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.
Happy Hour Tues-Sun 3-5pm.
Lunch Thurs-Sat 12-3pm.
Dinner Tues-Sat from 530pm.
All day Sun 12-9pm, last booking 7:30pm.
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 $100, 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.
WH Margarita 25
Lemongrass infused tequila, cucumber, jalapeno, lime, agave
Notes: Spicy, refreshing and perfectly balanced. A WH best seller!
Coco Verde 23
Montenegro, green chartreuse, coconut, fresh pineapple, lime
Note: Combining tropical sweetness of pineapple, and coconut with the strong herbaceous, and slightly peppery flavour of green chartreuse. Think herbaceous and sophisticated Pina Colada!
Carbon Cosmo 23
Vodka, triple sec, lime, cranberry, orange bitters
Notes: Sweet, tart and sour with fizz. Everything you would expect with a classic Cosmopolitan, charged up into a refreshing highball.
The Empress 24
Yuzushu, gin, lemon, rosemary and grape oleo, prosecco
Notes: Bright and citrusy profile, sweet and tart notes with a hint of rosemary and grape.
Bitter Sweet 24
Gin, Aperol, Montenegro, fresh orange juice, lemon, orange oil, simple syrup.
Notes: Fresh and fruity. Harmonious blend of sweet and bitter citrus. Rose petal, orange peel, lavender.
The Remedy 24
Strawberry infused gin, campari, sweet vermouth, coconut oil
Notes: A tropical take on the classic Negroni. With a touch of sweetness from the strawberry. Fat washed in coconut oil for a silky smooth texture and a hint of coconut.
Queen's Gambit 25
Davidson plum, white rum, maraschino and lime, falernum.
Notes: Refreshing with some gentle spice.
Above the Clouds 25
Disaronno, bourbon, fresh lemon, agave, cranberry foam.
Notes: This clarified sour is sweet, citrusy, nutty and complex with hints of cherry and vanilla. Finished with a cranberry foam.
Members Only 26
Duck fat washed rye, pure maple, chocolate bitters.
Notes: A must try spin on a classic old fashioned with bold, smokey-sweet and savoury notes.
Rich, savoury, peppery.
Non-Alcholic
Crown St Highball 19
Seedlip grove, house pomegranate grenadine, dry ginger ale.
Notes: Tart and ginger spice.
Pineapple Express 19
Sammy Piqaunt Raconter, pineapple, lemon, habanero agave, whites.
Notes: Tropical and textural.
Mexican Stand Off 19
Sammy Piquant Oaxacan, Sammy Piquant Jetsetter, lime, grapefruit, habanero, agave.
Notes: Spin on a classic Paloma.
86 Negroni 17
Sammy Piqaunt Jetsetter, Sammy Piquant Raconter.
Notes: Exactly what a negroni is, but non-alcoholic.
Sparkling
NV Matho Prosecco
Organic from the heart of Veneto. Floral, elegant and fresh with notes of green apple and limestone.
Glera, Veneto, ITA 18
NV Veuve Abmal Cremant de Bourgogne
100% Chardonnay. Ripe red apples, pear, subtle honey. Round and creamy with a dry crisp finish.
Blanc de blancs, Burgundy, FRA 22
White
2024 Wittman 100 Hugel
Crisp, modern style. Lemon, lime and apple. A classic Trocken style Riesling.
Riesling, Rheinhessen, GER 18
2025 Maison Soleil Fleurieu
Clean and bright. Textured with nacho pear and fennel.
Pinot Gris, McLaren Vale, AUS 15
2023 Hoddles Creek Estate 1er Yarra Valley
Textured, boasting pear with mouth-watering acidity and length
Pinot Blanc, Yarra Valley, AUS 17
2023 Alessandro di Camporeale Benede
Dry, medium bodied. Fresh with notes of almond and apricot.
Catarratto, Sicily, ITA 20
2024 Wickham's Road
Ripe, fruit driven. Nectarine and grapefruit with buttery overtones. Nice acid.
Chardonnay, Yarra Valley, AUS 18
Orange
2022 Geyer Wine Co.
Orange and lemon sherbet. Acid driven, with notes of marmalade.
Riesling, Barossa Valley, AUS 16
Rosé
2025 Masion Soleil
Tangerine peel and cranberries. Strawberries and cream with a rounded mouthfeel.
Grenache, McLaren Vale, AUS 15
2022 Chateau Saint Martin Carpe Horam
Light and crisp, zippy. Bright berry with hints of violet.
Grenache+, Provence, FRA 17
Chilled Red
2024 Ada Wine Co.
James Ellis is a master of light Grenache. Ribena and plum.
McLaren Vale, AUS. 17
Red
2024 William Downie Cathedral
Pinot master Bill Downie with his everyday wine. Mornington/King Valley. Juicy and earthy.
Pinot Noir, Victoria, AUS. 17
2023 Belloguardo Borgofiero Chianti DOCG
Classic Chianti. Cherries, slightly savoury with a toasty complexity.
Sangiovese, Tuscany, ITA 17
2023 Mengoba Brezo
Elegant and fine-boned with complexity and balance. Juicy wild berries, herbs and liquorice.
Mencia, Bierzo, SPA 18
2023 Craneford 'Basket Pressed'
Ripe black berries, dark spices, pepper and cedar. Elegant with finer tannins yet rich and powerful.
Shiraz, Barossa Valley, AUS 19
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
Yulli's Mediterranean Lager 11
Reschs Pilsner 12
Grifter Pale Ale 12
Philter XPA 13
Philter Red Ale 13
Bottle/Tin
Hawke’s Half XPA 12
Bilpin Cider 13
Heaps Normal XPA (non alc) 12
Restaurant Menu
SNACKS
Whole-wheat sourdough, fermented honey butter 5pp
Rock oysters, frozen mignonette, horseradish
6.5ea
Roasted chicken skin, spanner crab, cider gel 12ea
Confit duck leg cigar, black garlic, pickled young peach 8ea
SMALL PLATES
Jamon iberico, melon 16
Oxheart tomato, pine nuts, stracciatella, yellow chilli 24
Raw tuna, avocado, trout roe, cucumber, brown rice tosazu 26
Wagyu steak tartare, horseradish, bonito custard, chives, potato 26
Pork belly french toast, green apple, finger lime, pigs face 32
W.A. rock lobster stuffed pappardelle, miso broth, bisque foam 38
Aylesbury duck fried rice, x.o., house made sriracha, coriander 26 / 34
LARGE PLATES
Ricotta dumplings, butternut pumpkin, shallot 39
Crumbed clarence river whiting, capers, herb aioli, ice plant 36
Mandalong spatchcock, gochujang butter, pickled cucumber 45
Dry aged aylesbury duck, australian fruits, rhubarb, radish 44
Angus short rib, pepper sauce, confit onion, muntries 44
Pardoo wagyu sirloin (mbs7+), peppers, shishito pepper, jus 58
SIDES
Spring greens, buttermilk, lemon 21
Duck fat potatoes, onion relish, herb emulsion 16
Shoestring fries, saltbush vinegar 12
Red velvet lettuce, champagne chive vinaigrette 17
DESSERTS
Adelaide hills brie ice cream, strawberries, macadamia 18
Bahan & co. chocolate mousse, passionfruit, geraldton wax 19
Cordon cut riesling custard, desert lime frozen yogurt, crispy milk 20
Artisan cheese selection, house-made apple jam, pane 36
Adelaide Hills brie, cow's milk, SA 16
Bay of fire cheddar, cow's milk, TAS 16
Riverine blue, buffalo's milk, NSW 16
LUNCH SPECIAL (Friday - Sunday, 12pm - 3pm) 55pp
Whole-wheat sourdough, fermented honey butter
Oxheart tomato, stracciatella, pine nuts, yellow chilli
W.A. rock lobster stuffed pappardelle, miso broth, bisque foam
Dry aged aylesbury duck, x.o. fried rice, house made sriracha, coriander
Red velvet lettuce, champagne chive vinaigrette
Adelaide Hills brie ice cream, strawberries, pistachio
Share Menu 88pp
Whole-wheat sourdough, fermented honey butter
Duck leg confit cigar, black garlic, young pickled peach
Oxheart tomatoes, stracciatella, pine nuts, yellow chilli
Raw tuna, avocado, trout roe, cucumber, brown rice tosazu
Dry aged aylsebury duck, australian fruits, rhubarb, radish
Shoestring fries, saltbush vinegar
Red velvet lettuce, champagne chive vinaigrette
Adelaide hills brie ice cream, strawberries, pistachio
Vegetarian Share Menu 85pp
Whole-wheat sourdough, fermented honey butter
Mushroom cigar, black garlic, young pickled peach
Oxheart tomatoes, stracciatella, pine nuts, yellow chilli
Ricotta dumplings, butternut pumpkin, shallot
Fried rice, sugar snaps, house made sriracha, coriander
Shoestring fries, saltbush vinegar
Red velvet lettuce, champagne chive vinaigrette
Adelaide hills brie ice cream, strawberries, pistachio crumb
Premium Share Menu 120pp
Whole-wheat sourdough, fermented honey butter
Roasted chicken skin, spanner crab, cider gel
Confit duck leg cigar, black garlic, pickled young peach
Oxheart tomato, pine nuts, stracciatella, yellow chilli
Raw tuna, avocado, trout roe, cucumber, brown rice tosazu
W.A. rock lobster stuffed pappardelle, miso broth, bisque foam
Red velvet lettuce, champagne chive vinaigrette
Pardoo wagyu sirloin (mbs7+), peppers, shishito pepper, jus
Spring greens, buttermilk, lemon
Duck fat potato, onion relish, herb emulsion
Adelaide hills brie ice cream, strawberries, pistachio crumb
Premium Vegetarian Share Menu 110pp
Wholewheat sourdough, fermented honey butter
Mushroom cigar, black garlic, young pickled peach
Black truffle falafel, truffle dip
Avocado, cucumber, vegetable broth
Oxheart tomato, pine nuts, stracciatella, yellow chilli
Ricotta dumplings, butternut pumpkin, shallot
Red velvet lettuce, champagne chive vinaigrette
Fried rice, sugar snaps, house made sriracha, coriander
Shoestring fries, saltbush vinegar
Spring greens, buttermilk, lemon
Adelaide hills brie ice cream, strawberries, pisatchio
Wines by the bottle.
Our menus are subject to seasonal change. All large groups 7+ will incur a 10% service charge.