Ostriche al naturale con aceto allo scalogno e cabernet sauvignon

Seasonal oysters served with shallot and Cabernet Sauvignon vinegar

Asparagi con caprifuelle impanato, noce e pepe rosa

Baked asparagus with crumbed caprifuelle, walnut dressing and pink peppercorns

Calamari st. Andrea

Shallow fried calamari with rocket and a balsamic dressing

Insalata di salmone, granchio e barbabietola con pan brioche

Smoked confit salmon, crab and herb salad with beetroot, horseradish snow and toasted brioche

Carpaccio di cervo con pera, nocciola e ricotta

Carpaccio of venison with compressed pear, witlof, hazelnut soil and baked ricotta

Quaglia con melagrano, formaggio di bufala, pancetta e indivia

Twice cooked quail served with pomegranate, cocoa bean, buffalo curd, crisp pancetta and endive

Spaghettini con cicale di mare, aglio, “olio visadi” e rucola

Spaghettini with Moreton Bay bugs “olio visadi”, garlic and rocket; small / large

Quadretti all’ortica con guancia di manzo, carote e parmigiano reggiano

Thistle quadretti with braised wagyu beef cheek, baby carrots and parmigiano reggiano; small / large

Tortellini di gamberi con pomodoro, zafferano, granturco e fiori di zucca

Prawn tortellini with tomato and saffron broth, corn puree and zucchini flowers; small / large

Cres tasa di polenta con ragu di coniglio, lombo di coniglio, fave e piselli

Hand cut polenta pasta with rabbit ragu, rabbit loin, broad beans and peas; small / large

Risotto di funghi porcini, carciofi e burrata

Risotto of porcini mushroom, globe artichoke and burrata; small / large

Patate al forno

Roasted potatoes with marjoram, pecorino and garlic

Spinaci in padella con parmigiano

Sautéed spinach with garlic and parmesan

Fagiolini con pomodorini, olive e caprino

Warm salad of green beans, baby roma tomatoes, olives and goats cheese

Insalata di rucola e finocchio con filetti d’arancia

Rocket and shaved fennel salad with orange and a chardonnay vinaigrette

Capretto brasato con piselli, carota, patate e pecorino al tartufo

Roman-style braised goat with peas, heirloom carrots, potato and truffled pecorino

Anatra al forno con puree di pastinaca, barbabietola, mirtillo e balsamico alla mela

Roasted duck breast and baked duck leg with parsnip puree, baby beetroot, cranberry and apple balsamic

Maiale arrosto con puree di cavolofiore, silverbeet e mandorle

Western Plains suckling pork with cauliflower puree, silverbeet, mustard fruits and almonds

Bistecca con sedano rapa, blu marte e cipolla selvaggia

250g Sher Wagyu eye fillet served with baked celeriac, whipped blu marte and glazed wild onions

Pesce del giorno

Fish of the day

Occelli testun al barolo

This specialty of Piedmont is aged in traditional wooden barrels containing the grape skins of Barolo wine. The marinade leaves a purple stain and a distinctive wine barrel flavour

Blu marte

This cheese is made in small quantities, using a select mixture of curd from morning and evening cows milk.With a thick, dense and creamy texture, this is a mildly spiced cheese for blue cheese lovers

Taleggio di bufala

A version of Taleggio made from buffalo milk, this cheese is matured in damp caves for 30 days. The cheese slowly develops a thin orange rind and inside, a slightly sweet, dense creamy paste

Panna cotta allo zenzero con ananas caramellato

Ginger panna cotta with caramelized pineapple, crisp ginger bread and citrus sherbet

Torta di formaggio e nettare agave con sorbetto al rabarbaro, yogurt e zucchero filato

Agave nectar cheesecake with rhubarb sorbet, yoghurt foam and vanilla fairy floss

Budino al cioccolato e nocciola con gelato al menta verde

Valrhona chocolate and hazelnut praline pudding with aerated chocolate and spearmint ice cream

Bomba alla nocciolina e cioccolata, con caramello salato e gelato al banana

Peanut butter and marshmallow chocolate bomb with salted caramel and banana ice cream