Lunch

starter & entrée

Warmed mixed olives, aged balsamic, olive oil and daily bread 
15.0

Roma tomato, Spanish onion and bocconcini bruschetta 
16.0

Salumi plate – San Daniele prosciutto, cacciatorini, Manolete chorizo, potato croquette, buffalo mozzarella, house-pickled and roasted vegetables 
28.0

Ravioli filled with pear and pecorino, blue cheese cream, roasted walnuts
19.0/29.00

Risotto, confit duck, forest mushrooms and truffled pecorino
24.0/34.0

Twice baked pork belly, seared scallops, onion puree, witlof, radicchio and apple salad
26.0

Burrata cheese, truffled polenta, truss tomatoes and zucchini flower
21.0

salad and sandwich

Panzanella salad – grilled chicken, ciabatta, roast capsicum, salad greens, olives and tomato
19.0

Smoked salmon salad, fresh asparagus, avocado, capers and Spanish onion
22.0

Fried calamari salad, avocado, rocket and citrus sauce vierge
21.0

Grilled chicken sandwich, bacon, avocado, salad greens, mayonnaise and fries
18.5

Steak sandwich, roast tomato, caramelised onions, Swiss cheese, salad greens and fries
18.5

mains

Homemade tagliatelle, scallops, prawns, mussels, calamari and crab in cherry tomato and white wine
39.0

Homemade saffron linguini, Moreton Bay bugs, confit tomato, zucchini and dry vermouth
39.0

Homemade rigatoni, wild boar ragú with Turkish figs, reggiano
33.0

Potato gnocchi, braised rabbit, pancetta, broad beans, pecorino
33.0

Pan roasted daily fish, peas, pearl barley, Meredith feta, mint, chervil cream
38.0

Slow roasted leg of duck, seared breast, white polenta, brussel sprouts, spec and orange glaze
39.9

350g veal cutlet cotoletta, Italian slaw, grilled asparagus
45.0

120-day grain fed eye fillet, Pommery mustard mash potato, roast mushrooms, zucchini, jus
39.9

side

Caprese salad – tomato, buffalo mozzarella and basil
14.0

Rocket, pear, red onion and shaved fennel salad
11.0

Sautéed broccolini, beans, chilli
11.0

Roasted kipfler potatoes with chorizo
11.0

dessert

Vanilla bean Pannacotta, poached blackberries, filo crisp, black berry jelly
13.9

Vine’s Tiramisu – homemade savoiardi, Italian liqueurs, espresso, vanilla mascarpone cream
13.9

Carrot cake, almond meal, carrot jelly, lemon cream cheese, walnut praline crumb
13.9

Banana tart tatin, Malibu butterscotch, vanilla bean ice cream: allow 20 minutes
13.9

Tasting plate: white chocolate tart, chocolate brownie, lavender & passionfruit mousse, pistachio crème brûlée
15.9

Frangelico affogato – vanilla bean ice cream served with a shot of espresso and frangelico
13.9

Espresso Martini
18.5

Italian hot chocolate
9.0

cheese

with house made pear jam, fresh dates, muscatels and assorted crostini
0ne| Two | Three | Four       16.0| 24.0 | 30.0 | 36.0

Bel Port Salut: Loire Valley, France. Cow’s Milk

This washed rind cheese has a mild, subtle creamy flavour and soft-in-the-mouth texture

Charlton’s Choice Buffalo Blue: Milawa, VIC. Buffalo Milk:

This cheese has a relatively mild blue taste, a long creamy finish and a unique lactic flavour from the very fresh buffalo milk

Will Studd le Marquis Chevre de Pelussin: Rhone-Alpes, France. Goat’s Milk:

This white mould cheese is made using modern techniques and ripened under a thin, golden rind. The traditional wooden box creates a unique micro-climate. It is delectably mild with a lingering lemony tang and a creamy texture

1655 Aeschlenberg Gruyere AOP: Canton Fribourg, Switzerland. Cow’s Milk:

This semi-hard cheese is marked by a fresh cream blast, a bright fruity flavour and a deep, structured nuttiness. Intense floral and mineral flavours combine with earthy aromas and a dense compact texture