Cherry tomato, mozzarella, basil, and balsamic glaze — a classic expression of balance and freshness. Pairing: Aperol Spritz, Howard Vineyard Sauvignon Blanc (Adelaide Hills) $16

Cantaloupe wrapped in prosciutto with a touch of mint — sweet, salty, and refreshing. Pairing: Negroni, Atlas Riesling (Clare Valley) $18

Crisp risotto spheres filled with truffle and parmesan, served with a rich tomato sugo. Pairing: Campari Soda, Riversdale Estate Chardonnay (Tasmania) $14

Artichoke filled with whipped ricotta, citrus, and herbs, topped with golden breadcrumbs. Pairing: Hugo, Howard Vineyard Rosé (Adelaide Hills) $12

Tender octopus marinated in olive oil, garlic, and lemon, finished on the grill with sea salt. Pairing: Howard Sauvignon Blanc (Adelaide Hills) $16

Creamy burrata, heirloom tomatoes, basil, and aged balsamic — a luxurious, shareable plate. Pairing: Bellini, Tolpuddle Chardonnay (Tasmania) (Premium pairing) $15

Seasonal zucchini, eggplant, and capsicum, brushed with olive oil and herbs. Pairing: Stefano Lubiana Pinot Noir (Tasmania) $14 Pairing: Negroni Sbagliato, Rosé or Grenache

Garlic & Lemon Prawns Succulent prawns marinated in garlic and lemon, seared until just tender. Pairing: Cynar Spritz, Vermentino, Riversdale Estate Chardonnay (Tasmania) $17

Salumi & Pickled Vegetables Cured salami served alongside tangy pickled garden vegetables — bold, savoury, and zesty. Pairing: Garibaldi,, Howard ‘Amos’ Shiraz (Adelaide Hills) $16

Bresaola & Parmigiano Air-dried beef with arugula and Parmigiano Reggiano, balanced by the freshness of cherry tomato. Pairing: Cardinal, Howard ‘Amos’ Cabernet Sauvignon (Adelaide Hills) $18