Live fire, native produce, zero shortcuts
The full Red Earth menu — grill, garden, cellar and bar — written fresh each week around what our South Australian growers and fishers bring through the door.
This week's menu
To Begin
finger lime mignonette · each or half dozen
munthari, wattleseed crisp, smoked yolk
lemon myrtle butter, charred sourdough
macadamia cream, pepperberry, pepitas
From the Mallee Grill
smoked bone marrow, native pepper jus
saltbush crust, quandong jus, charred thyme
desert lime, sea parsley, lemon oil
beetroot, riberry glaze, warrigal greens
saltbush, capers, almond tarator
To Share & Sides
lemon, almond, urfa chilli
rosemary salt
smoked cultured butter
Good to know
- Menu changes weekly with the markets
- Vegetarian, vegan and gluten-free versions of every course
- Kids' menu served until 20:00
- A 10% surcharge applies Sundays and public holidays
420 bottles, one state in focus
Ninety percent of the list is South Australian — Barossa shiraz to Basket Range pét-nat — with a short rack of international benchmarks for context.
Barossa · 2018
Old-vine Shiraz
Single-vineyard Ebenezer fruit, aged in French oak. The cellar's quiet pride.
$240 · also by the glass
Clare Valley · 2022
Watervale Riesling
Bone dry, lime-driven, built for oysters and anything that swims.
$95 · by the glass $19
Adelaide Hills · 2023
Skin-contact Pinot Gris
Amber, textured and wild-fermented. Our sommelier's pick for the charred pumpkin.
$88 · by the glass $17
Piccadilly · NV
Traditional-method Sparkling
Disgorged after four years on lees. The first pour of most celebrations here.
$110 · by the glass $22
"Tell me the dish and the mood, and I will find the bottle. That is the only wine-list philosophy that matters." — Aisha Chen, Head Sommelier
Book a TastingNative botanicals, serious technique
Tom Reilly's bar program builds classic structures on Australian ingredients: wattleseed, lemon myrtle, quandong, smoked eucalyptus.
Red Earth Old Fashioned
Single-malt Australian whisky, wattleseed syrup, bitters, mallee smoke trapped under glass.
$24
Quandong Sour
Adelaide Hills gin, quandong cordial, lemon, a whisper of rivermint.
$22
Non-Alc Native Spritz
Zero-proof spirit, finger lime, lemon aspen, soda. Built for drivers who still want theatre.
$16
Walk-in fromagerie
A climate room for rare wheels
Our glass-fronted cheese room holds a rotating cast of Australian farmhouse and European classics at precise humidity. The board changes as wheels peak.
Raw-milk farmhouse cheddar · Pyengana, Tasmania
Cloth-bound eighteen months, crystalline and deep
Washed-rind · Section 28, Adelaide Hills
Washed in local saison, pungent and supple
Sommelier pairing
Add two pours matched to the board for $18
Cheese board for two · $32
Three cheeses, quince paste, lavosh, rooftop honeycomb
Manjimup black truffle, shaved to order
Truffled Potato Agnolotti
Hand-cut pasta, kipfler filling, truffle butter emulsion
$42 · +truffle at weight
Wood-Grilled Rib-Eye & Truffle
Our 45-day dry-aged cut with pommes purée and shaved truffle
$86 · +truffle at weight
Truffle & Wattleseed Soufflé
Savoury soufflé, comté cream, winter herbs from the roof
$38 · limited nightly
A little molecular play, used sparingly
We keep the lab kit in service of flavour rather than spectacle. Three techniques earn their place on the current menu.
Finger lime pearls
Spherified citrus that bursts over the prawn course
Mallee-smoke air
A lecithin foam that lands like the smell of the grill, gone in a breath
Liquid-nitrogen wattleseed dust
Frozen and shattered over the chocolate dessert at the pass
Coffee & the patisserie counter
The bar pours single-origin espresso from 07:00 and the pastry bench sends out viennoiserie through the morning.
Daily 07:00 — 11:30
Counter service, no booking needed
The Coffee
The Bench
The kids' menu reads like a real menu
Smaller plates of the same produce, grilled over the same fire. Served until 20:00 with an activity pack and a walk past the open kitchen.
- Mini rib-eye with duck-fat chips · $19
- Grilled chicken, garden peas · $16
- House pasta, tomato, parmesan · $15
- Wattleseed ice-cream sundae · $9
High chairs, a supervised games corner during weekend lunch, and kids eat free on Sunday family sittings (one per paying adult).
The dessert line-up
Built in our pastry section each afternoon — native fruit, rooftop honey, dark chocolate and wattleseed.
Wattleseed Crème Brûlée
$19
Quandong Tart
$21
Chocolate & Davidson Plum
$20
Petit Fours
$12
Before you order
Weekly. The framework stays — grill, garden, sea — but dishes follow what our growers pick. The website shows the current week; the printed menu on the night is the truth.
Yes — the seven-course menu runs in vegetarian, vegan and gluten-free versions at the same price, built around the garden rather than substitutions.
We ask that the whole table takes the degustation so pacing stays tight. Solo degustation is available at the Chef's Table.
Fresh Manjimup truffle is shaved tableside at $8 per gram. Staff will show you the truffle and the scale before they shave — you set the budget.