Vitello tonnato

Served with a with light summer garnish

Sweet balsamic onion and rosemary linguine

Served with high valley cow’s milk fetta and summer herbs

Beef carpaccio

Served with a celery heart and parmesan salad, chef’s horseradish cream and crostini

Tomato, cucumber and baked ricotta

A salad in the Puglian style

Garlic prawns, served on angel hair pasta

With crusty Mudgee sourdough and insalata verde

Duck Savoyard

Confit style duck, served in an aleatico infused cranberry sauce, and served with slow roasted beetroot in a salad of grape and roquette salad

Pork Scappati

Baked scallopini of tenderloin, with mortadella and capers, served with rosemary potatoes and sugar snap peas

Housemade cassata

Served in a reduced picolit caramella

Grilled fresh peach

Served with house made ice cream and a shot of appassimento

Chocolate olive oil tart

Served with an Aleatico berry reduction