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.
A menu by Executive Chef Jed Gerrard.
Wine list by James Audas.
Cocktails by Michael Chiem.
Dinner Wednesday-Sunday from 530pm.
*We’re opening for Lunch from 12pm Friday-Sunday from Friday 3rd May. Bookings are now open.
“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
Menus
Bizzarro Spritz
17
Bizzarro × PS40 strawberry and yuzu spritz.
Notes: Lush, sweet strawberries with that characteristic yuzu twang.
Tokyo Toscana 19
Umeshu spritz with Zucca amaro, perilla leaf, verjus and macerated apple.
Notes: Bright ume fruit and bitter rhubarb served fizzy.
Malfroy's Blunder 21
Fresh yuzu rind, gin, lemon, whites, wild honey.
Notes: Beautiful acidity. As aromatic as walking into an Aesop store.
Billionaire 21
Giffard rhubarb, dark rum, fresh pomegranate, lime, aromatic bitters.
Notes: Tart and fruity burst of pomegranate.
Cinco Spicy 23
Five spiced tequila, grapefruit, lime, agave.
Notes: Our take on Mexican five spice in everyone's favourite margarita.
Queen's Gambit 22
Davidson plum, white rum, maraschino and lime, falernum.
Notes: Refreshing with some gentle spice
Continental 22
Bourbon, grapefruit, smoked maple, lemon, whites.
Notes: Savoury smoke with clean acidity
Benny Blanco 20
Never Never oyster shell gin, bianco vermouth, verjus, macerated grape and rosemary.
Notes: Our house martini combining texture and savoury elements.
Shiro Old Fashioned 24
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
2023 Maison Soleil Prosecco, Glera 14
Wild ferment Glera from the biodynamic Bassham vineyards. Crisp and fresh.
Riverland, AUS
NV Champagne Louis Roederer Collection, Chardonnay
A visionary champagne house using organic and biodynamic methods. Luxurious texture.
Champagne, FRA 24
White
2023 Frankland Estate, Riesling
Western Australia’s finest Riesling producer. Certified organic, full of fresh lime. 16
2021 Venchiarezza Pinot Grigio, Pinot Grigio
An early harvest yet remarkably silky Grigio. Fresh and dry with notable yellow pear notes.
Fruili, ITA 15
2021 Jo Landron La Louvetrie, Melon de Borgogne
A blend of multiple terroirs leaving a complex Muscadet. Juicy fruit and vibrant Atlantic zing.
Loire Valley, FRA 20
2020 Crawford River Beta, Sauvignon Blanc +
Henty's finest. Sauvignon Blanc/Semillon that sees some wood. Lifted, umami like salinity.
Henty, AUS 16
2021 Moon, Chardonnay
Rich, decadent and old-school style from Biodynamic farming on the Goulburn River.
Nagambie Lakes, 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 14
Rosé
2022 Pittnauer Rosé, Blaufrankisch
Gerhard Pittnauer, Austrian master of biodynamics. Dry rosé from Blaufrankisch and Zweigelt. Burgenland, AUT 15
Chilled Red
2023 Ada Wine Co. 'Mad Hattie’, Grenache
James Ellis is a master of light Grenache, named after his daughter Harriot. Ribena, plum.
McLaren Vale, AUS 16
Red
2022 JF Dubourg Beaujolais Primeur, Gamay
Classic carbonic nouveau style from ancient Gamay vines. Mulberry, light and bright.
Beaujolais, FRA 18
2023 William Downie Cathedral, Pinot Noir
Pinot master Bill Downie with his everyday wine. Mornington/King Valley. Juicy and earthy.
Victoria, AUS 16
2021 Bodegas Moraza San Vicente, Tempranillo
An excellent all-natural producer of Tempranillo from Rioja Alta. Concrete ageing, energetic.
Rioja, SPA 20
2022 Charles Oliver Shays Flat, Cabernet Sauvignon
From the famed Chapoutier vineyard. Modern, medium bodied style, violet and blackberry.
Pyrenees, AUS 18
2021 Yangarra, Shiraz
Biodynamic Shiraz, from the ironstone and sandy soils of Blewitt Springs. Classy Shiraz.
McLaren Vale, AUS 16
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
Reschs Pilsner 10 10
Grifter Brewing Pale Ale 12
Hawke's Lager 10
Pilsner Urquell 12
Wildflower Gold Blend #43 15
Curly Lewis - Hazy Ale 11
Bottle/Tin
Wildflower Table Beer #17 11
Philter XPA 12
Mornington Peninsula Pale Ale 10
Grifter Brewing ‘Serpents Kiss’ Watermelon Pilsner 11
Yulli’s Amanda Mandarin IPA 14
Hawke’s Half XPA 10
Bilpin Cider 10
Heaps Normal XPA (non alc) 10
Restaurant Menu
Whole-wheat sourdough, cultured butter, fermented honey butter 4pp
Rock oysters, red onion vinegar, horseradish
36/72
Roasted chicken skin, liver mousse, persimmon, davidson plum
8 ea
Jerusalem artichoke, goats cheese, saltbush
6 ea
Smoked eel dip, raw vegetables 18
Abrolhos island scallops, kohlrabi, dill, wasabi leaf
32
Veal tongue french toast, green apple, finger lime, pigs face
26
Cured pink snapper, sesame, radish, lemon
28
Manjimup marron, sweetcorn, ice plant 58
Grilled brassicas, bay of fires cheddar 18
Royal blue potato, black garlic, white onion, mustard seeds 16
Fried brown rice, prawn, pork, biquinho peppers 20
Baby gem lettuce, soft herbs, pomelo, macadamia 14
Beetroot millefeuille, muntries, native thyme 24
Creamed warrigal greens 14
Magra lamb short loin, pistachio, cucumber, mint 44
Smoked ora king salmon, pink lady apple, sorrel 38
Pardoo wagyu tri-tip, chestnut mushrooms, mushroom sabayon 45
Berkshire pork jowl, sugarloaf cabbage, nashi pear 38
Squid ink glazed toothfish, cauliflower, phlox flowers 55
Adelaide hills brie ice cream, quince, sandalwood nut 16
Bahan & co chocolate mousse, olive oil, geraldton wax 18
Cordon cut riesling custard, desert lime frozen yogurt, crispy milk 18
Wattle seed affogato 10
Artisan cheese selection 32
Set Menu 75pp
Whole-wheat sourdough, fermented honey butter
Jerusalem artichoke, goats cheese, saltbush
Smoked eel dip, raw vegetables
Abrolhos island scallops, kohlrabi, dill, wasabi leaf
Pardoo wagyu, chestnut mushrooms, mushroom sabayon
Creamed warrigal greens
Royal blue potato, black garlic, white onion, mustard seeds
Brie ice cream, quince, sandalwood nuts
Vegetarian Set Menu 75pp
Wholewheat sourdough, fermented honey butter
Jerusalem artichoke, goats cheese, saltbush
Charred eggplant, raw vegetables
Beetroot millefeuille, muntries, native thyme
Bomba rice, sweet corn, ice plant
Creamed warrigal greens
Royal blue potato, black garlic, white onion, mustard seeds
Brie ice cream, quince, sandalwood nuts
White, Red and Spirits
Our menus are subject to seasonal change.