Warm ciabatta bread served w/ warm mixed olives, extra virgin olive oil & aged balsamic.

Mixed crostini w/ jamon & stracciatella cheese / tomato, mozzarella, basil pesto & extra virgin olive oil.

Fiori di zucchini ripieni su crema al gorgonzola

Tempura zucchini flowers filled w/ ricotta, blue swimmer crab meat, lemon & thyme served on a gorgonzola cream.

Porchetta croccante

Pork belly w/ braised red cabbage & grapefruit beurre blanc.

Jamon con burrata e pane tostato

36 month aged jamon iberico de bellota served w/ burrata cheese & toasted ciabatta bread.

Salmone marinato servito con finocchi, rucola e fragole

In house cured salmon carpaccio w/ fennel, strawberry & baby rocket salad.

Gamberoni in panatura croccante

King tiger prawns wrapped in brik pastry served w/ baby rocket, cherry tomato & spanish onion.

Calamari fritti serviti con olio all’aglio e peperoncino

Lightly fried calamari on a lemon citronette sorrel salad w/ chilli & garlic oil.

Insalata caprese con treccia e pane tostato

Caprese salad w/ treccia cheese & toasted ciabatta bread.

Risotto del giorno

Risotto of the day.

Linguini al pesto, gamberi, ciliegino e zucchini

Linguini w/ prawns, zucchini, basil pesto, cherry tomato & garlic.

Mezzelune nere all’ aragosta e mascarpone con salsa cointreau e asparagi

Home-made half moon squid ink ravioli filled w/ lobster, mascarpone & citrus zest sautéed in contreau & asparagus.

Lasagna con granseola e gamberetti

Lasagna w/ crab meat, prawns, tomato, béchamel & parmesan served on a bed of tomato béchamel.

Gnocchi di ricotta con ragu di maiale in agrodolce e amaretti

Home-made ricotta gnocchi w/ pork mince, apricots & mustard fruit flambéed w/ port wine & topped w/ crushed amaretti biscuits.

Fettucine integrali al ragu di quaglie con porcini, timo e spinaci

Home-made wholemeal fettuccine w/ quail ragu, porcini mushrooms, thyme, spinach & red wine reduction.

Controfiletto di wagyu grigliato 300 grammi

300g, grade 6+ wagyu sirloin w/ roasted potato, truss tomato & truffle butter.

Fiorentina invecchiata 6 settimane 500 grammi

500g, 6 week dry aged black angus t-bone w/ horseradish cream & seeded dijon mustard.

Quaglia disossata e ripiena

Deboned quail filled w/ ricotta, eggplant, tomato & pesto wrapped in prosciutto served on a truffle mash w/ baby carrots.

Carre d’agnello in crosta di pepe szechuan

Milly Hill lamb rack w/ szechuan pepper crust w/ spinach, roasted pumpkin & walnuts served w/ minted yoghurt.

Pesce del giorno

Fish of the day.

Salmone scottato servito con crocchetta e asparagi

Crispy skin Tasmanian salmon on a potato, lemon & dill croquette w/ asparagus & buerre blanc.

Insalata mista

Mixed leaf salad w/ sicilian olives, red onion, roma tomatoes & cucumber w/ extra virgin olive oil.

Rucola e indivia

Baby rocket & witlof salad w/ pear & walnuts dressed w/ honey seeded mustard.

Pure al tartufo

Truffle infused potato puree.

Vegetali misti

Mixed seasonal vegetables w/ garlic, parsley extra virgin olive oil.

Patatine fritte

Thin cut chips.

Panna cotta all’ aqua di rose con cioccolato tiepido e zucchero filato

Rose water panna cotta served w/ warm pouring chocolate & chocolate fairy floss.

Tortina al cioccolato, caramello e arachidi

Peanut toffee & chocolate ganache tart served w/ toffee popcorn, strawberry mint salad & hazelnut gelato.

Meringa alla nocciola e japonaise al frutto della passione

Hazelnut meringue & passionfruit japonaise served w/ mango sorbet.

Creme brulee al cioccolato

Chocolate creme brulee served w/ stracciatella gelato.

Tiramisu alle fragole e vodka

Strawberry tiramisu of savoiardi biscuits dipped in keglevich strawberry vodka, layered w/ mascarpone, served w/ lemon & lime sorbet.

Zucchini flowers filled w/ ricotta, blue swimmer crab meat, lemon & thyme served on a gorgonzola cream.

2011 craggy range avery vineyard sauvignon blanc, marlborough, nz

Pork belly w/ braised red cabbage & grapefruit beurre blanc.

2011 ata rangi crimson pinot noir, martinborough, nz

Home-made half moon squid ink ravioli filled w/ lobster, mascarpone & citrus zest sautéed in contreau & asparagus.

2010 woodside valley estate Le Bas chardonnay, margaret river, wa

Lemon & lime sorbeto

Grade 6+ wagyu sirloin w/ roasted potato, truss tomato & truffle butter.

2009 john duval plexus (shiraz, grenache, mourvedre) barossa valley, sa

Peanut toffee & chocolate ganache tart served w/ toffee popcorn, strawberry mint salad & hazelnut gelato.

Pedro ximenez el candado sherry, spain

Pane

Warm ciabatta bread served w/ warm mixed olives, extra virgin olive oil & aged balsamic.

Calamari fritti serviti con olio all’aglio e peperoncino

Antipasti; Alternate drop; Lightly fried calamari on a lemon citronette sorrel salad w/ chilli & garlic oil.

Carre d’agnello in crosta di pepe szechuan

Secondi Piatti; Alternate drop; Lamb rack w/ szechuan pepper crust w/ spinach, roasted pumpkin & walnuts served w/ minted yoghurt.

Panna cotta all’ aqua di rose con cioccolato tiepido e zucchero filato

Dolci; Alternate drop; Rose water panna cotta served w/ warm pouring chocolate & chocolate fairy floss.

Pane

Warm ciabatta bread served w/ warm mixed olives, extra virgin olive oil & aged balsamic.

Linguini al pesto, gamberi, ciliegino e zucchini

Primi Piatti; Alternate drop; Linguini w/ prawns, zucchini, basil pesto, cherry tomato & garlic.

Controfiletto di wagyu grigliato 300 grammi

Secondi Piatti; Alternate drop; 300g, grade 6+ wagyu sirloin w/ roasted potato, truss tomato & truffle butter.

Creme brulee al cioccolato

Dolci; Alternate drop; Chocolate creme brulee served w/ stracciatella gelato.

Porchetta

For a group of Minimum 6 people we can organise a Rolled Porchetta filled with Rosmary, thyme & garlic. served with roasted potatoes, seasonal vegtables and chips for your group

Lobster

For any size group we can organise a Lobster feast! With minimum 2 day notice. Cook to your liking we can organise a 2 course lobster dining experience. Some reconmendations from the chef are like; Risotto with lobster, prosecco, parmesan and truffle; Home-made fettuchini with lobster, cherry tomato, garlic, chilli & basil; Grilled lobster with lemon & herbs; Baked lobster finished with a truffle cream

Zucchini flowers filled w/ ricotta, blue swimmer crab meat, lemon & thyme served on a gorgonzola cream.

2011 craggy range avery vineyard sauvignon blanc, marlborough, nz

Pork belly w/ braised red cabbage & grapefruit beurre blanc.

2011 ata rangi crimson pinot noir, martinborough, nz

Home-made half moon squid ink ravioli filled w/ lobster, mascarpone & citrus zest sautéed in contreau & asparagus.

2010 woodside valley estate Le Bas chardonnay, margaret river, wa

Lemon & lime sorbeto

Grade 6+ wagyu sirloin w/ roasted potato, truss tomato & truffle butter.

2009 john duval plexus (shiraz, grenache, mourvedre) barossa valley, sa

Peanut toffee & chocolate ganache tart served w/ toffee popcorn, strawberry mint salad & hazelnut gelato.

Pedro ximenez el candado sherry, spain