Ars Italica Royal Oscietra Caviar (10g) $110/(30g) $295

carasau bread, crème fraiche, chives, shallots


Served on a three tiered timber and slate stand displaying Jonah’s finest hot and cold seafood. Accompanied by an assortment of condiments and seasonal sides

Two courses with one side per person$89Matched Wines$42
Three courses with one side per person
Matched Wines

A surcharge of 10% applies when dining on Public Holidays


fresh local rock oysters shucked to order, mignonette
2014 Tyrrell’s ‘Stevens’ Semillon, Hunter Valley, NSW

Parmigiano-Reggiano Royale
sun-dried tomatoes, carasau crumb, eshallots
2017 Villa Matilde, Falanghina, Campania, Italy

Grilled Cos Lettuce
pumpkin and sunflower seeds, mustard, smoky paprika
2018 Lark Hill Estate, Grüner Veltliner, Canberra District

King Prawns
grilled Mooloolaba king prawns, green tomato, parsley
2019 Henschke Green’s Hill Riesling, Adelaide Hills, SA

Pork Belly
seared pork belly, scallop, celeriac
2017 Dönnhoff ‘O. Leistenberg’ Kabinett Riesling, Nahe, Germany

goat cheese ravioli, macadamia, burnt butter, sage
2014 Victory Point, Chardonnay, Margaret River, WA

smoked salmon, cultured butter, salmon roe, chives
2016 Masone Mannu ‘Costarenas’ Vermentino di Gallura, Sardegna, Italy

pancetta, rosemary, parmigiano Reggiano
2011 Errazuriz ‘Aconcagua Costa’ Pinot Noir, Chile

tomato, basil oil, Parmigiano Reggiano – available as main
2018 Argyros Estate, Assyrtiko, Santorini, Greece

Casarecce Pasta
spanner crab, roast cherry tomato, spicy prawn oil – available as main
2015 Marcel Deiss, Pinot Gris Blend, Alsace, France


Market Fish
pan roasted whole market fish, tomato, parsley, green olives
2015 L&C Poitout ‘Bonaugure’, Chablis, France

Wild Caught Fish
fish fillet, herbs, lemon, brown butter
2017 Reyneke, Chenin Blanc, Stellenbosch, St Africa

Roasted corn fed chicken breast, red capsicum salsa
2018 Domaine Simha Field Blend Rouge, Pinot Noir Blend, Coal River, TAS

Milanese crumbed veal, cherry tomatoes, grilled lemon
2015 Giasira ‘Morhum’ Nerello Mascalese, Sicily

Rib Eye
350g bone in, red wine jus
2013 Colomé Estate Malbec, La Salta, Argentina

Angus Beef
250gr Black Angus beef, radish, spring onion, salsa verde
2014 Chapoutier & Terlato Malakoff Shiraz, Pyrenees, VIC

lamb rump, traditional mint jelly
2014 Forest Hill ‘Block 5’ Cabernet Sauvignon, Mount Barker, WA

Whole Lobster for Two
1kg lobster thermidore (surcharge of $130)
ask our sommelier team for recommendations


garden salad, white balsamic vinegar dressing
celery salad, parsley, ricotta, walnut
green peas, pancetta, mint
hand cut fried potatoes, smoky paprika
shoestring fries
roasted cauliflower, lemon emulsion
creamed spinach


Chocolate Cremoso
wattle seed ice cream, coffee, marsala sabayon
10 Years Old Dutschke ‘Liquid Amber Tokay’, Barossa Valley, SA

Nectarine & Peach
sage ice cream, vanilla crème fraiche
2016 Royal Tokaji Late Harvest, Hárslevelű, Hungary

Sticky Date Pudding
poached pears, vanilla ice cream
2013 Margan Estate ‘The Original Botrytis’ Semillon, Hunter Valley, NSW

Lemon & Raspberry Tart
fresh raspberries, lemon mascarpone cream
2016 Ridgeside Icewine-Vidal Niagara Peninsula, Canada

Flourless Chocolate Cake
chantilly cream, raspberry
2017 Chalmers “Appassimento”, Lambrusco, Murray Darling, VIC

Selection of Cheeses
selection of local and imported cheeses with fruit bread and condiments (surcharge of $12)
2006 Coates ‘V.P.’ Fortified Shiraz, McLaren Vale, South Australia (60ml)

We proudly serve Vittoria Coffee

Executive Chef
Matteo Zamboni

Head Sommelier
Riccardo Molfetta

Food & Beverage Director
Niels Sluiman


Table wines by the glass are 150ml pours unless otherwise noted dessert wines are 75ml pours unless otherwise noted

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