A LA CARTE MENU
Ars Italica Royal Oscietra Caviar (10g) $110/(30g) $295
carasau bread, crème fraiche, chives, shallots
JONAH’S ‘FRUTTI DI MARE’ FOR TWO
$260
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
- Three courses with one side per person
- $110
- Matched Wines
- $63
A surcharge of 10% applies when dining on Public Holidays
ENTRÉE
Oysters
fresh local rock oysters shucked to order, mignonette
2014 Tyrrell’s ‘Stevens’ Semillon, Hunter Valley, NSW
Burrata
Australian burrata, heirloom tomato, basil, balsamic
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
Tortelloni
goat cheese ravioli, macadamia, burnt butter, sage
2014 Victory Point, Chardonnay, Margaret River, WA
Linguine
smoked salmon, cultured butter, salmon roe, chives
2016 Masone Mannu ‘Costarenas’ Vermentino di Gallura, Sardegna, Italy
Gnocchi
pancetta, rosemary, parmigiano Reggiano
2011 Errazuriz ‘Aconcagua Costa’ Pinot Noir, Chile
Risotto
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
MAIN
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
Chicken
Roasted corn fed chicken breast, red capsicum salsa
2018 Domaine Simha Field Blend Rouge, Pinot Noir Blend, Coal River, TAS
Veal
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
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
SIDES
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
DESSERT
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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