Restuarant Menu

Market & Meander À la carte menu

Served at lunch and dinner 

Antipasti

“Entree”

SALT & PEPPER YELLOWFIN TUNA TARTARE | 25 (GF, DF)

House Tapioca Crackers | Olson's Smoked Salt | South Australian Extra Virgin Olive Oil

OLASAGASTI ANCHOVIES | 17 (GF)

Spanish Anchovies | Fire-Grilled Polenta Soldiers | Salsa Verde

MUSSELS GORGONZOLA | 24 (GF)

Port Lincoln Mussels | Smoked Gorgonzola | White Wine | Shallots

VITELLO TONNATO | 23 (GFA)

Veal Tenderloin | Tuna Mayo | Baby Capers | Pine Nuts | Served With Fried Flat Bread

CRUDO E MELONE | 21 (GF, DF)

Tuscan Prosciutto | Honeydew Sliced Melon | Ground Black Pepper

N’DUJA POTATO CROQUETTE | 23

Spicy Calabrian Pork Sausage Croquette | Herbed Mayo

FRITTO MISTO DI VERDURE | 18 (GF, DF, V)

Gluten-Free Battered Summer Vegetables | Chilli & Lime Seasoning | Piquillo Peppers Mayo Dip

BRUSCHETTA | 19 (GFA, V)

Buffalo Mozzarella | Heirloom Tomatoes Tatin

Primi

“Pasta”

RISSOTTO | 26 (GF, VE)

Single-Origin Arborio Rice | Lemon Ricotta | Charred Broccolini (OPTIONAL: Add Pork & Fennel Sausages for $6)

LASAGNE | 29 (GF, VE, DF)

Spinach | Roasted Butternut | Soy Béchamel | Nutritional Yeast

TAGLIATELLE PIPIS E GAMBERI | 36

Goolwa Clams | Prawns | Mint & Basil Chiffonade

GNOCCHI | 28 (V)

House Potato Gnocchi | Radicchio & Saffron | Cream | 36-Month-Aged Parmigiano Cheese | Zucchini

SPAGHETTI AGLIO E OLIO | 24 (VE)

Confit Garlic | South Australian Extra Virgin Olive Oil | Espelette Chilli

Secondi

“Mains”

RED SNAPPER & SALSA CRUDAIOLA | 44 (GF)

Parrilla-Grilled Fillet | ‘CRUDAIOLA’ Dressing of Tomatoes, Green Sicilian Olives & Baby Capers | Charred Broccolini | Burgundy Butter

COTOLETTA MILANESE | 39

Breaded Flat Veal Chop | Rucola | 36-Month-Aged Parmigiano | Medley Cherry Tomatoes

OVERNIGHT BRAISED LAMB SHANK | 41

Parsnip Puree | Marinated Zucchini

POLENTA AND VEGAN RISSOLE | 34 (VE, DF)

Soft Polenta | Mushroom & Bean Hand-Rolled Veggie Balls | House Tomato Sauce

Contorni

“Sides”

RUCOLA | 12 (V GF)

Rocket Leaves | Adelaide Cold-Pressed Lemon Oil | Chardonnay Vinegar | Parmigiano Cheese | Citrus

CUCUMBER | 12 (VE, GF, DF)

Fresh Lebanese Cucumber | Black Pepper | Mint | South Australian Extra Virgin Olive Oil | Balsamic

BROCCOLINI | 12 (VE, GF, DF)

Charred Broccoli | Local Cold-Pressed Chilli Oil

SHOESTRING POTATO FRIES | 13 (V, GF, DF)

Served With Tomato Sauce & Kewpie Mayonnaise

La Vita E'Dolce

“Desserts”

CITRUS, CAMPARI & YOGHURT UPSIDE DOWN CAKE | 16 (V)

Orange Crème Anglaise

TORTA DELLA NONNA | 16 (V)

Baked Custard Cake in Shortcrust | Pine Nuts | Icing Sugar

PANNA COTTA | 16 (V)

Amarena Cherry and Vanilla Panna Cotta

AMARETTO TIRAMISU | 16 (V)

Roasted Nuts | Amaretto Liqueur | Vanilla Bean | Dark Chocolate

AFFOGATO | 16 (V)

Espresso Shot | Vanilla Ice Cream


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