian or Aussie topping | N/A |
| Clean Here for the full menu for Hotel McLaren |
| ''Blessed'' Sausage Roll served with Tomato Sauce | $5.00 |
| Lamb Shank Pie with Mash and Brocollini | $19.00 |
| Pikelets with Maple Syrup & Icecream | $5.00 |
| Ham & Cheese Pizzetta | $5.00 |
| Fried Egg & Bacon Roll with Cheddar and Relish | $10.50 |
| Local Cheese Plate: ''LaVera'' Adel Blue, ''Udder Delights'' Adelaide Hills Brie, “Alexandrina Compass” Cheddar, Quince Paste, Dried Fruit, Nuts and Crackers | $17.00 |
| Bengali Red Lentil Dahl Soup with Bread | $10.50 |
| Roast Tomato and Mushroom Tart with Woodside Chevre and Frisee Salad | $18.50 |
| Clean Here for the full menu for Blessed Cheese |
| 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 |
| SHER Wagu 250 gram Rib Eye ( Marble Score 6 - 7) - Lightly grilled and served with Local Forest Mushrooms, Celeriac Cream and finished with a Pomme Crouquette | N/A |
| L’Artisan Organic Rouge (Semi Hard) - Cow, Timboon Victoria | N/A |
| The Middlebrook Antipasto Trilogy - Proudly constructed using the finest hand selected ingredients to produce this Antipasto that Middlebrook Estate is renowned for. | N/A |
| Poached Ocean Trout - Delicately poached in Basil infused Olive Oil, with Lobster Raviolo, Fennel and Leek Cream and Black Caviar | N/A |
| Frozen Lemon Souffle - With Brandy snaps and our own Fizzy Lime Sherbet | N/A |
| House Savoy Mullet, Cured Salmon, Port Lincoln Octopus, Coffin Bay Oysters with South Australian Fresh Prawns | N/A |
| 650G Heritage Gallaway Rib Eye - Carved on the bone best served between two accompanied by an assortment of condiments. | N/A |
| Clean Here for the full menu for Middlebrook Estate |
| Vegetarian Mushroom Lasagn - With fontina cheese, rocket leaves, local Kalamata olives and napolitana sauce | $31.00 |
| Fusilli Pasta - With sautéed veal tenderloin, spring onion, roasted capsicums, capers, white anchovies ,chilli and smoked mozzarella | $35.00 |
| MSA Grass -fed Najobe Red Angus Scotch Fillet (350g) | $39.00 |
| Mochaccino - Espresso & chocolate, topped with frothed milk | $4.00 |
| Duck and Quince - Duck liver parfait, duck leg riellette, smoked breast, pickled beetroot and celeriac salad, quince and garlic brioche | $18.50 |
| Served Ratatouille potato bake and a skewer of chorizo confit garlic | N/A |
| Baked Port Lincoln King Fish Fillet - Served with pea and parmesan arancini, Romesco sauce and braised fennel | $35.00 |
| Hot Chocolate - creamy chocolate topped with hot frothed milk | $4.00 |
| Clean Here for the full menu for Serafino Restaurant |
| Sherbet Sundae vanilla ice-cream with raspberry coulis, sherbet and biscotti wafer | $6 |
| Choc Fudge Cake a double hit of rich dark chocolate fudge GF optional | $8 |
| Hot & Spicy tomato, pepperoni, marinated fresh tomato, olives, mozzarella, chilli & anchovies | $15 / $19 |
| Risotto see Chef’s daily specials board | N/A |
| Warm Chicken Salad GF grilled chicken, capsicum and zucchini, salad greens, pine nuts, caramelized onions, semi-dried tomato aioli and crispy prosciutto | $25.5 |
| Served with whipped cream & berry coulis | - |
| Margherita V marinated fresh basil and tomato, tomato base and mozzarella cheese | $10 / $14 |
| Mediterranean Salad GF V mixed greens, tomato, Spanish onion, cucumber, local kalamata & fetta with a balsamic vinaigrette | $11 |
| Clean Here for the full menu for Oscars |
| 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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