Contact us today recieve our private dinner, wedding or cocktail party menu packages.

We offer one, two or three course menus for grazing dinners up to 100 guests or seated dinners up to 85 guests or offer cocktail/canape menus for up to 120 guests.


Summer Menu - Course One- You choose four options


  1. Adelaide Hills mushroom & sage tart with walnut pastry
  2. Limestone Coast feta, roast heirloom tomato & basil on ciabatta toast
  3. Sweet seasonal potato & Dirty Inc chickpea fritter with green pea & mint hummus
  4. House Corn bread with roast capsicum & chill salsa
  5. La Vera Haloumi, zucchini with Aldinga mint & balsamic
  6. Roasted seasonal vegetable mini skewers rolled in house dukkah
  7. Local seasonal fish, sweet potato & red chilli fish cakes
  8. Rear Port Lincoln Yellow fin tuna with wasabi & dill aioli on salted cucumber
  9. Smoked ocean trout, lump fish, dill crème fraiche blini
  10. Local prawn ceviche with coriander and lime
  11. Grilled Port Lincoln Yellow tail Kingfish on radicchio with mint salsa
  12. Open Coorong beef burger with smoked dutch cheese, house aioli & heirloom tomato
  13. Sliced Hahndorf Chorizo topped with caramelized onions & sticky balsamic
  14. Harissa spiced Greenslades free-range Chicken with house pita
  15. Southern style spiced crumbed Greenslades free range Chicken wing with chives & pyramid salt
  16. Wild Jamestown Kangaroo balls with quandong & beetroot chutney
  17. Rear Coorong Beef Fillet with horseradish on house potato rosti
  18. Broth of Greenslades free-range chicken & zesty lime
  19. Gazpacho of Aldinga mint, salted cucumber, basil & vine ripened tomato
  20. Riverland Ox tail broth with heirloom tomato
  21. Port Lincoln mixed seafood & corn chowder


Summer Menu - Course Two - Seasonal Chargrill Shared Boards- You Choose six options

Served across wooden boards with two types of seasonal side salads

  1. Charred Thornby lamb rack with house ginger, mango & coriander chutney
  2. Grilled Jamestown Kangaroo Fillet with house quandong & beetroot relish
  3. Charred Fleurieu Alpaca shoulder with chopped rosemary, honey & lemon with crushed desire potatoes
  4. Poached wild crocodile sausages in local smoke ale with house chilli relish
  5. Port Wakefield Pork belly rib in smoked ale BBQ sauce & caramelized onions
  6. Lemon myrtle roasted Greenslades free-range chicken thigh in sweet potato
  7. Butter pumpkin & garden pea fritter with mint, garlic and pistachio hummus. .
  8. Local King prawn, mussel & chorizo gumbo with house baked corn bread
  9. Local bourbon marinated Port Wakefield Pork Belly ribs with fried greens
  10. Roasted sweet potato with sesame greens
  11. “Carne Asada” Coorong Beef fillet marinated mixed spice with red capsicum, onion with house flour tortilla.
  12. Tequila Lime Greenslades Free-range chicken thigh with aromatic rice & snow peas
  13. Slow cooked Coorong beef cheeks braised in local garlic, thyme & Barossa Shiraz
  14. Port Wakefield Pork Chilli with organic corn chips & Hindmarsh dairy crème fraiche
  15. Charred whole corn in spiced house aioli & coriander
  16. Seasonal vegetable curry with coconut rice & house naan
  17. Red paprika, cumin g, chilli & lemon infused Thornby lamb fillet with minted yogurt & cucumber salad
  18. Coconut, chilli Greenslades free range chicken thigh with saffron rice
  19. Chilli crispy Coorong roast beef rib boned with carrot, zucchini noodles
  20. Chargrilled corn with ginger, garlic & chilli bean sprout salad
  21. Char Siu Port Wakefield pork fillet roasted & sliced served with organic basmati fried rice
  22. Baby Corn with bamboo & green sprout salad

Summer Menu Course Three- Dessert Choose two options

  1. Raspberry, rum & white chocolate tiramisu
  2. Rhubarb & ginger crumble with creek anglaise
  3. Mini pavlova with seasonal berries, wattle seed & organic cinnamon with Fleurieu dairy cream. (GF)
  4. Organic cocoa, coconut & hazelnut fudge brownies with mascarpone & raspberry compote. (GF)

South Australian Cheese platters can be arranged on request and start at $75 per platter