HERRINGBONE

Spring
A LA CARTE MENU
Nov. 2026

(sample)

house baked focaccia, chilli oil, reggiano

local olives marinated with aged balsamic, garlic, oregano

cannellini bean, fried brussels sprouts, lemon, basil, hazelnuts, focaccia

 whipped cod roe dip, yarra valley roe, potato crisps (I)

wa half shell baked scallop, nduja, soubise sauce, nori butter, smoky paprika - ea (A)

house made fried falafel, tomato kasundi, persian feta, zuni pickle - ea

stracciatella, pear marmalade, charred garlicky soldiers

ninos prosciutto e melone, parmigiano reggiano, rio vista olive oil

free range chicken liver parfait, shiraz poached pears, sichuan pepper, fennel crostini

torched prawn crudo, loxton blood oranges, sweet basil, fermented chilli (A)

citrus cured rainbow trout, crème fraiche, horseradish, cucumber, dill (A)

local asparagus, burnt miso butter, orange, tas wakame

pan fried potato gnocchi, cotechini, rapini, snow peas, capers, reggiano

grilled black angus steak frites, sauce au poivre

slow roasted fleurieu lamb shoulder, baba ghanoush, fried chickpeas and chillies, lemon

hand cut chips, garlic, rosemary

iceberg salad, ranch dressing, honeydew, fennel crostini

brûleé lisbon lemon tart, preserved blueberries, crème fraiche

coconut sorbet, kaffir lime, pistachio, pineapple, black sesame

fennel seed ice cream affogato

selection of australian cheese, crisp breads, accompaniments

* wherever possible, herringbone restaurant is committed to sourcing the finest seasonal produce from south australian growers and producers 

* while we do our best to cater for everyone, we may not be able to accommodate all dietary requirements