Nicolas Baudin’s Restaurant and Bar is a boutique dining experience utilizing the best local and South Australian produce. The bar serves various styles of local cuisines and the alacarte menu starts at 6pm.  The aim is to provide a selection of dining experiences for house guests and locals, including bbqs and more. The restaurant is open breakfast and dinner daily.  While we don’t open for lunch we offer, bbq packs to take on your day out or cook in the bbq area at the retreat, and a picnic pack to take with you on your day of touring the island.

At KI Wilderness Retreat it is important to support the local community, which is why we stock a fantastic range of Kangaroo Island wines.  The wines, sold by the glass gives our guests the opportunity to sample a number of local wines to compliment their meal.

Main Menu 2016


K.I Local Smoked Olives Bowl (v) (gf)

Parmesan Garlic Bread (v)

Ciabatta with Ki Olive Oil (v)
Served with Chef’s Housemade Lemon Myrtle & Cashew Nut Dukkah


Soup of the Day (gf-o)
Served with a Locally Made Warm Dinner Roll

Garlic Prawns (gf–o)
Sautéed with a Garlic White Wine Cream
Served with Jasmine Rice
Entrée $17.00
Main $32.00

K.I Salt Rock Lamb Chorizo & Haloumi Salad (gf)
Grilled Local Lamb Chorizo & Fried Haloumi on a bed of Salad Greens & Cherry Tomatoes $17.50

Pan-fried Scallops (gf)
Served in a Coconut and Turmeric Cream Sauce

Tasting plate (v-o) (gf-o)
House Made Dips, Kalamata Olives, Local Lamb Chorizo, Toasted Local Bread

Green Salad (v) (gf)
Green Salad of Baby Spinach, Pear, Pine Nuts & Parmesan with a Sitcky Balsamic and K.I Honey Dressing
Entrée $12.50
Main $25.00


Pan-Fried Pink Snapper (gf)
Topped with K.I Gin and Bitter Lemon Chutney with Steamed Seasonal Greens & Potato Torte

Seafood Medley
Featuring Marinated Baby Octopus, Garlic Prawns, Sautéed Scallops, Crumbed Garfish with Chips & Salad

Warm Moroccan Roasted Vegetables Salad (v) (gf)
Roasted Sweet Potato, Cherry Tomatoes, Onion, Red Capsicum, Zucchini Infused with Moroccan Spices on a bed of Quinoa & Baby Spinach Salad with a Side of Minted Yoghurt

Herb Crusted Chicken Breast (gf)
On a bed of creamy mash potato, with roasted pumpkin and KI Special sticky Fig glaze

Twice Cooked Lamb (gf)
Kangaroo Island Salt Rock Lamb, Slow Cooked in a Rich Tomato and White Wine Sauce, Served with Creamed Potato & Roasted Seasonal Vegetables

Kangaroo Loin (gf)
Served with a Delicious red wine jus, on a bed of Paris mash and Local KI Muntrie Berry and Beetroot relish

Scotch Fillet (Beef) (gf-o)
Angus Beef Scotch Fillet, Char Grilled with Seasonal Vegetable and a Creamy Pepper Sauce with a Potato Rosti

Vegetarian Curry (v) (gf)
Gluten Free & Vegan Vegetable & Chickpea Curry in a Coconut Cream served with Jasmine Rice & Poppadum’s


Seasonal Vegetables

Garden Salad

French Fries

Paris Mash


Trio of Ice Cream with Almond Biscotti

Slow Baked Chocolate Tart served with a Salted caramel Sauce
Made with the Kangaroo Island’s Special Pink Salt

Orange Cake
Served with a Delicious Passion Fruit Curd (gf)

Cheese and Fruit Plate
For one $18.50
For two $30.00

(gf) gluten free (v) vegetarian (-o) option available.