Half dozen freshly shucked natural oysters GF

Half dozen Kilpatrick style oysters GF

Marinated white anchovies with crusty bread

Whitebait

Crispy fried whitebait served with roasted garlic aioli

Antipasto platter

Cannellini bean puree, smoked salmon whip, ‘Formichi’ prosciutto, pickled mushrooms, local olive and mint and chilli eggplant and crusty bread

Soft shelled crab

Crispy fried soft shelled crab in a yeast batter served on roquette salad

Duck Liver Parfait

Duck liver pate flavoured with Glenrowan port and truffle served with house made beetroot chutney and garlic crostini

Salt and chilli squid

Fresh baby squid dusted in a salt and chilli flour, fried crisp and served with a red cabbage, walnut and fennel shredded salad with a wedge of lime

Vitello Tonato GF

Rolled veal loin filled with a capsicum flavoured farce and pickled tongue served with cured tuna and aioli

Quail GF

Oven roasted quail, deboned and butterflied, marinated in a maraschino cherry and balsamic emulsion, served on a puree of sweet potato with green beans

Mushrooms GF

A selection of gourmet mushrooms, braised in a rich porcini mushroom stock, served on soft parmesan polenta, finished with pecorino and truffle oil

Smoked chicken and mushroom risotto topped with parmesan cheese GF

Pasta Fresca (Fresh house-made pasta made from Australian semolina and King Valley free range eggs); E / M

Fettuccine & Meatballs - Beef and pork meatballs flavoured with capers and cumin in a napolatana sauce topped with parmesan cheese

Pasta Fresca (Fresh house-made pasta made from Australian semolina and King Valley free range eggs); E / M

Dutch cream potato gnocchi in a local Black Angus beef ragú

Pasta Fresca (Fresh house-made pasta made from Australian semolina and King Valley free range eggs); E / M

Mixed seafood fettuccine

Pasta Fresca (Fresh house-made pasta made from Australian semolina and King Valley free range eggs); Pan fried fresh mixed seafood tossed through fettuccini in a napolatana sauce, lemon juice and continental parsley; E / M

Italian spicy Black Angus beef sausage and tomato penne topped parmesan cheese

Pasta Fresca (Fresh house-made pasta made from Australian semolina and King Valley free range eggs); E / M

Duck Maryland GF

Confit duck maryland served on a salad of apple, pear, fennel and wild rocket topped with red currant jelly

Eggplant and Ricotta Involtini GF, V

Riverina ricotta cheese rolled in thinly sliced grilled eggplant served on a mixed leaf, orange and pine nut salad dressed with aged balsamic dressing

NZ King Salmon GF

Pan-fried crispy skinned agro dolce NZ King Salmon served on Saffron potatoes, brocollini and cherry tomato salsa

Chicken Breast GF

Pancetta wrapped chicken breast on peperonata and creamy mashed potato topped with basil pesto

Eye Fillet GF

Char-grilled eye fillet medallion wrapped in prosciutto with potato and artichoke gratin, lemon dressed asparagus and roasted capsicum

Lamb Shank GF

Slow braised Lamb shank cooked in white wine, served with a medley of ‘sous-vide’ roasted winter vegetable and beef jus

Pork Belly GF

Tuscan style crispy pork belly served on smokey pancetta lentils, eggplant steak, accompanied by sauerkraut and slow cooked roma tomatoes with blue cheese

Sirloin steak 300g GF

Italian seasoned house made wedges and mixed vegetables dressed with ‘Bundalong’ olive oil

Rinaldo’s seasonal salad

Mixed leaf and seasonal garden salad with house dressing V, GF

Chunky chips with Rinaldo’s Aioli V, GF

Rinaldo’s mixed seasonal vegetables tossed with extra virgin olive oil V, GF

Banana fritters filled with melted chocolate and served with house made vanilla ice cream

Raspberry and white chocolate semi freddo with a berry coulis GF

Local honey flavoured mascarpone served with fresh strawberries and raspberry sorbet GF

Trio of house made ice-cream

Chocolate, Rum and raisin, pistachio

Baked lemon tart with whipped vanilla cream

Apple and pear filled crepes with a red wine and vanilla sauce topped with house made rum and raisin ice cream

Cheese plate

Local cheeses with dried fruit and nuts

Chocolate panna cotta on dark and white chocolate sauce served with house made chocolate ice cream

Baked passion fruit cheesecake served with house made pistachio nut ice cream and pistachio flavored fairy floss

Orange flavoured crème caramel served with candied orange and corostoli