Food is art, and chefs are artists. “My approach to cooking is simple: I want to create unique and creative dishes, and bespoke menus in a way that I feel will become a memorable part of an event. The three most important beliefs or principles I follow are discipline, focus, and vision.” – Executive Chef Kiran Ghate (Chef KG) At the helm of Ember & Vine, Chef KG leads the next-generation of culinary professionals who are redefining modern-Australian dining in Adelaide. We’re passionate about high-quality ingredients, but we can’t guarantee an allergen-free environment. Customers with allergies or special dietary needs should consult our team, and we’ll do our best to accommodate.
to start
WARM RYE SOURDOUGHAUD 10.00
sage & black garlic butter
small plates
KONBU CURED SPENCER GULF KINGFISH (GF)AUD 28.00
avocado cremeux, coconut lime dressing, pickled rainbow radish, ikura, dill oil
GRILLED SCALLOPS AUD 27.00
nduja butter, butternut puree, pine nut, quince, chive oil
BONE MARROW (DF)AUD 27.00
gremolata, pepper berry salt, pickled shallots, rye sourdough
BAKED CAMEMBERT (GFA)AUD 26.00
fire honey glaze, macadamia lemon myrtle crumb, rustic ciabatta toas
TOFU & SPINACH GNUDI (PB, GF)AUD 26.00
wild mushroom sugo, Basil oil & mozzarella
AVIATOR SALAD (GFA)AUD 27.00
baby cos lettuce, chicken breast, grilled streaky bacon, herb croutons, shaved parmesan, soft poached free-range egg & Caesar dressing
SOUP OF THE DAY (GFA & PBA)AUD 18.00
warm sourdough, sage & black garlic butter
large plates
MARGRA LAMB RACK (DF)AUD 46.00
tomato & caper relish, mint pea puree, minted peas, crispy kale, lamb snow
DUCK BREAST (GF, DF)AUD 43.00
capsicum puree, embered shallots, celeriac cream, star anise jus
PORK SCOTCH (GF)AUD 42.00
cauliflower skordalia, pickled apple & fennel slaw, jus gras
CATCH OF THE DAY (GF, DF)AUD 42.00
tomato escabeche, cannelloni beans, broccolini
ROAST PUMPKIN (GF, PB)AUD 36.00
whipped hummus, quinoa, crispy chick pea, bloomed raisin, paprika dust
from the grill
36° SOUTH CHATEAUBRIANDAUD 120.00
600gm Served with your choice of 2 sides & 2 sauces
36° SOUTH TENDERLOINAUD 58.00
250gm, marble score 4+, served with your choice of sauce
O’CONNOR SUPERIOR 200DAY ANGUS RIBEYEAUD 55.00
250gm, marble score 4+, served with your choice of sauce
PERI PERI SPATCHCOCKAUD 54.00
grilled whole and served with your choice of sauce
sides
Tallow Fat Patatas Bravas, paprika, chive sour cream (GF)AUD 15.00
Brussel sprouts, macadamia dukkha, whipped goat feta, citrus dressing (GF)AUD 15.00
Broccolini, black garlic mayo, almond (GF, PB)AUD 15.00
Cauliflower Skordalia (GF)AUD 15.00
Farmer’s Garden, tomato, cashews, olives & house dressing (GF,DF)AUD 15.00
something sweet
CREMEUX ROYALE INSPIRED BY THE DUBAI VIRAL CHOCOLATEAUD 22.00
saffron & cardamon mascarpone, rhubarb gel & pistachio crumb
TIRAMISUAUD 18.00
charlie black coffee sponge, chocolate soil, edible viola
SPICED CARROT & DATE PUDDING (PB)AUD 18.00
toffee caramel, house made coconut & rose gelato, coconut soil
GELISTA GELATO (GF)AUD 18.00
hazelnut Rocher, salted caramel, raspberry swirl, chocolate button, fresh berry compote
GOURMET CHEESE SELECTIONAUD 40.00
fruit paste, fresh grapes, pere al vino rosso, lavosh, candied nuts
