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Blackboard Menu

Regionally focused dishes from venues around the state.

Tasting Australia’s blackboard menu offered a variety of regionally focused dishes from venues around the state. 

With all produce grown in South Australia the Blackboard Menu showcased some of our best eating and drinking experiences South Australia has to offer. 

Presented on their Specials Menu, each venue created an eating or drinking experience especially for Tasting Australia.

Booking Method:

Bookings Preferred - (08) 8232 6868 / Online

Dish Name:

100 Day Dry Aged Cote De Boeuf (Ribeye on the bone) served with hand cut chips and truffle butter.
Product Details:

Our signature dish:

Dry Aged Cote De Boeuf is from the lush green pastures of South Australia.


Booking Method: 

No bookings required! For enquiries - (08) 8564 3636 / Online

Dish Name:

Barossa Cheese and Wine Trail is an opportunity for guests to create their own self guided tour of the region.

Product Details:

Our cheese is created with milk sourced 15km from our Cheesecellar, where the product is handmade by our team of local cheesemakers.

Booking Method: 

Bookings preferred - (08) 8389 9488 / Online

Dish Name:

Chargrilled Poussin, Carrots and Pancetta with jus.

Product Details:

Our Poussin is sourced from the Barossa valley region, while our Pancetta is locally produced from San Jose Smallgoods in Newton. We pick our very own carrots from our onsite garden and make our own homemade fortified jus.

Booking Method: 

Call to book for groups of 8 or more - (08) 7123 4055 / Online

Dish Name:

Hiramasa kingfish with South Australian native bush finger lime.

Product Details:

Our Hiramasa kingfish is locally sourced from Port Lincoln, whilst we use South Australian native bush finger lime.

Booking Method: 

Bookings available before 6pm. Walk ins welcome after 6pm - (08) 8223 6928 / Online

Dish Name:

Carpaccio - raw eye fillet of beef with pistachio and yogurt gelato, and fennel flower.

Product Details:

All our vegetables are sourced from Scarfo Organics in Lobethal and Erkoc's Fresh Vegetables in Murray Bridge, whilst our yogurt is supplied by Fleurieu Milk Co and Pistachios are sourced from The Food Forest in Gawler.

Booking Method: 

Book through website or call - (08) 8205 4777 / Online

Dish Name:

Saskia Beer Seared Duck Breast with Ngeringa Plum Mostarda, Outback Pride Pepper Berry, Turkey Flat Pedro Ximenez Jus.

Product Details:

We source our Duck from Saskia Beer Farm Produce and our plums are from the Adelaide Hills vineyards of Ngeringa.

Booking Method: 

Bookings preferred - (08) 8223 2891 / Online

Dish Name:

Steamed Goolwa Pipis, Tomato, Nduja, Fennel, Chilli and Parsley Broth - Toasted Soudough with a glass of Oliver's Taranga Fiano.

Product Details:

Pipis are sourced from the great ocean of Goolwa, while our Nduja is house made and the Fennel is produced in the pristine hills of McLaren Vale.

Booking Method: 

Call (08) 8223 2487/ Online

Dish Name:

Chermoula marinated lamb chops, heirloom carrots, hummus mash, chermoula sauce.

Product Details:

Lamb chops are sourced from Thomas Food.

Booking Method: 

No booking required! For enquiries - (08) 8227 2613 / Online

Dish Name:

Slow cooked Vension in red wine, with beetroot and lentils.

Product Details:

We source our meat from the Flinders Island, while our fresh produce is sourced from all over the state.

Booking Method: 

No bookings required - for enquiries: (08) 8389 9488/ Online

Dish Name:

Pumpkin and Broccoli Crespelle with Bechamel.

Product Details:

We source our free range eggs from a farm just outside of Keith whilst our pumpkin is from regional South Australia and milk from the Fleurieu Peninsula region.


Booking Method: 

Bookings preferred - (08) 8301 5943 / Online

Dish Name:

Penfolds EXPRESS LUNCH $35 per person: two courses & a glass of wine

Product Details:

We work alongside local producers which reflect the best produce each season can offer. Overlooking the vines, alongside a philosophy embedded in the ingredients we source.

Booking Method: 

Call to book for groups of 4 or more - (08) 8648 4895 / Online

Dish Name:

Sea Salt & Native Pepper Stingray with Sea Slaw & Lemon Aspen Aioli.

Product Details:

We source our Stingray from the Eyre Peninsula, which is supplied by Streaky Bay Marine Products.

Booking Method: 

Bookings preferred - (08) 8231 5160 / Online 

Dish Name:

Grilled Southern Bluefin Tuna with jerusalem artichokes, confit garlic aioli, slow roasted heirloom tomatoes, baby capers, white anchovy, green beans, kalamata olives & soft poached quail eggs.

Product Details:

Southern blue fin tuna sourced from Mori Tuna in Port Lincoln. All our vegetables are purchased through South Australian Producers AMJ produce and finally the beautiful Quail eggs come from Barossa Birds.

Booking Method: 

Bookings through website or call - (08) 8223 2998 / Online

Dish Name:

A Kangaroo Tartare, with fried ginger, shallots, pumpkin puree and sweet potato crisp.

Product Details:

All our South Australian produce are sourced from a mixture of regions starting from the Adelaide Hills, to the Coorong and through the Fleurieu Peninsula and its surroundings.

Booking Method: 

Call to book or walk ins welcome - (08) 8223 6411  / Online

Dish Name:

Snapper Carpaccio

Product Details:

Pink snapper is sourced from all over our South Australian waters with our wild strawberries being sourced from the Aldinga region.

Booking Method: 

Bookings preferred - (08) 8278 8255  / Online 

Dish Name:

Priscilla - Mushroom, spinach and Section 28 Mont Priscilla Pie with Careme sour cream shortcrust and Patlin Gardens squash

Product Details:

With mushrooms grown in Woodcroft, Section 28 Mont Priscilla cheese produced in the Adelaide Hills and Patlin Gardens providing us with Siverbeet and Autumn Squash this is a pie inspired by our local farmers and producers.


Booking Method: 

Bookings preferred - (08) 8278 8255  / Online 

Dish Name:

George - King George Whiting Roulade with Spencer Gulf prawn, crispy chicken skin and a pink lady and kale. 

Product Details:

Every element of this dish celebrates South Australia. The seafood is from the Spencer Gulf while the Pink lady apples and chickens are from Lenswood and kale is from Patlin Gardens.


Our Partners

Madame Hanoi
Westfield
PIRSA
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Le Cordon Bleu
Rundle Mall
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The Advertiser
Channel 7
NOVA 919
FIVEAA
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Ecotel
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Mismatch
OZHARVEST
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Barossa
Clare Valley
Eyre Peninsula
Fleurieu Peninsula
Flinders Ranges and Outback
Kangaroo Island
Limestone Coast
Riverland
Yorke Peninsula