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Matines' Menu

Restaurant menu

To begin

Our bread Local barley and rye, toasted strawberry gum butter (V)

8

Kangaroo Island olives pepper berry, brined saltbush (GF,DF)

12

Oysters Oysters
Coffin Bay Pacific oyster, SA
Little Douglas Bay Gazander, SA
Merimbula rock oyster, NSW
Sapphire Coast rock oyster, NSW

Dressing
From the fire, cured jowl, kelp sauce, dulse (GF, DF)
Coriole verjuice, Geraldton wax flower (GF, DF)
Native citrus, yuzu pearls (GF,DF)
Sauce des Marées, herbs (GF,DF)

7

Snacks

Pumpkin sable (VG) Woodside chevre, toasted seeds

12

Green olive cheddar gougère (V) orange, rosemary

12

Smoked oyster beignets (14) sauce des Marées, sea parsley

14

Beef burnt ends crumpet, muntrie relish

14

Raw and coastal

Abrolhos Island scallops (GF, DF) smoked pandanus dressing

12

Kinkawooka mussels (GF, DF) three garlic emulsion

12

Port Lincoln tuna tartare (GF, DF) modern gribiche

18

Spencer gulf prawns (GF, DF) classic sauce

18

Raw King George whiting (GF, DF) charred lemon

32

Entrées

Torched calamari (GF, DF) pearl onion, koji cucumber, nasturtium

32

La vera burrata (V, GF) compressed melon, karkalla, toasted seeds

26

Prawn cocktail (GF, DF) classic sauce, crystal ice plant, brown rice cracker

32

Fried potato gnocchi (VG smoked corn puree, summer courgette, crisp flowers

26

Fire and grill

Coffin Bay octopus (GF, DF) sapphire grape, fennel, black garlic

28

Wagyu tongue skewer (GF, DF) kelp sauce, organic leaves

26

Hampshire pork tomahawk 600g (GF, DF) climbing spinach, jus

58

O’Connor Angus striploin MB 5+ (GF) smoked bone marrow

62

S.Kidman rib eye MB 2-3 1kg (GF, DF) native pepper jus

178

Mains

Market fish (GF, DF) sauce vierge, summer beans and sea herbs

52

Barossa chicken ‘Maryland’ (GF) charred sugarloaf, green apple, sauce vin jaune

45

Ember-roasted cauliflower (VG, N) macadamia cream, golden raisin dressing

42

Margra 12-hour slow cooked lamb shoulder with saltbush made to share

98

Whole side market fish (GF) desert lime butter, sea pickle
made to share

POA

Sides

Asparagus, buttermilk, buckwheat (V,GF)

14

Heirloom tomato salad, caramelised shallot, Mypolonga olive oil (VG,GF)

15

Crisp potatoes, beef tallow dressing (GF)

13

Grilled zucchini, fermented green chilli (VG)

14

Organic leaves, native vinaigrette (V)

12

Dessert

Matines trifle (GF) framboise crème chiboust, roasted vanilla sponge, summer berries and rosé jelly

19

Ice cream sandwich (VG) Adelaide hills strawberries, coconut ice cream, crisp coconut biscuit

19

A fig and its leaf (GF) Fig compote, port glaze, chamomile parfait, fig leaf crisp

19

Eleven layer chocolate cake (GF) roasted apricot, burnt honey, calendula ice cream

19

Petit four Passionfruit jube, tallow caramel fudge, Barossa shiraz bon bon, Port Elliot honey wafer

18

Local cheese Pyengana cheddar, pickled watermelon rind
Udder delights smoked brie, pear lemon myrtle confit
Woodside Edith goats cheese in ash, honey almond rosemary paste
Apostles Whey Bolte’s Bonanza blue, burnt apricot

14/35

Tasting menus

Classic tasting menu

$125 per person

Coffin Bay Pacific oyster, Coriole verjuice, Geraldton wax flower (GF, DF)

Abrolhos Island scallops, smoked pandanus dressing (GF, DF)

Wagyu tongue skewer, kelp sauce, organic leaves (GF, DF)

Barossa chicken ‘Maryland’, charred sugarloaf, green apple, sauce vin jaune (GF)

Adelaide Hills strawberry, coconut ice-cream sandwich (VG)

Chef's signature tasting menu

$155 per person

Smoked oyster beignets, sauce des Marées, sea parsley

Merimbula rock oyster, Coriole verjuice, Geraldton wax flower, caviar (GF, DF)

Abrolhos Island scallops, smoked pandanus dressing (GF, DF)

Wagyu tongue skewer, kelp sauce, organic leaves (GF, DF)

Coffin Bay octopus, sapphire grape, fennel, black garlic (GF, DF)

O’Connor Angus striploin MB 5+, smoked bone marrow (GF)

Eleven-layer chocolate cake, roasted apricot, burnt honey, calendula (GF)

Matines and Crystalbrook Collection are proud to serve exclusively Australian seafood. Were cash-free. Debit cards and all major credit cards are welcome. 

Please note, 15% surcharge applies on public holidays. 

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