Main Menu

Cherry tomato, mozzarella, basil, and balsamic glaze — a classic expression of balance and freshness.

Pairing: Aperol Spritz, Howard Vineyard Sauvignon Blanc (Adelaide Hills)
$16

Cantaloupe wrapped in prosciutto with a touch of mint — sweet, salty, and refreshing.
Pairing: Negroni, Atlas Riesling (Clare Valley)
$18

Crisp risotto spheres filled with truffle and parmesan, served with a rich tomato sugo.
Pairing: Campari Soda, Riversdale Estate Chardonnay (Tasmania)
$14

Artichoke filled with whipped ricotta, citrus, and herbs, topped with golden breadcrumbs.
Pairing: Hugo, Howard Vineyard Rosé (Adelaide Hills)
$12

Tender octopus marinated in olive oil, garlic, and lemon, finished on the grill with sea salt.
Pairing: Howard Sauvignon Blanc (Adelaide Hills)
$16

Creamy burrata, heirloom tomatoes, basil, and aged balsamic — a luxurious, shareable plate.
Pairing: Bellini, Tolpuddle Chardonnay (Tasmania) (Premium pairing)
$15

Seasonal zucchini, eggplant, and capsicum, brushed with olive oil and herbs.
Pairing: Stefano Lubiana Pinot Noir (Tasmania)
$14
Pairing: Negroni Sbagliato, Rosé or Grenache

Garlic & Lemon Prawns
Succulent prawns marinated in garlic and lemon, seared until just tender.
Pairing: Cynar Spritz, Vermentino, Riversdale Estate Chardonnay (Tasmania)
$17

Salumi & Pickled Vegetables
Cured salami served alongside tangy pickled garden vegetables — bold, savoury, and zesty.
Pairing: Garibaldi,, Howard ‘Amos’ Shiraz (Adelaide Hills)
$16

Bresaola & Parmigiano
Air-dried beef with arugula and Parmigiano Reggiano, balanced by the freshness of cherry tomato.
Pairing: Cardinal, Howard ‘Amos’ Cabernet Sauvignon (Adelaide Hills)
$18