Please note: while we endeavour to keep this menu as up-to-date as possible, it is subject to change at any time.

Swagman Country Dining

Swagman Country Dining specialises in Indigenous Australian foods. Bush foods are grown in our sustainable on-site Food Forest.

The menu is thoughtfully inspired by the creative collaboration of Sandy and Chef Maddi.A slow-food experience.

Taste of Australia Platter
Lemon Myrtle crocodile dumplings x 2, vintage cheddar, Food Forest grown Strawberry Guava jelly, bush herb marinated mushrooms, house-made mushroom relish, and Food Forest grown Loquat chutney, house pickled grapes, and Saltbush Dukkah with olive oil and Food Forest grown Aniseed Myrtle balsamic, Warrigal spinach and water chestnut spread, and 2 warm house-made damper rolls

Share (for 2) 39.95

Gluten free bread + 2

Entree

Minestrone Soup

A hearty blend of roasted vegetables, tender beans, and aromatic Food Forest grown Indigenous herbs simmered to perfection, served with a sprinkle of grated parmesan and a warm, crusty damper roll with chive butter

15 (GF on request)

Crocodile Lemon Myrtle Dumplings

Chinese style dumplings filled with creamy Crocodile, spring onion filling. Served with a Swagman signature dipping sauce.

Swagman Signature Garlic Butter Prawns Mediterranean Style
Australian Prawns cooked in garlic butter served with tomato, mild chilli, Indigenous thyme, Indigenous Food Forest grown Warrigal spinach, fetta cheese and a house made damper roll to soak up the rich sauce

Entree 26 Main 39

Green Ant & Lemon Myrtle Scallops
Caramelised Australian Scallops served with a Green Ant & Food Forest grown Lemon Myrtle butter

Mains

Swagman Chargrilled Ribeye (400g)

Cooked on the chargrill over on-site sustainable fallen Red Gum wood coals served with Geraldton Wax mashed potato and served with a trio of Swagman signature sauces: Food Forest grown Mountain Pepperberry Chimichurri sauce, Wattleseed Sweet and Salty, and Oishii sauceNF (GF on request)

Swagman Chargrilled Eye Fillet (220g)

Cooked on the chargrill over on-site sustainable fallen Red Gum wood coals served with Geraldton Wax mashed potato, Indigenous Thyme honey glazed baby carrots and mushroom beef jusNF (GF on request)

Slow cooked Duck Leg
Glazed with Wattleseed sweet and salty sauce, served with

Aniseed Myrtle dressed coleslaw and our Food Forest grown passionfruit savoury sauce and Geraldton Wax mashed potato

NF (GF on request)

Indigenous Thyme & Lemon Myrtle Chicken breast

Served on Geraldton Wax mashed potato with a creamy mustard velouté and baby broccolini

Barramundi silky sweet, buttery fish

Served with Geraldton Wax mashed potato, a chargrilled lemon, Food Forest grown Samphire Zucchini,

lemon myrtle Beurre Blanc sauce and topped with Food Forest grown Finger Lime pearls grown on-site

NF (GF on request)

Roasted Cherry Tomato and Saltbush Linguini

Sun ripened cherry tomatoes roasted, Australian olives, parmesan and

lightly seasoned with Saltbush leaves

Veg, V (GF on request)

Small Plates

Roast Vegetable Salad

Roasted pumpkin, beetroot, mushroom with grilled halloumi, dressed salad leaves topped with Saltbush Dukkah

GF, Veg, V

Coastal Garden Salad

A vibrant mix of fresh salad greens, semi-dried tomatoes, olives, fetta, tangy pickled house-made red onion, topped with crisp Indigenous Food Forest grown Karkalla and drizzled with our zesty house-made orange vinaigrette

Veg (DF/GF on request)

Bush Spiced Potato Wedges
Crispy golden wedges sprinkled with a blend of three Indigenous herbs from our kitchen garden, served with a side of our signature Oishii sauce

Veg

Bush Tomato & Saltbush spiced Cauli

Tender roasted cauliflower finished with a sprinkle of grated parmesan

GF, Veg (DF on request)

Garlic Butter Baby Broccolini

Baby Broccolini sautéed in garlic chive butter, finished with crunchy toasted almonds and the aromatic touch of Indigenous thyme

Veg, GF

Roasted Beetroot with Saltbush Dukkah

Oven-roasted beetroot coated in a crunchy, Saltbush Dukkah

Veg, GF

Salt of the Earth Mushrooms

Pan-fried mushrooms marinated in the unique flavour of Saltbush

Veg, NF

Sweet As

Lemon Myrtle Dream
A signature Lemon Myrtle baked cheesecake paired with zesty lime yoghurt sorbet, macadamia praline crunch, berry coulis, and a swirl of whipped cream

Native Bliss Sorbet Trio
A refreshing trio of lemon, raspberry, and mango sorbets, drizzled with our house- made Lilly Pilly syrup

GF, DF, vegan

Affogato
Vanilla bean ice cream topped with a chocolate and wattle-seed dried orange slice, cream wafers, and a shot of locally roasted DeGroots coffee

NF (GF on request)

Add your choice of Baileys, Cointreau, Frangelico, Whiskey, Kahlua. or rich chocolate sauce (non-alcoholic)

Outback Scones with Signature Jams
Two house-made native Wattleseed scones served with Sandy’s native Lilly Pilly jam or our house-made Lemon Myrtle strawberry jam, and topped with fresh cream for a uniquely Australian twist on a classic.

Single Jam 15 Both Jams +2.50

Macadamia Crunch Sundae
Two scoops of velvety vanilla bean ice cream layered with rich chocolate topping, crisp cream wafers, and our signature candied native macadamia nut praline

12 (GF on request)

Please let us know if you have a seafood allergy. The chargrill is primarily used to cook our meats and although we do our best, we cannot absolutely guarantee against cross contamination. GF = Gluten Free, DF = Dairy Free, VEG = Vegetarian, V = Vegan, NF = Nut Free. For all other dietary requirements, please see our friendly staff ($5 surcharge may apply).

Children’s Menu

Pork and Parsley Chipolatas
Served with house-made wedges, side salad, and Indigenous bush tomato relish or tomato sauce NF

Bush-spiced Beef Bolognese
Rich and hearty house-made beef Bolognese infused with Indigenous bush spices, served over tender linguini. NF

Cheesey Toastie

Crispy, golden toasted sandwich stuffed with gooey melted cheese an Aussie classic kids will love!

(Veg, NF)

Gluten free bread +2

Choc Topped Sundae

Vanilla ice cream topped with rich chocolate sauce—simple and sweet!

One Scoop 4 Two Scoops 8

Thank you for supporting Swagman Country Dining
Quality food. Sustainability. Respect for native animals and the Australian environment. Celebrating Australian bush flavours.

Our passion is bringing you a taste of Australia. We lovingly create delectable foods enhanced with native bush herbs and spices, the majority of which are grown on-site in our native kitchen gardens. We aim to provide signature house-made flavours unique to the Swagman.

Softfoot Farm is committed to sustainability and reducing environmental impacts. We strive to minimise our carbon emissions by sourcing products from our own garden and South Australian companies as much as possible. Additionally, our past, present and continuing tree planting efforts are working to eradicate our carbon footprint. Food leftovers, except for meat, are composted for use here on Softfoot Farm and also feed our worm farm. We have our own bee-hive for pollination of our gardens and for honey.

Profits from our business are allocated to the support of Softfoot’s conservation projects, aimed primarily at helping endangered native Australian wildlife. We have a number, of endangered species living and breeding in our Softfoot Sanctuaries, including the brush-tailed bettong and the southern brown bandicoot. Both species belong in this local area but have been affected drastically by land clearing and predation by cats and foxes.

We acknowledge the Ramindjeri people as the traditional custodians of the land on which we stand today.

Swagman Country Dining

Menu

Starter

Entree

Mains

Small Plates

Sweet As

Children’s Menu