Tapas |
| Mixed olives |
5.5 |
| Roast peppers with olive oil and sherry vinegar |
6 |
| Baby white bait fritters |
6 |
| Potato, leek and fontina cheese croquettes |
6.5 |
| Italian prosciutto with crusty bread and roast cherry tomatoes |
9.5 |
| Stuffed baby calamari with prawns and breadcrumbs |
11.5 |
| Whole char-grilled quail with lemon and oregano |
10.5 |
Pasta |
| Pasta or Risotto of the day |
|
| |
Entree / Main |
| Linguini marinara, selection of shellfish and fish in garlic, chilli and extra virgin olive oil |
27.5 / 32.5 |
| Penne with braised lamb, artichoke and mint peas |
24.5 / 29.5 |
| Papardelle with duck ragu |
24 / 29 |
| Risotto with pumpkin, parmesan, pine nuts and sage |
23 / 28 |
Mains |
| Fish of the day |
|
| Rib eye char-grilled with hand cut fat chips and jus |
38 |
| Lamb rack with confit lamb shoulder, parsnip puree, ratatouille and jus |
38 |
| Slow braised pork belly, roast fennel and maderia sauce |
35 |
| Veal Osso Bucco with soft polenta and gremolata |
34 |
Sides |
| Fried kipfler potatoes with garlic and rosemary |
8.5 |
| Green beans with lemon and oregano dressing |
9.5 |
| Garden salad with olive oil and balsamic vinegar |
8.5 |
| French fries with tomato and aioli |
9.5 |
Dessert |
| Mi Qui chocolate self-saucing pudding with vanilla ice-cream (allow 15 minutes) |
16.5 |
| Sticky date pudding with butterscotch sauce and vanilla ice-cream |
16.5 |
| Vanilla bean creme brulee |
15 |
Cheese plate- selection of French and Italian cheeses
Served with fresh fruit and home made quince paste |
|
| ~ 120gt total of three chesses |
27 |
| ~ 50 gr single serve |
16 |