We’ve approached the White Horse with a contemporary lens, elevating the offering without the price tag.
The Restaurant.
We’ve approached the White Horse with a contemporary lens, elevating the offering without the price tag.
Menu by Executive Chef Jed Gerrard.
Wine list by James Audas.
Cocktails & drinks list by Michael Chiem.
Lunch Fri-Sat 12-3pm, Sun 12-all day.
Dinner Tues-Sat from 530pm, Sun 12-9pm, last booking 7pm.
Yes we’re family friendly.
Bookings are recommended.
“Ethically sourced produce from respected producers forms the backbone of our menu, and native ingredients also have a strong showing. My focus is on the smart use of great ingredients so our guests can enjoy dishes that deliver more than they expected.”
– Executive Chef Jed Gerrard
James Audas’s 100-strong wine list encompasses 50 per cent Australian and New Zealand drops and 50 per cent choices from the old world winemakers of Europe, with 16 by-the-glass options. More than 20 bottles on the list will sit below $80, tapping into the venue’s ethos of quality without the inordinate price tag. Taking cues from Jed’s menu, the through line is a celebration of farming and provenance; most wines are from organic, biodynamic, or regenerative producers and will change in line with the seasonal food menu.
Menus
Bizzarro Spritz
19
Bizzarro × PS40 strawberry and yuzu spritz.
Notes: Lush, sweet strawberries with that characteristic yuzu twang.
Malfroy's Blunder 24
Fresh yuzu rind, gin, lemon, whites, wild honey.
Notes: Beautiful acidity. As aromatic as walking into an Aesop store.
Billionaire 24
Giffard rhubarb, dark rum, fresh pomegranate, lime, aromatic bitters.
Notes: Tart and fruity burst of pomegranate.
Cinco Spice 24
Five spiced tequila, grapefruit, lime, agave.
Notes: Our take on Mexican five spice in everyone's favourite margarita.
Queen's Gambit 25
Davidson plum, white rum, maraschino and lime, falernum.
Notes: Refreshing with some gentle spice.
Continental 24
Bourbon, grapefruit, smoked maple, lemon, whites.
Notes: Savoury smoke with clean acidity.
Benny Blanco 25
Never Never oyster shell gin, bianco vermouth, verjus, macerated grape and rosemary.
Notes: Our house martini combining texture and savoury elements.
Shiro Old Fashioned 25
Enokido white miso caramel, whisky, crème de Banane, aromatic bitters. Notes: Stirred down, velvety, forward and rich.
Non-Alcholic
Floradora 19
Seedlip grove, house pomegranate grenadine, dry ginger ale. Notes: Tart and ginger spice.
Quandong Highball 19
Seedlip spice, pepperberry + quandong soda, wild honey. Notes: Native bush peach soda with a lingering spice.
Sparkling
NV Matho Prosecco, Glera
Organic prosecco from the heart of Veneto. Floral, elegant and fresh with notes of green apple and limonata.
Veneto, ITA 16
NV Le Facteur, Chenin Blanc
Old wine sparkling Chenin Blanc from Vouvray made by Fabien Brutout. Fine bread, precise. Green apple.
Loire Valley, FRA 19
White
2023 Wittman 100 Hugel
Crisp, modern style, lemon, lime & apple.
Riesling, Rheinhessen, GER 16
2023 Greystone, Pinot Gris
Number 1 organic producer in NZ. Lemons and pears, full of fruit.
Canterbury, NZ 17
2023 Neudorf Rosie's Block Moutere, Albarino
Fresh tropical interpretation of this classic Spanish varietal.
Albariño. Nelson, NZ 17
2020 Domaine de Chatillon, Jacquere
Historic producer of Jacquere from the mountainous Savoie region. Energetic acidity with notes of mandarin and quartz.
Savoie, FRA 16
2023 Byrne Farm, Chardonnay
Organic high altitude Chardonnay grown at 900m above sea level. Mineral and peach.
Orange, AUS 18
Orange
2022 Das Juice Maceration, Muscat +
A blend of Muscat vineyards and Sauvignon Blanc on skins for two weeks. Floral and bright.
McLaren Vale, AUS 16
Rosé
2022 Domaine Pinchinat, Rose
Classic Provence rose from well established sustainable vines. Grenache dominant blend, the perfect aperitif style. Rose and cranberry.
Provence, FRA 17
Chilled Red
2022 Ada Wine Co. Gigi , Grenache
James Ellis is a master of light Grenache, named after his daughter Harriot. Ribena, plum.
McLaren Vale, AUS. 17
Red
2023 Le Juice, Gamay
Cru Beaujolais from a single site on the hill o Fleurie. Bright, classic Beaujolais.
Fleurie, FRA 18
2023 William Downie Cathedral, Pinot Noir
Pinot master Bill Downie with his everyday wine. Mornington/King Valley. Juicy and earthy.
Victoria, AUS. 17
2022 Koerner 'Clare Red', Cabernet Blend
A touch of spice & campfire, confit vine tomatoes and tobacco.
Cabernet Blend. Clare Valley, AUS 18
2021 Artuke Pies Negros, Tempranillo 19
Lively high altitude Rioja from great organic vines. Bursting with cool blackberries.
2022 Yangarra
Biodynamic Shiraz, from the ironstone and sandy soils of Blewitt Springs. Classy Shiraz.
McLaren Vale, AUS 17
Sweet
2022 Mount Horrocks Cordon Cut, Reisling
A classic pure Australian dessert wine from Biodynamic vines. Pure Riesling, ginger and spice.
Clare Valley, AUS 20
Beer
On-Tap
Hawke's Lager 13
Reschs Pilsner 13
Pilsner Urquell 14
Philter XPA 14
Bottle/Tin
Wildflower Table Beer #17 13
Grifter Brewing ‘Serpents Kiss’ Watermelon Pilsner 13
Yulli’s Amanda Mandarin IPA 14
Hawke’s Half XPA 12
Bilpin Cider 13
Heaps Normal XPA (non alc) 12
Restaurant Menu
Whole-wheat sourdough, fermented honey butter 5pp
Rock oysters, frozen mignonette, horseradish
39/78
Smoked eel dip, raw vegetables 19
Honeydew Melon, goats curd, lime, shiso 6ea
Roasted chicken skin, liver mousse, persimmon, davidson plum
8ea
Oxheart tomato, pine nuts, stracciatella, yellow chilli 25
Beetroot millefeuille, muntries, native thyme 26
Cured pink snapper, carrot, peas, lemongrass 30
Pork belly french toast, green apple, finger lime, pigs face 28
Ricotta dumplings, butternut pumpkin, shallot 39
Skull island king prawns, sweetcorn, carnaroli rice, ice plant 48
Line caught hapuka, smoked mussels, zucchini, basil, tomato consomme 45
Dry aged aylesbury duck, rhubarb, native fruit, leek 52
Pardoo wagyu scotch fillet (mbs7+), shishito peppers, black garlic 55
Grilled spring greens, buttermilk curd, guanciale 18
Royal blue potato, black garlic, white onion, mustard seeds 18
Red velvet lettuce, soft herbs, grapefruit 17
Adelaide hills brie ice cream, strawberries, macadamia 18
Bahan & co chocolate mousse, olive oil, geraldton wax 18
Cordon cut riesling custard, desert lime frozen yogurt, crispy milk 20
Artisan cheese selection 36
Share Menu 88pp
Whole-wheat sourdough, fermented honey butter
Roasted chicken skin, liver mousse, persimmon, davidson plum
Charred eggplant dip, raw vegetables
Cured pink snapper, carrot, peas, lemongrass
Pardoo wagyu scotch fillet, chestnut mushrooms, mushroom sabayon
Royal blue potato, black garlic, white onion, mustard seeds
Red velvet lettuce, soft herbs, grapefruit
Adelaide hills brie ice cream, strawberries, macadamia
Vegetarian Share Menu 85pp
Wholewheat sourdough, fermented honey butter
Jerusalem artichoke, goats curd, salt bush
Charred eggplant dip, raw vegetables
Oxheart tomato, pine nuts, stracciatella, yellow chilli
Ricotta dumplings, butternut pumpkin, shallot
Royal blue potato, black garlic, white onion, mustard seeds
Red velvet lettuce, soft herbs, grapefruit
Adelaide hills brie ice cream, strawberries, macadamia
Wines by the bottle.
Our menus are subject to seasonal change.