A LA CARTE MENU

Three courses
$110

A surcharge of 10% applies when dining on Public Holidays

ENTRÉE

Burrata
roasted beetroot, walnuts

Tuna Tartare
goat cheese, green olives, dressing

Charred King Prawn
parsley dressing, lemon

Casarecce Pasta
spanner crab, roast cherry tomato, chilli

Potato Gnocchi
guanciale, rosemary, parmigiano Reggiano

MAIN

Market Fish
pan roasted whole market fish, tomato, parsley, green olives

Wild Caught Fish
fish fillet, burnt butter, lemon, spinach

Black Angus Rump Cap
salsa verde, radish

Roasted Lamb Rump
sweet and sour pumpkin, crispy rosemary

Romanesco Broccoli
ricotta, hazelnut dressing

 

ask our sommelier team for wine recommendations

SIDES

$12-14
garden salad, balsamic vinegar dressing
green peas, pancetta, mint
kipfler potato, sweet paprika
roasted cauliflower, preserved lemon emulsion

DESSERT

Lemon & Raspberry Tart
fresh raspberries, lemon mascarpone cream

Tiramisu

Chocolate Mousse
coconut and yuzu

Sticky Date Pudding
poached pears, caramel sauce

 

We proudly serve Vittoria Coffee

Executive Chef
Matteo Zamboni

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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