DINNER ONLY
Thursday, Friday and
Saturday from 5:30pm
And Monday from 02/11/26
Thursday, Friday and
Saturday from 5:30pm
And Monday from 02/11/26
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Windy Point Restaurant is formal dining at its best. Executive Chef Justin Miles uses fresh seasonal produce to create an exciting and innovative dining experience.
Menu Philosophy
To create a unique contemporary Australian dining experience.
Our menus change with the seasons.
All guests dine on our Tasting Menu on Thursday, Friday and Saturday evenings.
Our Early Bird 2 course menu is also available on Thursday and Friday evening.
We are thrilled to announce that starting the 2nd of November we are officially opening our doors for Monday Night Dining!
Book in and enjoy the Monday version of our Tasting Menu
Milk loaf, whipped butter
Celeriac, lentil, thyme soup shot (g)
Leek, gruyère, marjoram tart (*g)
Fonduta, pepperberry pearls
Beef involtini, jamón, salsa verde (g)
~~~~~~~~~
Hot smoked ocean trout and barramundi pie
sweet corn, cheddar, pea purée
or
Porchettina
avocado, apple, radish, quince (g)
or
Spice roasted carrots
green goddess, dukkah, coconut yoghurt (g)
or
Beef fillet tartare, fried potato, egg yolk +$15 (g)
~~~~~~~~~
Braised chicken, cauliflower parsnip cream,
burnt onion, Barossa shiraz, mushroom, fennel (g)
or
Coonawarra lamb shoulder
pickled red cabbage, white bean, lemon glaze, zhoug (g)
or
House made gnocchi, roasted mushroom
cream, parmesan, gremolata
or
Pan seared WA barramundi fillet
olive braised octopus, skordalia, piperia (g)
or
150g Chateaubriand fillet of beef +$22.5 (g)
or 300g Chateaubriand fillet of beef +$39 (g)
or 300g Mayura Station Wagyu rump +$49 (g)
fried potato, three sauces
~~~
Green beans, confit garlic (g)
add Truffled parmesan potatoes +$11 (g)
~~~~~~~~~
Sticky Date Pudding
Mallee honey ice cream,
butterscotch, double cream (g)
or
Coconut panna cotta
Magarey Orchard pears, passion fruit sorbet (g)
or
Chocolate Mélange +$7.5 (*g)
You will be required to enter your credit card details when making the reservation.
This is not a payment, it is just a standard system check to ensure bookings are made by real people.
(g) is gluten free or *can be adapted to be gluten free.
Seasonal menu is subject to change
Please note we are a cash free venue so we are unable to take cash payments
so please have a card ready to pay on the night.
Our menus change with the seasons.
Every Thursday and Friday guests have the option to dine on either
our Early Bird 2 course menu or full Tasting Menu.
Our Early Bird menu is only available for bookings at 5.30pm and 6.00pm.
Milk loaf, whipped butter
Celeriac, lentil, thyme soup shot (g)
Leek, gruyère, marjoram tart (*g)
Fonduta, pepperberry pearls
Beef involtini, jamón, salsa verde (g)
~~~~~~~~~
Braised chicken, cauliflower parsnip cream,
burnt onion, Barossa shiraz, mushroom, fennel (g)
or
Coonawarra lamb shoulder
pickled red cabbage, white bean, lemon glaze, zhoug (g)
or
House made gnocchi, roasted mushroom
cream, parmesan, gremolata
or
Pan seared WA barramundi fillet
olive braised octopus, skordalia, piperia (g)
or
150g Chateaubriand fillet of beef +$22.5 (g)
or 300g Chateaubriand fillet of beef +$39 (g)
or 300g Mayura Station Wagyu rump +$49 (g)
fried potato, three sauces
~~~
Green beans, confit garlic (g)
add Truffled parmesan potatoes +$11 (g)
You will be required to enter your credit card details when making the reservation.
This is not a payment, it is just a standard system check to ensure bookings are made by real people.
(g) is gluten free or *can be adapted to be gluten free.
Seasonal menu is subject to change
Please note we are a cash free venue so we are unable to take cash payments
so please have a card ready to pay on the night.
Our menus change with the seasons.
Just for Mondays, enjoy this version of our Tasting Menu from the 2nd of November
Milk loaf, whipped butter
Celeriac, lentil, thyme soup shot (g)
Fonduta, pepperberry pearls (g)
~~~~~~~~~
Hot smoked ocean trout and barramundi pie
sweet corn, cheddar, pea purée
or
Porchettina
avocado, apple, radish, quince (g)
or
Spice roasted carrots
green goddess, dukkah, coconut yoghurt (g)
or
Beef fillet tartare, fried potato, egg yolk +$15 (g)
~~~~~~~~~
Braised chicken, cauliflower parsnip cream,
burnt onion, Barossa shiraz, mushroom, fennel (g)
or
Coonawarra lamb shoulder
pickled red cabbage, white bean, lemon glaze, zhoug (g)
or
House made gnocchi, roasted mushroom
cream, parmesan, gremolata (g)
or
Pan seared WA barramundi fillet
olive braised octopus, skordalia, piperia (g)
or
150g Chateaubriand fillet of beef +$22.5 (g)
or 300g Chateaubriand fillet of beef +$39 (g)
or 300g Mayura Station Wagyu rump +$49 (g)
fried potato, three sauces
~~~
Green beans, confit garlic (g)
add Truffled parmesan potatoes +$11 (g)
~~~~~~~~~
Sticky Date Pudding
Mallee honey ice cream,
butterscotch, double cream (g)
or
Coconut panna cotta
Magarey Orchard pears, passion fruit sorbet (g)
or
Chocolate Mélange +$7.5 (*g)
You will be required to enter your credit card details when making the reservation.
This is not a payment, it is just a standard system check to ensure bookings are made by real people.
(g) is gluten free or *can be adapted to be gluten free.
Seasonal menu is subject to change
Please note we are a cash free venue so we are unable to take cash payments
so please have a card ready to pay on the night.
It is our pleasure to present to you a range of South Australian wines that span from the modest and boutique, to the indulgent and iconic.
With a focus on varietal and regional expression and integration, our list showcases
specialties from both across Australia and from around the world.
Many of our wines are listed by the glass and bottle.
We have local, craft and international beers and our cocktail menu is unique to Windy Point and has old favourites and the occasional contemporary twist.
We hope you enjoy!
Download a sample beverage list
This is an indicative menu only.
(g) = gluten is not included in these dishes, however we do not have separate equipment or kitchens for preparation or service.
For more information please see our allergy policy.
(v) = vegetarian
Executive Chef – Justin Miles.
Kitchen Team – Aimee Nguyen, Cameron Bell, Jack Hardiman, Jack Locke, Kane Elder, Lachlan Barratt, Lachlan Bell, Ryan Cox
We are a cash free venue so please have a card ready to pay.
A surcharge applies on Public Holidays.
Restaurant Tables
Full length windows and a design that sees our tables placed over three levels means every table in the Restaurant has sweeping views from the Adelaide Hills to the sea. All tables in the Restaurant are allocated according to the date order in which they are booked.
While you are welcome to make a request for a table next to the glass we always respect the efforts of those guests who book well in advance and so we can’t fulfill every request.