Ekhidna Kitchen

Come and enjoy a glass of ekhidna wine or beer amongst the vines complimented with a delious meals created by Nathan Carr and Kristie Zadow who have worked together as a team for many years and both compliment each others culinary skills.

They use only the freshest of seasonal regional produce with an ever changing selection. You will quite often see them shopping  on a saturday morning at the famous Willunga Markets that has an abundance of local produce.

If its not the 'fish of the day " which Nathan quite often catches himself just of Cape Jervis then it's one of Kristies irresistable desserts that is sure to please your sweet tooth.

At Ekhidna we are committed to providing quality, friendly service and value for money. Dinning out is to be enjoyed by all and nothing is to much trouble at ekhidna

Come in and see for yourself what all the fuss is about

SUMMER MENU

Share Platters
Chefs selection of three dips served with grilled pita

Chicken liver pate with marinated Brian’s olives and crunchy ciabatta bread

Housemade dukkah ciabatta bread Brian’s olives balsamic glaze and olive oil

Ploughman’s Platter
Grilled chorizo, supressa salami, prosciutto, gouda cheese, pickled onion & rocket salad, tomato chutney & ciabatta roll

Antipasto Platter
Grilled chorizo sausage, prosciutto, Danish feta, marinated artichokes, eggplant, mushrooms, roasted capsicum & grilled ciabatta bread
 
Fruit & Cheese Platter
Chef choice of three chesses dried & seasonal fruit
roasted almonds & macadamias

Entrees

Salt and pepper squid with garlic aioli
Suggested Wine Pairing> 2011 ekhidna Sauvignon Blanc

Chilli Floured chicken wings with roast capsicum salad and preserved limi aioli
Suggested Wine Pairing> 2008 ekhidna Cabernet

Char grilled eggplant, capsicum, spinach and cream cheese terrine with snow pea tendril
 Suggested Wine Pairing> 2008 ekhidna Grenache

Citrus scented prawns served with dill salsa & parmesan crisp
Suggested Wine Pairing> 2008 Bird of Prey Riesling

House salad of toasted almonds, Brian’s olives feta and marinated artichokes
Suggested Wine Pairing> 2011 ekhidna rose

MAINS

Chef selected market fresh fish

Char Grilled kangaroo fillets with swiss brown mushrooms green beans and sweet plum sauce                                               Suggested Wine Pairing> 2008 ekhidna Shiraz

Baked tofu sauted eggplant, artichoke zuccinni infused in a sweet sesame seed dressing                                                           Suggested Wine Pairing> 2008 ekhidna Grenache

Pan fried chicken breast stuffed with spinach, brie & roasted almonds served on a pickled beetroot and mint salad
Suggested Wine Pairing> 2011 ekhidna Sauvignon Blanc

Black Angus char grilled eye fillet served with crispy polenta brocolini slow roasted tomatoes topped with linchpin jus          Suggested Wine Pairing> 2008 Paper Eagle Linchpin Shiraz

Linguini pasta with fresh Atlantic and smoked salmon capers cherry tomatoes olives rocket and dill
Suggested Wine Pairing> 2008 Paper Eagle First Flight Riesling




SIDES
Crispy baby potatoes with rosemary and sea salt flakes

Mixed green salad

Seasonal vegetables with garlic & chilli

Extra pita, gluten free bread or ciabatta bread.

DESSERTS
See our ever changing desserts menu

* Much of our menu inlcudes vegetarian and gluten free option