Menu

Executive Chef Tze Khaw and his dedicated team at the Adelaide Convention Centre have created a menu that encompasses a selection of the finest produce that our great State boasts about.

Dine on an exquisite 6 course degustation menu (meaning a careful, appreciated tasting of various foods) specially matched to wines from Bird in Hand from the Adelaide Hills.

Beef fillet with pepper, berry and cabernet jus with smashed kipfler potatoes, asparagus spears with pumpkin ramekin

 

A spellbinding degustation menu

Bird in Hand Sparkling Pinot 2009

Woodside Vesuvius cheese with beetroot relish and glazed pear

Farmed mulloway fillet with fresh fennel and rocket lettuce salad with caramelised balsamic olive oil dressing

Bird in Hand Riesling 2008

Roasted Gawler River quail on braised Chinese cabbage with roasted grapes and star anise glaze

Bird in Hand Rose 2008

Blood orange & passionfruit sorbet

Dalriada beef medallion with pepper, berry and cabernet jus accompanied with smashed kipfler potatoes, asparagus spears with pumpkin timbale

Two in the Bush Shiraz 2008

Apricot, raisin and orange shortcake with honey & roasted slivered almond ice-cream

Brewed premium coffee and selection of traditional teas with chocolate